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Mortar & Pestle

GLOBALLY INSPIRED × ROOTED IN TRADITION

 

The first restaurant from Chef Stephen Ross, Mortar & Pestle brings an eclectic variety of globally inspired cuisine that is rooted in tradition. 

While doing an externship at North Pond Restaurant under Bruce Sherman, my brother and I lived off of Barry.  Always having a fondness for the neighborhood, it seemed appropriate and serendipitous that where at one time I would bring my chef coats to be dry-cleaned, this building would eventually be transformed where I can wear and hang my chef coats permanently.  

In short, Mortar & Pestle is about getting back to the basics, making everything by hand with high quality ingredients.  Even the stylish and sleek, yet rustic interior is built by the same chef cooking your food.

- Stephen Ross

 

We are walk-in only.  

We do not take reservations or parties larger than 6 people.  

A $20 corkage fee will be applied to outside bottles brought in. please see our drink menu for wine, beer, and cocktail selections.

We accept all major credit cards except for American Express

For inquiries about special events please contact Stephen Fightmaster at info@mortarandpestlechicago.com

 

Phone

(773) 857-2087

 

Location

3108 North Broadway
Chicago, IL 60657

 

Hours

Wed-Mon 8am-3pm
Closed Tuesday
 

 
 
 
 
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Steve and Steve (Ross and Paul) came from high-end kitchens and have brought their sensibilities and superb palates with them. I could not resist the eggs with truffles and foie gras, the biscuit right out of the oven and the French toast, which was the best I’ve had.
— INA PICKNEY (CHICAGO TRIBUNE)
An excellent muesli, and one of the best we’ve had. The house granola, nuts, and fruit mix together well, but it’s the brûléed bananas that give it an extra bit of sweetness and make it great.
— Sam Faye (The INFATUATION)
Mortar and Pestle’s offerings are deliciously international: The brunch menu features everything from a Cubano sandwich to foie gras and eggs. Along with the Lakeview restaurant’s diverse fare, consistently high quality ingredients (like the Alaskan King Crab) make for dazzling close-ups.
— INSTYLE MAGAZINE
‘Stephen Ross and Stephen Paul are serious cooks with serious experience and a like-minded commitment to “handmade well-executed food’”.
— MICHAEL NAGRANT (REDEYE)