The baloney sandwich is much more a nice mortadella sandwich, albeit a salty one. But a word about the goose liver and eggs. A huge semi-lobe of the once-forbidden stuff not decadent enough, it's doused in a pint of what someone upthread called "gravy." That's veal demi-glace. A weird Trimalchio's egg fu yung, it worked. But I can see how some criticize this place as a culinary trap house.

I returned to Au Cheval last week before a Bulls game. This time I had the General Jane's Fried Chicken, which is a nod to General Tso's chicken. The portion is massive so you'll likely have leftovers. As for flavor, I would have preferred more heat - pretty tame actually. What did come through heavily was the orange and I'm just not a big fan of orange chicken/beef at Chinese restaurants. But if you like that type dish, you'll probably enjoy this because it's fried very well (and very messy but they serve with wet towels).

My dining companion and I split an order of the fries, which were served with a garlic aioli. These were as good an example of the perfection of double frying french fries as I've come across in Chicago - crisp exterior, fluffy interior. And the aioli was terrific. However, they were oversalted (a little moreso towards the bottom of the serving), so I found myself wiping salt off each one.

I've now tried Au Cheval twice, and aside from some oversalting, perhaps my biggest problem is that everything is just so heavy. Sitting at the counter and watching them dress two different salads made me realize that those too are not for the health conscious. While this might not be a problem if you just plan on having a burger or a single item, it becomes a bit of a problem as you try to compose a meal (e.g., two courses) - it's just all so heavy and excessive.

How dare this restaurant serve food high in fat and salt, with nowhere else and nothing else available to eat I am forced to eat unhealthily! I think the problem with this society is the fact that people feel the need to complain and polemicize every damn thing instead of just enjoying the variety and options our free society offers. Please stop the Bloombergerization of America.

Anywho, had lunch at Au Cheval today and loved it. I had the double cheeseburger and split fries with my co-worker. It was one the best made and best tasting burgers I've ever had. I will opt for the single next time as I found the triple patty to be a bit cumbersome to deal with and more food than I needed. Fries were tremendous, essentially a platonic ideal. It was a heavy lunch and one I would not eat every day but for a nice Friday lunch with a couplee beers, it was perfect.

KSeecs wrote:How dare this restaurant serve food high in fat and salt, with nowhere else and nothing else available to eat I am forced to eat unhealthily! I think the problem with this society is the fact that people feel the need to complain and polemicize every damn thing instead of just enjoying the variety and options our free society offers. Please stop the Bloombergerization of America.

Anywho, had lunch at Au Cheval today and loved it. I had the double cheeseburger and split fries with my co-worker. It was one the best made and best tasting burgers I've ever had. I will opt for the single next time as I found the triple patty to be a bit cumbersome to deal with and more food than I needed. Fries were tremendous, essentially a platonic ideal. It was a heavy lunch and one I would not eat every day but for a nice Friday lunch with a couplee beers, it was perfect.

I'm glad you enjoyed it, but you're running pretty loose with the criticism of Au Cheval in this thread. Beyond health issues associated with over-salted food, most people just don't like it when a restaurant uses too much salt (that's why I say "too much" and not merely salted). I'd complain if food was under-seasoned too - is that okay?

Also, while I have enjoyed items at Au Cheval, I think it's a fair critique of a restaurant to suggest a lack of balance or to suggest that the restaurant's fine, so long as you're looking for . . . If you were looking for a place to have a romantic 3-course meal, I believe it would be appropriate for me to tell you that Cheesie's might not be up your alley. There's a difference between trying to legislate against restaurants offering what Au Cheval offers, and judging the type and quality of Au Cheval's offerings.

I love it but it's more or less become an 'every once in a while' place for me. Not surprisingly, it's the same things I love about it that make it so. My last time there, my third, I felt overwhelmed by the heaviness of it all. There are only so many times I can eat this type of menu before getting burned out on it. However, the fact that it's not an everyday place for me doesn't diminish what it is . . . just puts it into tighter focus. Would I want to eat lunch there and return to work afterwards? No. Would I want to show up there with a few friends during a night of drinking? Absolutely. Au Cheval is a wonderful indulgence. Use in moderation.

=R=

BR wrote:

KSeecs wrote:How dare this restaurant serve food high in fat and salt, with nowhere else and nothing else available to eat I am forced to eat unhealthily! I think the problem with this society is the fact that people feel the need to complain and polemicize every damn thing instead of just enjoying the variety and options our free society offers. Please stop the Bloombergerization of America.

Anywho, had lunch at Au Cheval today and loved it. I had the double cheeseburger and split fries with my co-worker. It was one the best made and best tasting burgers I've ever had. I will opt for the single next time as I found the triple patty to be a bit cumbersome to deal with and more food than I needed. Fries were tremendous, essentially a platonic ideal. It was a heavy lunch and one I would not eat every day but for a nice Friday lunch with a couplee beers, it was perfect.

I'm glad you enjoyed it, but you're running pretty loose with the criticism of Au Cheval in this thread. Beyond health issues associated with over-salted food, most people just don't like it when a restaurant uses too much salt (that's why I say "too much" and not merely salted). I'd complain if food was under-seasoned too - is that okay?

Also, while I have enjoyed items at Au Cheval, I think it's a fair critique of a restaurant to suggest a lack of balance or to suggest that the restaurant's fine, so long as you're looking for . . . If you were looking for a place to have a romantic 3-course meal, I believe it would be appropriate for me to tell you that Cheesie's might not be up your alley. There's a difference between trying to legislate against restaurants offering what Au Cheval offers, and judging the type and quality of Au Cheval's offerings.

I have no problem with people voicing their opinions and posting issues they've had with over salting, poor service, poor prep, etc... It's great to come here and get the full range of opinions and experiences about the many great restaurants in this city and to gain the context you refer to. I'm less interested when people get on their soapbox and try to make sweeping claims about society based on an burger with bacon and egg on it, such as Bruni in his preachy article.

KSeecs wrote:I'm less interested when people get on their soapbox and try to make sweeping claims about society based on an burger with bacon and egg on it, such as Bruni in his preachy article.

But Bruni is writing from the culinary wasteland that is NYC, where he has so few dining options that one can't help but feel sympathetic towards his complete lack of dining options.

ronnie_suburban wrote: There are only so many times I can eat this type of menu before getting burned out on it.

=R=

Not sure, but I think I've found your problem! Stick to one or two items, and a beer...

Pursuit wrote:

ronnie_suburban wrote: There are only so many times I can eat this type of menu before getting burned out on it.

=R=

Not sure, but I think I've found your problem! Stick to one or two items, and a beer...

LOL . . . I knew I was doing something wrong.

=R=

ronnie_suburban wrote:I love it but it's more or less become an 'every once in a while' place for me. Not surprisingly, it's the same things I love about it that make it so. My last time there, my third, I felt overwhelmed by the heaviness of it all. There are only so many times I can eat this type of menu before getting burned out on it. However, the fact that it's not an everyday place for me doesn't diminish what it is . . . just puts it into tighter focus. Would I want to eat lunch there and return to work afterwards? No. Would I want to show up there with a few friends during a night of drinking? Absolutely. Au Cheval is a wonderful indulgence. Use in moderation.

=R=

Yeah I think I burned out too once they opened for lunch. They are so close to my office. I think I'll be back more next winter.

I went yesterday for a late lunch. Had the double cheeseburger which was delicious. They also had a chili for the special. I think the waitress said that this will be a new item on the menu. It was amazing. The best chili I ever remember eating in a Chicago restaurant. Spicy but not too much so. Nice range of flavors and textures. It came with cornbread. I don't like cornbread. This cornbread was the exceptions. Well prepared, not too sweet and really complimented the spiciness of the chili.

I ate here for the first time last night. Ordered a single with egg and bacon. Got served a double. No complaint there but it was a bit much to eat. The added bacon was great but the bun didn't hold up due to the egg. By the last quarter of the sandwich, the bun was a soggy mess. As to the aforementioned saltiness , yes. The first six bites or so I was thinking this is nicely salted, halfway through I began thinking that this is really salty and after that my tongue went numb. It was a lot of salt. I drank the entire bottle of water they give you. That and a Greenbush Distorter that I really liked. Loved the fries too. Nice place, fun atmosphere. I'll go back.

How busy are they for lunch?

Was there last wk around 1 30. Busy but not crazy. No wait it that's what you're asking.

It was delicious but then again I went in the dead of winter. Perhaps they should have some lighter or seasonal fare.

Jazzfood wrote:Was there last wk around 1 30. Busy but not crazy. No wait it that's what you're asking.

Yeah, that's what I was getting at - what are the wait times like for 2 people at 11:30 AM, Noon, and 1 PM? I don't usually eat at noon because I hate crowds, but sometimes I don't have a choice. If it's up to me, I'll go out for lunch at 11:30 or 1.

Independent George wrote:

Jazzfood wrote:Was there last wk around 1 30. Busy but not crazy. No wait it that's what you're asking.

Yeah, that's what I was getting at - what are the wait times like for 2 people at 11:30 AM, Noon, and 1 PM? I don't usually eat at noon because I hate crowds, but sometimes I don't have a choice. If it's up to me, I'll go out for lunch at 11:30 or 1.

I go there for lunch during the week about three times a month -- usually between 11:30am and noon. While it gets busy, I don't think I've ever actually seen people wait for a table during lunch. There's always seats at the bar tho -- that's where I sit.

If anyone's looking for something "lighter" to eat at Au Cheval, I highly recommend the smoked salmon rillette they've been running as a special the past few weeks. It comes with a runny egg, bread and butter pickles, and some nice toasty bread.

I went to Au Cheval for the first time this week and I loved the over-the-top richness of everything I ate. They somehow are able to prepare deliciously greasy and rich food which doesn't sit in the stomach like a cinder block afterwards. Bologna sandwich is just as good as everyone has reported, with mild, slightly smoky folds of meat layered with some kind of... Mornay sauce? Who cares when it tastes this good. The flavors of the sandwich are simple and straightforward, which is not a knock on the dish; it's a compliment that the kitchen can make such simple flavors sing this way.

However I will admit that I'm not hard to please when it comes to processed meat on a bun. My standards are much higher where hash browns are concerned, and Au Cheval delivers a non traditional but satisfactory rendition. The potatoes are very finely shredded and formed into cakes, which then seem to be deep fried into a kind of quasi-croquette. This place has a deft hand with the deep fryer because these potatoes had a shattering crunch on the outside and a perfectly cooked creamy inside, with the individual potato shreds still distinct from each other like little noodles. That is the mark of a well cooked hash brown, traditional or not.

But the pickle on the side was one of the best pickles I've had in terms of both flavor and crunch.

Oh yeah... it's an awesome dill spear that's just salty, just juicy and just tart enough. The greasy and heavy main courses make it taste even better in contrast.

Im not gonna deny au cheval is extremely heavy and salty. But it's also extremely delicious. When I went my 1st time, I ordered the raw vegetable salad and a burger. I love a good fresh salad. The salad was really light and fresh and a nice contrast to the salty burger. I don't remember it having blue cheese as it does now, which would make it saltier but i guess you could consider that the lightest and least salty thing on the menu. Take that for what it's worth I guess. Whenever I have something heavy I always like to have a nice salad for digestion ya know, helps keep you regular.

Had a taste for chilaquiles this am. 10 or so minutes away from Au Cheval, I call to ask how long the wait is for a party of 2. I'm told that they don't quote wait times. I asked again, explaining I won't hold it against her and I'm only a few minutes away. She repeats that she can't give wait times but tells me that for a party of 2 there will be a minimal wait (but I'm warned a long wait for a party of 4). I'm dropped off maybe 10 minutes later and I ask for a party of 2. Hostess looks at me with a painful look as she explains to me that the wait is an hour.

What would have been so wrong with telling me the current wait time? No, I refuse to believe the mad rush arrived right after I hung up. The moral of the story is that you've been warned: if you call and are told that there's not a long wait or that they'll be able to get you seated shortly after you come in, remember this report.

hmmmm...that place isn't very big is it (it's been a while since I've been there but I only recall one room). Seems like if they had a couple of 2-tops available when you called but 10 minutes later they could be gone, that's exactly the reason they don't want to give the wait times. Too likely to cause irritation, as you experienced.

boudreaulicious wrote:hmmmm...that place isn't very big is it (it's been a while since I've been there but I only recall one room). Seems like if they had a couple of 2-tops available when you called but 10 minutes later they could be gone, that's exactly the reason they don't want to give the wait times. Too likely to cause irritation, as you experienced.

You're right that Au Cheval is quite small (but better than you might think with the bar seating). But I should have added that when we arrived, there were a lot of people waiting, inside and out, and from my experience they move people in and out of there pretty quickly. An explanation on the phone such as "there's a 20-minute wait now but that could change in 10 minutes" would have left me less suspicious, particularly since they have no problem whatsoever quoting you a wait time when you arrive. But without that explanation (which I begged for), I'm left to wonder, and I'm not buying that a huge group of people suddenly descended upon the place such as to cause an hour wait for a party of two.

edited to fix typo

What I do know is that one of the reasons I've never gone back was because of the host staff. The server was very good but the 2 "hosts" were attitude with a side of ass. I'm sure they're not the same ones but maybe it's in the job description. Could be a contributing factor to your experience today.

I used to go here a lot but there is one host in particular who is extremely rude and I haven't been back in a few months. There are so many good restaurants in the neighborhood where people are nice and welcoming (Vera, La Sirena, Avec) or at least not completely rude, why would I bother with Au Cheval if I'm going to get greeted with curtness and a cold shoulder? I wonder if it's the same person who is still there.

I'm sure it's the same host (I usually see the same girl running the show). She is tough- but you have to be to do her job. When they're slow"ish" around 230-300 pm, I've been there and had quite a nice conversation with her...she's smart, converses about food with confidence, and is a perfect fit for her particular job. During super busy times, when every hipster-yuppie-foodie and the likes are trying to get a table - I've seen her be less than sweet with patrons. Never in an off-putting way, just in a "I'm gonna do my job, direct traffic with authority and not take Sh*t from anyone" kind of way. An "Ummer" could not handle her job (definition of an ummer: someone that never answers a question directly, but starts every response with a nervous ummm while they search in their head for an answer to said question) Yes, part of the job description at this place for sure. A small place that serves drinks and provides a comfortable atmosphere can never be certain how long tables will stay - and I've never seen them ask anyone to leave. First come, first serve, with no quoted waits - though frustrating - is really the only way you can run this type of operation.

I've found that a little flirting goes a long way with said hostess. It's not beneath me; especially when scrambled eggs and foie gras are on the line.

rubbbqco wrote:When they're slow"ish" around 230-300 pm, I've been there and had quite a nice conversation with her...she's smart, converses about food with confidence, and is a perfect fit for her particular job.

I was there during this supposed slowish time.

rubbbqco wrote:First come, first serve, with no quoted waits - though frustrating - is really the only way you can run this type of operation.

But they do quote wait times, if you're there . . . I asked her what the wait time was . . . assuming I WAS there, and I told her I understood it might not be accurate several minutes later. The fact that she wouldn't give me a wait time, but strongly encouraged me to come in saying there wouldn't be a problem, only then to find an hour wait . . . I don't believe that is how you run a place, and I don't believe she was honest with me on the phone. I think that's a way to ensure that someone who is typically pretty easy-going never visits your restaurant ever again.

Understood. I didn't think they quoted waits even if you are there - that's how Bavettes does it...truthfully, I usually go to au cheval on tues or wed around 230 and they're dead cause the kitchen closes for an hour or two (3 or 4, can't remember)..your experience does sound frustrating....

Yesterday was game day at Soldier Field. Couple that with the "normal" Sunday brunch crowd and it's quite possible that hordes of people arrived at the same time and caused the wait times to balloon within a few minutes. My own experience yesterday at Nana mirrors this. We arrived at 9:30 and there were tons of tables available. By 10:00, there was at least a 45 minute wait. The Bears fans showed up en mass. I suspect the same might have been true at Au Cherval.

stevez wrote:Yesterday was game day at Soldier Field. Couple that with the "normal" Sunday brunch crowd and it's quite possible that hordes of people arrived at the same time and caused the wait times to balloon within a few minutes. My own experience yesterday at Nana mirrors this. We arrived at 9:30 and there were tons of tables available. By 10:00, there was at least a 45 minute wait. The Bears fans showed up en mass. I suspect the same might have been true at Au Cherval.

This was at about 2:15 yesterday so this was not a Bears game issue. I was meeting a friend who was in town for only a short period, so after watching the first half of the Bears game I was forced to tape the second half, and we made our way down to Au Cheval.