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$75  + Tip/Tax
Sun, 8/23
5:00 PM & 7:30 PM
Lincoln Park

Ox Bar & Hearth

Day 1: 5-Course Live-Fire Flavors Tasting Series

Opened a year ago this November, this Lincoln Park bar and restaurant hopped right onto Infatuation’s “Hit List” and Chicago Tribune’s “10 Hottest Restaurants” List. Chef John Asbaty and Alain Uy, longtime friends and collaborators who worked together at Trio, set out to create something more personal in Ox Bar and Hearth. Located in the former home of the venerable German eatery The Golden Ox, Ox Bar is centered on seasonal Midwestern ingredients and live-fire cooking. Partnering with farmers, ranchers, and artisans who share their commitment to quality and stewardship, they have created a menu centered around a wood-burning hearth, with such dishes as salt roasted carrots with harissa and pickled rhubarb, cavatelli with smoked mushrooms, ramp pesto, and fresh ricotta, grilled pork chop with heirloom beans, and whole rainbow trout with green garlic salsa verde. Exceptional desserts too, like pavlova with raspberry sorbet and sage cream and lemon verbena pots de crème. “When you need a place for delicious, not-fussy food that isn’t terribly hard to get into, this Lincoln Park spot delivers,” says Infatuation. Join us for what promises to be a very special evening indeed!

About the Host:

John Asbaty

Co-Chef/Owner

Chef John Asbaty and Alain Uy, longtime friends and collaborators, are the team behind Ox Bar & Hearth. After working together at Trio and helping launch RH's 3 Arts Club Café, along with several other restaurant openings across the country, they set out to build something more personal. Guided by the belief that hospitality begins with genuine connection, they have created a restaurant rooted in care, consistency, and community, pairing exceptional craftsmanship with an empathetic, professional team.

The Lineup

All courses will be individually plated. This menu will be Shellfish, Peanut, Tree Nut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Heirloom Tomatoes

    stone fruit, pickled corn, brioche crouton, smoked tomato vinaigrette, basil

  2. Melon

    stracciatella, marinated cucumber, crispy ham, harissa oil

  3. Poached Wild Blue Catfish

    sweet corn puree, green tomato chow chow, toasted chili brown butter

  4. Smoked Pork Belly

    peperonata, summer bean, pickled onion, mixed herbs

  5. Blue Hopi Corn Cake

    blueberry, honey, whipped cream

Ox Bar & Hearth

1578 N Clybourn Ave

Chicago, IL 60642

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Ox Bar & Hearth will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Pork in Course 2, Wild Blue Catfish in Course 3 and Pork in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 2 and Pork in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 3, Course 5. Substitutions will be provided for Course 5 ONLY
    • Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will be provided for Course 5 ONLY
    • Cheese: Cow's Milk Cheese is in Course 2. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Wild Blue Catfish in Course 3. Substitutions will be provided.

  • Eggs: There are Eggs in Course 1, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: This menu is tree nut-free.

  • Alliums: There is Onion (Cooked) in Course 1, Scallion (Raw), Garlic (Cooked) and Shallot (Cooked) in Course 2, Garlic (Cooked), Shallot (Cooked) and Pickled Red Onions in Course 3 and Onion (Cooked), Garlic (Cooked), Red Onion (Cooked) and Grilled & Pickled Spring Onions in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: There is Soy Sauce (with Gluten) in Course 1 and Miso in Course 3. Substitutions will be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.