Henry VI, Part 3 from Chef Chris Pandel at Swift and Sons
Chef Chris Pandel
Swift & Sons
Henry VI, Part 3

Henry VI, Part 3 : The Cuisine
Inspired by the bloody conflict between the houses of Lancaster and York, Chef Chris Pandel presents his own interpretation of the War of the Roses: foie Gras torchon “English Rose”, strawberries, rhubarb-rosé compote and pink peppercorn brioche.

Chef Chris PandelChef Chris Pandel
In 2008, Chris Pandel opened neighborhood eatery, The Bristol. Located in Chicago's Bucktown neighborhood, Pandel's menu features handmade pastas and charcuterie; farm-fresh, locally sourced produce; and a nose-to-tail approach to cooking.
Balena, an ode to Italian influenced simplicity, opened in Chicago's Lincoln Park neighborhood in March of 2012. Balena's menu consists of handmade pastas; pizzas from a wood-fire oven; and locally sourced, farm-fresh meats and produce. Balena was included in Bon Appetit's list of 25 best new restaurants in 2012, and was nominated for a James Beard "Best New Restaurant" Award.
The Swift & Sons menu displays Pandel's signature focus on high quality, locally sourced ingredients and refined cooking techniques with an elevated twist on steakhouse classics, a "boutique beef" program, thoughtful vegetarian dishes, and seasonal sides.

About Swift & Sons
The West Loop of Chicago—and more specifically, Fulton Market—is where American Steak was born. The team of Boka Restaurant Group, B. Hospitality, Executive Chef Chris Pandel, and world renowned designers, Avroko, have created Swift & Sons—a place that not only elevates what has already been done, but evolves the American steakhouse for the modern diner.
In nineteenth century Chicago, the cattle trade was one of the most prestigious businesses of which to be involved, with one of the industry pioneers being Gustavus Franklin Swift. The design for Swift & Sons takes its inspiration from this titan of the industry, re-imagining what this fictitious company's headquarters might look like in the retro-future.