“Take a moment for yourself, there is no better place than here.” That bit of Zen hubris is brought to you by the men’s room wall at Son of a Butcher, a closely packed tavern that has adopted the familiar veneer of hipster meat-cutter chic that’s been orthodox in Logan Square and other old-fangled zip codes for nearly a half decade. Signaled by taxidermy, ornately framed vintage photos, and old-timey signage, this well-worn shtick comes from owner Adolpho Garcia (Pearl Tavern, Heating & Cooling), whose grandparents actually worked the trade.
A fried chicken confit sandwich is layered with umami agents like smoked cabbage, a black garlic glaze, and a miso-spiked mayo. These sandwiches come with very thin, irregularly cut, lightly fried scimitar-shaped fries that are among the more unique and tasty spuds I’ve come across lately.
2934 W. Diversey 773-270-4520sonofabutchertavern.com
