thrillist

Certain the one they cook you will be better than your Last Supper, Bread & Wine wants to make you an apostate from other restaurants by serving up its namesakes and then some, which they're doing in a snug, 60-seat bistro space sporting a counter view of the open kitchen, and rough-cut communal tables made from felled elm (hopefully none of your fellow diners turn out to be a nightmare).

Start with small plates like chorizo tacos (pickled cactus slaw, queso fresco, salsa verde), duck confit pierogies w/ caraway and Champagne vinegar, and charcuterie from crispy beef shank rillettes to pastrami-style duck breast that's house-cured, probably with a mix of sarcasm and painkillers. Bigger bites include pan-roasted chicken breast w/ confit thigh, root veggies & Parm dumplings, lamb & mustard seed meatloaf with harissa-spiced lentils, and brick oven wild salmon w/ Yukon golds, mustard jus, and ham hock, though shamelessly selling your hog may make people think you're a pawn star.

Sauce-wise, look for about a dozen wines avail by the glass, or pick a bottle for home at their market, where additional highlights include goodies from area purveyors (Pasta Puttana, Chicago Honey Co-Op, Potter's Crackers...) as well as private label items from coconut curry cashews to spiced bacon walnut brittle, so you don't have to be in the restaurant just to get what you're Craven'.

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They have their menu and some of their goodies for sale online at BreadAndWineChicago.com