This Himalayan Salt Block is the Perfect Hack for Aspiring Cooks
The food is described as "simple, unpretentious Midwestern fare," which speaks to Vincent's tendency to grossly undersell himself.
Chef Jason Vincent, a former Food & Wine Best New Chef, is behind Giant, a tiny 40-seat restaurant in Logan Square. The upscale Midwestern-inspired menu is unpretentious and hearty in nature (opening menu dishes included pecan-smoked baby back ribs, garlic buttermilk potatoes, and biscuits with jalapeno butter) but nonetheless exciting and unexpected. The bite-size fried uni shooters are a standout, made of a crispy, golden exterior and rich, silky interior. The space itself is reflective of the food: quirkily designed but comforting.