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Executive Chef, David Aviles, having run the kitchen at 2 Michelin starred Acadia in Chicago, now helms the food program at Ungrafted. David has created a tasty and innovative menu with a focus on farm fresh ingredients. The wine list, which comes in a vintage trapper keeper, ranges from perfectly classic to very far off the beaten path; there is something for everyone and every occasion. Our motto at Ungrafted though, is to "not sweat the small stuff and drink more champagne!"
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The creative and colorful menu is new American, with a focus on seasonal ingredients. The wine list includes delicious wines from all around the world, many of which are hidden gems or rare finds you need to taste.
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