Analogue cranks out Cajun food, drinks

February 22, 2014 (CHICAGO)

"To be able to kind of expand on whatever idea or interesting thing we want to try out. We have a small menu that we're gonna be changing and rotating pretty frequently, probably every six weeks," said co-owner Henry Prendergast.

That menu - executed by a Louisiana native - goes way beyond fried shrimp and gumbo. The gumbo here is enriched with chicken and andouille sausage, topped with potato salad and andouille, then surrounded by housemade hot sauce and some finely-ground file powder to help thicken it. A chaurice sausage is stuffed into a New England-style lobster roll bun, topped with beans and chow chow - a mustard-y pickle relish. Southern-style biscuits are among the best in the city, served with pepper jelly and honey butter, while the stuffed mirliton - kind of a regional squash with smoked mushrooms.

"We just said cook what you love and what you grew up eating and cooking, that kind of food it just kind of what he knows how and what he understands, and I think it is pretty unique," said Prendergast.

With a name like Analogue, you might expect cocktails, but you certainly wouldn't expect Cajun food, and definitely not Cajun food of this caliber, and the fact that Mardi Gras is just a week-and-a-half away makes it all the more appropriate.

There is no sign in front, so you have to just trust the address listing.

2523 N. Milwaukee Ave.
(773) 904-8567