Petite Edith

Petite Edith Petite Edith offers a modern take on French dining from Michelin-starred Chef Jenner Tomaska and Katrina Bravo.

The menu is seafood-forward and seasonal, featuring shareable plates made with locally sourced ingredients that highlight Midwestern and coasta

The fougasse.Castelvetrano and Kalamata olives, rosemary, lavender, white anchovy.Made in house, torn at the table, and ...
10/03/2026

The fougasse.
Castelvetrano and Kalamata olives, rosemary, lavender, white anchovy.
Made in house, torn at the table, and the first thing we’d send to a friend.

Some news makes you stop for a moment and think about how you got here.We are incredibly honored to share that Petite Éd...
10/01/2026

Some news makes you stop for a moment and think about how you got here.

We are incredibly honored to share that Petite Édith has been named a finalist for Best New Restaurant at the Banchet Awards.

A restaurant is so much more than the food on the table. It’s the people who show up every day and pour themselves into the smallest details. It’s the long days, late nights, constant learning, and a team that cares deeply about what we are building together.

To our entire Petite Édith team, this recognition belongs to you.

And to every guest, friend, neighbor, collaborator, and supporter who has walked through our doors, shared a meal with us, told someone about us, or simply believed in what we were creating: thank you.

We’re still new. We’re still growing. And there is so much more of Petite Édith’s story left to tell.

For today, we’re just incredibly grateful to be here, together. 🤍

Happy Hour, the French way. 🇫🇷Gougères filled with carpaccio, mornay and pesto, because a little something with your mar...
09/24/2026

Happy Hour, the French way. 🇫🇷

Gougères filled with carpaccio, mornay and pesto, because a little something with your martini is always a good idea.

Join us for Happy Hour every day from open–6:30 PM.

Gougères • 10
Carpaccio • Mornay • Pesto

See you at the bar. 🍸

09/13/2026

Sundays are for opening the good bottle. 🍷

Every Sunday at Petite Édith, enjoy 50% off all bottles of w**e. From Ch*****ne to Burgundy, crisp whites to bold reds, consider this your reason to order the bottle you’ve been eyeing.

Pair it with dinner, settle in, and make Sunday night feel a little more French.

50% off all w**e bottles every Sunday.
Petite Édith | River North, Chicago

TONIGHT AT PETITE ÉDITH 🥃For one Happy Hour only, we’re pouring Parejo, a sotol and lechuguilla line born from 13 years ...
09/09/2026

TONIGHT AT PETITE ÉDITH 🥃

For one Happy Hour only, we’re pouring Parejo, a sotol and lechuguilla line born from 13 years of Jorge Caldera traveling through Chihuahua and learning from the vinateros who have made these spirits for generations.

Join us at the bar tonight with Jorge himself for discounted neat pours, specialty cocktails, and our Petite Édith burger + cocktail for $25.

Wednesday, September 9
5–6:30 PM
Petite Édith | River North

First come, first served. No reservations needed.

Come early, grab a seat at the bar, and spend Happy Hour with us.

Meet Le Girl Dinner. Every day at l’apéro happy hour, 5:00 to 6:30pm on the patio and the bar, we’ve got exactly what yo...
09/08/2026

Meet Le Girl Dinner. Every day at l’apéro happy hour, 5:00 to 6:30pm on the patio and the bar, we’ve got exactly what you need to start the evening right: something crisp, something crunchy, and something stirred.

First up: the Edith salad. Crisp, bright, and the perfect way to kick off l’apéro.

Then: frites with confit garlic aioli. Golden, crispy, and gone before you know it.

And to drink: the dirty martini. Cold, briny, and exactly right.

Most kitchens won’t touch this dish for a reason.Pierre Koffmann built three Michelin stars on it, a single, absurdly de...
09/05/2026

Most kitchens won’t touch this dish for a reason.

Pierre Koffmann built three Michelin stars on it, a single, absurdly demanding plate: a pig’s trotter deboned by hand without tearing the skin, brined, then braised for hours in a port reduction until the collagen gives up completely.

What’s left gets rolled with sweetbreads, local morels, and a chicken mousse to hold it together, then turned into a roulade. Cut into it, and the contrast does the talking: gelatin against something firm and creamy, morels cutting through all that richness.

The sauce started as the same braising liquid reduced down into a jus. Not on the menu. Should be.

Pomme purée on the side, because something in this dish has to stay quiet. Pour a Châteauneuf-du-Pape if you’re doing it right.

Limited availability; first come, first served. So arrive early to ensure you get a chance to try this dish.

Address

878 N Wells Street
Chicago, IL
60610

Opening Hours

Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 10am - 3:30pm
5pm - 10pm
Sunday 10am - 3:30pm
5pm - 8pm

Website

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