Cuisines and Dishes at 676 Restaurant and Bar:
- American
676 Restaurant and Bar
676 N Michigan Ave,
Chicago
IL
60611
676restaurant.com (312) 944-7676
Menu for 676 Restaurant and Bar
Menu for 676 Restaurant and Bar provided by Allmenus.com
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Dining options for 676 Restaurant and Bar
Ratings and Reviews for 676 Restaurant and Bar
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May 13 2012
Taylor E. via Yelp
Came here with a group of friends during restaurant week and left both very full and very impressed. The starter plates - selected meats and cheeses with an...read more
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Feb 28 2012
N. K. via Yelp
Went here for the restaurant week with a few out of town guest. What a mistake. The half empty place should have warned us. The serving sizes were pathetic....read more
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Feb 27 2012
Mark T. via Yelp
Went here with a group of friends to mark the end of Restaurant week (sniff). I had never heard of this place before, but after dining here last night I...read more
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Oct 22 2008
jordancoffey via Citysearch
I took my girlfrien there for our anniversary. We got a window seat that had a beutiful view of maichigan avenue. I have always ha...read more
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Jun 13 2008
via Citysearch
Had the opportunity to eat at this bar when we were in the area two years ago. They had the best steak burger and fries. I could...read more
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Feb 15 2008
ggarvin1 via Citysearch
After reading the reviews, my husband and I made a reservation at the 676 Restaurant & Bar for a special dinner during our vacatio...read more
From Citysearch
The Scene
A fanciful Jack and the Beanstalk-sized vine with glass petals twines along a moonscape ceiling past a long bar and open kitchen, leading to a dining area divided in two by a curtain of translucent candy-colored glass squares. The high arched windows offer sparkling treetop views of Michigan Avenue, adding drama to the intimate space glammed up by high-backed chairs, chandeliers and white table linens.
The Food
Diverse offerings such as a raw bar, charcuterie and cheese plates, flatbreads and a good old-fashioned Chicago strip steak characterize this upscale American brasserie. An attentive and friendly waitstaff happily educates diners on the origin of the flavors they're experiencing, like the volcanic chili powder and smoked paprika oil heating up the baby octopus appetizer, or the microgreens--basically maturing sprouts--lacing a sausage and asiago cheese flatbread that spills over the plate. Even a standard like roasted flounder has a secret: piquant Piquillo peppers.
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