• Chicago's Cheap Cocktails: Where To Drink Up

    Original publisher: chicago.eater.com by Sarah Freeman
    Date of Publication: April 14, 2016

    There’s a new boozy slushie in town, and it goes by the name of the Bourbon Smash Slushie. For $8, sip on a frozen combination of Ezra Brooks, black tea, orange juice, lemonade, and mint simple syrup.

  • Chicago's Food & Drink Fifty 2016

    Original publisher: newcity.com
    Date of Publication: April 14, 2016

    Tom Van Lente, of White Oak Tavern & Inn and formerly Big Star, might be Chicago’s happiest chef. “I get inspired by the smallest things and it makes me want to go to work and be creative,” he says. “I get to work with people who can push each other, and it’s fun. Otherwise, I wouldn’t be doing what I’m doing.” In Lincoln Park, White Oak Tavern & Inn brings local, rustic food to the neighborhood. Van Lente thinks using local ingredients should be important to everyone and he understands the importance of giving back. “In my eyes I haven’t even scratched the surface yet of being a successful cook in Chicago, and I owe any success so far to people who have shown me the ropes.” That’s partly why he inaugurated the chef-in-residence program at White Oak, where chefs from smaller markets learn from his staff, and vice versa. “It’s a really cool opportunity to give our neighborhood a taste of different people’s food without having to go to a different city.” - See more at: http://resto.newcity.com/2016/04/14/big-heat-chicagos-food-drink-fifty-2016/4/#sthash.BNjIbnYQ.dpuf

  • A Milwaukee Ramen Pop-Up Is Coming To Chicago For One Night Only

    Original publisher: chicagoist.com by Anothy Todd
    Date of Publication: February 10, 2016

    If you’re a fan of Milwaukee food, you’ve definitely heard of Ardent, the amazing and award-winning restaurant from chef Justin Carlisle. What you might not know is that Ardent turns into a kicking ramen spot after midnight, serving lines of hungry diners searching for late night soups. Well, they’re bringing that ramen to Chicago. Carlisle let us know about the pop-up, which is happening at White Oak Tavern on Feb. 28. Tom Van Lente (the chef at White Oak) asked Carlisle to bring the concept to Chicago. “It’s a great excuse for Chicago people that have came up and have asked for it,” says Carlisle. Chef Sean Pharr of The Bristol will also be joining in.

  • Tortillas to Trout: Big Star Chef Tom Van Lente Shuffles to White Oak Tavern

    Original publisher: Chicago Eater by Ashok Selvam
    Date of Publication: October 27, 2015

    Big Star needs a new chef. After eight months, chef de cuisine Tom Van Lente’s moving on, this time to White Oak Tavern & Inn, leaving the rowdy world of tacos and whiskey in Wicker Park for a more tranquil dining environment near DePaul that focuses on cheffy hyperlocal Midwestern fare. Before Big Star, Van Lente opened TWO as executive chef.

    “I just wanted to get back to hand-crafted food, having the ability to change things,” Van Lente said

  • Big Star chef heading for White Oak Tavern

    Original publisher: Chicago Tribune
    Date of Publication: October 26, 2015

    “I’m super-excited,” Van Lente said. “Big Star was awesome, so much fun, and a hell of an experience; One Off Hospitality (which owns Big Star, along with Avec, Blackbird and others) really holds up to its rock-star reputation.

    “But at this point of my career, I want to get back to using my hands, and crafting food, and working with a small team and having fun. John (Manilow, the owner) is putting the pieces in place to let me be part of something great, and that’s what I’m looking forward to.”

    It’s a bit of a homecoming for Van Lente, who attended DePaul University and knows the area well. “I’m excited to go back,” he said.

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**********************LUNCH SERVICE STARTS ON WEDNESDAY, MAY 24TH***********************





Make Reservations Below

1200 w webster ave
chicago, il 60614

11AM – 3PM

tuesday through thursday 5p-9:30p
friday & saturday 5p-10p
closed sunday & monday

saturday & sunday 9:30a – 3p


We accept reservations one calendar month to the date. Reservations can be made through the restaurant for brunch and dinner for up to 8 guests.