Bar Pastoral

This is a restaurant owned by a cheese store, so it should come as no surprise that to eat here, it helps to love dairy. Chef Chrissy Camba uses cheese everywhere, spreading quark (a young, soft cheese) on impressive housemade English muffins, and covering thick slices of juicy but salty house-smoked ham with raclette. But try not to pay too much attention to the food: This place is most successful at the bar, where the wine is interesting and affordable, and the charcuterie (including Chicago’s best pork rillettes) is merely a (delicious) complement.