Set to the sounds of 1960s and 70s Chicago soul and blues, Dove’s offers counter service morning, noon and night in the heart of Chicago’s Wicker Park.

Chef de Cuisine Tom Carlin’s inviting menu delivers Southern- inspired , alongside a tequila and mezcal- focused bar program, with the spirit of genuine hospitality. The 41-stool luncheonette takes its name from Nelson Algren’s A WALK ON THE WILD SIDE, and draws inspiration from bygone diners and watering holes to create a place where people from all walks of life can converge over a cup of coffee, cocktail, and a great meal.

CATERING

Each Item Serves 10 Guests STARTERS Pimento Cheese, $30 White cheddar cheese spread, roasted and pickled pepper, thyme, pickled serrano, radish, cilantro, served with multigrain toast ‘Back to Life’ Ceviche, $75 Squid and shrimp, lightly marinated in , orange and lime juice, tossed with tomatoes, habaneros, avocado and cilantro ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MAINS Ham & Cheese Ahogada, $60 Smoked ham, muenster cheese, griddled telera roll in chile de arbol salsa, served with escabeche and cilantro Brisket Taco Norteño, $60 Smoked brisket, Kansas City-style bbq sauce, muenster cheese, coleslaw, fried onions, served on a flour tortilla Chicken Fried Chicken, $65 Buttermilk fried chicken, served with chorizo verde gravy, sweet peas and pearl onions Enchiladas con Pollo, $60 Corn tortillas, shredded chicken, topped with a poblano mole, served with queso fresco and pepitas. Vegetarian option upon request ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SALADS Spinach & Citrus Salad, $50 Fresh citrus, pickled red , radish, roasted yucca, queso seco, served with a cacho de cabra vinaigrette Arugula Salad, $45 Arugula, red onion, avocado, broccoli, toasted pepita served with miso-crema dressing and crispy barbecue chickpeas ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SIDES Pepper & Potato Hash, $45 Fried potatoes and shishito peppers Grits, $25 Served with hot sauce, scallion and queso fresco cheese Betabeles, $45 Roasted and chilled golden beets, pickled golden raisin, mint, and sesame seed, served with poblano mole

Serving Utensils (complimentary upon request), Plates & Utensils $0.75 per person, Chafing Kit $12.50 each

Menu items are seasonal and subject to change based on availability. 48 hours’ notice requested.