Located on the edge of Logan Square, Table, Donkey and Stick is a neighborhood restaurant offering seasonal fare and a unique selection of beer, wine and spirits honoring the eating and drinking traditions of the Alps.
The restaurant has been recognized as one of the best new restaurants in the city by Chicago Magazine, Fodor’s and the Zagat guide and was awarded a Bib Gourmand by the Guide Michelin for 13 years in a row.
Story
Table, Donkey and Stick refers to a Brothers Grimm tale in which three brothers leave home to apprentice for a carpenter, a miller and a turner.
The carpenter pays the first brother with a table that magically sets itself with rustic delicacies, which is promptly stolen by a wicked innkeeper.
The miller gives the second brother a donkey that shits gold coins at the word “bricklebrit.”
The innkeeper robs him too.
The third brother receives from the turner a magical stick, which he beats the innkeeper with until he returns the table and donkey.
Atmosphere
A whimsical take on the inns known as berghaus or auberge de montagne that offer refuge to hikers in the Alps. Table, Donkey and Stick is a place to gather with friends in a warm and comfortable environment. The focus is on the table: a place for food and drink, but also for story-telling and fellowship.
Food
Our menu features creative, seasonally driven dishes inspired by the mountain cuisines of France, Italy, Switzerland, Austria, Germany, and Slovenia.
The menu includes a rotating selection of charcuterie and artisan cheeses. The kitchen works with local farmers and whole animals whenever possible, and all breads and charcuterie are made in-house.
Beverage
A selection of small-production wines focused on regions surrounding the Alps, along with beers from Austria, Bavaria, and the Midwest, complements the menu.
We honor the Alpine tradition of brandies and liqueurs with a selection of eaux-de-vie and schnapps, available by the glass or in tasting flights.
Seasonal cocktails are crafted with house-made tonics, syrups, and shrubs, alongside aromatic liqueurs made with mountain herbs and flowers.
Matt Sussman
Matt Sussman conceived of Table, Donkey and Stick to reflect the convivial spirit of the mountain inns he has visited on trips to the Alps, and to honor the great local traditions of food and drink he has enjoyed in the villages of France, Switzerland, Italy and Austria.
A native New Yorker, Matt moved to Chicago in 2009 after graduating from Princeton University. While working at a non-profit focused on urban sustainability, he pursued his interest in the restaurant industry by working front and back-of-house with Shin Thompson at the Michelin-starred Bonsoiree. A baking enthusiast, Matt staged at several bakeries in Chicago, and experimented with many bread styles using commercial equipment he kept in his garage. At Table, Donkey and Stick, Matt maintains his passion for naturally leavened breads, developing the restaurant’s bread recipes, as well as managing the front-of-house and beverage program. Matt is a CMS Certified Sommelier.
In 2016, Matt opened Danke, a sandwich and charcuterie shop and wine bar, in Sterling Food Hall at 125 S Clark Street. He later introduced Pizza Dada, a second stall serving New York-style slices, and went on to open Bar Parisette, a bistro and wine bar in Logan Square.
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Hungry for More?
Drop us a line about catering, private tables, or that after-hours tasting you swear is totally casual—our team will get right back with a plan worth clearing your calendar for.