Chef-Partner Tony Mantuano and Cubs Manager Joe Maddon have announced that “Maddon’s Post,” a modern, all-day Italian and Polish-inspired restaurant, is now open. Located just steps from Chicago’s Wrigley Field (1119 Waveland Avenue), Maddon’s Post brings dishes shaped by Mantuano and Maddon's first generation heritages, plus wines and family and brunch to the Lakeview neighborhood.
“All bias aside, Maddon’s Post is truly a world-class restaurant, backed by a top-notch hospitality team,” says Maddon. “It’s so much more than a destination for baseball fans — we've created an atmosphere that embraces the neighborhood, where you can enjoy some handmade pasta, grab a great glass of wine after work, or bring the family for weekend brunch, all year round.”
FIRST GENERATION INSPIRED DISHES: Drawing from Chef Tony's Italian heritage and Maddon’s Polish roots, Maddon’s Post Executive Chef Aaron Thebault (Girl & The Goat, BOKA) and Mantuano have re-created an array of sdishes, inspired by memories from Maddon's childhood, like hand-folded pierogi. Look for the traditional Polish dumpling in varieties like Pork and Sauerkraut with pickled mustard seeds and apple, and Potato Dumplings topped with crème fraîche, trout roe and fresh dill. Mantuano's background in Italian cuisine can also be experienced through freshly made pastas and oven-fired pizzas, made with the restaurant’s dual wood-burning ovens. For dessert, the restaurant has reimagined a Polish pastry, the paczki, by incorporating chocolate into the dough and filling each sugar-dusted doughnut with strawberry cream and peanut butter & banana.
“Translating Joe’s childhood food memories into dishes that would make sense for our restaurant was such a fun challenge,” says Mantuano. “If you think about it, pierogi and ravioli aren’t really so different, and just like we source only the best flours, cheeses, and produce for creating our pastas and Italian dishes, we made sure to get the most authentic ingredients for our Polish inspired recipes. We spent a ton of time exploring the markets on 63rd street to make sure we got it right."
THE SPACE: Designed by fc STUDIO inc., Maddon’s Post spans two floors and 7,400 square feet and brings to life Chicago’s history. The focal point of the expansive first-floor dining room is the open-concept kitchen, where guests can observe the culinary team in action, creating pastas and wood-fired pizzas in the restaurant’s custom, dual-hearth. Tucked behind the bar and main dining area resides a relaxed family parlor, complete with plush booths great for accommodating groups and families. Upstairs features The Flamingo Room, a Deco-era bar with expansive open-air patio and concealed private dining room, which is a nod to the local supper club Maddon’s father would take him to in his hometown of Hazleton, Pennsylvania as a child. From textiles to a splash of Joe’s favorite color, pink, in the men’s bathroom, Maddon’s Post displays design elements and personal touches of Joe Maddon throughout the modern restaurant.
BRUNCH: On weekends, Maddon’s Post offers brunch. The menu features both Italian and Polish-inspired twists on traditional brunch fare like crispy potato pancakes with sour cream and applesauce, orange-zested blueberry pierogi filled with mascarpone cheese and creamy polenta topped withtomato-braised brisket and a poached egg.
FAMILY FUN, BEYOND BASEBALL SEASON: Mantuano and Maddon have designed Maddon’s Post to be a year-round location for the neighborhood, especially for parents, kids and large groups on Chicago’s North Side. Maddon’s Post offers a designated kids menu with hand-crafted pappardelle with a choice of butter or red sauce, and melty grilled cheese sandwiches with house-made frites.
Chef-Partner Tony Mantuano and Cubs Manager Joe Maddon have announced that “Maddon’s Post,” a modern, all-day Italian and Polish-inspired restaurant, is now open. Located just steps from Chicago’s Wrigley Field (1119 Waveland Avenue), Maddon’s Post brings dishes shaped by Mantuano and Maddon's first generation heritages, plus wines and family and brunch to the Lakeview neighborhood.
“All bias aside, Maddon’s Post is truly a world-class restaurant, backed by a top-notch hospitality team,” says Maddon. “It’s so much more than a destination for baseball fans — we've created an atmosphere that embraces the neighborhood, where you can enjoy some handmade pasta, grab a great glass of wine after work, or bring the family for weekend brunch, all year round.”
FIRST GENERATION INSPIRED DISHES: Drawing from Chef Tony's Italian heritage and Maddon’s Polish roots, Maddon’s Post Executive Chef Aaron Thebault (Girl & The Goat, BOKA) and Mantuano have re-created an array of sdishes, inspired by memories from Maddon's childhood, like hand-folded pierogi. Look for the traditional Polish dumpling in varieties like Pork and Sauerkraut with pickled mustard seeds and apple, and Potato Dumplings topped with crème fraîche, trout roe and fresh dill. Mantuano's background in Italian cuisine can also be experienced through freshly made pastas and oven-fired pizzas, made with the restaurant’s dual wood-burning ovens. For dessert, the restaurant has reimagined a Polish pastry, the paczki, by incorporating chocolate into the dough and filling each sugar-dusted doughnut with strawberry cream and peanut butter & banana.
“Translating Joe’s childhood food memories into dishes that would make sense for our restaurant was such a fun challenge,” says Mantuano. “If you think about it, pierogi and ravioli aren’t really so different, and just like we source only the best flours, cheeses, and produce for creating our pastas and Italian dishes, we made sure to get the most authentic ingredients for our Polish inspired recipes. We spent a ton of time exploring the markets on 63rd street to make sure we got it right."
THE SPACE: Designed by fc STUDIO inc., Maddon’s Post spans two floors and 7,400 square feet and brings to life Chicago’s history. The focal point of the expansive first-floor dining room is the open-concept kitchen, where guests can observe the culinary team in action, creating pastas and wood-fired pizzas in the restaurant’s custom, dual-hearth. Tucked behind the bar and main dining area resides a relaxed family parlor, complete with plush booths great for accommodating groups and families. Upstairs features The Flamingo Room, a Deco-era bar with expansive open-air patio and concealed private dining room, which is a nod to the local supper club Maddon’s father would take him to in his hometown of Hazleton, Pennsylvania as a child. From textiles to a splash of Joe’s favorite color, pink, in the men’s bathroom, Maddon’s Post displays design elements and personal touches of Joe Maddon throughout the modern restaurant.
BRUNCH: On weekends, Maddon’s Post offers brunch. The menu features both Italian and Polish-inspired twists on traditional brunch fare like crispy potato pancakes with sour cream and applesauce, orange-zested blueberry pierogi filled with mascarpone cheese and creamy polenta topped with tomato-braised brisket and a poached egg.
FAMILY FUN, BEYOND BASEBALL SEASON: Mantuano and Maddon have designed Maddon’s Post to be a year-round location for the neighborhood, especially for parents, kids and large groups on Chicago’s North Side. Maddon’s Post offers a designated kids menu with hand-crafted pappardelle with a choice of butter or red sauce, and melty grilled cheese sandwiches with house-made frites.
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