What are the opening hours?

Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 10pm Saturday 5pm - 10pm

EVER

Ever is the creative obsession of Michelin-starred Chef Curtis Duffy. www.ever-restaurant.com We are open for indoor dining. Reservations are required.

We are open for dinner only, Tuesday-Saturday. We offer a tasting menu experience that typically lasts 2 1/2 hours. You may make reservations at https://www.exploretock.com/ever. If you would like to contact the restaurant directly, please email [email protected]. More information, including an FAQ, can be found at www.ever-restaurant.com.

05/22/2026

There is intention in every corner of Ever.

A modern landscape shaped through light and shadow— warm and welcoming, yet built from raw materials and refined detail. A space where form meets function meets something undeniably sexy.

Designed to feel both intimate and expansive, every detail of the room exists to quiet distraction and sharpen focus. A dining room meant not simply to be seen, but felt.

04/30/2026

Originally created for Valentine’s Day at Avenues, and refined by Chef Duffy over more than fifteen years.

Alaskan king crab, layered with citrus and cucumber.

Set in a stemless, V-tapered glass—each element visible, deliberately composed. A clear sugar tuile rests gently across the top. From the side, the components appear suspended, almost floating.

A study in form and function—where art and precision meet.

Held in time, yet constantly evolving.

04/24/2026

Herman Story vs. Desparada
A Wine Dinner at The Canvas by Ever
May 27 | 6:00 PM

Two artists. Husband and wife. Completely different instincts in the glass.

On May 27, we welcome Vailia From of Desparada and Russell P. From of Herman Story for a one-night-only showdown—an evening built around contrast, with her wines driven by precision and restraint, and his by power and intensity, poured side by side.

Across four rounds, each course will be paired with two wines, one from each producer, offering a direct look at where their perspectives diverge and where their approaches unexpectedly meet.

The evening begins with Champagne and canapés before moving into a seated dinner in Canvas. Call it a heated rivalry or a friendly competition—it’s one best argued, and enjoyed, across the table, with the final word left to the room.

Tickets begin at $225, exclusive of service fee and tax. Reservations available on OpenTable. Menu to follow.

🔗: opentable.com/booking/experiences-availability?rid=1124866&restref=1124866&experienceId=709188&utm_source=external&utm_medium=referral&utm_campaign=shared

04/22/2026

Delicate shell of buckwheat crème anglaise, filled with puffed buckwheat and buckwheat praline. Rhubarb sorbet, crowned with chamomile meringue and finished with licorice lace.

In the Midwest, buckwheat works in quiet service—a restorative crop, returning strength to the soil.

Here, it rises.
Humble. Seasonal. Elevated.

04/14/2026

D’Anjou pear, bright and cold, set against the richness and depth of chocolate stout cake.

Hazelnuts, toasted in brown butter. Milk chocolate and cocoa nib, contrasting textures—soft and crisp.

Bergamot lifts and Thai basil lingers, a study in balance, never sweet for the sake of sweet.

A reawakening of the palate, even at the end.

04/09/2026

Fuyu persimmon, explored two ways—fresh, compressed slices and a delicate sherbet. Layered with ribbons of dark chocolate ganache, French meringue, cinnamon pudding, crispy brioche, mulled wine, and toasted cashews.

03/28/2026

Pork cheek, gently braised in root beer with ginger, shallot, and garlic. Set over cheesy wheat berries and paired with brûléed Gruyère custard and hidden rose apple. Finished with mint and sorrel.

We’re honored to feature the work of Kilgus Farmstead—a partnership rooted in care, craft, and a deep respect for the land.

03/08/2026

Sablefish, grilled over binchotan, paired with roasted Koginut squash and a black garlic dumpling—hidden beneath a veil of saffron fumet and nasturtium.

A course dedicated to sustainable farming and thoughtful, intentional sourcing.

🔗: opentable.com/r/ever-chicago

02/27/2026

As we look ahead to International Women’s Day, we’re proud to introduce the two winemakers we’re honored to host — women whose vision, craft, and leadership continue to shape the future of wine.

On Saturday, March 7, Chiara Mondavi (Continuum Estate) and Angela Osborne (A Tribute to Grace) will be at Canvas for an International Women’s Day dinner celebrating the voices shaping modern wine. From mineral-driven Sauvignon Blanc to graceful, single-vineyard Grenache, their work reflects clarity, conviction, and craft — poured by some of Chicago’s leading sommeliers.

Reservations are live. Seating is limited.

🔗: opentable.com/booking/experiences-availability?rid=1124866&restref=1124866&experienceId=656578&utm_source=external&utm_medium=referral&utm_campaign=shared

02/03/2026

Reservations for Ever are now available on OpenTable. Bookings for May 2026 are open—reserve your table at the link below.

🔗: opentable.com/r/ever-chicago

01/28/2026

We are pleased to share that Ever will be open this evening. Due to Chicago’s extreme temperatures, we briefly closed in the interest of guest safety to address water damage. Thank you to everyone who reached out with concern—we truly appreciate it and look forward to welcoming you in.

Reservations are currently available.

🔗: opentable.com/r/ever-chicago

12/31/2025

A New Year begins — may it be tasted slowly and remembered warmly.

12/23/2025

Wishing you a thoughtful and beautiful holiday season. Happy Holidays from Ever.

12/21/2025

Ever will be closed December 23–25 and January 1–5. We invite guests to join us December 26–31, including Sunday, December 28 and Monday, December 29.

Celebrate the season with us. Reservations now available at www.ever-restaurant.com/reservations.

Savor your last bite of 2025 at Ever this New Year’s Eve. Chef Curtis Duffy presents an extended tasting menu that unfol...

12/19/2025

12/15/2025

Savor your last bite of 2025 at Ever this New Year’s Eve.

Chef Curtis Duffy presents an extended tasting menu that unfolds with thoughtful precision, perfectly paced for contemplation of the year gone by. Wine pairings and spirit-free cocktails are available to enhance your dining experience, with the option to toast the new year at our neighboring cocktail lounge, After.

Reserve your New Year’s Eve experience at Ever.

🔗: bit.ly/4sdhjiz

11/19/2025

We are honored to share that Ever has been awarded Two Michelin Stars in the 2025 MICHELIN Guide, as well as Michelin’s Service Award recognizing our front-of-house team.

This distinction reflects the commitment of our entire team–to craft, to discipline, to curiosity, and to the guest experience. Every service is a new opportunity to refine, to listen, and to push further.

Thank you to our guests, our growers, our partners, and everyone who shares in this work with us. We look forward to welcoming you soon!

Reservations now available: www.ever-restaurant.com/reservations

06/10/2025

Join Richard Geoffroy—Founder and Maker of IWA—for an exclusive, intimate tasting and personal introduction to IWA Sake of Japan. This one-night-only experience features limited seating and a curated pairing with the acclaimed cuisine of Chef Curtis Duffy, hosted in Ever’s private dining room.

Tickets available on Tock: https://www.exploretock.com/ever/event/555637

Ever is hiring. Send resumes to employment@ever-restaurant.com

05/19/2025

Ever is hiring. Send resumes to [email protected]

03/18/2025

Tomato, watermelon, radish, and basil.

Address

1340 W. Fulton Street
Chicago, IL
60607

Opening Hours

Tuesday	5pm - 10pm
Wednesday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 10pm
Saturday	5pm - 10pm

Website

https://ever-restaurant.com/

Alerts

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