|Saturday||3 Petite Filets, parisienne gnocchi, blue cheese & brown butter|
|Sunday||Beef Wellington, bordelaise sauce and spinach sautéed with butter and garlic|
|Monday||Grilled Pork Tenderloin, spicy herbaceous fried potatoes, shallot-buttermilk aioli|
|Tuesday||Half Duck A L’Orange, potato gratin|
|Wednesday||Sea Scallops, asparagus, savory granola, vadouvan butter|
|Thursday||Merguez Spiced Lamb Rack, goat cheese baked potatoes, cucumber dill salad|
|Friday||Dover Sole Meunière, confit yukon gold potatoes sautéed,|
Honoring classic French cuisine, Mon Ami Gabi redresses traditional French gastronomy in our quaint Parisian bistro, devising fresh takes on classic fare.
Signature menu items range from our sizzling Escargots de Bourgogne with garlic-herb butter to fresh seafood like our Mussels Mariniére all the way to our tender Bone-In Filet with truffle béarnaise sauce.
With a passion for food, wine and culture, Mon Ami Gabi celebrates French classics, bringing them to Lincoln Park for all to savor.
We thank you for giving us a visit and we hope you’ll return, hungry for more.
Executive Chef Nelli Maltezos brings over 25 years of experience to the team at Mon Ami Gabi. Raised in Chicago, she graduated from Loyola University in 1991 and went on to study classic French culinary technique, menu design and recipe development at the Cooking & Hospitality Institute of Chicago.
Chef Maltezos began her career at Charlie Trotter's in the early 90s before moving to Santa Fe in 1999 to open a French bistro, Rociada, where she served as both Managing Partner and Executive Chef. Upon moving back to Chicago, Chef Maltezos became an adjunct professor at Le Cordon Bleu and the Executive Chef at Café 300 downtown. In the fall of 2014, she accepted a position at Brendan Sodikoff’s Bavette’s Bar & Boeuf – ultimately becoming the AM Supervisor & Butcher – before joining the Lettuce Entertain You family in 2016.
Inspired by Julia Child, Chef Maltezos excels in executing French fare using a seasonal approach with local organic ingredients. She enjoys cooking with mustard, crème fraîche, anchovies, lemon juice, roasted plum tomatoes and leeks, and trying unique, unexpected dishes including squab. On her days off, you can find Chef Maltezos hanging out with family, reading and drinking wine.