AMBAR Restaurant, Chicago — Restaurant in Chicago

What a wonderful experience at Ambar! Our server was friendly and patient with us as we tried to figure out what to order each round, and wait staff were ultra attentive to us, taking away finished plates nearly the moment we finished them, giving us clean plates when our plates were dirty, and refilling our water 4 times through the service.

Ambar has a cool AYCE concept and they don't seem to limit the number of things you can order! So we ordered 20 dishes to get a good breadth of the menu:

Ajvar spread + pita - naturally sweet but not much additional flavor or spice, tastes just like blended bell pepper which I guess is the description, not my taste. 2.5/10

Tartare - my first time getting beef tartare, couldnt get my mind off the fact it was raw beef but just wanted to try! beef was smooth and tasty, bread was a little too burnt. 4/10

Cheese and Pepper croquette - solid appetizer, crunchy breaded panko exterior with a soft semi-sweet pepper inside stuffed with cheese, fried really well with a sweet plum-esque sauce 6.5/10

Stuffed Pepper - also not for me, a bit warm and lacking flavor, roasted bell pepper and orzo flavor combination didn't sit too well with me, lacked seasoning as well. 1/10

Almond Fried chicken - chicken was nicely done, tender inside and crispy outside. apple slaw was crunchy and smooth, kewpie mayonaise tang, not acidic and a surprisingly delicious pairing 7/10

Meat pie - a bit dry and slightly similar to the lamb medallion but with a crunchy pastry, not our favorite of the night, might have been a bit overdone 5/10

Sujuk Flatbread - just like a pepperoni pizza, good bake on the crust but nothing too special, 5/10

Mushroom Flatbread - delicious, sprigs of dill on top, caremlized onion was a sweet accent and cheese was melted perfectly and crust was delicious, 8.5/10

Lamb Flatbread - with feta and mint, not a big fan of mint but the feta was really soft topped on the lamb, delicious combo, 8/10 - was getting really full at this point

Balkan Kebab - a bit too salty, but an incredibly bouncy texture, juicy, no gaminess and delicious with pita 8/10

Lamb medallions - delicious, probably the best of the night, juicy and flavorful lamb patties, without the gaminess, just a perfectly seasoned and balanced lamb flavor and char from the grill 9/10

Roasted Lamb - just like pot roast but with lamb, lamb was delicious but quite oily as the meat was soaking in oil, the potatoes and carrots were too much for the portion 7/10

Beef short rib goulash - was more soupy than we liked, slight tomato taste but more like a subtle tomato meat soup with orzo pasta 6/10

Fried Zuchini - surprisingly good, with a squeeze of lime and tangy sauce, though there was quite a bit of bread crumb so it was more bread crumb than zuchini, still solid 7/10

Crispy corn ribs - unavailable :(

Drunken Mussels - Creamy and smoky, a bit too much char again on the bread which seeped into the cream sauce, capers gave a tangy aftertaste and mussels were cooked well! 6.5/10

Atlantic Salmon - nitpick for the small pool of oil surrounding the salmon, but cooked very well, just below well done and just how i like it, not much flavor or seasoning though 5/10

Grilled Shrimp - huge fat and plump shrimp, spicy oil and garlic charred flavors, still amazed at the suze of the shrimps. Cooked perfectly too, but there were random really hard topping bits that we werent sure what they were, nevertheless 8.5/10

brussel sprouts - burnt and bitter, bacon bits were good, but not usually a fan of brussel sprouts so 4/10

Krempita - cream was more like a custard, smooth and not overly sweet, well balanced with the phyllo sheet and raspberries taking the attention 7/10

Sorbets - Mango Tajin, lemon curd, plum rakjia, plum tastes like cardomom and ainse, 1/10, lemon curd is just as u expect, super refreshing after everything, 8/10, mango tajin was also good, sweet mango flavor and tajin came with a kick...

A Balkan food restaurant has been needed for years in the River North / Streeterville / Gold Coast Area. In the old Etta, on the northwest corner of Huron and Clark, this new restaurant opened today, April 1, so I felt the need to get in immediately. ‍

My server, Marko, and I discussed my food allergies. Beans, sesame, "certain" tree nuts, and sunflower seeds. He wanted to be positive so he brought over a manager whose name I believe was Stefan. He then brought out Chef Nikola from Serbia. Later I met Chef Dustin from Slovenia (who incidentally was a former Alinea Chef and was Chef of Au Cheval and the Ghoulash at AMBAR was his grandmother's recipe).

Chef Nikola took the time to go over the menu items and my allergies. So accommodating and so sure of himself. I'm grateful for the interaction.

Now, the food. The glorious Vegeta-added food! I let Chef Nikola choose what to send to me. I ruled out a few items I would not normally eat and he ruled out anything he could not modify. There was not much on my list or his.

I started with the warmest & softest bread served with creamy and flavorful Kajmak and aged prosciutto. I could have stopped right there. The bread was 100% homerun but the Kajmak and the prosciutto with it... I was full after that.

Next up: beautiful beet salad which was as exquisite as it looked. Thin beets cooked to perfection texture and the arugula and goat cheese with some type of reduction dressing. Phenomenal.

Cheese and Pepper Croquettes was the next dish. Like--total perfection! Piquillo Peppers with Kajmak & sheep cheeses so creamy! I only could eat 2 of the 3. They were big.

Brussels sprouts in a creamy garlic sauce with bacon. I'm ready to cry from all of the food. These were flavorful and tender. The sauce it was in was drinkably good!

Drunken Mussels in Rakija! I took one bite and wanted to cry over the taste. It had the perfect accompaniment with the cream sauce in the mussel pot (of gold). Seriously? These Chefs have so many different flavors happening in their kitchen yet everything was perfectly executed.

Let's talk Balkan Kebabs (aka ćevapi). Tender, flavorful, and not overly salty, actually none of the food was. The Ćevapi was served over a spicy feta spread that looked like ajvar. Mark this one as scrumptious!! That red sauce was killer good and paired nicely.

NO April Fools joke, kids, I was filled up at this point. But have to have a little aperitif so a small Rakija to drink with my meal. I'll be honest, I'm no connoisseur but it was really good. I can't tell you the flavor as I said surprise me for the drink flavor.

Chef Dustin and Chef Nikola came to my table, and I was asked what else I might like. I said one last thing was the Ghoulash with orzo. I asked for just a few bites, but like any good Balkan (or Italian, too), you always overserve on food. It's the presentation of their pride.

I took a few bites and I know others had to have heard me when I exclaimed "Oh my God!" It was INCREDIBLE! I forced as many bites of this tender beef that literally fell apart as I put my fork into it.

If the book "The Joy of Cooking" was about food, it was this. And the lamb patties. And the Drunken Mussels. And the Kajmak. And the Beet Salad. And...you get it.

I wanted to finish this entire meal so badly but I seriously could not. I was more stuffed than I had ever been. In a good way!

The chefs were culinary geniuses, in all honesty—truly artists in their craft. What really surprised me was the flavorful "at-home" cooking experience. I think I was expecting more foo-foo food, but it was quality, plentiful, and extremely enjoyable.

And a note to vegan friends: I asked. Many of their dishes can be altered to accommodate. Look for the underlined V.

Food allergy friends. Allergies are no joke. Anaphylaxis is so real, and I can truly say AMBAR gets it and respects...

Ambar Chicago — A Hidden Gem of Elevated Balkan Tapas

In the vibrant culinary scene of Chicago, Ambar stands out not merely as another tapas-style restaurant, but as a masterclass in modern Balkan gastronomy delivered with Michelin-level finesse. Nestled unassumingly yet confidently in the heart of the city, Ambar offers a bold and elevated approach to unlimited small plates—one that prioritizes refinement, precision, and cultural authenticity over excess.

From the moment you step inside, the experience is curated with care. The space is immaculately clean and thoughtfully designed, with a clear emphasis on transparency and culinary craftsmanship. The open-concept kitchen is a particular highlight: divided into specialized stations—grill, brick oven, stove, and a dedicated dessert corner—each section feels like a precision workshop where artisans ply their trade. It’s rare to see this level of organization and specialization in a non-tasting-menu format, and it instantly signals the professionalism at play.

The food? Simply phenomenal. Every plate was a celebration of balance, texture, and bold yet harmonious flavors. Dishes arrived at an impressive rhythm—never rushed, always hot, and plated with visual elegance. Standouts included tender grilled meats that boasted deep, smoky char; flaky pastries that layered crunch with warmth; and desserts that felt as though they had been designed by a Paris-trained pâtissier. Despite the "unlimited" format, each item tasted intentional and fresh—something many restaurants offering similar concepts struggle to maintain.

Service at Ambar elevates the entire experience to another tier. Our server, Amanda, deserves special recognition—not only for her warmth and attentiveness but for her thorough knowledge of the menu and pairing recommendations. She navigated the flow of courses with grace, ensuring the evening unfolded seamlessly. Her professionalism rivaled that of fine-dining institutions, striking that rare balance between informality and expertise.

There’s a quiet confidence in how Ambar presents itself: no gimmicks, no shortcuts—just a deep respect for the culinary tradition and an unflinching commitment to excellence. With its clean design, skilled kitchen brigade, exceptional service, and dishes worthy of a white-tablecloth spotlight, Ambar is not just a tapas restaurant—it is an experience.

Whether you're a seasoned foodie or simply seeking something remarkable, Ambar is a destination that deserves your full appetite and undivided attention. I look forward to returning—and I’ll let the attached photos speak to just how memorable the evening truly was.

Rating: 9.5/10 A must-visit for lovers of refined global cuisine. A potential future Michelin mention, without question.

We visited during the 4th of July week. P.S.: This is not a...