Bandol Brasserie & Raw Bar — Restaurant in Chicago

A Culinary Masterpiece in the Heart of Chicago: Bandol Mediterranean Brasserie Raw Bar

Our first night in Chicago, and we had the absolute pleasure of dining at Bandol Mediterranean Brasserie Raw Bar—and let me tell you, it was an experience in every sense of the word. From the moment we stepped inside, we were met with an ambiance that felt effortlessly elegant—warm lighting, modern yet cozy decor, and a lively yet intimate energy that set the perfect tone for the night. This felt & tasted like michelin star dining to me!

Now, let’s talk service. The staff? Impeccable. Our server was attentive without being intrusive, knowledgeable about every dish, and passionate about what they do. That level of care and precision is something that elevates a dining experience from good to unforgettable. He was also personable and provide top tier customer service!

But the real showstopper? The food.

🍽️ A Tastebud Journey Like No Other Every bite was like a Michelin-starred symphony—bold flavors, delicate textures, and an execution that screamed top-tier culinary craftsmanship. If I lived in Chicago, Bandol would be a weekly must. Hands down, one of the best meals I’ve ever had.

Here’s what we indulged in:

🔥 Shrimp & Lobster Ravioli Silky, delicate pasta pockets filled with succulent shrimp and sweet lobster, all smothered in a creamy, rich tomato-infused sauce that was velvety perfection. The balance of seafood sweetness with the indulgent sauce made this a dish I could eat on repeat.

🌊 Mussels MARINIÈRE white wine sauce, frites, fines herbs A bold, briny, and buttery delight. The mussels were plump and fresh, bathed in a rich vodka sauce that carried just the right amount of tang and depth. Paired with the grilled, herb-buttered bread for soaking up that sauce? Absolute heaven.

🦀 Crab Cakes served with Truffle Oil Golden, crispy perfection on the outside, luxuriously tender and packed with lump crab on the inside. The truffle oil added a layer of earthiness that made this dish sing. And that slight citrusy zing from the charred lemon? A chef’s kiss moment.

🍜 POULET ROTI ALFREDO (Darrell’s Dish) A comforting, creamy dream. The Alfredo sauce was rich but not overpowering, perfectly coating each bite of penne and tender, juicy chicken. Fresh herbs and a light dusting of parmesan elevated this to elegant comfort food at its best.

🧅 French Onion Soup (Darrell’s Dish) A bowl of deep, slow-cooked onion richness, topped with a thick, golden, bubbling layer of gruyère cheese. Every spoonful was warm, hearty, and downright addictive. The kind of dish that reminds you why classic French cuisine never goes out of style.

🥃 Black Manhattan (My Drink) A dark, brooding, and smooth classic cocktail—this wasn’t just a drink, it was an experience. The balance of whiskey, amaro, and bitters was smoky, slightly sweet, and complex, giving the perfect finishing touch to an already flawless dinner.

⭐ Final Verdict: A Must-Visit Gem in Chicago If you’re in Chicago and love food that speaks to your soul, do yourself a favor—get a reservation at Bandol. The atmosphere, the service, and the culinary magic happening in that kitchen make this a top-tier, can’t-miss dining experience.

Would I go back? Without hesitation. Would I recommend it? Only if you love incredible food.

📍 Bandol Chicago – where flavor, elegance, and pure culinary bliss come together in one...

My husband, daughter and I dropped into this restaurant and I asked for a table for 3. We were shown to a table and a server came over to ask for our order. My daughter and I each asked for a lemonade and my husband requested a pint of Stella. The girl said okay and walked away then promptly came back and said they had no lemonade. She then walked away again and a different server came over to say they had no lemonade and was only able to sell us coke or diet coke. I asked if they had any other soda drinks or fruit juice and was quite rudely told NO only coke which was quite rudely put, so we said we would order the food and told her from the menu what we required plus the Stella for my husband. We were then informed they had no Stella and the food we wanted was not on the menu and asked where we had got the menu from. Telling her we had got it from the front desk we were told that the meals we had asked for were only available at lunch times so I asked why we had just been given them then to which she had no reply. I told her that this had been the worst ever restaurant I had been in and would certainly bever go there again. The waitress was then summoned away from our table by the issuer of the menus and never returned with an apology or any explanation. What a horrible restaurant and as I said. We will never again enter this establishment. I cannot believe they cannot supply food supposedly on the menu and not have any soda drinks other than coke. How ridiculous is that? i WANTED TO DINE IN BUT ENDED UP WITH...

We ate here on a whim, and it was fine, but could be improved. It bills itself as a French restaurant, but there was a distracting TV with wrestling on like a sports bar. Music was not in keeping with a French restaurant either. Food was okay but not quite in line with the menu descriptions. The crab cakes were ok. I personally prefer mine to be more lumped and less fine than served here, because it gives it more texture. Sauce quite nice. No fish in the bouillabaisse, just scallops, shrimp, and mussels. They were all done perfectly. The saffron broth was not quite as tasty as I'd expected. I think the lack of the fish might have been the issue. The bread was tasty. It was nice that it was served in cast iron which kept the soup warm longer. The Steak Fritas my daughter order medium, and it was not, as you can see in the photo. She said it was good but had me eat the rare parts not to her liking, but otherwise tasted good. The menu said it would come with a Bordelaise sauce, but it did not, which was disappointing, because she wanted to try that sauce specifically. It did have a Béarnaise sauce, which is more typical of steak fritas, but it was on the side, which was odd since Béarnaise sauce is usually meant to be served warm on the steak. We chose to skip dessert after the entree oddities. The staff...