Creepies

-Grubbing in Chicago
A Neo-Bistro in the West Loop

Creepies has been one of the more worthy buzzed about spots on Randolph’s “Restaurant Row.” The neo-bistro from chefs David and Anna Posey was recently named the best new restaurant in Chicago by John Kessler at Chicago Magazine. The culinary power couple opened Creepies next door to Elske, their flagship restaurant in August of 2025. I've stopped in twice since they opened their doors.

Recently Opened in West Loop

For those wondering about the interesting name it came about as an inside joke between owners David Posey and his wife Anna who came up with it while scouting locations, many of which came off as creepy. They joked about naming their project Creepies and it just kind of stuck. But it fits the space which is a small and eclectic spot with dark and dim lighting and a slightly offbeat European-inspired aesthetic. As far as the food goes it was described by John Kessler as “Parisian-style neo-bistro showcasing distinctive recipes with a deep sense of place. That place would be the Midwest.” 

Lyonnaise salad

Our first visit came about a month after they first opened. Not too long after they introduced lunch. We recently stopped in to see what was up during the daytime. The lunch menu is small but sturdy with 14 dishes total. For starters we tried the Lyonnaise salad with smoked maitakes substituting for traditional pork lardons. This was a nice touch turning Lyon France’s iconic salad into a completely meat free dish. The egg was cooked to the perfect temperature to where it was runny but warm. I can usually gauge a kitchen by the salads and this was a signal that more good things were coming. The lunch menu features two sandwiches and they both caught my eye. They have a croque monsieur with ham and mornay and a Niçoise sandwich with smoked beets. It was a nice and somewhat humid day on our visit so the Niçoise sandwich was my pick and I think I made the right call though we won’t know for sure until I try the croque monsieur. That said the Niçoise is going to be tough to top as this was one of the best sandwiches I’ve ate in a long time. If I hadn’t known it was completely vegetarian I would’ve assumed there was tuna in the style of the French Riviera’s signature salad. The sandwich consisted of three layers starting with smoked beets on the bottom and chopped Niçoise olives on top with a bunch of fresh crunchy greens in between. They really nailed the fresh and briny flavors but a sandwich can only be as good as the bread and the sturdy sesame seeded bread from Publican was outstanding at holding it all together. This just might be the best veggie sandwich around right now. 

Niçoise Sandwich at Creepies

Next up was a surprise gift from the kitchen in the form of a freekeh crepe with artichoke, spring onion, and fromage blanc. I had to look up what freekeh was and it’s a roasted grain made of young green durum wheat that originated in the ancient cuisines of Egypt, Jordan, Lebanon, and Syria. The Freekeh crepe at Creepies is a textural masterpiece that crackles when cut into. I loved the mix of ingredients inside as this dish had a very distinct Parisian taste. It was pretty great. They seem to be using the crepe as a way to showcase seasonal flavors so I’ll be keeping my eye on what’s next. 

freekeh crepe with artichoke, spring onion, and fromage blanc

The menu is seasonal so a few of the dishes we ate in September are gone but I hope the tomato dish we had makes a comeback as it was the best use of the late summer tomato bounty I tried in 2025. I forgot to take a pic of the menu so I forget exact details but the pairing of fresh and in-season tomatoes and peaches sitting atop a pile of creamy lebnah was the perfect combo of salty and sweet. Whether it’s here or next door at Elske the vegetable dishes shine. The “Tarte Flambé, Tavern Style” is another example of the kitchens ability to make great food without meat. This seems to be one of their signature dishes as it’s been on the menu since day one. The kitchens spin on the Alsatian flatbread in the style of a tavern thin pizza is topped with fromage blanc, oyster mushrooms, onion and chives. The crisp and cracker like texture works in unison with a creamy set of toppings. 

Tomato, Peaches, Labneh

Tarte Flambé, Tavern Style

On our visit last September they had a seasonal corn crepe that I thought was wonderful at capturing the sweet and milky flavor of the end of the summer treat. We’ll always try the fries so long as they’re not from Sysco meaning they make them on site and as expected the fries here are fantastic. Each and every one was golden on the outside and creamy with a deep potato taste. They do a two step process as far as the frying goes using both clarified butter and rice bran oil. The former adds great flavor while the latter makes them extra crispy. These are easily some of the best fries in the city. 

Summer Corn Crepe with Succotash and Green Tomato

French Fries at Creepies


Parisian Gnocchi with Ham, Gruyere, Egg Yolk

Roast chicken is supposed to be excellent here but I decided to pass on that due to the fact that every time I try a hyped up roast chicken dish it’s a bit of a letdown. I much prefer grilled chicken. So instead I decided to try the Parisian gnocchi made with Swiss, ham, and egg yolk. It comes with a large Parmesan crisp on top making it about as rich of a dish as I’ve had in a long time. The gnocchi was light and delicate while the toppings were extremely creamy with a nice punch of saltiness from the ham. Erica got a fish dish that was a bit of a letdown in that it was just a piece of fish topped with endives. It was lacking in terms of creativity and also in presentation but it was still a perfectly fine dish, just not to the level of others. You can’t skip dessert here (or Elske) because Chef Anna Posey makes some of the best anywhere. I know a guy that goes to Elske once a year and orders every single desert as a full meal. They’re that good. We tried the baguette soft serve with chocolate and brown butter crumbs and it’s one of the better soft serve variations around town right now. Hats off to owners David and Anna Posey as well as Chef de Cuisine Tayler Ploshehanski for gifting us with this wonderful restaurant. It’s refreshing to have a spot of this caliber that doesn’t take itself too seriously. 

actual baguette flavor, topped with chocolate and brown butter crumbs

Creepies
1360 W Randolph St
Chicago, IL 60607
(312) 579-2727
Website