A new, streamlined concept from the team behind popular Logan Square restaurant Table, Donkey & Stick, Danke opens this summer in the new Revival Food Hall, bringing the restaurant’s acclaimed charcuterie program to the Loop. Using the elements that have earned TDS two Bib Gourmands and a “Best New Restaurants” nod from Chicago magazine—innovative house-made charcuterie, unique cheese and handmade fresh bread—chef/partner Scott Manley and partner Matt Sussman will serve approachable and versatile breakfast, lunch and happy hour menus. Breakfast will include smoked salmon and a selection of toasts, with lunch offering housemade charcuterie in hot and cold sandwiches. For happy hour, Danke will serve customizable charcuterie and cheese plates designed to pair with a curated list of unique and affordable wines and craft beers. A dedicated bar area provides seating, and meats and cheeses are also available to go and through catering.
DANKe at Revival
Danke will serve a menu that highlights the original location's renowned charcuterie program in new iterations. The lunch menu offers a selection of handcrafted sandwiches with house-made meats such as the Secret Sandwich, which combines schweinekopf and duck liver mousse, two signature charcuterie items from Table, Donkey and Stick. During post-work happy hour the focus shifts to customizable meat and cheese plates, which are designed to be paired with a curated list of small production, unique wines and craft beers. Cheese and charcuterie are available to go, and a catering menu will be well-suited for the Loop area.