Farm-fresh ingredients, chef-driven creativity, and warm hospitality. Come as you are — leave as you were meant to feel.
Every ingredient sourced within 50 miles of our kitchen. We know the names of the farmers who grow our food.
Our menu transforms four times a year, driven by what the land offers — never a freezer shortcut.
Over 200 labels from small-batch natural and biodynamic producers across Europe and the Americas.
Chef Margot Voss — twelve years in Lyon, Copenhagen, and New York — leads every plate with intention.
Bespoke menus and dedicated spaces for intimate events, corporate gatherings, and milestone celebrations.
Composting, nose-to-tail cooking, and low-impact sourcing. We cook with care for the next generation.
Elara began with a single conviction: that a meal is more than sustenance. It is memory, place, and the invisible thread between the people who grew your food and the people sitting across from you.
Chef Margot Voss spent twelve years in Lyon, Copenhagen, and New York before returning to Chicago to open the restaurant she always wanted to eat in — one where the sourcing is obsessive, the technique is invisible, and the experience feels like someone cooked just for you.
"Every dish felt like a conversation — quiet, considered, deeply satisfying. The lamb shoulder alone is worth crossing the city for. One of Chicago's finest."
"The truffle pappardelle made me forget every other pasta I've ever eaten. A restaurant that takes the craft of cooking as seriously as its hospitality."
"Came for my birthday and left feeling like the whole evening was designed just for us. The sommelier's pairings were revelatory. Will be back for every occasion."
"The halibut was the best fish I've eaten in years. Everything tasted alive — like the kitchen actually cares what lands on your plate. Real cooking, rare in Chicago."
"Every dish felt like a conversation — quiet, considered, deeply satisfying. The lamb shoulder alone is worth crossing the city for. One of Chicago's finest."
"The truffle pappardelle made me forget every other pasta I've ever eaten. A restaurant that takes the craft of cooking as seriously as its hospitality."
"Came for my birthday and left feeling like the whole evening was designed just for us. The sommelier's pairings were revelatory. Will be back for every occasion."
"The halibut was the best fish I've eaten in years. Everything tasted alive — like the kitchen actually cares what lands on your plate. Real cooking, rare in Chicago."
"We booked Elara for a private event of 20 people. The team handled everything flawlessly — from the custom menu to the wine pairings. Utterly memorable."
"Chef Voss's tasting menu is a master class in restraint and boldness at the same time. Each course surprised me, but nothing felt out of place. Extraordinary."
"The ribeye is in a category of its own. Dry-aged to perfection, cooked over wood fire, with a chimichurri that somehow made a great steak even better."
"Proposed to my partner here. The team had rose petals, champagne, and a personalised dessert plate ready without me even asking. They just knew. Perfect night."
"We booked Elara for a private event of 20 people. The team handled everything flawlessly — from the custom menu to the wine pairings. Utterly memorable."
"Chef Voss's tasting menu is a master class in restraint and boldness at the same time. Each course surprised me, but nothing felt out of place. Extraordinary."
"The ribeye is in a category of its own. Dry-aged to perfection, cooked over wood fire, with a chimichurri that somehow made a great steak even better."
"Proposed to my partner here. The team had rose petals, champagne, and a personalised dessert plate ready without me even asking. They just knew. Perfect night."
We accept reservations up to 60 days in advance. For parties of 8 or more, or private dining enquiries, please contact us directly.