730 West Grand Avenue
Chicago, IL 60654
312 243 8955
KITCHEN UNTIL 11pm Sunday – Thursday | 12am Friday and Saturday
BAR UNTIL 12am Sunday – Thursday | 2am Friday and Saturday
This site was originally connected to a cluster of buildings owned by The Dawson Brothers. William and Henry Dawson operated one of the most successful fireplace mantle companies in the United States at the turn of the last century. Their elaborate works were known for both sturdy construction and intricate artistic detail. The high level of craftsmanship and artistic elements found in these pieces still fetch top dollar to this day.
Today, the debate of cooking as “artform or craft” wages late into the night at many of Chicago’s most venerable watering holes. We tend to think it can be both. The Dawson seeks to recreate the pioneering, artistic, and straightforward attitude of William and Henry Dawson by providing a west town restaurant, bar and gathering place celebrating the craft of food, drink and hospitality.
As head chef of The Dawson, Patrick Russ strives to introduce guests to new ways of looking at classic dishes. He thoughtfully reinterprets simple, rustic cuisine by using complex techniques and playful presentations and by always keeping in mind the balance of flavor and texture.
A native of Indianapolis, Russ grew up in the hospitality industry, cooking at a myriad of local establishments—from an intimate Italian restaurant to a Belgian brewery. Laying the groundwork for how he looks at food today, Russ studied art history at Indiana State University before deciding to pursue a culinary degree at Le Cordon Bleu in Miami. After graduation, Russ continued to hone his skills at the award-winning Eden Roc hotel in Miami Beach. In 2010, he moved to Seattle, where he worked at the beloved neighborhood spot Osteria La Spiga.
Two years later, Russ’s curiosity was piqued by the release of the Alinea cookbook. Looking to explore the fine dining world, Russ moved to Chicago to stage at the world-renowned restaurant. He also worked at Zealous under respected Charlie Trotter alum Michael Taus before finding himself on the opening team at Next under celebrated chefs Grant Achatz and Dave Beran.
Excited to apply his experience to a different facet of the culinary spectrum, Russ joined the team as sous chef at The Dawson and was promoted to Head Chef in late November. Chef’s intent is for guests to use the restaurant and bar as their own personal gathering place where they can enjoy well-crafted food and drink with zero pretension.