UNITE URBAN GRILL
1450 W Chicago Ave.
Chicago, Illinois 60642
Tue – Thu: 5:00 pm – 10:00 pm
Fri – Sat: 5:00 pm – 11:00 pm
Sun: 5:00 pm – 9:00 pm
About Our Mission
The origin of Unite goes back to my childhood – as a little kid standing next to my dad at the Weber as he taught me how to grill the perfect steak. My repertoire soon expanded to chicken, ribs, sausages and virtually anything else that could be grilled. Through the years, I became the “grillmaster” in the family and amongst my friends. There was nothing better than having people over for some great conversation, cool music, and even better food. Admittedly though, I was a one-trick pony: there was meat and everything else was “no thanks”.
Then I met Megan. While not a vegetarian, she has a wider palate and a penchant for healthy grains and vegetables. As we began dating and soon got married, we realized we loved entertaining together. I would grill up all the meats for the parties and Megan would create magnificent appetizers and side dishes. And with her knack for design, she would create a stunning atmosphere to enjoy it all. We also noticed the combination of our dining preferences was actually pretty common: one partner is a carnivore, the other not so much! An opportunity was born.
For well over a year, Megan and I have worked closely with Robert LaPata and Forefront Hospitality to create Unite Urban Grill. We have aligned with renowned Executive Chef Bradford Phillips and dedicated General Manager Jason Lane.
Our goal is to provide an inviting, comfortable and fun environment for both guests and staff, while offering a superior dining experience. Please feel free to make a reservation or just walk in so we can prove it to you!
Executive Chef – Bradford Phillips
Bradford Phillips, formerly of The Pump Room, Blackbird, Tru, NoMI, and LM Restaurant group, developed Unite Urban Grill’s menu through his passion for fresh, local ingredients and seasoned experience. After over a decade working in some of the most prestigious kitchens in Chicago, Phillips is excited to work in a more causal, neighborhood-focused environment.
Phillips is a graduate of Kendall College Culinary Arts. The program provided him with a solid grounding in classical French technique and plugged him in to the network of fine-dining chefs.
Phillips is inspired by the Northern California food and wine culture and its emphasis on seasonal ingredients, simple presentation, and local farmers.