The story
In Chicago’s River North neighborhood, Obélix brings a distinctly French sensibility to the table. The restaurant is the latest venture from the Poilevey family—Oliver and Nicolas Poilevey, who carry forward a legacy rooted in their father Jean-Claude’s Le Bouchon. Oliver’s own path took him from a childhood spent at La Sardine to stages in France, Hawaii, and Los Angeles before returning to Chicago to helm Le Bouchon. At Obélix, he and Nicolas have built a kitchen led by Executive Chef Sam Handwerger, whose resume includes Alinea, Yugen, and Claudia—each a Michelin-starred or recognized kitchen. Executive Pastry Chef Courtney Kenyon, formerly of Oriole and a graduate of France’s École Nationale Supérieure de Pâtisserie, brings finesse to the dessert program.
The cooking here is grounded in French technique but never fussy. Lunch, dinner, and weekend brunch are served, alongside a prix fixe option. The wine list and cocktails by the glass offer thoughtful pairings. The dining room balances warmth and polish—air conditioning for comfort, outdoor seating for warmer months, and capacity for large groups and private parties. It’s a place that feels both refined and genuinely welcoming.
Obélix earned a Michelin Recommended distinction in 2026, a recognition that aligns with the team’s deep experience in French cuisine. Whether you come for a leisurely brunch or a full dinner, the kitchen’s precision and the service’s ease make it a standout in Chicago’s competitive dining landscape.
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