The story
The Gundis, which bills itself as Chicago’s first Kurdish kitchen, brings the robust flavors of Anatolia to North Clark Street. A collaboration between Mehmet Duzgun, Veysel Yildirim, Mehmet Yavuz, Denisse, and her father, Executive Chef Juan González, the restaurant is a place to enjoy black tea, wine, and the diverse food and culture of the Kurdish people.
At the helm is Executive Chef Juan M. González, who brings over 45 years of experience in distinguished kitchens across North America. His career includes stints as Head Cook and Executive Chef at The Vintage Club, The Racquet Club, and Hotel Coronado in California. Chef González builds the menu using indigenous Kurdish cooking methods and essential ingredients of Anatolian cuisine, working with local farms to enhance fresh flavors. His team, made up of Kurds from Syria and Turkey, cooks authentic Mediterranean-Middle Eastern dishes in the Kurdish kitchen.
The Gundis is designed to be a destination for those seeking authentic Central Asian and Middle Eastern cuisine. The kitchen celebrates the diversity of Kurdish food, offering a menu that blends robust, fresh flavors with time-honored techniques. The restaurant has earned a Michelin Recommended distinction, a recognition that speaks to the quality and distinctiveness of the cooking. Whether for lunch, dinner, or weekend brunch, the space offers a warm setting for exploring a cuisine rarely seen in Chicago.
Recognition
Ambience
Details
Location
Instagram