Creepies is the ultimate example of when “committing to the bit” pays off. Starting with the name. As servers drop off giardiniera-topped mussels, they might mention it’s what the chefs called the empty storefront next to its sister spot, Elske. Now, that spooky space has transformed into a full-fledged bistro with playful Midwestern-French dishes and personality-filled touches. The decor includes a Picasso-esque Homer Simpson portrait. The plates are covered with mischievous cartoon faces. Creepies is quirky, Creepies is whimsical, and Creepies is an absolute blast.
This West Loop spot feels like it operates with a “good times only” policy. Chatty couples sit at the counter for a funky wine night. In a small booth, some friends break through sheets of crispy cheese, digging up gnocchi like archaeologists unearthing future Field Museum stars. A groovy mix of Chaka Khan and Jungle circulates throughout, making us wish a dancefloor would sprout out of the ground.
Though Creepies might’ve started as a joke, their French food by way of the Midwest is seriously good. Like brie gougères drizzled in honey that could easily sub in for cream puffs at a Wisconsin supper club, or maitake-topped tartes that are like crispy tavern-style white pies fresh off a Parisian exchange program. For the non-cheeseheads, there are excellent plates of roast chicken in savory liver and wine sauce, or plump mussels in a tangy mix of giardiniera and Pernod foam. And like Elske, great desserts run in the family—the raspberry sherbet meringue cake is what every up-and-coming ice cream cake should look up to.
There are some snoozier dishes, like just-fine comte-dusted shishitos or undercooked pommes ratatouille. And with a menu full of overlapping creamy and decadent flavors, unstrategic ordering can easily lead to a monotonous meal. But for anyone willing to embrace the French and Midwestern belief in all good things rich and cheesy, there’s no better place than Creepies.
Food RundownBrie Gougères
These incredible stuffed spheres are little, edible peace treaties that could unite people on opposite ends of the sweet or savory spectrum. Each buttery ball of choux pastry bursts with creamy brie that’s nicely complemented by a honey drizzle. Get these to start, get these to end, it doesn’t matter when you get them—just do it.
photo credit: Kim Kovacik
Tarte Flambé, Tavern-Style
Meet our other favorite cheesy starter. Each square-cut piece of this tart flambé has an impressive, crackery bite and is packed with flavor from the gruyere and smoky charred maitakes.
photo credit: Kim Kovacik
Mussels With Fennel Giardiniera and Pernod
These bivalves are fantastic. The sweetness from the plump bites of seafood gets layered with a complex mix of fennel, tart giardiniera, and anise flavor from the Pernod-infused micro bubbles. They’re also already detached from the shell, for more expedient snacking.
photo credit: Kim Kovacik
Parisian Gnocchi
This excellent plate of gnocchi is the pasta cousin of a ham, egg, and cheese sandwich. Each comforting bite of gnocchi is blanketed in gooey cheese and egg yolk, and the cheese crisp layer on top adds some crunch.
photo credit: Kim Kovacik
Roasted Chicken With Liver And Wine Sauce
Whether you’re a chronic chicken orderer or not, this is another must. It’s incredibly juicy all the way through and full of flavor on its own—but the liver and wine sauce really makes this dish pop. It’s rich, tangy, and rather than giving it an iron-y flavor, the liver adds a pleasant depth to the sauce.
photo credit: Kim Kovacik
Halibut With Sauce Homard
If you’re more of a seafood person, get this. The delicate halibut has a silky texture and is the perfect vehicle for the buttery and tangy lobster sauce. We’re also big fans of the other crustacean cameo, the plump lobster quenelles.
photo credit: Kim Kovacik
Raspberry Meringue Cake With Buttermilk
The striking appearance of this very pink slab always causes a few “oohs” and “ahhs” when it arrives. But it’s the combination of flavors and textures that will trigger the loudest sounds of bewilderment. The sugary meringue and sherbet have a complex bite that’s both crisp and melty, while the raspberry flavor and creamy buttermilk creates a unique tartness.
photo credit: Kim Kovacik
Dining and Cooking