Plate-by-plate of chefs David and Anna Posey’s neo-bistro Creepies in Chicago, Illinois, on June 15, 2026.

Post-Beards breather.

Warm brie gougères ($16).

Mimolette gaufrettes with beef tongue and green garlic ($22).

Sweetbread schnitzel with ravigote and green strawberry $28).

Leeks vinaigrette with almonds and dill ($22).

Butterscotch custard with crème fraîche and lemon ($14).

Strawberry sherbet & strawberry meringue cake with buttermilk and mace ($16).