Tied House restaurant review - Chicago, USA | The hospitality continues with Chef Debbie Gold, who leads the kitchen with a menu of refined American dishes ranging from raviolo with duck egg, potato, and sesame seed to milk braised pork with salsify, cabbage, and apple. The James Beard Award-winning chef’s colourful menu is accompanied by takes on classic cocktails and a wine list curated by sommelier Meredith Rush #chicago #restaurant #interiors