etc. is a restaurant born from instinct, intention, and the imagination of Chef Lamar Moore—a culinary powerhouse who brings Southern soul and global curiosity to every plate. A proud Chicago native and nationally recognized talent, Moore was once the sous chef for the Chicago Bears and has competed on Chopped, Beat Bobby Flay, Welcome to Waverly, and won Vegas Chef Prizefight, securing the role of Executive Chef at Bugsy & Meyer’s Steakhouse in Las Vegas.
Most recently, Chef Lamar was named a 2025 James Beard Award semifinalist for Best Chef: Great Lakes, a moment that underscored his ability to honor where he’s from while pushing the boundaries of where Southern cuisine can go.
etc. is the physical manifestation of that vision. A restaurant that celebrates the deep ties between the North and the South—particularly within Chicago, where generations of Black families carry with them the foodways, stories, and soul of the South. This is Southern cooking reimagined: rooted, but not restrained. Refined, but never out of touch.
etc. isn’t just Chef Lamar’s next chapter—it’s a personal culinary expression. It’s a space that thrives on the “and”—Southern and global, nostalgic and new, refined and relaxed. The name itself—“etc.”—reflects the open-ended nature of what you’ll discover here. It’s not just a restaurant. It’s an invitation to go off-script.
Connection, Poured and Plated
etc. isn’t chasing trends—it’s creating space. Space for creativity, for connection, for the stories that emerge when people come together around a table. It’s not just about what’s on the menu. It’s about what happens when boundaries fall away, and all that’s left is good food, good wine, and a moment worth remembering.
etc. is the kind of place that stays with you—because it was never just a restaurant to begin with.
Dishes That Speak to the Season and the Soul
Chef Lamar’s menu is a reflection of his curiosity and craftsmanship—rooted in seasonality, layered with intention, and always evolving. There’s no single definition of the cuisine here. Instead, expect bold, unexpected pairings; precise technique; and ingredients sourced through close relationships with regional farmers, artisans, and foragers.
Favorites like catfish dip, oxtail with heirloom purple grits, and deviled eggs topped with caviar tell stories of place, memory, and imagination. Every dish balances flavor and finesse while honoring the moment in which it’s served.
Menus shift weekly or even daily—based not just on what’s available, but on what feels right, what feels now.
Curated with Purpose, Crafted with Precision
The beverage programs at etc. follow the same ethos: thoughtful, layered, ever-changing. The wine list is a study in discovery—curated with a focus on small-batch producers, natural processes, and unexpected varietals from around the world. Each pour is chosen not just to complement the food, but to stand on its own as part of the experience.
The cocktail program, developed by a team with nearly 50 years of collective expertise, is deeply seasonal and chef-driven. House-made infusions, inventive syrups, and rare spirits form the foundation for drinks that surprise and satisfy. Every cocktail is balanced, crafted, and rooted in place and time—like the menu itself.
