A staple of the Lincoln Square neighborhood, Bistro Campagne strives to capture the ephemeral quality found in small neighborhood bistros in France.
Since our beginning in 2002, our staff has worked tirelessly to make all who walk through our doors feel part of the Bistro family. We believe that everyone has a place at the table and are committed to fostering a welcoming and inclusive environment. We know that the true heart of a true French bistro lies in the people who visit it.
Our Food
Since the very first day we opened our doors, Bistro Campagne has been deeply committed to supporting the sustainable, low impact agriculture movement. Our seasonally changing menu of approachable French bistro fare features the highest quality local and sustainable produced ingredients available.
Bar Program
The Bistro’s craft bar program features an all French wine list and a wide range of local and European beers.
Our seasonal craft cocktail offerings, built with care by our skilled bar team, feature small batch and locally distilled spirits expertly balanced with house-made bitters, shrubs, and syrups.
Our Team
Chef Adam Grandt
Executive Chef
Adam Grandt began his career as sous chef at Highland Park’s renowned Carlos’ Restaurant, a fine dining fixture on Chicago’s North Shore for over 30 years. He went on to work as Executive Chef at Sage Grille, where he refined their modern American menu. From there Grandt took the position of Chef de Cuisine at Vincent in Andersonville to recreate the originally Dutch focused menu into a seasonal New American Farm-to-Table concept. Most recently he was the Executive Chef at Chop Shop in Wicker Park.
Chef Adam is committed to the use of local and organic family farms and is excited to get back to his roots in French cuisine at Bistro Campagne.
Alex Uribe
General Manager / Beverage Director
A 20-year restaurant industry veteran, Alex Uribe has worked in almost every capacity of the front-of-the-house since joining Bistro Campagne in autumn 2009, including running the cocktail and wine program for several years before stepping up to take over as General Manager in the summer of 2019.
Alex’s affinity for artisanal spirits, craft beer, and small production wine with a focus on organic and biodynamic farming practices has dictated the direction of the bar program at the Bistro, which he feels compliments the restaurant’s food and philosophy.
Chef Michael Altenberg
1964 – 2012
Our Founder
A pioneer in Chicago’s farm-to-table and organic food movement, Chef Michael Altenberg established Bistro Campagne in 2002 with the philosophy of using the finest ingredients available and preparing them in the simplest fashion.
Chef Altenberg’s approach to cuisine was nurtured through his extensive culinary experiences, both domestically and abroad. He was head chef at Avanzare, Cassis, Gordon and Montparnasse restaurants and worked under Jean Banchet at Le Francais. Prior to becoming chef-owner at Bistro, Chef Altenberg opened Campagnola in Evanston as owner-partner. He also opened Chicago’s first certified-organic restaurant, Crust, in Wicker Park which shuttered in 2012 after a successful four-and-a-half year run.
Since his passing in 2012, the Bistro Campagne team, alongside the Altenberg family, have continued to celebrate Chef Altenberg’s passion for food and respect for quality ingredients.