Creepies

Creepies makes its French-Midwestern identity legible in the dishes rather than in a concept statement. Its current dinner menu pairs tavern-style tarte flambé with Parisian gnocchi in Swiss cheese, ham and egg yolk; a corn crepe carries chanterelles, lovage and pecorino. The restaurant sits at 1360 W. Randolph Street in Chicago’s West Loop.

How the menu is built

The bistro format accommodates smaller plates alongside substantial mains. Warm brie gougères and leeks vinaigrette sit near beef tartare with mimolette gaufrettes, while roasted chicken comes with liver and wine sauce. At lunch, the separate menu lists a croque monsieur with ham and mornay and seafood vol-au-vent with summer vegetables and vadouvan. These are dishes on the restaurant’s August 2026 menus, not a permanent repertoire.

The people behind the plates

The menu credits David Posey as executive chef, Anna Posey as pastry chef and Tayler Ploshehanski as chef de cuisine. It also names sous chefs Christian Bantog and Riley McCluskey. That division of labor is visible in a menu spanning pastry, composed vegetables, seafood and sauce work. For a direct sense of the kitchen, compare the Chicago-style tarte flambé with the more classical gnocchi or vol-au-vent.