It had been a hot second since I went to Apolonia, and I genuinely wanted to know if it would still hit the way I remembered. I first went shortly after they opened in 2021 and had a great experience, but I hadn’t been back in a while. This time, my fellow diners and I arrived a little early for a midweek dinner. The restaurant wasn’t packed yet, but it had a solid buzz—enough energy to feel lively without feeling chaotic.
The Vibe
Apolonia’s vibe is still exactly what I want in a South Loop spot: chic, but not intimidating. Lots of natural wood, whites, and warm beige tones that make it feel cozy and welcoming—like a place that can pull off both a date night and a “we just want great food and a bottle of something interesting” night.
We started with a drink and an appetizer at the bar, which was the perfect way to ease in. We ordered their twist on patatas bravas—except they’ve turned it into a veggie-forward dish called Brussels sprouts bravas. The sprouts were seriously crispy, topped with a spicy mayo that had just the right kick, and we paired it with a crisp glass of white wine from France. Great start, no notes.
The Food
Once we moved to our table, we really went for it: lamb pasta, oysters, a pork loin dish, and a fresh salad with baby kale, steamed Brussels sprouts, grated cheese, and a lemon vinaigrette. And here’s where Apolonia truly shines—the kitchen is so good. Everything came out perfectly cooked, insanely well-seasoned, and genuinely unique in how the ingredients were combined.
They pull from Eastern European flavors but weave in southern Mediterranean components, and they really know how to use the wood-fired oven to give dishes that extra depth, char, and richness without making it feel heavy. If you’re the kind of diner who loves food that feels both familiar and surprising, this place keeps delivering.
Also—the black truffle puff bread deserves its own moment. It’s basically fry bread in its final form: warm, puffy, decadent, topped with grated cheese and an herby oil that brings in subtle truffle flavor. It’s rich without being overwhelming, insanely satisfying, and absolutely one of those “we’re going to need another one” table decisions. Zero restraint, no regrets.
If I’m being honest, I’d come back for the food alone—especially that lamb pasta. Add in the wine list (which pulls from regions and countries you don’t always see), and it’s the kind of place that can keep surprising you.
But…
Where Apolonia needs work is on the operational and service side—the day-to-day details that should be buttoned up if you’re running a restaurant with this level of cooking and ambience.
The bathroom, for example, was a mess from a logistics and presentation standpoint. One of the soap dishes was empty—no soap. The larger restroom had this clunky, dirty-looking changing caddy that got in the way of opening the door fully. It made the space feel less clean and definitely chipped away at the chic vibe they’re going for. More importantly, if someone needed to use the handicap-accessible restroom, that setup could make entry difficult because the changing station was in the way. It felt like something that hadn’t been fully thought through.
I’d strongly recommend they install a wall-mounted, fold-up changing table (like a Koala Care unit). It would look cleaner, feel more intentional, and stop blocking the entrance. Also, there was no trash can in the larger bathroom, which left me genuinely wondering where someone is supposed to throw away anything—trash, hygiene items, diapers… any of it.
Service-wise, the staff felt understaffed. I got the impression our server had a few too many tables. There wasn’t much urgency around clearing finished dishes, and no one really swooped in to wipe down the table or reset things after crumbs and cheese from the salad landed everywhere. It wasn’t rude—it just felt like the flow of service needs tightening up.
The Bottom Line
Overall, I enjoyed my night at Apolonia and I’d absolutely return—mainly for the food and the wine program. But I want them to bring the service logistics and pre-shift readiness up to the same standard as the kitchen, because right now the cooking is doing the heavy lifting while the operational details are quietly getting in the way.
CUF Rating = Green. They absolutely nail it with the menu and the food—but to fully match the level of what’s coming out of the kitchen, they need to pair it with a more elevated, buttoned-up sense of service.
