Reservation system: OpenTable
Instagram handles Restaurant (Chicago): @ambar_restaurantchicago Brand / parent Ambar account: @ambar_restaurants Founder / owner Ivan Iričanin: @iricanin_ivan
Ambar describes itself as a modern Balkan restaurant, owned by Street Guys Hospitality and the culinary team led by Executive Chef Nikola Stefanović. After being open for just over a year, it already seems to have built a strong following. It had been on my list for a while after hearing positive feedback from friends who had dined there, I was even more curious to try it—especially because the concept felt genuinely interesting.
One of the biggest draws is their “Dining Without Limits” model, which gives guests the option to enjoy unlimited tastings of every dishes on the menu at a flat price — for lunch, brunch, or dinner. You can also order à la carte, which is what my CUF companions and I decided to do.
What stood out immediately was how well the menu balances authenticity with accessibility. It highlights dishes that are prominent across Balkan countries, while describing them in a way that makes them approachable for diners who may be less familiar with the cuisine. I appreciated that they kept the traditional names of the dishes on the menu while also naming them clearly. It is a smart way to introduce guests to the food’s roots without making the ordering experience feel intimidating.
Considering that many people come for the unlimited dining option, it was especially impressive that the kitchen was able to send out food so consistently and at a solid quality level. Their wine list also deserves a callout. It features Slovenian, Croatian, and Greek wines, which is not something you see often on Chicago restaurant menus. I loved seeing those represented, especially because wines from that part of the world are some of my favorites.
Even without doing the unlimited format, my guests and I sampled a good amount from the menu. We started with a spread sampler that included kajmac, a clotted cream; ajvar, a roasted red pepper spread; marinated olives; pickled vegetables; and spicy feta. It came with a bread basket of cornbread and a house-made pita-style bread, which made it a great way to ease into the meal.
From there, we tried several dishes. The manestriska piletina, an almond-fried chicken, was flavorful, but a little dry. It felt like a dish that could benefit from a tweak in preparation, perhaps a brine or another adjustment to help retain moisture. The ćevapi, a Balkan meat kebab, was one of the stronger dishes we had. It was seasoned really well, and you could taste the benefit of the massive grill and pizza oven in back—that smoky, charred flavor gave it a lot of character. The roasted lamb was also a bit dry, though still enjoyable overall. The flavor was there, but the real stars of that dish were the potato wedges, which had soaked up the lamb drippings and were absolutely fantastic. We also had the sirnica, a cheese pie made by layering phyllo-style dough with cheese and baking it until crisp. The cheese itself was subtle rather than pungent, but still flavorful, and the crispy layers made the whole dish feel rich and satisfying.
The restaurant itself is very charming. It feels homey and warm, yet the space is quite large. What I found especially impressive was how well the front-of-house team managed service across two very different dining formats: guests ordering à la carte and guests doing the unlimited tasting experience. We never felt ignored, but we also never felt rushed or overly checked on. Timing was thoughtful, plates were cleared promptly, and food arrived hot. Given the sheer amount of food that kitchen must be producing, it was notable that they maintained the level of consistency they did.
Overall, I’d give Ambar a Green CUF. It’s got lot going for it: an engaging concept, a thoughtful menu, strong service, and a wine list that adds real personality. Where there is room to improve is in making sure some of the proteins land as juicy and tender as they should, so the food can fully showcase Balkan cuisine in the way it deserves.
