Cooking that tastes like the avenue it's named for.
Devon Avenue has fed Chicago's South Asian communities for decades — tandoors going all day, karahis on every corner, sweets by the kilo. Devon Restaurant is our kitchen's answer to that street: naan pulled hot from the clay oven, curries cooked slow, nothing out of a packet.
Why Devon
One street taught us everything on this menu.
Devon Avenue, on Chicago's far north side, is the city's South Asian corridor — a stretch of Indian, Pakistani, and Bangladeshi groceries, sweet shops, and restaurants that families have crossed the city to visit for generations.
We're not opening near Devon. We're opening on it, because this food belongs where people argue about whose nihari is best and buy their spices whole, by the bag. The street sets a high bar. That's the point.
- A working street, not a theme Our neighbors are butchers, grocers, and sari shops. We buy on the block where we cook.
- Clay tandoor, charcoal heat Breads and kababs come off a real tandoor — the oven the avenue runs on.
- Slow pots, whole spices Nihari, haleem, and dal cooked for hours, spiced from whole seeds we toast and grind ourselves.
The tandoor is already seasoned.
A clay oven gets better with use, so ours has been firing for weeks — testing naan, burning in the walls, finding the right charcoal. By the time the doors open, it won't taste like a new restaurant. That's deliberate.
Be first in
Get the opening date before the signage goes up.
Leave your name and we'll tell you the opening date, the soft-launch nights, and when reservations open. One or two notes total — we'd rather cook than email.
Until then: no phone line, no reservations, and the paper on the windows stays up. Opening details will be published on this page.