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Matt Lair
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Matt Lair

Clever Rabbit



Chef Matt Lair, Florida native, began his career at local seafood restaurants in his home state, including Avenue Sea with Chef David Carrier, who later brought Matt to Chicago with him to open Kith & Kin. Matt then continued to work at some of the best restaurants in Chicago, including Maude’s Liquor Bar, Senza, Graham Elliot under Chef Andrew Brochu, and Bom Bolla, an Iberian Peninsula restaurant where he served as Executive Chef.  Matt's menu at Clever Rabbit is contemporary American with a focus on fresh, seasonal vegetables, as well as thoughtfully sourced meats and seafood. He takes a signature “root to leaf” approach to vegetables, utilizing them in their entirety in his creative takes on familiar flavors. 

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