You’ve probably seen the line. It snakes down Randolph Street, a restless queue of tourists and locals alike, all huddling in the Chicago wind for a chance to get inside a dim, narrow diner. They aren't there for fine dining or molecular gastronomy. They are there because Au Cheval 800 W Randolph St Chicago IL 60607 has become a sort of culinary pilgrimage site. Some call it the best burger in America. Others say it’s just a very well-executed marketing miracle. Honestly, after a decade of hype, the reality is somewhere in the middle, but the middle is still pretty delicious.
Let's be real: waiting three hours for a cheeseburger feels insane. It is insane. But Brendan Sodikoff, the mastermind behind Hogsalt Hospitality, knew exactly what he was doing when he opened this spot in 2012. He didn't just build a restaurant; he built a vibe that feels like a cross between a gritty 1940s diner and a high-end Parisian bistro.
The Anatomy of the Hype
The "Single Cheeseburger" at Au Cheval is actually a double. If you order the double, you get three patties. It’s a weird quirk, but that’s the deal. The meat itself is prime beef, smashed thin on a griddle until the edges are crispy and lacquered with fat. They use Kraft American cheese. Not some fancy aged cheddar or artisanal gruyere—just good old-fashioned, melt-in-your-mouth yellow plastic gold.
The bun is a toasted brioche from Z Baking, and it's soft enough to absorb the grease but sturdy enough to hold the whole mess together. Then there’s the "au cheval" style—literally "on horseback"—which means adding a fried egg on top. Most people also spring for the thick-cut peppered bacon. Calling it "bacon" feels like an understatement; it’s more like a slab of pork belly that’s been cured and smoked until it reaches a state of pure decadence.
Why does it work? Balance.
The acidity from the house-made pickles and the sharp tang of the "dijonnaise" (a mix of lemon juice, egg yolk, and Dijon mustard) cuts right through the heavy protein. It’s a salt bomb, sure, but it’s a perfectly calibrated one.
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Navigating the 800 W Randolph Street Scene
If you show up at 6:00 PM on a Saturday, you’re basically signing up for a marathon of patience. The host will take your number, and you’ll be told the wait is four hours. Don't panic. This is just how it goes at Au Cheval 800 W Randolph St Chicago IL 60607.
The West Loop has changed a lot since the diner first opened. Back then, it was still a bit raw. Now, it's the epicenter of Chicago's dining scene. If you’re stuck in the wait-list limbo, you have options. You could grab a drink at Lone Wolf across the street, which was practically designed to house the overflow from Au Cheval. Or you could wander over to Time Out Market. But honestly, the move is to go early. Like, 10:45 AM early. Or go late—they serve until the early hours of the morning, and the energy at 1:00 AM is arguably better than at dinner time.
The Myth of the "Best" Burger
Is it actually the best? Bon Appétit once said so. The Food Network echoed it. But taste is subjective. If you prefer a thick, medium-rare pub-style burger with a bloody center, Au Cheval might disappoint you. This is a griddled burger. It’s about the Maillard reaction—that chemical process where the beef hits the heat and creates a savory crust.
Some critics argue that the bacon and egg actually distract from the beef. They aren't entirely wrong. Without the toppings, the burger is still great, but it loses that "over-the-top" quality that made it famous on Instagram. There’s also the price. Between the burger, the bacon add-on, the egg, and a side of fries with garlic aioli, you’re looking at a $30+ lunch before you even order a beer.
Yet, the crowds don't care. There’s something about the dim lighting, the zinc bar, and the loud soundtrack playing on the reel-to-reel tape deck that makes the experience feel special. It’s moody. It’s loud. It’s quintessentially Chicago.
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Beyond the Burger: What Else to Order
While everyone focuses on the beef, the rest of the menu is surprisingly sophisticated. The chopped chicken liver with salted butter and toast is a sleeper hit. It’s rich, iron-heavy, and smoothed out by a layer of fat that would make a French chef weep.
Then there are the fries. They are thin, crispy, and served with a side of garlic aioli that is so pungent you’ll be tasting it for two days. If you’re feeling truly reckless, you order the "Marrow Bones" with beef cheek marmalade. It’s an explosion of richness that probably shouldn't exist on the same menu as a cheeseburger, but somehow, it fits the "more is more" philosophy of the place.
For drinks, the draft list is curated with a focus on local brews and heavy hitters. They also make a mean cocktail. The "Hemingway Daiquiri" or a classic "Old Fashioned" provides a sharp, clean contrast to the heavy fats on your plate.
The Logistics: How to Actually Get a Table
Listen, there are no reservations. Don't bother calling. Don't try to bribe the host. The system at Au Cheval 800 W Randolph St Chicago IL 60607 is a democratic meritocracy of suffering.
- The Weekday Strategy: If you can swing a Tuesday at 2:00 PM, your wait will be minimal. Maybe 20 minutes.
- The Solo Traveler: If you’re alone, tell the host. Snagging a single stool at the bar is infinitely easier than waiting for a booth that fits four.
- The "Small Cheval" Alternative: If you just want the taste and don't care about the atmosphere, head to one of the Small Cheval locations (like the one in Wicker Park or Old Town). It’s a stripped-down version of the burger. No bacon, no egg, just the beef and cheese. It’s 90% of the flavor with 10% of the wait.
- The Late Night Pull: The kitchen stays open late. Chicago's industry folk—chefs and servers from other restaurants—often end their nights here. The vibe at midnight is electric and slightly less "touristy."
Why 800 W Randolph St Matters
This specific address is the heart of what used to be the city’s meatpacking district. Now, it's "Restaurant Row." When you eat here, you’re sitting on land that used to be filled with warehouses and wholesalers. That grit is baked into the walls.
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The restaurant hasn't expanded its physical footprint because the intimacy is part of the draw. If it were a 200-seat hall, the magic would evaporate. You need the cramped quarters. You need to be elbow-to-elbow with a stranger while the grease drips down your chin. It’s a shared experience of indulgence.
Practical Tips for Your Visit
- Location: 800 W Randolph St, Chicago, IL 60607.
- Parking: Forget it. Take a rideshare or the "L" (Green or Pink line to Morgan). The West Loop is a parking nightmare.
- Payment: They take cards, but keep some cash for tipping the hard-working staff who deal with the "When is my table ready?" question 500 times a day.
- Ordering: Get the "Single" with bacon. The "Double" is three patties and is honestly too much meat for most humans to handle without a nap.
Ultimately, Au Cheval isn't just about food. It's about the theater of the West Loop. It’s about the ritual of the wait and the payoff of that first, salt-heavy bite. Whether it's the "best" is a debate for the ages, but it is undeniably an icon of modern American dining. If you have the patience, it’s a story worth telling.
Actionable Next Steps
If you are planning to visit, download the Yelp app or whatever waitlist software they are currently using to track your spot in real-time. This allows you to walk several blocks away to a brewery like Haymarket Beer Co. or shop at sullivanhay without losing your place.
Also, check the weather. The waiting area is mostly the sidewalk. If it’s January in Chicago, make sure you have a parka that can withstand a lake-effect gale. Finally, don't over-order. The food is incredibly rich; sharing a side of fries between two or three people is usually plenty. Go in with a plan, a charged phone, and an empty stomach.