Inside Fatback Butcher, the New Chicago Sandwich Shop Where Every Detail Matters
Fatback Butcher | Artisan Sandwiches Chicago Loop
Chicago has no shortage of sandwich shops. But Fatback Butcher isn’t trying to be just another lunch spot.
Opened March 9 at 176 W. Wacker Drive in The Loop, the new concept blends a gourmet sandwich counter with a European-style market, bringing together high-level culinary technique and casual, everyday food.
The project comes from chef Charlie McKenna, known for Lillie's Q and Roux, alongside hospitality veterans Scott Weiner and Greg Mohr of Fifty/50 Group.
The Fatback leadership team, including Charlie McKenna, Scott Weiner, and Greg Mohr. | Photo Courtesy of the Fatback
And while the concept may sound simple on paper, sandwiches and a market, the execution is anything but.
A Sandwich Shop Built Around Technique
Fatback Butcher | Artisan Sandwiches Chicago Loop
“Everyone knows what a sandwich is and what they’re getting for the most part,” McKenna said. “If we can execute them with higher-quality ingredients and better techniques throughout the process, then I think it’s something we can really shine with.”
That philosophy shows up everywhere on the menu.
McKenna, who previously cooked at Michelin-starred restaurants Tru and Avenues before launching Lillie’s Q in 2010, approaches sandwiches with the same level of detail many chefs reserve for fine dining.
His jambon sandwich, inspired by the classic French jambon beurre, uses Lady Edison country ham from North Carolina, paired with pickled mustard seeds and whole-grain mustard butter on a crisp demi baguette.
The steak sandwich takes cues from both Chicago Italian beef and a French dip. Slow-roasted ribeye is shaved thin, layered onto toasted sourdough and paired with bourbon-infused au poivre dipping sauce, caramelized onion aioli and homemade potato chips for crunch.
Other offerings include:
Muffuletta
Porchetta
Meatballs in spicy vodka sauce
Roasted beet sandwich for vegetarians
The Handheld- Fatback Sandwich + Chips + Cookie
Bread Matters Here
One thing Fatback makes clear quickly: bread isn’t an afterthought.
The restaurant works with multiple local suppliers, including:
Publican Quality Bread
Buttercrumb Bakery
West Town Bakery
Different breads are selected specifically for different sandwiches, from pizza bianca to French rolls and potato buns.
More Than a Sandwich Counter
Fatback also functions as a small specialty market.
The front refrigerated cases stock:
Charcuterie and cheeses
Homemade sauces and pasta
Wine and canned cocktails
Grab-and-go snacks
Fresh bread and produce
Lillie’s Q sauces and rubs are also available, tying the concept back to McKenna’s barbecue roots.
A small butcher case features proteins including beef, pork, lamb and whole rotisserie chickens sourced through Regalis Foods.
The chickens are seasoned, slow-roasted and designed to work both as a quick dinner and as leftovers for future meals.
“We wanted to have this little program where people could grab a rotisserie chicken, take it home and either carve it up for a meal with their family or pull the meat off the bone and make five other dishes,” McKenna said.
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