Introduction to Creepies
WEST LOOP — The husband-and-wife chefs behind Elske have opened Creepies, a casual, French bistro-inspired spot next door to their Michelin-starred restaurant.
The Concept Behind Creepies
When David and Anna Posey opened Elske in 2016, they achieved their dream of running a fine-dining restaurant — but they had always hoped to open a more casual neighborhood spot as well.
“We always said if we had to drive between the two restaurants, it would take no more than five minutes … preferably walking distance. And the space next door became available, so we jumped on the opportunity,” said David Posey.
Creepies, a new French-inspired bistro, is now open. The restaurant comes from chefs Anna and David Posey. Credit: Wade McElroy
Creepies aims to be a neighborhood spot that “you’d want to go to, hopefully once a week,” David Posey said.
The Name and Interior
The name is an inside joke between the Poseys.
The restaurant interior is dotted with cartoon faces inspired by World War II cartoon Kilroy, a favorite of Anna Posey’s grandmother. The faces were created by artist Jenny Volvovski. From the plates to tiles lining the counter area, the cartoons are all over the restaurant for customers to find.
They’re “hidden, not super obvious. But yeah, those are our little ‘creepers,’” David Posey said.
The Menu and Dining Experience
Creepies was four years in the making. When the space next to Elske opened up during the pandemic, the Poseys were determined to build a spot that felt playful and approachable. The couple spent years shaping the design, developing the menu and perfecting details like their three-day fries, they said.
David Posey works with chef de cuisine Taylor Ploshehanski on the savory side, while Anna Posey oversees desserts. Dishes range from small bites and plates to mains, all designed for sharing.
Classic techniques anchor the food, but dishes are meant to feel approachable, from Parisian gnocchi baked with ham and mustard seeds to a tart flambée-style flatbread. Other starters include sausage en brioche served with pistachio mustard, a seasonal tomato and peach salad and a little gem salad with zucchini dressing.
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