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F

aux Restaurant delivers simply the greatest dishes never seen. Chef Jean Deaux and his award-winning culinary team introduce a fusion of A.I. inspired restaurant tech solutions, hand-coded to surprise and delight.

The Bar | Technology Meets Mixology

The master mixologists of Faux rely on state of the art tools to create the perfect craft cocktail.

They use state of the art technological tools infused with passion and curiosity to create stunning cocktails and signature specials like the “iMac Mojito” and the “Alexa-tini Apple Martini” that allows customers to taste the blending of technological craftsmanship and inspiring creativity.

Most recently, Restaurant Authority reviewed Faux Restaurants bar menu and called the top-selling “Google Goblet” had both a“Tantalizing taste with a tech twist” and was “Amazonian in stature” 

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The Food | Kitchen Tech Meets Culinary Magic

Farm to Table +

Chef Jean Deaux and his talented team of culinary wizards take great pride in selecting locally produced products.  

Chef  Deaux frequently quotes one of his favorite statements when he says, “Only slow food can teach us the things that really matter – care, beauty, concentration, discernment, sensuality, all the best that humans are capable of, but only if we take the time to think about what we’re eating.”

The Faux Restaurant philosophy embraces the understanding that knowing what we eat matters – not only for the sake of nourishing our bodies – but as conscious consumers caring for animals and the planet. Farm-to-table dining experiences allow us to learn about the food we eat while engaging with chefs and our community. They also encourage us to slow down and savor every bite – a practice we can implement daily. 

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Dining as an Experience

Dining at Faux Restaurant is meant to be an experience where you are both entertained and fed. Where your senses are stimulated and new memories are created, and old ones are invoked.

The concept of dining as an all-encompassing experience is not a new one, but Faux Restaurant has made it an art form in the way it merges technology and dining into an unforgettable experience.

Do you remember the food you ate on your twenty-first birthday? Perhaps, perhaps not. But you are much more likely to remember the “experience” of that party. THAT is the essence of Faux. That drive by the technological magicians and the gastronomical gurus of Faux, to create a lifelong memory of sight, sound, taste, and touch served as an experience, is what keeps Faux Restaurant pushing boundaries and exploring non-convention, with each, and every, meal. 

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Coded for Quality

Merging the technological with the culinary to create truly exceptional dining experiences, requires one hand on the saucepan and the other on a database. 

Data and algorithms tell you the optimal temperature needed to boil an egg, but talent and experience in the kitchen are what makes it, the most unforgettable boiled egg you’ve ever had. 

Yes we use code to cook, but we use our passion to flavor it, and our hearts to serve it.         

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Farm to Table +

Chef Jean Deaux and his talented team of culinary wizards take great pride in selecting locally produced products.  

Chef  Deaux frequently quotes one of his favorite statements when he says, “Only slow food can teach us the things that really matter – care, beauty, concentration, discernment, sensuality, all the best that humans are capable of, but only if we take the time to think about what we’re eating.”

The Faux Restaurant philosophy embraces the understanding that knowing what we eat matters – not only for the sake of nourishing our bodies – but as conscious consumers caring for animals and the planet. Farm-to-table dining experiences allow us to learn about the food we eat while engaging with chefs and our community. They also encourage us to slow down and savor every bite – a practice we can implement daily. 

Listen

Listen

Dining as an Experience

Dining at Faux Restaurant is meant to be an experience where you are both entertained and fed. Where your senses are stimulated and new memories are created, and old ones are invoked.

The concept of dining as an all-encompassing experience is not a new one, but Faux Restaurant has made it an art form in the way it merges technology and dining into an unforgettable experience.

Do you remember the food you ate on your twenty-first birthday? Perhaps, perhaps not. But you are much more likely to remember the “experience” of that party. THAT is the essence of Faux. That drive by the technological magicians and the gastronomical gurus of Faux, to create a lifelong memory of sight, sound, taste, and touch served as an experience, is what keeps Faux Restaurant pushing boundaries and exploring non-convention, with each, and every, meal. 

Listen

Listen

Coded for Quality

Merging the technological with the culinary to create truly exceptional dining experiences, requires one hand on the saucepan and the other on a database. 

Data and algorithms tell you the optimal temperature needed to boil an egg, but talent and experience in the kitchen are what makes it, the most unforgettable boiled egg you’ve ever had. 

Yes we use code to cook, but we use our passion to flavor it, and our hearts to serve it.         

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Testimonials

What People are Saying

“Incomparable

“There is really no comparison to Chef Deaux’s framework filet. The blend of innovative seasonings with choice select cuts is unparalleled. Follow it up with the renaissance flambe, and you will be a believer. Chef Jean Deaux and his culinary coders have absolutely, and truly arrived.”

Timesout Magazine

“Four Stars for Fabulous food & flawless service”

Four stars is just simply not enough to demonstrate the incredible, experience of dining at Faux. I am both star-struck and moon drunk on this exquisite menu.

Micheline Review

“Emotional. Engaging, Exhilarating.”

A truly unforgettable dining experience that will bring tears to your eyes and an aching melancholy to your heart when Chef Deaux and his team invoke memories of the wonderful dishes you loved as a child with their beautiful homage to the favorites of a bygone era. 

Chicago Tribune Sun

“Simply Divine”

 “Chef Jean Deaux must surely have made a pact with the Gods who favor him with their magic and now aide him with the divine, otherworldly creations he had conjured. There is no other word to describe Faux other than ‘Heavenly” and that may itself, be a sacrilegious understatement to it’s majesty. “

Zagatte Online

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Hours of Operation

MON – FRI
4:00pm – 10:30pm

SAT- SUN
3:00pm – 10:30pm

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