South of Wrigley

07/25/2026

After service we kicked off our vacation with a pie from Rosati's (so good)!!!
We’ll be back Tuesday, August 4th and as always thanks for your continued support!!!

07/22/2026

WE ARE GOING ON VACATION, BUT NOT TILL NEXT WEEK!!!

Please note that South of Wrigley will be closed starting Sunday, July 26.
We’ll be taking a short break to recharge, but we will officially reopen on Tuesday, August 4 for our normal business hours.
Thank you for your continued support. We can’t wait to see you when we get back!

07/16/2026

Please share!!!!!

Help Wanted: Line & Prep Cooks

We are looking for two motivated and hardworking individuals to join our kitchen team! We value character and consistency above all else. Our ideal candidates must be

- Reliable & Dependable: Someone we can count on to show up and give their best every shift.

- Punctual: On-time arrival is non-negotiable for a smooth service.

- Sence of Urgency: The ability to work quickly and efficiently under pressure.

- Strong Work Ethic: A proactive attitude and a "get it done" mindset.

Interested: Email your info at [email protected]
Or stop buy during business hours to fill out an application

Position Details
Roles: Prep Cook & Line Cook
Pay: $16.00+ – $18.00+ per hour
Hours : Tuesday - Saturday (25 to 35 hours a week)@

07/13/2026

It was a short vacation but chili dogs are back on the menu!!!!

07/10/2026

This was a fun one. SOLD OUT

The Butter Chicken Sando
Fried chicken breast dipped in Indian butter sauce with Kachumber salad, baby spinach dressed with spicy raita on a toasted garlic butter bun.

07/08/2026

Join us tomorrow, Wednesday for this special

The Butter Chicken Sando
Fried chicken breast dipped in Indian butter sauce with Kachumber salad, baby spinach dressed with spicy raita on a toasted garlic butter bun.

07/04/2026

07/03/2026

We’ll be closing at 3:30pm today July 3rd

07/01/2026

The Pit-master Porker - Aaron Stanton will have this for y’all on Thursday .

The Pit-master Porker
Applewood smoked pork loin, apple butter BBQ sauce, savory sausage-braised collard greens, and tangy banana peppers on a toasted brioche bun.