Reservation

I USE THE SAME ATTENTION TO DETAILS AND CARE IN EVERY DISH THAT MY GRANDMOTHER TAUGHT ME IN KOREA.

Chef Bill


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Our Story

FROM BURGERS TO BUDDHIST MONKS

The Amitabul story begins in Seoul, Korea, where a 13-year-old Bill Choi watches and learns traditional Korean fermentation techniques from his mother and grandmother.

Bill and his brother Dave come to America, where they run Jim’s Grill on Chicago’s north side. While the menu features burgers and eggs, the monks from the brothers’ Buddhist temple bring vegetables for them to make vegan Bi Bim Bop. The dish is an unexpected hit and Bill is encouraged to start his own restaurant, specializing in his unique approach, a vegan merging of traditional Korean preparation and Western taste.

delightful

Experience


Spicy Kimchi Bi Bim Bop $16.95
The monk's dish- streamed brown rice mixed with steamed vegetables and a spicy chili sauce.

Grilled Curry Tofu Stir $16.95
Six pieces of grilled tofu with super healthy veggies tumbled all over Tibetan curry, turmeric, and Chef Bill's special sauces to bring complete Choi of cooking. No oil.

Green and Greener Nirvana $16.95
Heavenly green veggies, chunks of tofu and seaweed tumbled with a mellow mild flavor for every green in your heart.

Jade Maki Sushi $12.95
Our vegan sushi roll made of cucumber, avocado, spinach, rice, and seaweed.

Dr. K's Cure All Noodle Soup $16.95
Chicago's favorite spicy noodle soup with heavenly veggies, seaweed and tofu served with wheat or rice noodles. It's good for cold, flu, hangover and sore throats.

Cold BuckWheat Noodle Salad $16.95
Long strands of buckwheat noodles, chili peppers, kudzu sauce, and a mixture of fresh vegetables.

Dark Side of the Moon $16.95
Heavenly oyster mushroom with shitake mushrooms steamed stirred with mystic Asian veggie noodles all mixed over rice noodle and aged Chef Bill's black bean miso sauce will take you to the dark side of the moon. Anytime and any day of your life.

Amitabul Energy Nut $16.95
Thick whole-wheat noodles steamed with wonderfully flavored veggies and various tasting nuts that will provide energy for your body.

Amitabul Original Pancakes $16.95
Delicious wholewheat and vegetable pancake patties. Served with plum and spicy miso sauces.

delicious

Vegan Cuisine

Starters

Mandoo Vegan Dumpling

$11.95
12 dumplings stuffed with tofu and a mixture of vegetables. Served over cabbage with spiced miso sauce.

Mandoo Vegan Dumpling

$11.95
12 dumplings stuffed with tofu and a mixture of vegetables. Served over cabbage with spiced miso sauce.

Steamed Tofu with Veggies

$11.95

Jade Maki Sushi

$12.95
Our vegan sushi roll made of cucumber, avocado, spinach, rice, and seaweed.

Spicy Kimchi Maki

$12.95
Sushi roll with kimchi, spinach, carrot, rice and seaweed.

Specials

Maha Pyogo

$16.95
A delicious blend of freshly steamed mushrooms with brown rice.

Yin and Yang

$16.95
If you can take the heat, this is the dish for you! Spicy brown rice cake stirred with heavenly veggies and chilis served over white or brown rice.

Wolfman's Dream Treats

$16.95
Super energy pumping dish with large chunks of chestnut, sweet potato, potato and radish with a touch of mixed nuts and many healthy veggies.

Green and Greener Nirvana

$16.95
Heavenly green veggies, chunks of tofu and seaweed tumbled with a mellow mild flavor for every green in your heart.

Buddha's 3 Luck

$16.95
Sweet and minty flavor of maple and wild sesame leaf base sauce mixed with chewy brown rice cake and mystic Asian veggies served over brown rice.

our

RESTAURANT

KOREAN SPIRITUAL VEGAN CUISINE

The Amitabul story begins in Seoul, Korea, where a 13-year-old Bill Choi watches and learns traditional Korean fermentation techniques from his mother and grandmother.

Bill and his brother Dave come to America, where they run Jim’s Grill on Chicago’s north side. While the menu features burgers and eggs, the monks from the brothers’ Buddhist temple bring vegetables for them to make vegan Bi Bim Bop. The dish is an unexpected hit and Bill is encouraged to start his own restaurant, specializing in his unique approach, a vegan merging of traditional Korean preparation and Western taste.

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