By Jerry Nunn on July 23, 2011

Frontier | 1072 North Milwaukee, Chicago, IL 60642  | 773-772-4322 | thefrontierchicago.com

Located in West Town, Frontier has only been open five months but already has customers waiting for hours with crowds on the weekend. The space has room to grow with a brand new patio and huge fireplace outside. This restaurant can be a zoo at times when guests are greeted by a large bear upon entering the bar area. The rustic and dark wood add to the atmosphere of the place that pair well with the experience. Upon ascending the stairs, there are not only home-constructed booths and tables but a DJ booth to keep the party jumping on hot nights.

The food complements its surroundings making it impossible to imagine one without the other. Daily specials include half off bottles of wine on Mondays to $10 fish fry Fridays. Drink specials make the weekend complete with $5 bloody marys or mimosas.

Frontier offers a whole animal service for 8 to 12 guests where wild boar, goat, pig or lamb can be chosen and eaten from head to toe by a group of heart diners. Private parties are encouraged with 24 flat screen televisions along with projections screens to make a meeting presentation or sports game a hit.

Executive chef Brian Jupiter has a huge range and background. He doesn’t smell smoky from cigarettes but from the 8 hours of smoking animals that he does all day long. A chef’s table gives guests a behind the scenes look at him and his well trained staff.

Oysters make this place unique with over 20 types daily. Deviled eggs and homemade pickles give an outdoor picnic feel to such appetizers as the duck tacos and lollipop wings in a buffalo sauce.

Although the place opens at 4 p.m. during the week, sandwiches such as the venison cheesesteak or the pulled boar are not to be missed for a late lunch. It will be nice to see after Frontier gets some history under its belt to expand the hours as people pile in as soon as the join opens.

For libations with the cuisine try the Frontier Margarita complete with Maestro Dobel tequila and orange agave syrup rimmed with black smoked salt or the over 16 beers on tap.

The entire staff was raving about the grilled redfish dish and it is worth it just to try the shrimp and corn grits on the side.

For dessert something as simple as an ice cream sandwich has a twist with rum ice cream stuck between two flourless chocolate chip cookies.

Don’t forget to take advantage of valet because zone parking and meters can make things tough around the area. Bring your manly men and wear a bib to this new, fresh and unique restaurant that carves out a new Frontier.

Where environment meets edibles this place can be a real jungle!