While the Italian American restaurant Void does whimsy well, most evident with its Spaghetti Uh-O’s and No-Lört, it’s become one of the best restaurants in Chicago right now. It’s the first business by a trio of industry veterans who’ve seen their acclaimed workplaces rise and fall: chef and owner Tyler A. Hudec; co-chef and co-owner Dani Kaplan; and general manager, managing partner and owner Pat Ray. When you go to Void — across the street from Loaf Lounge, just up from the curious free bookstore on the corner — you’ll find a storefront transformed from a nondescript neighborhood bar to a creative refuge for the weird and wonderful. Spaghetti Uh-O’s emerged early as the signature dish since opening in Avondale last August. Tap on our bio link to read more. ----- Photo 1: The shrimp scampi toast with head-on prawns, white bread, garlic, lemon and parsley at Void (@void_chicago) in Avondale. Photo 2: The Spaghetti Uh-O’s with anelli siciliani, meatballs and vodka sauce is served from a can. Photo 3: The Chaotic Good nonalcoholic drink with No-Lort, cold brew espresso, grapefruit and Demerara. Photo 4: The eggplant parm with mozzarella and red sauce . Photo 5: The cannoli cake. ? Louisa Kung Liu Chu / Chicago Tribune ?️ Brian Cassella / Chicago Tribune / @briancassella
July 1, 2025
While the Italian American restaurant Void does whimsy well, most evident with its Spaghetti Uh-O’s and No-Lört, it’s become one of the best restaurants in Chicago right now.
It’s the first business by a trio of industry veterans who’ve seen their acclaimed workplaces rise and fall: chef and owner Tyler A. Hudec; co-chef and co-owner Dani Kaplan; and general manager, managing partner and owner Pat Ray.
When you go to Void — across the street from Loaf Lounge, just up from the curious free bookstore on the corner — you’ll find a storefront transformed from a nondescript neighborhood bar to a creative refuge for the weird and wonderful.
Spaghetti Uh-O’s emerged early as the signature dish since opening in Avondale last August.
Tap on our bio link to read more.
-----
Photo 1: The shrimp scampi toast with head-on prawns, white bread, garlic, lemon and parsley at Void (@void_chicago) in Avondale.
Photo 2: The Spaghetti Uh-O’s with anelli siciliani, meatballs and vodka sauce is served from a can.
Photo 3: The Chaotic Good nonalcoholic drink with No-Lort, cold brew espresso, grapefruit and Demerara.
Photo 4: The eggplant parm with mozzarella and red sauce .
Photo 5: The cannoli cake.
? Louisa Kung Liu Chu / Chicago Tribune
?️ Brian Cassella / Chicago Tribune / @briancassella
It’s the first business by a trio of industry veterans who’ve seen their acclaimed workplaces rise and fall: chef and owner Tyler A. Hudec; co-chef and co-owner Dani Kaplan; and general manager, managing partner and owner Pat Ray.
When you go to Void — across the street from Loaf Lounge, just up from the curious free bookstore on the corner — you’ll find a storefront transformed from a nondescript neighborhood bar to a creative refuge for the weird and wonderful.
Spaghetti Uh-O’s emerged early as the signature dish since opening in Avondale last August.
Tap on our bio link to read more.
-----
Photo 1: The shrimp scampi toast with head-on prawns, white bread, garlic, lemon and parsley at Void (@void_chicago) in Avondale.
Photo 2: The Spaghetti Uh-O’s with anelli siciliani, meatballs and vodka sauce is served from a can.
Photo 3: The Chaotic Good nonalcoholic drink with No-Lort, cold brew espresso, grapefruit and Demerara.
Photo 4: The eggplant parm with mozzarella and red sauce .
Photo 5: The cannoli cake.
? Louisa Kung Liu Chu / Chicago Tribune
?️ Brian Cassella / Chicago Tribune / @briancassella
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