Creepies Review

Jessica Lee

Though Chicago is filled with trendy French-inspired restaurants, it is surprisingly difficult to find one that feels both polished and comforting rather than overly performative. So, when my friend and I decided to try Creepies, I was curious to see whether the restaurant would be a standout among its generic contemporaries. Fortunately, while a few dishes missed the mark, several stood out enough to make the meal memorable and worth the visit.

Upon entering the restaurant, the first thing I noticed was how cozy the interior felt. The space itself was relatively small, and the tables were definitely cramped closer together than most restaurants I had been to, but rather than feeling uncomfortable, the closeness somehow added to the intimate atmosphere. The dim lighting and bustling energy gave the restaurant a lively, distinctly European feel—one that encouraged conversations, lingering over wine, and sharing small plates. It was admittedly loud inside, though this was likely unavoidable given the compact space. My friend and I occasionally had to lean in to hear each other, but the warmth of the atmosphere ultimately outweighed the noise.

The first thing we ordered was the Warm Brie Gougères, which ended up being one of my favorite dishes of the night. Going into it, I knew that Gougères can sometimes be disappointingly hollow or overly bread-heavy, but Creepies’ were generously filled with warm, gooey brie. As someone who loves brie, I appreciated that the kitchen did not skimp on the cheese whatsoever. Each bite was rich and savory without becoming overwhelming, especially paired with white wine, which cut through the heaviness perfectly. The contrast between the crisp exterior and molten interior made the dish incredibly satisfying.

We also tried the Saucisson, which was unexpectedly unique. The outer layer was flaky and buttery, almost croissant-like, while the inside was dense and savory. Mixed into the filling were pistachio pieces, which added both a crunchy texture and a subtle nuttiness that complemented the richness of the meat surprisingly well. At first, the combination of flavors and textures sounded slightly strange to me, but it worked well: the pastry exterior added lightness to what could have otherwise been an overly rich dish.

For entrées, we ordered the Roasted Chicken and the Parisian Gnocchi.

Unfortunately, the chicken dish was probably the weakest of the meal. In general, chicken is difficult to execute well, as it dries out very easily, and this version unfortunately leaned dry. Additionally, both my friend and I found the sauce a bit too salty. Compared to the stronger small plates, it felt less refined.

The Parisian Gnocchi, on the other hand, was satisfyingly rich and comforting. The gnocchi itself was soft and pillowy, and every bite felt buttery and decadent. That being said, the dish got heavy pretty quickly, and after a few bites, my friend and I were already feeling full. It definitely felt more like a dish to share than something I could finish on my own, but the flavor itself was still really good.

Dessert ended up redeeming the meal entirely. We ordered the Baguette Soft Serve along with a Salted Cherry Sherbet & Stone Fruit Meringue Cake, and the latter was easily the standout sweet treat of the night. The tartness of the cherry balanced the sweetness of the meringue, preventing the dessert from becoming cloying, while the meringue itself practically melted in my mouth. It was light, airy, and contrasted perfectly with the sharper cherry flavor.

The Baguette Soft Serve was enjoyable as well, though slightly difficult to eat because of the hard shell surrounding it. Breaking into it took more effort than expected, but once we did, the soft serve itself was smooth and satisfying, though nothing particularly outstanding. The base itself was a fairly simple nutty vanilla, so most of this dessert’s appeal came from the presentation rather than the flavor alone.

Overall, Creepies succeeded most when it leaned into rich, comforting flavors and well-executed small plates. While the entrées were less consistent, the appetizers and desserts showcased the restaurant at its best. For me, the gooey brie gougères alone would be enough reason to return.