Sandwiches

Grilled Cheese

Wisconsin Cheddar, Dill Pickles
Grilled on Sourdough
7.50

Grilled HAM & Cheese

Catalpa Grove Farm Ham, Wisconsin Cheddar, Dill Pickles
Grilled on Sourdough
10.95

Bratwurst

Beer-Braised Bratwurst, Sauerkraut, Dill Pickles,
Grainy Mustard
on House Baguette
9.00

Secret Sandwich

Duck Liver Mousse, Sliced Pork Belly, Emmental Cheese,
Smoked Pickled Onion, Whole Grain Mustard, Arugula
on House Baguette
11.50

Smoked Turkey

Smoked Turkey Breast, Emmental Cheese, Mustard Aioli, Arugula
on House Baguette
12.50

Italian

Catalpa Grove Smoked Ham, Salami, Provolone,
House Giardiniere, Lettuce, Oregano
on House Baguette
11.50

the veg

Braised Mushrooms, Shaved Zucchini, Eggplant Cauliflower Puree,
Arugula, Sundried Tomato
on House Baguette
10.95

pesto chicken salad sandwich

Pesto Chicken Salad, Pesto Aioli, Provolone Cheese, Sundried Tomato, Arugula,
on House Baguette
11.95

Inglorious batard

Catalpa Grove Smoked Ham, House Pickles, Whipped Butter
on House Baguette
10.95

Salads

Marinated Kale Salad

Roasted Beets, Shaved Fennel, Goat Cheese, Toasted Sunflower Seeds, Red Wine Vinaigrette
*vegan on request

5.00 side / 8.00 entree

Chickpea Salad

Chickpeas, Bell Pepper, Red Onion, Cucumber, Greens, Toasted Pepitas, Pomegranate Vinaigrette
*vegan

5.00 side / 8.00 entree

Sides

Roasted Tomato Soup 

Shallot Jam, Toasted Buckwheat, Herbs de Provence
*vegan

5.00

Kettle CHips

Assorted Flavors

1.50

Haus Pickles

Dill / Mixed Vegetable

1.00

olives

2.00

Pimento cheese

3.00

Wanderteller

Charcuterie + Cheese Board

Daily Selection
13.00/three or 5.00/each
 

Please alert us of allergies or dietary restrictions

The City of Chicago advises that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-bourne illness.

WINE By the glass

WHITE

Gertrank Gruner Veltliner AUS  10
Les Deux Moulins Sauvignon Blanc FRA 11

ROSE

Domaine des Cèdres Côtes-du-Rhône Rose FRA  10
Ramona Sparkling Rose ITA 11 (250ml can)

RED

Vineyard Project ‘Terraces Red’ GER  10
Les Deux Moulins Pinot Noir FRA 11

BEER

Hopewell Lil Buddy Light Lager IL 5
Middle Brow Yard Work Kolsch IL 7
Urban Chestnut Schnickelfritz Weissbier MO 8
2nd Shift Hibiscus Wit MO 8
Brickstone Permanent Vacation IPA IL 7
Sketchbook Insufficient Clearance Hazy IPA WI 8
Eagle Park MC Hammerschlagen WI 8

cider

Shaksbury - The Vermonter Cider VT 7

hard seltzer

System - Lemon Lime IL 6

ETC

Agua de Piedra Mineral Water: Still - Sparkling  4.00
La Croix: Lime - Grapefruit - Plain  2.00
Dr. Brown's Sodas: Ginger Ale - Root Beer - Black Cherry - Celray - Diet Cream - Diet Black Cherry  2.75

Italian Spiderman.JPG
 
 

Location

Revival Food Hall
125 S. Clark Sreet
Chicago, IL  60603
Open in maps

Hours

We are currently open for indoor dining, takeout, and delivery.

Monday - Friday

10:30 am - 7:00 pm 

Contact Us

dankechicago@gmail.com 

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Meat N Greet

in the Chicago Loop

 

From terrine to table, Danke is a charcuterie-focused sandwich shop and wine bar located in Revival Food Hall. Meats, cheese, and bread rule the second project by Scott Manley and Matt Sussman of Logan Square’s award-winning, alpine-inspired Table, Donkey and Stick. Danke’s inviting menu highlights Chef Manley’s exceptionally crafted meats and Sussman’s widely-respected bread program. According to the Chicago Tribune, the "sandwiches are in contention for best-in-city status."

A twelve-seat counter flanks one side of the deli, giving patrons the option to grab and go, or sit and explore the unique wines and craft beers that Sussman, a certified sommelier, has expertly selected.

Matt Sussman

A native New Yorker and baking enthusiast, Matt got his start experimenting with many bread styles using commercial equipment he kept in his garage. His passion for naturally leavened breads and great wine was the impetus for his first restaurant Table, Donkey and Stick as well as the foundation of Danke’s menu. Matt is a CMS Certified Sommelier.

 

Catering

Danke is available to cater your office lunch or private event.  Please feel free to contact us at dankechicago@gmail.com or 847-814-8885 with any questions or custom orders. Or, get started by filling out the form below.  Orders must be placed 12 hours in advance.

Chicago Sun-Times

Our Secret Sandwich and pretty, pretty prosciutto slicer are featured on the Loop episode of The Grid from the Chicago Sun-Times.

Chicago Tribune - Ultimate Guide to Lunch in Chicago Loop

“Danke is the hidden gem in the Revival Food Hall and in serious contention for title of best sandwich-maker in all of downtown. I'm especially obsessed with the secret sandwich ($9.95). It starts with a fantastic baguette, which Danke bakes every morning at Revival. The dark brown and crusty loaf would taste good with a simple swipe of butter, but it seems purposely suited for this sandwich. Bite through the crackly crust, and you'll hit a luscious, creamy bed of duck liver mousse, pork belly and Swiss cheese. And just when you think it's all too intensely rich, a healthy dose of nose-clearing mustard helps cut through it all. According to co-owner Matt Sussman, this arguably crazy dish was devised by a hungry server, who dreamed up the combination for his staff meal.”

(photo: Nick Kindelsperger / Chicago Tribune)

(photo: Nick Kindelsperger / Chicago Tribune)

(photo: Nick Kindelsperger / Chicago Tribune)

(photo: Nick Kindelsperger / Chicago Tribune)

“One sleeper hit of Revival is the new project from the team behind Table, Donkey & Stick in Logan Square. Think of Danke as Revival's sandwich shop. Just don't expect a Subway knockoff. Instead, the stall specializes in what it refers to as "charcuterie-focused" sandwiches. You can see that most clearly on the pate de campagne ($10.50), which is quite easily the most decadent and stunning sandwich you can currently score in the Loop. Featuring a hearty slab of creamy pork country pate, it's balanced by a sweet and curt fig mostarda, crunchy pistachios and bitter frisee. Also quite good is the Italian Spiderman ($11), which comes stuffed with both creamy mortadella from Stuffed Goose and Milano Salame. As great as the charcuterie is, it's the housemade bread that propels these sandwiches into contention for best-in-city status. At first glance, the dark brown exterior makes you think the loaf is dense and hard, but it's actually soft and pliant.

Danke also has a wine bar, where you can order from a well-curated list of wines by the glass. I sipped on a 2011 Rioja Crianza ($11), a smooth and satisfying red. Instead of devouring a sandwich, consider ordering the charcuterie plate or a cheese plate ($12.50 each), featuring a daily selection of meat and cheeses.”