Crusty Bread, Brandy, Fire





















Matt Sussman conceived of Table, Donkey and Stick to reflect the convivial spirit of the mountain inns he has visited on trips to the Alps, and to honor the great local traditions of food and drink he has enjoyed in the villages of France, Switzerland, Italy and Austria.

A native New Yorker, Matt moved to Chicago in 2009 after graduating from Princeton University. While working at a non-profit focused on urban sustainability, he pursued his interest in the restaurant industry by working front and back-of-house with Shin Thompson at the Michelin-starred Bonsoiree. A baking enthusiast, Matt staged at several bakeries in Chicago, and experimented with many bread styles using commercial equipment he kept in his garage. At Table, Donkey and Stick, Matt maintains his passion for naturally leavened breads, developing the restaurant’s bread recipes as well as managing the front of house and beverage program. Matt is a CMS Certified Sommelier.

In 2016, Matt opened Danke, a sandwich and charcuterie shop and wine bar, in Revival Food Hall at 125 S Clark Street.



Open 5PM-10pm Kitchen till 9pm Sun-Thurs, 10PM Friday-Saturday. Closed Monday
2728 W. Armitage Avenue, Chicago, IL 60647   |   773.486.8525   |