Lonely Planet

"The Scotch-egg appetizer – a sausage-encased, deep-fried, hard-boiled beast with the girth of a softball – has earned quite a following."

Alison Neumer Lara

"Substantial bar snacks precede appetizers and include British pub staples such as the Scotch egg: hard-boiled, encased in sausage, coated with breadcrumbs, pan-fried and baked. A touch on the salty side, but served with a few dressed greens and a quenelle of grainy mustard, it's a filling opening salvo."

Heather Shouse

"A spot-on execution of the traditional pub snack of hard-boiled egg rolled in sausage then bread crumbs, fried and served with mustard. The best of the bunch and perfect with a beer."

Phil Vettel

"There's a terrific Scotch egg on the menu, a hard-cooked egg wrapped in mildly spicy sausage and a deep-fried, crunchy crust, served with two mustards."

Matt Kirouac

"The 7 Best Irish Restaurants and Pubs in Chicago: The Gage has some of the best Irish-inspired dishes in town. They’ve also got a mean Irish breakfast with back bacon, corned beef hash and banger sausages, and come St. Patrick’s Day, it’s an ideal spot to celebrate with live music, activities, Irish beer and food specials galore."

Chris LaMorte

"The best option here is perhaps the world's perfect breakfast food, the Scotch egg."

Sarah Freeman

"Chicago's 13 Best Poutines: House Poutine at The Gage - Per a request from owner Catherine Lawless, a Montreal native, poutine was added to the menu. Fries are slathered in duck confit, pickled red onion, Wisconsin cheese curds, jalapeño and smoke box gravy."

Kailley Lindman

"5 Places To Get Gravy Fries During Poutine Weekend: Breakfast Poutine from The Gage: Cop a plate of The Gage’s alcohol-headache-healing breakfast poutine. The dish comes with breakfast sausage, black truffle, fries, Smoke Box gravy, and a free-range, sunny-side-up egg."

Kevin Pang

"There is duck confit with smoked gravy, its dual richness cut through with sweet pickled red onions. By the time fries are factored in, there's not much crisp texture left, but the result is not unlike a hearty and satisfying hunter's stew."

Michael Gebert

"It was Chicago’s first festival devoted to the unholy amazing combination of cheese curds, french fries and gravy. A Poutine King had been crowned: The Gage’s poutine— with braised wild boar, Wisconsin cheddar cheese curds, smoked mirepoix, and pickled red onion, garnished with chives— topped them all in the judgement of both the judges and the crowd."