MAD Social

Food, family and tradition are the recipe that has long made Phil Stefani Signature Restaurants an enduring success. The Phil Stefani Signature Restaurant Group success story began in 1980 when Phil and his Uncle Lino opened Stefani’s on Fullerton. The popularity of Stefani’s grew and the expansion began. Currently PSSR operates multiple venues from full service to QSR’s in Chicago, its surrounding suburbs; as well as at both Airports.

MAD Social is not only the newest restaurant to fall under the PSSR umbrella, it marks a new chapter in the Phil Stefani Signature Restaurants history. It is the first restaurant opened by Gina Stefani, Phil’s daughter. She is stepping in and bringing her vision to life through MAD. Taking the traditional family values that her father has instilled in the Stefani iconic brand over the past 35 years and offering her own fresh perspective while staying true to those values.

“My dad was at Stefani’s every night and knew almost everyone. I want MAD to be that way - I want to be able to greet everyone who comes in and really get to know the neighborhood.” -Gina Stefani

The Menu
Guests will see a satisfying mix of small to large plates that are perfect for sharing, with most dishes costing just under $20. The tightly curated menu showcases authentic ingredients from different cultures, while sourcing local and artisan products whenever possible.

Menu highlights include Ropa Vieja with braised beef tenderloin, crisp plantains, sundried tomatoes hollandaise and cherry pepper relish; Grilled Spanish Octopus with ginger lime, crispy chickpeas, kalamata olives, baby arugula and blistered peppers; Duck Confit Tacos with sriracha aioli, tangy cucumbers, napa cabbage and rice bun.

The Space
Adolfo Garcia, designer, oversaw the design of MAD Social and has kept it true to its warehouse roots, while bringing a French industrial chic feel to the space. An intimate and refined place, MAD Social has 65 seats in the dining room, 12 at the bar and will offer outdoor seating in the patio space in the warmer months.

In keeping with the industrial past of the West Loop neighborhood, Garcia used “1900’s warehouse” as a design inspiration. He utilized the natural elements in the space, like the original timber ceilings and hardwood flooring. Leftover wood from the buildout was reclaimed and re-used. Guests will see it incorporated throughout dining room from the table tops to focal point art pieces, including a jigsaw-esque design on the front of the bar and an oversized wooden mosaic piece on the east wall.