Uncle Lou's father started the family business in 1923, and then entered his son, Lou Mitchell.
Enough fresh eggs have been cracked, made into omelettes, cooked in skillets and sold at Lou Mitchell's to go side-by-side more than a few times around the world. And to think, it all started with one man's dream in Chicago, Illinois.
Today Lou Mitchell's is not only a Chicago institution, but also recognized nationally and internationally with endless accolades. Among the list are USA Today, American Way, newspapers, magazines, food critics, television. "It's a must see place."