Zoe Schor brings an eclectic yet approachable perspective to every element at Split-Rail. A resident of Chicago’s West Town neighborhood, Schor could think of no better place to set up shop, launching Split-Rail on Chicago Avenue in the spring of 2017. The menu, comprised of reinvented childhood favorites evoking nostalgia and contemporary American dishes, stems from Schor’s family-focused philosophy. “Going out to eat is about spending time with people, sharing food and experiences,” she explains. “People are the most important component, and I want all of our guests and our whole team to feel at home here.”
While she originally hails from Boston, Schor spent much of her upbringing with her father in Chicago. After earning a degree in 2007 from the Natural Gourmet Institute in New York City, Schor moved to Los Angeles and worked at Tom Colicchio’s Craft as well as Todd English’s Beso before moving to Napa to work at Thomas Keller’s Bouchon and later, to the helm of The Darkroom, an American bar, restaurant, and nightclub in Los Angeles.
Schor’s culinary journey came full circle in 2012 , as she relocated to Chicago for the role of opening executive chef for Ada Street, an arts-driven concept from DMK Restaurants where she earned the restaurant consecutive Bib Gourmand Awards from Michelin. After more than three years at Ada Street, Schor longed to fulfill a vision of her own and opened Split-Rail in 2017.
Schor receives local and national attention for her work at Split-Rail, including a rave review from The Chicago Tribune. Under Schor’s direction, the restaurant has become a neighborhood staple in West Town and continues to woo diners with its approachable atmosphere, food, and drink.
A personal note from Chef Schor
“I don’t have any personal experience with MOWC, but I do really connect with what it does for people who aren’t able to care for themselves. I love the community it creates, to connect people who are isolated and provide them with sustenance. I also really love this event. It was really the first place in Chicago where I started to get to know other chefs in the city after moving here from LA.”