Liz Bendure and Daniel Parker Open TXA TXA Club
The Logan Square cafe combines diverse culinary influences with a focus on hospitality.
Updated on Oct. 27, 2026 in Food and Drink
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Co-owners Liz Bendure and Daniel Parker opened the cafe TXA TXA Club in Chicago's Logan Square neighborhood in March 2026. The duo, who previously worked at Lula Cafe, expanded their venture from a backyard supper club that began in 2021.
Why it matters
The owners established this cafe to explore the concept of hospitality as a practice that requires vulnerability and trust. Their menu reflects this approach by blending various European, American barbecue, and Asian culinary influences.
The establishment holds a 3.5 of 4 stars Chicago Tribune restaurant rating. Menu pricing includes $14 for the breakfast sandwich, $23 for the BBQ pork dish, and $15 for the chicken liver mousse.
The players
Liz Bendure
She is a co-owner of the cafe and a former staff member at the established Chicago restaurant Lula Cafe.
Daniel Parker
He co-owns the business alongside Bendure and shares a background in hospitality from his time at Lula Cafe.
Lula Cafe
This is a well-known Chicago restaurant that served as a training ground for the owners of TXA TXA Club.
The details
The staff utilizes leftover aromatics from curry dishes to create pork sausage for sandwiches, reflecting a creative use of ingredients. While the cafe features a seasonal outdoor sidewalk patio, the indoor dining space is not wheelchair accessible.
Timeline
July 2021: The owners began their initial backyard supper club project.
March 2026: TXA TXA Club opened its doors in Logan Square.
Industry Dynamics
The restaurant follows a pattern set by the supper club movement in Chicago, evolving from informal gatherings into a permanent brick-and-mortar storefront. This transition highlights a broader trend of hospitality professionals leveraging private dining experiments to test concepts before securing commercial real estate.
Customers can visit the restaurant at 3268 W. Fullerton Ave. to experience the menu, though diners requiring accessibility accommodations should note that the indoor space is not wheelchair accessible.
The takeaway
The evolution of this project from a backyard endeavor to a professionally rated restaurant demonstrates the potential for creative hospitality concepts to thrive in neighborhood settings. Visitors should keep in mind that the menu emphasizes seasonal ingredients that change based on kitchen output.
Further reading
For more information on the local scene, visit Chicago Food and Drink.
Source note: This article includes information reported by Chicago Tribune.
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