芝加哥 最佳餐厅

Smyth

★★★ Michelin全球50最佳 #4$$$$new_american, american

Smyth offers a polished yet welcoming dining experience, where chefs John Shields and Karen Urie-Shields present a highly personal and ingredient-driven tasting menu. The open kitchen and warm, understated room create an atmosphere that's both refined and relaxed. The cooking is thoughtful with a focus on seasonal products: ingredients are thoughtfully sourced, including elements foraged or gathered locally. Dishes are creative without excess, showcasing a clear point of view while allowing the ingredients to remain at the forefront. A meal here reflects both technical mastery and a distinctiv

🕐 Tu-Sa 17:00-22:00

Oriole

★★ Michelin$$$$american, fine_dining

Guests enter this former warehouse through a converted freight elevator, a testament to Oriole’s unique brand of elegance, further exemplified by the striking ceiling collage above the spotless open kitchen. Chef Noah Sandoval and team execute a thoughtful tasting menu that blends French and Japanese elements. Small bites in the impressive bar are accompanied by a welcome drink, and might include a tartlet of Dungeness crab or Hokkaido uni. Then, a mouthwatering canapé of foie gras parfait with pickled strawberries is served overlooking the impressive open kitchen watching the kitchen team in

🕐 Tu-Sa 17:30-21:30

Ever

★★ Michelin$$$$Creative, Modern Cuisine

Ever sits on a quiet stretch of Fulton Market, where Chef Curtis Duffy runs a world of his own making. Venetian plaster, subdued lighting and a minimalist design set the tone for a dramatic, carefully staged room, where tables are spaciously spaced and service is precisely choreographed. This attention to detail carries through to the cuisine, which is technically accomplished and visually refined. Dishes are thoughtfully constructed, often combining multiple elements and textures with a clear emphasis on structure and presentation. The cooking shows a high level of control, with compositions

🕐 Tu-Sa 17:00-22:00

Kasama

★★ Michelin$$$$Filipino, Contemporary

Drawing its name, fittingly, from the Tagalog word for “together,” Kasama unites the culinary talents (and fine dining pedigrees) of husband-and-wife team Tim Flores and Genie Kwon. Flores's background provides inspiration for this modern interpretation of Filipino cuisine, while Kwon’s pastry training elevates the sweet side of things. In a simple space, the two cook with striking originality. Homey traditional preparations are reimagined in elegant, inventive ways, as in an “adobo” of mussels and wild mushrooms that balances tangy, sweet and savory. Bold, original sauces like peanut with shr

Alinea

★★ Michelin$$$$fine_dining

Not shying away from performance and theatrics, Chef Grant Achatz’s flagship restaurant continues to be one of the city’s most immersive experiences. Combining scented vapors, hidden ingredients and tableside service, dinner is a constant mix of whimsy and surprise. Signatures like the black truffle explosion or bourbon-maple cured Arctic char are woven in with a series of small, at times diminutive, courses that involve a number of unexpected ingredients and preparations. Dessert offers pure, childlike delight, starting with an edible helium balloon and ending with a nitro-fueled, Pollock-esq

Next

★ Michelin$$$$fine_dining

Whether you come to experience the cuisine of ancient Rome or Hollywood, a meal here is pure dinner theater. These culinary themes are unique and thoughtful, leaving diners wondering what's "next."While an earlier Italia menu showcased complex ingredients and flawless flavors and textures (think cacio e pepe and guanciale-wrapped branzino), the most recent "Paris 1906" culinary theme showcased celebrated French chef Auguste Escoffier's classic cuisine. Highlights included carrè d’agneau avec sauce choron, a well-executed plate of lamb and crispy sweetbreads with a vibrant sauce choron. The the

Mako

★ Michelin$$$$sushi, japanese

Veteran chef B.K. Park has spun out this inspiring shrine to omakase. With nothing but a lone plaque marking its entrance, this Japanese delight can be tough to spot. But once inside, the surrounding din of traffic fades and you’ll be transfixed by the team's dedication to sushi.Mako is a hot ticket, with just 22 seats from which to savor the smartly considered omakase. Throughout the evening, the chef and itamae showcase their style through unique adornments, like sudachi juice and sesame-pepper soy. Equally enticing are cooked items, like braised abalone or black cod with burnt scallion ponz

Sepia

★ Michelin$$$$american

Housed within a 19th-century print shop, this urbane dining room mixes original details with modern touches. Exposed brick walls and custom tile floors complement floor-to-ceiling wine storage and dramatic chandeliers.Chef Andrew Zimmerman’s menu brings elements of Southeast Asian, Korean, and Mediterranean flavors to American cooking, as in a toasted brioche layered with Délice de Bourgogne cheese, wilted sliced leeks, and black truffle with a tableside pour of a rich and savory leek and popcorn velouté. Grilled sablefish, served Carolina barbecue style, offers a balanced blend of savory, swe

Elske

★ Michelin$$$$american

Elske delivers a thoughtful, seasonally driven experience from Chefs David Posey and Anna Posey. The restaurant pairs a relaxed dining room with a charming patio, creating a calm and inviting setting. Guests may choose between a set tasting menu and an à la carte offering, both reflecting the kitchen’s ingredient-focused approach and subtle Danish influences. Dishes highlight vegetables, seafood and gently handled proteins. Items such as duck liver tart with salted ramp and composed vegetable dishes illustrate the kitchen’s style, where flavors are clean and thoughtfully layered without excess

🕐 We-Th 18:00-22:00; Fr-Sa 18:00-23:00; Su 18:00-22:00

Indienne

★ Michelin$$$$indian

In a city where kitchens break molds and defy expectations, Chef Sujan Sarkar makes a splash of his own on this quiet strip of River North. Vegan, vegetarian, and non-vegetarian tasting menus deliver an original, modern vision of Indian cuisine. His food may look like pieces of art but taste like familiar favorites pulled from across his vibrant homeland. At times showcasing a hint of French sensibility, pani puris, chats and curries arrive deftly spiced and elegantly presented. The kitchen is quick, and the overall effect is impressive refinement. All the while, the expansive room balances sm

Topolobampo

★ Michelin$$$$mexican, fine_dining

This jewel in Rick Bayless' crown welcomes a rush of diners for original Mexican food with an upscale twist. The menu, boasting a panoply of flavors and textures, spins with the seasons. Though each dish is rooted in tradition, there's no shortage of flair, as in a celebration of the cuisine of Puebla which featured the memela divorciada. This oval of griddled corn masa, blue on one side and yellow on the other, was filled with black beans, topped with seafood longaniza, and set in a duo of luscious salsas. Other highlights revealed tamal colado presented with roasted poblano cream; and slow-r

🕐 Tu-Fr 11:30-14:00; Tu-Th 17:30-21:30; Fr-Sa 17:30-22:30

Feld

★ Michelin$$$$Contemporary, Farm to table

It may be in the city—Chicago's Ukrainian Village neighborhood, to be specific—but Feld is focused on the farm, sourcing most products from within a four-hour radius. Their passion is clear, and all eyes are trained on the kitchen team as they work in the center of the room. Chicago native Chef Jacob Potashnick highlights in-season products, and the same ingredient may be highlighted in different forms, like raw asparagus with a cured lemon emulsion, tempura fried or as a juice accompanying fresh cheese, or in main dishes like poached Maine halibut with a maitake mushroom purée, maitake mushro

Schwa

★ Michelin$$$$Contemporary, Innovative

Schwa is like a punky teenager who refuses to grow up. Year after year, the restaurant sticks to its guns with no servers, rap music booming overhead, and wildly imaginative, over-the-top cooking. Its divisiveness and fiercely independent spirit are memorable. As for what might come out of this kitchen, it’s anybody’s guess. How about gumbo but serve it chilled, aerated, and with a blue crab chip dotted with hoja santa aioli? A flaky, buttery cinnamon tart shell could arrive filled with foie gras ice cream and apples. Medallions of quail might be dusted in jerk seasoning and plated with onion

Boka

★ Michelin$$$$Contemporary, American

After more than a decade of excellence, Chef/owner Lee Wolen’s flagship shines as bright as ever. The relaxed dining room fitted with banquettes and mirrored light bulbs exudes elegance with a bit of romance and quirk. All the while, an appealing modern menu celebrates seasonal ingredients with bold preparations and exceptional clarity. Brown butter-toasted Hokkaido scallops accompanied by green garlic puree, green strawberry, buckwheat, and an aerated sabayon sauce is particularly skillful. Don't sleep on the pasta, especially the house-made ricotta gnocchetti bathed in a rich and creamy sauc

🕐 Mo-Th 17:00-22:00; Fr-Sa 17:00-23:00; Su 17:00-22:00

Esmé

★ Michelin$$$$Contemporary, Creative

Together with his co-owner and wife, Katrina Bravo, Chef Jenner Tomaska lays bare lofty ambitions at this airy atelier. The minimalist, well-lit space evokes an art gallery, complete with a high concept tasting that's aimed at blurring the boundaries between art and dining. The show begins with intriguing bites served at standing tables just inside. The multicourse meal that follows features a variety of dishes, each offered on custom pieces made by local artists. Flavorful compositions showcase unexpected combinations, as in "tomahawk" style Dover sole in a vin jaune sauce with spiced compres

Galit

★ Michelin$$$$mediterranean

Its exterior is unassuming, but one step inside the hot spot and you'll be smitten by its lively vibe, warm hospitality and seductive aromas. Chef Zach Engel brings his experience to bear on this personal brand of modern Middle Eastern cuisine. His prix-fixe allows diners to make their own selections from a range of options. A generous first course kicks things off: Creamy hummus with brisket and salatim (spreads and pickles) accompanied by just-cooked, flame-kissed pita. Even familiar favorites like crackling-crisp falafel with mango labneh offer surprising depth. The team’s impressive intent

EL Ideas

★ Michelin$$$$american

Channeling all the ease of an underground dinner party, Chef Phillip Foss invites guests into his literal home (he lives upstairs). There is but one seating, everyone is served at the same time, and people are encouraged to bring as much wine as they want. The warehouse space feels most like a test kitchen, and guests can wander about, explore the pantry, and practically stand next to the chefs as they cook and plate. The cuisine is creative, starting with a shrimp cocktail croquette with shrimp snow that must be licked off the plate. Maybe there’s a play on oysters Rockefeller or maybe there'

Moody Tongue

★ Michelin$$$$Contemporary, American Contemporary

Moody Tongue is a unique showcase, whereby a creative menu bearing a panoply of inspiration and influence is brilliantly matched with a virtuosic array of house-crafted brews. The contemporary dining room is discreetly perched atop the working brewery. Unsurprisingly, the word "moody" befits the intimate yet masculine vibe.Beverages are an equal partner to the food, and the beer pairing is a must to fully engage in the experience. Indulge in such creations as Hokkaido scallop and a tempura-fried squash blossom filled with Iberico pork, as well as Australian wagyu with sweet corn bread filled w

Cariño

★ Michelin$$$$mexican

In a cozy corner of Uptown where the train rumbles overhead, Chef Norman Fenton mines his history and his travels to celebrate Mexican cuisine in a distinct, ambitious manner. He lists out ingredients like an auctioneer, and his pace is energetic. Quickly, the courses compound: A stunning huitlacoche ravioli with fried corn silk, then a queso truffle quesadilla, and at some point, a lamb tartare tostada seasoned in the style of al pastor. Indeed, this tasting menu features boldness and creativity in spades, starting with “chips and salsa” in the form of salsa verde jelly and a tortilla crumble

Atelier

★ Michelin$$$$fine_dining

This Lincoln Square boîte has always blended in with its humble surrounds, but enthusiasts know that it’s the inside that counts and where culinary excellence has long thrived. In full view of the dining room, Chef Bradyn Kawcak and his team work quietly and seamlessly. This kitchen delivers a carefully calibrated tasting menu supported by nearby farms and packed with flavor and originality. The meal may begin with a globally inspired set of refined comforting classic like pupusas with blue corn and cochinita pibil and curtido, smoked white fish dip and carrot-miso dumplings made with rutabaga

Taqueria Chingón

必比登$Mexican

Inspired by the street food of Mexico City, this chef-driven taqueria in a new, larger space in West Loop is a constant hive of activity. During the day, find the signature al pastor alongside hits like duck carnitas with date puree and sunchoke-habanero salsa or a particularly stellar fried queso with mole negro. Ever had a blood sausage taco with salsa macha? Here’s your chance. All tacos come on freshly griddled, chewy corn tortillas, and diners wait under a covered patio for their orders. Regulars know to keep a close eye on the restaurant’s Instagram: Specials like the crispy artichoke ta

Perilla

必比登$$korean

This prime location welcomes diners with a mural of former First Lady, Michelle Obama, dressed in a hanbok. Inside, the vibe is cozy with an urbane simplicity. Imagine a smattering of artwork, greenery, and edgy light fixtures. Large windows with views of a buzzy street and a semi-open kitchen reinforces that sleek city feel. Chef Andrew Lim's forte lies in his contemporary take on familiar Korean food. Here you will find tables spread with delicious banchan, tailed by Wagyu beef tartare accented with Asian pear. Kimchi stew with glass noodles; fire chicken with Chihuahua cheese; and even that

🕐 Su-Th 17:00-21:00; Fr-Sa 17:00-23:00

Girl & The Goat

必比登$$$Contemporary, American

Girl & The Goat remains a lively and consistently busy restaurant, with a dining room that hums from open to close. The energetic atmosphere is matched by a warm and welcoming tone, even as the space fills with a mix of groups, families and regulars. Appropriately rustic wooden pillars and beams connect a warren of seating areas, from elevated platforms to banquettes to dim private corner nooks. The menu is organized by primary ingredients, including a dedicated section for goat, and reflects the kitchen's signature style of bold, shareable dishes. Flavors are direct and satisfying. The kitche

Sifr

必比登$$middle_eastern

It is difficult to imagine a dinner here that doesn’t include the hummus. A gorgeous mosaic of charred green chickpeas, crispy chickpeas, zhoug, and za’atar raise this familiar dish to wonderful heights. There’s more on the way: A platter of chicken shish taouk that’s marinated in yogurt, crusted in spices and charred all over or halloumi cheese served with beets and finished in a honey and pomegranate molasses. In this quiet, sun-soaked corner of River North, the team behind Indienne hits the mark with this Middle Eastern charmer where tables crowd with dips, small plates, and items hot off t

🕐 Mo-Th 17:00-22:00; Fr-Sa 17:00-23:00

Ciccio Mio

必比登$$italian

The Hogsalt restaurant group isn’t known for restraint and this is certainly true of its latest venture—a saucy, Italian-American looker that goes full-speed ahead in its charming, throwback setting, with bold flavors and hearty portions.Pastas are made in-house, and first timers will want to sample the lasagna Bolognese rotolo, a creative riff on the classic and far lighter than it sounds. Coal-roasted half chicken with slow-roasted garlic, fried oregano and jus is a favorite, and of course, there must be dessert, especially that booze- heavy and decadent tiramisu.

Gilt Bar

必比登$$Gastropub

Doughnuts, dry-aged steaks, and house-made pastas—Hogsalt Hospitality certainly has the lockdown on this corner of River North, but it all started in 2010 with this moody and imposing retreat. The bar up front mixes cocktails to a metronomic rhythm, while the back feels more intimate with studded leather banquettes and nostalgic lighting.True to form, the restaurant excels at big plates and bold flavors. We're hooked on the fried chicken that arrives with a golden-brown crust and rich mashed potatoes. But, who then will order the beef cheek pot pie with bone marrow gravy? You won’t have room f

🕐 Mo-Th 17:00-23:00; Fr-Sa 17:00-00:00; Su 17:00-22:00

Frontera Grill

必比登$$mexican

This linchpin in Rick Bayless’ empire is decidedly unique in its homage to regional Mexican cuisine and displays a cult-like devotion to local product. From the table-shaken margaritas and the molés to the warm, uplifting music, you'll likely feel you're in Mexico. The menu is ever-changing but begin with the classic Frontera ceviche, a vibrant and refreshing blend of Pacific albacore, lime, tomato, olive and cilantro. Don't miss the specialties, highlighting the flavors of Guerrero on the Pacific Coast, along with sides like roasted cauliflower with poblano crema and melted cheese. Do save ro

🕐 Tu-Fr 11:30-14:30; Tu-Th 17:00-22:00; Fr 17:00-23:00; Sa 10:30-14:00, 17:00-23:00

Mott St.

必比登$$$Fusion, Contemporary

Offerings at this hip haven in Bucktown crisscross the globe. Chef Edward Kim has a vivid imagination and his cooking takes detours through delicious landscapes, pulling off a rare feat of cooking delicious Midwest/Asian food with a touch of novelty. Take the crispy cauliflower, for one. These wok-fried cauliflower florets are crisp and juicy, then served with a sweet and tangy chili sauce, Szechuan peppercorn and coriander for a savory dish that's both warm and wonderful. Garlic fried rice may be simple and to the point but it's oh-so-good with pungent garlic and flavorful seasoning. Do keep

Mirra

必比登$$Fusion, Mexican

A young, high-energy crowd filters through this Bucktown hotspot night after night, their excitement matching the tenor of a kitchen cooking at full throttle. From dum biryani with lamb barbacoa to scallop ceviche packed into crispy fenugreek roti shells, this cross-cultural menu weaves Mexican and Indian narratives in a vibrantly convincing manner. Smooth chutneys, fiery salsas, and carefully calibrated spices make for bold plates that never shy away from flavor. Share everything, starting with a mezze of dips featuring housemade achar and salsa tatemado. The attractive dining room boasts exp

HaiSous

必比登$$vietnamese, asian

This passion project of Chef Thai Dang and wife, Danielle, offers refined Vietnamese cuisine in a plum setting. The menu, divided into five sections, is filled with wonderful, lesser-known (and possibly unexpected) dishes you won’t want to miss. The restaurant offers many seating options: an open kitchen fringed with comfy seats; a bar area for cocktails and perhaps an order of those famous chicken wings; as well as two dining rooms, one with communal seating. Don’t leave without sampling the goi vit (duck salad), followed by ché, a Vietnamese rice pudding with coconut, sesame, and toasted pea

Nadu

必比登$$Indian

Nadu is the newest spot from Chef Sujan Sarkar, the same chef behind lauded Indienne, with a focus on contemporary, regional Indian cuisine. Expect a warm welcome, and with dishes designed for sharing, the mood is always upbeat. Order with abandon for the table, choosing between vegetarian and non-vegetarian plates. There's plenty to sample, including meen gassi, or walleye in a rich and spicy coconut and tamarind curry infused with dried chilies, turmeric and curry leaves. Vegetable moilee with a light and fragrant coconut curry and a variety of seasonal vegetables is best when accompanied by

Pleasant House Pub

必比登$$Gastropub, English

Classic English pies may be the specialty of this house, but don’t let that inspire visions of chintz and tea cozies—the interior here is decidedly modern, with marble-topped tables and hand-crafted pottery. The crowds come for the pies, and for good reason—they’re fabulous. The crust is flaky and buttery, and the inside, hearty and satisfying. Dig into the steak and ale, with its beef stew filling and side of minty peas, gravy and mashed potatoes, and you’ll be hunting for every last crumb. The comfort food hits also keep on coming, from rarebit mac and cheese with Trooper Ale cheese sauce, t

Chef’s Special Cocktail Bar

必比登$$american-chinese

Nostalgia is alive and well inside the colorful dining room, complete with oceanic hues, soft cushions, vibrant artwork and a U-shaped bar. A large dining area with proper tables is perfect for groups.This throwback is a loud and happy place, thanks to an extensive menu of heartwarming Chinese-American classics. Crab rangoon and shrimp chips make an appearance, but don't miss those luscious dan dan noodles or "special combo" fried rice, studded with cubes of pork, shrimp and more. The bone-in pork shank with black bean sauce and charred cabbage is designated a "special" for good reason, and fr

Table, Donkey and Stick

必比登$$Austrian

When American comfort food just won’t suffice, look to Table, Donkey and Stick for a helping of cozy Alpine fare. The rustic inn-inspired setting reflects its reputation as a gathering place where friends meet at the inviting bar or settle in at communal tables for whimsical, creative compositions. To start things off, peruse the extensive charcuterie selection before tucking into boldly flavored and creatively plated dishes. Layered like a tower, the grilled lamb shoulder over a bed of creamy lentils surprises with every bite. Choucroute garni's rich beefy flavor is cut by the creaminess of t

Ghin Khao

必比登$Thai

The name is Thai for “eat rice,” and you’ll want plenty of it to mop up every last bite of this kitchen's perfectly spicy, salty, sweet and tangy Northern Thai dishes. Operated by chef siblings, Nova and Kami Sasi, this is a fun, lively spot, with graffiti-like signage, hip-hop in the background, and colorful murals bedecking the walls. Every item is perfectly balanced, from the crunchy and subtly spiced fishcakes with cucumber-herb salad to the glorious nam khao tod, featuring crispy rice with ground chicken, pork skin, plenty of fresh ginger, cilantro and green onion.As a bonus, it’s also BY

Lardon

必比登$$Deli, Italian

The name was your first clue. The cutout of a pig hanging over the door was your second. Specializing in whole hog, snout to tail butchery, this all-day salumeria offers a dazzling selection of charcuterie arranged on wooden boards or layered on soft deli bread. Such craftsmanship is in full view of the dining room, which includes a curing chamber filled with rows of soppressata, finocchiona and Spanish chorizo. Truffled lardo with rosemary is a must, as is the Italiano sandwich. Need a vegetable? Try the salad with baby kale and delicata squash in a pear vinaigrette. The historic building, wi

Union

必比登$$American, Gastropub

Building on the success of next-door Lardon, the same team now aims to capture the dinner crowd with this handsome gastropub. Edison bulbs cast a warm glow across the dark wood, long high tops and cozy booths, and regulars are likely to hold court at the bar. The menu, meanwhile, balances comfort with creativity. The spicy baby gem is peak salad satisfaction, built on a creamy tarragon dressing and finished with buttery breadcrumbs. Fried cheese curds and lamb meatballs are easy crowd-pleasers, and every table has at least one cheeseburger. More substantial appetites should swing for the shawa

Chilam Balam

必比登$$mexican

This cozy subterranean space feels like an undiscovered hideaway, but the secret is offcially out. Though waits can be long, the helpful staff always goes the extra mile to steer guests through a rotating menu of complex shared plates.Familiar favorites and seasonal specials make for a festive spread of adventurous, yet universally pleasing dishes, like roasted plantains set over a layer of cottage cheese and topped with salsa macha (made from sesame seeds and peppery dressed watercress). Achiote-marinated beef empanadas with a habanero-spiced pineapple tatemada salsa show an in-depth understa

Daisies

必比登$$pasta

Flooded with sunlight and fit with dangling greenery, this beloved favorite in Logan Square can do no wrong. Coffee and pastries up front are ideal for those on the go. The rest of us are content to wait, eager to score a seat in the bar area or settle into one of several banquettes for a menu that is endlessly tempting. Where to begin? Onion dip with house-made ruffles is a longstanding classic and can even be dressed up with caviar. Vibrant, generous salads follow the rhythms of the season. Pasta is the main attraction and the likes of pappardelle, raviolo and gnocchi are prepared in-house w

Giant

必比登$$american, new_american

Vibrant and easy-going, this clever restaurant takes familiar dishes like onion rings and crab salad and drums them up with delicious twists and turns. Such is the appeal of this longtime favorite in Logan Square where friendly servers keep close watch in a petite space that is rustic in design and relaxed in feel. From the patio to the chef’s counter, the cooking is constant, rolling with the seasons and bringing just the right amount of flair to each and every dish. Past highlights include gorgeous jalapeno biscuits with maple butter, hearty beef cheek ravioli and fine tangles of tagliatelle

Sochi

必比登$$vietnamese

Husband and wife Son Do and Chinh Pham tell stories of their childhood in Saigon at this gem on bustling Belmont. The moniker is a marriage of their names, which not only enhances the charm factor but also makes total sense considering they were high school sweethearts. A set of glass doors marks the entry to this bright, modern space, fitted with a leather banquette and lush, colorful planters.The menu is modern Vietnamese with a focus on ingredient sourcing. Dishes display immense depth, so come hungry to sample the duck salad with banana blossoms; or pho, that national treasure, with bone b

Mi Tocaya

必比登$$mexican

Boasting a lively, charming ambience; friendly, knowledgeable service; and a delicious menu courtesy of Chef/owner Diana Dávila, Mi Tocaya is a welcome addition to the burgeoning Logan Square food scene. Bring friends, order a clever seasonal cocktail, try something from the menu and you’ll no doubt leave with a renewed love for Mexican cuisine. The short but intriguing listing of “small cravings” (antojitos) is influenced by the less-explored Aztec cuisine. Sample dishes like guisado de nopalitos, a fragrant, earthy stew with cactus, zucchini and charred chilies, served with delicious knobs o

🕐 Mo off; Tu-Su 17:00-22:00

Lula Cafe

必比登$$American

This neighborhood gem is just as it’s always been and regardless of whether you're squeezed into the main dining room with friends or seated solo at the spacious bar in the adjacent space, the charm of this mainstay endures. The evolving menu focuses on fresh, seasonal, and original fare, keeping it slammed from morning to night. The potato 'nduja tart with cheddar and caramelized onions is spot on, as is the house-made spaghetti tossed with seasoned pancetta and a sweet and spicy chili bean “salsa rosa." Finish over a tall slice of double-layered carrot cake, complete with crème anglaise and

🕐 Mo,We-Su 09:00-15:00,16:30-22:00

Cellar Door Provisions

必比登$$Mediterranean Cuisine

Some restaurants try very hard to impress and dazzle their customers. This sunny corner of Logan Square is not one of those places. In a recently refreshed, breezy dining room, Cellar Door Provisions is perfectly content with itself. And why shouldn’t it be? This is an honest restaurant with unfussy, no-nonsense cooking where the seasoning is spot-on and the flavors are clear. No tweezers, no fancy wine glasses, no military-grade kitchen brigade— just good eats, found in a plate of tender runner beans with garlic confit or a smooth scoop of duck liver mousse paired with just-warmed country bre

Longman & Eagle

必比登$$american

Since opening in 2010, this gastropub has defined what it means to look like one thing but cook like something else. A long bar stocked with a breathtaking whiskey selection and excellent draft beer anchors a dimly lit dining room fitted top to bottom with wood; its tiny kitchen relegated to a corner. And yet, what lands on the table is far from ordinary bar food. Think terrines made of rabbit and pork or stroganoff paired with sweetbreads. The daytime menu is especially enticing. Cured salmon with crispy potato pancake is a meal unto itself, while the omelet has few equals, a singular triumph

Superkhana International

必比登$$indian

After five years of pop-ups and multiple kitchen pivots, this friendly restaurant has managed to stay both flexible and fun, which is also how we’d describe the cooking. Indian flavors are mixed and mashed in traditional and unconventional ways, as apparent in naan—a prominent menu fixture—topped with salted jalapeños and mozzarella, or reimagined as a calzone stuffed with butter chicken, brushed with ghee and finished with Maldon salt. It’s not all bread—fiery Kerala crab curry with flaky parotta and a vibrant chana chaat with tamarind and spice are equally impressive.A take-out window offeri

Boonie's

必比登$$filipino

The intoxicating, unmistakable aroma of garlic fills the narrow room every time someone opens the rice cooker. This rice is the foundation of all things that are good at this homey Filipino restaurant that started out as a food stall. To begin, the crispy pork belly hash is an impressive starter that could very well double as an entrée. Pork, in fact, is all over this small menu, arriving as crispy belly or marinated with herbs and spices or presented as sausage. Tender filets of steelhead trout swimming in a burnt tomato and tamarind broth offer a delicate reprieve from the meat. Dessert is a

🕐 We-Th 11:00-14:00,17:00-21:00; Fr-Sa 11:00-14:00,17:00-22:00

Munno Pizzeria & Bistro

必比登$$pizza

This laid-back neighborhood spot is not to be underestimated. The unfussy dining room, which is often full, is balanced by a serious kitchen where chefs deploy top-rate ingredients and carefully manage puffy, charred Roman-style pizzas cooked in electric deck ovens. Oblong in shape and perfect for solo diners, the pies have a fantastic, bubble-like crunch to them; a favorite is the diavola sbagliata, which pairs spicy Italian salami, spicy Italian honey and smoked scamorza. And whereas some pizzerias have only one talent, this one also has a keen hand with pastas, all of which are made in-hous

Kie-Gol-Lanee

必比登$$mexican

If you think you know what to order from this kitchen because you’ve been to Oaxaca, just wait a minute and listen to your fellow diners. They too have made the journey and their knowledge could probably draw a map of the city. Located in the heart of Little Saigon, this quiet restaurant has been thriving thanks to a clientele who knows quality when they taste it.The likes of soft, just-steamed pork tamales with a delicately spiced green mole; or wide, crackly tlayudas piled high with chorizo are presented to your table with the utmost care. The focused menu may have a number of highlights but

Sol de Mexico

必比登$$mexican

Far more authentic than the average chips-and-salsa joint, Sol de Mexico brightens the scene and palate with a lively atmosphere (cue the mariachi music) and delectable house specialties. Walls painted in tropical pinks, blues and oranges are a cheerful canvas for Dia de los Muertos artifacts. To sample the kitchen’s skill, start with sopes surtidos “xilonen”—four molded masa cups with a variety of fillings like caramelized plantains doused in sour cream, or tender black beans topped with crumbly house-made chorizo. Then, move on to the pollo en mole manchamanteles, which translates to “tablec

Birrieria Zaragoza

必比登$mexican

Note: This restaurant is temporarily closed.This Mexican institution specializes in a single item—birria—tender, stewed goat accompanied by diced onions, cilantro, and house-made salsa. In fact, goat is all that’s on the menu, though you’ll get a few options as to how to enjoy it: on a plate or in a bowl, in a small or large portion, bone-in or bone-out. Opt for bone-in if possible, as it packs far more flavor. The bowl option drowns the goat in a generous dose of hearty goat consommé, while the plate is accompanied by handmade corn tortillas for build-your-own tacos, with a small side of cons

Virtue

必比登$$southern

Occupying a corner of Hyde Park within view of the University of Chicago, this is an inviting retreat with a welcoming bar, striking dining room, and buzzy kitchen helmed by the very talented Erick Williams. His well-executed Southern cooking draws a smart crowd, largely from the university nearby.For starters, imagine skillet corn bread with a steak knife for slicing and slathering on the honey butter, while dirty rice topped with chicken gizzards is just what the soul ordered. Don’t miss the butcher’s snack, a selection of house-made charcuterie with pepper jelly. Southerners seek out the Ge

Rose Mary

$$$croatian, italian

Conceived by Chef Joe Flamm, this neighborhood delight in the West Fulton Market is worth every bit of hype—from its singular menu to the airy design. Imagine a setting that evokes Croatia's konobas (akin to a rustic trattoria) featuring whitewashed walls, rustic clay, and hanging plants with seating that can easily accommodate some-100 diners.Well-versed servers are on hand to guide patrons through the menu, which draws inspiration from the Adriatic. High points include tortellini djuvec (eggplant and preserved zucchini in a red pepper cream) as well as burek with ground beef and mozzarella.

🕐 Su-Th 16:30-22:00; Fr-Sa 16:30-23:00

Swift & Sons

$$$$seafood, steak_house

With the inception of this large steakhouse at 1K Fulton, New York City-based design firm AvroKO adds to their local portfolio in collaboration with the Boka Restaurant Group. A renovated meat and produce warehouse built in the 1920s, this space unwinds from a raw bar aptly named Cold Storage into a plush hangout. Here, striking wood-trimmed arches and concrete columns modulate the scale of the rooms.The kitchen’s contemporary take on steak serves up USDA Prime beef seared at high heat and presented with a trio of sauces. It’s the kind of place where gluttony is rewarded—even the wine list fea

🕐 Mo-Th 16:30-23:00; Fr-Sa 16:30-00:00; Su 16:30-22:30

Elina's

$$$italian

What's the best Italian-American restaurant in town? There is no right answer. Then consider Chef/owners Ian Rusnak and Eric Safin's newcomer and you might just change your mind. With Sinatra crooning overhead, sleek wood overtones, and handsome leather, it's hard not to be besotted by this intimate little gem—and everyone is.A hearty bread basket is the kickoff of dreams, while that cherished classic, clams casino, flaunts a divine blend of taste and texture. Rigatoni a la vodka requires little introduction but a garnish of breadcrumbs makes a welcome surprise. Then, chicken parmesan arrives

🕐 Mo-We,Su 17:30-22:00; Th-Sa 17:30-23:00

Beity

$$$$lebanese

Stone walls, an arched ceiling, and an intimate lower level fit with its own fireplace? Chef Ryan Fakih makes it easy to forget that his tables reside in the Fulton Market District. Drawing on his Lebanese heritage and on family recipes, he makes a strong impression with a mezze of parsley hummus with lamb, falafel in yogurt sauce, and generously charred pita. Such a spread shows both heart and refinement. The tasting menu riffs from there with more stylized interpretations of sayadieh (fish and rice) and mograbieh (chicken stew) and concludes with a flurry of small, sweet bites. A seat at the

Gaijin

$$japanese

Gaijin is Paul Virant's love letter to okonomiyaki. Okonomi in Japanese means "what you like” and accordingly guests here are encouraged to choose their own course. Thanks to his time in Japan, the chef displays ace skills and experience. Osaka and Hiroshima are the main styles on his menu, which also flaunts a custom brew from Moody Tongue. While Tuesdays bring a tonkatsu feast, steamed rice with furikake, miso soup, and tsukemono are eternal hits. Desserts, like shirokuma with pineapple-buttermilk sherbet and coconut syrup, are worth the splurge.The room resembles a veritable izakaya, with a

🕐 Mo off; Tu-Fr 11:00-14:30,17:00-22:00; Sa-Su 11:00-22:00

Momotaro

$$$japanese, sushi

Boka Restaurant Group’s stunning West Loop canteen embraces a fantastical view of Japanese dining. An impressive selection of imported whiskies is listed on a retro-style departure board; while a private dining room upstairs is styled to resemble a mid-century corporate boardroom. Consistently packed, this impeccably designed space boasts numerous kitchens churning out a range of dishes, all conceived by the talented Executive Chef Gene Kato.Jidori kimo, those prized chicken oysters—here grilled to perfection—has long been a signature, while the beef tsukune sliders in a bao from the robata-ya

🕐 Su 16:30-22:30; Mo-Th 17:00-22:30; Fr 16:30-23:00; Sa 16:30-00:00

Coalfire

$$Pizza, American

Sure, you could come for a salad, but the focus here is on pizza—and yours should be, too. The dining room is cozy, showcasing an open kitchen where pie production is on full display for all to see. And in a playful bit of recycling, empty tomato sauce cans placed on each table become stands for sizzling pizzas churned straight from the 800-degree coal-fired oven.This hot spot has its ratio down to a fine art and knows not to burden its thin and crispy crust that’s blackened and blistered in all the right places. The mortadella is a delight, with chopped garlic and gossamer slices of peppercor

ROOP Chicago

$$$indian

This bright and beautiful setting, located at the edge of the crowded dining strip of West Randolph, is spread over two floors and outfitted with deep blue velvet seats. Libations poured here have their own flavor matrix—study them if you must but rest assured that all are great.Similarly, the menu is dotted with Indian classics enhanced by such cutting-edge flavors as seen in the deep-fried cauliflower koliwada, accompanied by tempered yogurt and a rice mousse with peanut thecha. Follow this up with hearty beef short rib curry stocked with carrots and marrow kofta. Classic palates will relish

🕐 Mo-Th 17:00-22:00; Fr-Sa 12:00-22:30; Su 12:00-22:00

Kumiko

$$$$Japanese, Asian

It is impressive enough that Julia Momosé has built a worldclass cocktail bar featuring a dazzling collection of Japanese spirits. Servers and bartenders, both dressed in sharp black uniforms, are also so effortlessly warm and cheerful that you want to linger here for hours on end. Now, similar levels of intentionality and sophistication extend to the kitchen. A nicely pitched tasting menu highlights Japanese flavors and ingredients. Butter cabbage seared to a nice golden-brown, dressed with a ramp miso sauce and topped with katsuobushi makes an impression before entrees like yaki zakana, or b

🕐 We-Su 18:00-23:30

avec

$$mediterranean

This West Randolph mainstay has been a smash hit for more than two decades – and for good reason. All day long, fans crowd the long counter and close-knit tables that stretch down the length of a restaurant encased head to toe in wood planks. The Mediterranean menu runs with the seasons, and it’s no trouble finding favor in the bold, colorful plates that come out of this smooth-running kitchen. Dishes like roasted asparagus with za’atar buttermilk or chickpea hummus with oyster mushrooms arrive crowned with all manner of vibrant herbs, sauces, and crunchy garnishes. Generously portioned salads

🕐 Mo-Fr 11:30-14:00; Su-Th 15:30-23:00; Fr-Sa 15:30-00:00; Su 10:00-12:00

Alla Vita

$$$italian

The Boka Restaurant Group is no stranger to quality, which you’ll find in spades in this gorgeous room decorated with crystal pendants, hand-painted tile floors, and an amber-tinted sculpture floating overhead. Freshly made pasta, puffy-edged pizzas, and shareable entrées satisfy a range of cravings. There’s the crowd favorite rigatoni alla vodka—at once sweet, creamy, and toothsome—as well as a confident half chicken, roasted and served with grilled lemon. Come lunch time, a long, rustic stone bar is a prime perch where fellow diners happily dig into some of the most satisfying sandwiches in

🕐 Mo-Fr 11:00-14:00, 16:30-22:00; Sa-Su 16:30-22:00

Omakase Yume

$$$$japanese

Dinner here is an intimate, almost solemn, experience. In stark contrast to other sushi counters, Chef/owner Sangtae Park goes about doing things his own way on his corner of the West Loop. He rarely wields a knife on view, as fish are sliced before service; and he deploys non-traditional flourishes like kimchi puree and sesame oil to accentuate quality fish flown in mostly from Japan. The lightly seasoned rice can come off as rather tame, until he serves it in abundance with a grilled miso-marinated black cod. The entire progression is a largely speedy affair, with the chef staying laser-focu

Monteverde

$$$italian

Chef Sarah Grueneberg is a local celebrity, so expect her offspring to be packed to the last dining counter stool by 5:30 P.M. Then again this is prime seating, because behind that wood-grain bar lies the pasta station where sheets are rolled, cut, and hung to dry. Her signature Italian cooking—or cucina tipica as the menu lists it—is what draws crowds. That said, this menu is about more than just pasta, beginning with an extraordinary yet humble vessel displaying bundles of cabbage leaves stuffed with herbed breadcrumbs, mushrooms, and porcini Bolognese. Subbing whey for water in the cacio wh

🕐 Tu-Fr 17:00-22:30; Sa 11:30-22:30; Su 11:30-21:00

Creepies

$$$French, American

Don't let the name fool you; there's nothing remotely creepy about this charming neighborhood restaurant next door to Chef David and Anna Posey's Elske. They've taken style notes from the classic bistro with stone and wood walls lined with art, black-and-white checkered tile floors and a mix of banquettes and tables, while the menu pulls from French cooking with some Midwestern flair thrown in for good measure. It's a concise offering, with dishes like Parisian gnocchi in creamy gruyere sauce with crispy ham and a drizzle of egg yolk or steamed halibut with sauce homard and dumplings. The simp

🕐 Mo-Tu off; We-Su 11:00-14:00,17:00-22:00

Obélix

$$$french

French bistros are hardly known for restraint, but this River North arrival takes lavishness to another level entirely. On a quiet corner, duck and foie gras run up and down a menu that draws on hearty French classics spanning from pâté en croûte to steak frites to squab pithiviers. Far from rote, everything is made in-house and executed with refreshing clarity. The boisterous, sun-soaked dining room is a sign of equally happy guests, all of whom happily rise to the occasion as seafood platters and bottles of wine grace tables with unusual regularity. If stopping by for brunch, do not expect l

🕐 Mo 11:30-14:30; Tu-We off; Th-Fr 11:30-14:30,17:00-22:00; Sa-Su 10:30-14:00,17:00-22:00

Maxwells Trading

$$$american

It can feel as if half the city is dining in this quiet pocket of West Loop. Conversation and laughter bounce off the hard warehouse floors and large, black-framed windows and travel along a bar that looks almost endless from the front door. The cooking behind all this commotion assuredly plays with Japanese, Chinese, and Thai elements. Think Japanese eggplant with scallion bread, sweet potatoes with Thai green curry, or soup dumpling tortellini with maitake mushroom. Turbot with Swiss chard and kombu beurre blanc was a recent standout. Servers are not fazed by the crowds, while bartenders sha

Jeong

$$$$asian, japanese

This sleek operation arrives courtesy of two passionate young chefs, Dave Park and wife Jen Tran. In this kitchen, they aim to impart complex and authentic Korean flavors to a myriad of sophisticated diners. All this transpires in an elegant, intimate and ultra-modern setting—and the result is foodie date-night perfection. Chef Dave Park spins gorgeous, high-quality ingredients into incredibly inventive dishes, combining excellent products with a deft hand. A delicate disk of salmon tartare, for example, is topped with doenjang yuzu gastrique, miniature quenelles of crème fraiche, and crunchy

🕐 Tu-Sa 17:00-22:00

Provaré

$$$Fusion, Creole

Chef and co-owner Jourdan Higgs is pushing boundaries at his new restaurant—a small and intimate gem, where Creole and Italian cuisines converge. This dining room makes its debut with a burst of color, weathered wood, as well as an array of neatly arranged tables. And let's not forget the playlist, which is perfectly aligned with the saucy and spicy fare. On the menu, the chef pays homage to his Sicilian grandfather and the results are just full of surprises. Our experience involved "crabby fries;" shatteringly crisp calamari tucked with jalapeños and banana peppers; and trenette pasta tossed

Bavette’s Bar & Boeuf

$$$$fine_dining, steak_house

This swanky destination is unfailingly packed every evening with a boisterous crowd – and rightfully so. The setting is that of a chic, cavernous speakeasy, one outfitted with exposed brick walls, mismatched dangling light fixtures and tobacco-brown Chesterfield-style sofas. Excellent dry-aged steaks form the heart of the menu, but there’s plenty more to explore first. Start with the superb steak tartare or an order of crab cakes that are souffle-like in scale. Crisp salads, French fries and charred broccoli deliver too. For dessert, the chocolate cream pie is a proper finale. Generous in both

🕐 Mo-Th 16:00-22:30; Fr-Sa 15:00-23:00; Su 15:00-22:30

Azul Mariscos + Muelle

$$$seafood

The surrounds are industrial and rather bleak, but get up close only to discover this veritable mirage of a spot. Settled on a bright corner, it is a pulsating retreat that virtually lures you in with hospitality. If that's not irresistible, the interior features a series of intriguing murals by street artist, Senkoe; aqua-blue chairs, cement floors, and a DJ booth complete the festive look.Diners are attended to by a small army of smiling servers. Pan-Mexican dishes are on the menu, with such popular plates as a whole-grilled pineapple stuffed with tender octopus, chipotle-cream sauce, and Ch

Chicago Cut

$$$steak_house, steak, seafood, fine_dining

Chicago Cut Steakhouse is a classic riverfront steakhouse with a lively, business-driven atmosphere. The large dining room, lined with windows overlooking the Chicago River, features warm wood, leather seating and a polished, traditional aesthetic. While seafood and other entrées are available, the focus remains squarely on beef. Prime steaks are butchered and dry-aged in-house, then cooked over high heat with reliable results, often arriving properly cooked to order with well-developed crusts. Sides such as creamed spinach and potatoes round out the menu, offering familiar accompaniments to t

🕐 Mo-Fr 07:00-02:00; Sa-Su 10:00-02:00

Prime & Provisions

$$$steak_house

Note: Temporarily closedThough it would also feel at home in Las Vegas, this glitzy oversized steakhouse fits right in with its swanky Chicago riverfront neighbors. The polished, masculine interior makes its priorities clear from the get-go, showcasing a two-story wine tower and a peek into the dry-aging room under bold, barrel-vaulted ceilings and chandeliers.House-flared, thick-cut bacon seasoned with black pepper, Michigan maple syrup, and dark chocolate starts things off on a decadent note, tailed by a dry-aged NY strip with black pepper crust served with mushrooms and mashed potatoes. Sav

🕐 Mo-We 11:00-21:30; Th 11:00-22:00; Fr 11:00-22:30; Sa 16:00-22:30; Su 16:00-21:00

Lou Mitchell's

$$American

Strategically set near Union Station, this beloved diner has stood the test of time. Open since 1923, locals and visitors alike have scooched into booths and sat at the bar for homey comfort food that never promises to be more than what it is. Eggs, waffles, and pancakes come prepared in a dizzying number of ways. There are all sorts of salads and sandwiches; try the La Conga Delight (cheese, bacon, tomato) or the hearty open-faced Reuben on homemade rye and served with a hot stack of thick-cut steak fries. Servers roam the floor with hot coffee and complimentary donut holes. Especially after

RPM Steak

$$$$Steakhouse, Contemporary

This bi-level space, centered around a large wraparound marble bar, flaunts a warm, sleek, and moneyed vibe. The polished black- white- and wood-décor speaks to the finer things in life, with a menu of succulent steaks, shellfish, and sides to boot. There's always a full house; for the best people-watching, score one of the semicircular booths. While the aging process and cuts on offer keep spinning, expect to find Japanese prefectures and solid American producers. Highlights include classic steak frites, petite filets, and that mighty cowboy steak—cooked to pink and seasoned with a winning bl

Tzuco

$$mexican

Chef Carlos Gaytán plays host to non-stop crowds at Tzuco. Inside this gorgeous space—awash in homey earth tones and decorated with ceramics imported directly from Mexico—the energy is palpable and seating ample. But there’s no better perch in the house than at the chef’s counter, where the maestro himself leads his merry team and composes creative dishes that feel at once traditional and inspired. Slivers of pristine hamachi resting in an electric pool of cactus aguachile is a good place to start, as is the comforting tinga de pollo topped with a triangle of fried masa full of hearty black be

🕐 Mo-Th 17:00-22:00; Fr, Sa 17:00-23:00; Fr-Su 10:00-14:30

The Coach House by Wazwan

$$$$asian

Chef Zubair Mohajir's culinary respite is a delicious and welcome surprise. The small, intimate, and historic "coach house" brings a myriad of new flavors and layers of complexity to the cuisines of both South- and Southeast Asia. Born in India and raised in the Middle East, before settling down in Chicago with his family, he pivoted from finance to—his true calling—cooking.Pickling and fermentation play a vital role on the menu, as evident in the array of achars. Most recently, we were enticed by a pavé of sweet potato with a dry spice rub (molaga podi) as well as fara (dumplings) with beet b

Maple & Ash

$$$$american

Did someone say scene? Oh darling, that’s half the fun at Chicago’s buzziest steakhouse, Maple & Ash. Deep-set leather couches, clubby music and even a photo booth lend the multilevel marvel an irresistible party vibe.This restaurant is set to the soft glow emanating from the semi-open kitchen, where a wood-fired hearth lights up dry-aged steakhouse classics, cut to generous proportions. Seafood lovers will find plenty to mull over too, like a tangle of octopus and squid, prepared in the wood-fueled oven and served with dill yogurt, arugula and roasted potatoes. Then, a fire-roasted seafood to

🕐 Mo-Th 17:00-22:00; Fr 17:00-23:00; Sa 16:30-23:00; Su 10:00-14:00, 17:00-22:00

Hugo’s Frog Bar & Fish House

$$$seafood

Housed in a sprawling setting adjacent to big brother Gibson’s, Hugo’s always seems packed. The vast dining room sets white linen-topped tables amid dark polished wood and pale walls decorated with a mounted swordfish, fish prints, and model ships. Hugo’s bar draws its own crowd with abundant counter seating. The menu focuses on a selection of fish, steaks, and chops, supplemented by stone crab claws, oysters, crab cakes, chowders, and sautéed frog’s legs. Family-style sides—creamed spinach or roasted Brussels sprouts in Bourbon maple butter—are a worthy addition.With generous portions all aro

The Perch

$$$American, Gastropub

A whitewashed façade and verdant planters welcome diners to this warm and intimate dining room. In contrast, the interior feels more industrial, by way of large steel vats of beer, for which this bijou is clearly beloved. This is cooking that’s certainly both excellent and exciting. Taste the splendor behind the top-shelf ingredients in filet sliders layered with blue cheese and caramelized onions, or a grilled fish sandwich with crisp accompaniments and house-made remoulade. Share a side of bright, herb-flecked coleslaw or well-seasoned fries, then finish with a generous slice of warm carrot

Chez Joël

$$French, Classic French

Chez Joël is a tasteful setting beloved by expats recalling their travel stories. Here, walls gleam thanks to a grand chandelier, framed French posters, and ice-blue accents; windows are dressed with velvet; and the courtyard outdoors beckons on warm days. A cozy bar in the back is ideal for sipping, but then get down to business by partaking in this kitchen’s cuisine—classic French mingled with global effects.Begin with such signatures as cuisses de grenouilles à la Provençale—frogs' legs cooked with garlic, spinach and just the right bit of butter. Then linger over a perfect bowl of Gruyère-

Ina Mae

$$Southern, Creole

Straddling a bustling corner, this New Orleans-style tavern feels right at home in vibrant Wicker Park. The interior is vast, with a humming bar up front where patrons line up three-deep behind stools. Beyond that, find a casual dining space buzzing with an amiable, but professional staff. Named for Executive Chef Brian Jupiter’s great-grandmother, Ina Mae, the menu ticks off many NOLA classics. Come for lunch or dinner for staples like their Gumbo Ya-Ya with shrimp, chicken, crawfish, and a scoop of potato salad, or their NOLA po'boys with a variety of options, but don't miss the staff favori

Astor Club: Chef's Table

$$$$American Contemporary

You don't need to be a member, but you'll feel like one at Chef's Table, tucked inside the private Astor Club. There are just ten seats a night, so reservations are a must for this tasting menu experience where all guests are seated and served together. Chef Trevor Teich is a fine dining veteran, and befitting the setting, the ingredients lean luxe. A single oyster topped with champagne espuma and a quenelle of cucumber sorbet makes for a refreshing opener. A porcini mushroom tart filled with duxelles and caviar is earthy and savory; poached Novia Scotia lobster tail with a tableside pour of a

Valhalla

$$$$Contemporary, Fusion

Ever affable and welcoming, Chef Stephen Gillanders seems right at home in his new location in Wicker Park. A single chef’s counter follows the length of this cool, dark room and gives guests a front-row view of the kitchen. The tasting menu is ambitious in its attempt to trot the culinary globe. Filipino, Mexican, Chinese, and Indian influences make their marks on a range of dishes like white curry noodles topped with grilled mussels and lobster tsukune with smoked pimentón butter and grilled lemon sauce. Dessert is a highlight, as in a marbled pavlova with black sesame, lychee and hibiscus.

Pizza Friendly Pizza

$$pizza

Secreted away in one of the many alleyways in Ukranian Village and amidst scores of other venues, this is an alfresco dinning delight. Takeaway is the other alternative, when the weather isn't right. Regardless, the space is especially unique, thanks to a few garden tables and trestles with hanging plants.Chef Noah Sandoval is involved with this project and his talent is clearly under the spotlight, as evidenced by the delicious pan pizzas, salads, and sandwiches. Don't miss out on a pizza square with soppressata, Castelvetrano olives, and maitake mushrooms. A sandwich, featuring perfectly cha

🕐 We-Su 17:00-23:00

John's Food and Wine

$$$american

Meet your new neighborhood hangout. With exposed white brick, a comfy banquette stretching the length of the room, and a friendly bar with an engaging wine program, this restaurant isn’t going to struggle to make friends. One caveat: There are no servers so diners have to order at the counter before being escorted to a table. It’s not a tall ask because everything offered tends to be a hit, and you quickly get the sense that they just want to cook good food. Think country ham with fried sunchokes, lobster salad with leek aioli, and dry-aged steaks with potato pave. An order of beef fat fries f

S.K.Y.

$$Contemporary

With a new location on the first floor of the Belden-Stratford apartment complex and a revamped menu, S.K.Y. doesn't let grass grow under their feet. Tall ceilings and dim lighting set the tone for an intimate experience in the dining room. Meanwhile, the kitchen promises a number of new dishes in addition to a roster of their classics. This is globally minded cuisine, where roasted lamb meatballs with tikka masala butter tempt alongside bibimbap with charred vegetables and mushroom bulgogi. And, while some things change, others remain the same. Banana budino, always a good choice, remains on

Oliver's

$$$american

There are just a few tables at the entrance looking out into the street, but don't be deceived, as a larger dining room awaits. The walls are hung with paintings and photographs, and cushioned chairs lend a 1930s Hollywood vibe to this stylish spot. Meanwhile, in the kitchen, it's all about seafood sporting global influences. Quality ingredients are allowed to shine without a lot of fuss. A single, grilled tiger prawn served over garam masala and kashmiri chili sauce is topped with cold pressed mustard seed oil for an appetizer that makes a big impression. Porcini mushroom risotto prepared wit

Kyoten Next Door

$$$$Sushi, Japanese

Chef Otto Phan’s latest omakase is something of a gem. Located next door to his flagship counter, which costs exponentially more, this 10-seat experience serves only nigiri and offers both style and substance. The cost is reasonable when you consider the expense of twice-weekly shipments from Japan and the length of the meal. Cut large, scored deep, sauced readily, and then pressed onto generous mounds of rice, the fish make for hearty pieces. Fun quirks include avocado wrapped inside a tuna handroll or an entire Japanese scallop set on an equally-large bed of rice. To finish, the tamago is a

North Pond

$$$$Contemporary, American

In the heart of Lincoln Park, find this comfortable dining room that originally started out as a warming shelter for park ice skaters. Rustic exposed brick and views across that gorgeous eponymous pond with the city skyline just beyond set the stage for Chef Cesar Murillo, who cooks with the seasons and layers on global inflections that lean Latin and Asian. The tasting menu is approachable in length and variety, showcasing a creative range from tuna tartare with chicharron to agnolotti with maple-sunflower cream. One course even featured tomatoes and herbs grown from the restaurant’s very own

Yao Yao

$$Chinese, Regional Cuisine

Score one of the front tables for a view of the glass-enclosed kitchen, though the wood-crafted banquette is ideal for settling in. Yao Yao pickled fish is the signature dish here, and it comes in three sizes (extra-large feeds up to six people!). Fiery and potent, this plate delivers a one-two punch with a funky seafood quality and the sharp tang of sour greens. Choose the "two flavored pickled" for a taste of Yao Yao pickled fish and boiled beef in a spicy Szechuan sauce. Wontons in chili oil are a no-brainer, and tere are also a slew of sides, ranging from celtuce and dry bean curd skin to

mfk.

$$$Spanish, Fusion

“First we eat, then we do everything else,” said M.F.K. Fisher, the food writer who serves as both the inspiration and namesake for this local darling. Thanks to large windows, whitewashed brick walls and silver-and-white tilework, the subterranean space manages to evoke a breezy oasis. Organized from small to large plates, the thoughtfully composed, Iberian-inspired menu follows suit. Simple, flavorful dishes, like warm boquerónes, croquettes with Montamoré cheese, or crostini with butter, lemon, and a single anchovy are tempting before main dishes like seared scallops with persimmon gazpacho

Osteria Langhe

$$$italian

Open since 2014, this osteria has become an area staple, thanks to its charming space and focused menu that displays a keen eye on hearty Piedmontese cuisine. The staff is as welcoming as the design, which features a garage-like glass façade, glowing bulbs that protrude from the walls, bare wood tables and metal chairs lining the floor.For starters, we’re partial to the thin slivers of poached beef arranged around a tangy tonnato, but just as tempting is the cauliflower and leek flan. Pastas are, of course, made-in house and the specialty is no doubt the tajarin, a plate of deliciously eggy no

The Gundis

$$kurdish

It's a simple, sleek spot with weathered wood floors, exposed brick, and pendant lights. Leather banquettes along the periphery and tables in the center are some of the other features of this Central Asian culinary operation. The menu is chock-full of Kurdish classics, with similarities from the cuisines of Turkey, Middle East, and even India. Start off with addictive spreads like tirşik and sac tawa, before digging into hearty meats, available at lunch and dinner. Breakfast is no laughing matter though, with black sesame-studded bread, house preserves, kasheri cheese, and cucumbers dressed in

🕐 Mo 09:00-21:00; We-Th 09:00-21:00; Fr-Sa 09:00-22:00; Su 09:00-20:00

Tied House

$$american, new_american

It might come as a surprise that this sleek, good-looker shares the same owners as next-door Schubas Tavern. And like a tavern, its menu paints broad strokes to appeal to a wide range. Start off with a smoked trout and artichoke dip served with house-made salt and vinegar chips before tucking in to the butternut squash schnitzel. Baked, breaded and fried butternut squash served over spaetzle tossed in brown butter with sauerkraut, hazelnuts and cranberries is a delicious riff on the classic. . Of course, this kitchen can do so much more and flexes its culinary muscles in other dishes, like fri

🕐 Su-Th 16:30-23:00; Fr-Sa 16:30-00:00

Itoko

$$$Japanese

Located in Lakeview, Itoko occupies a modern, sleek space. Guests are welcomed into this bright space with plenty of natural light, hardwood floors and wood detailing on the ceiling with pops of gray and cream throughout. Meanwhile, the large izakaya and sushi menu offers plenty to consider. From hot and cold appetizers to handrolls, sushi and robata, the items display creative combinations with skilled execution. Start with a tom yum hand roll with sweet diced shrimp tossed in a fiery tom yum sauce or the seared mackerel, then opt for the decadent gyoza or the "slider" skewer with beef tsukun

GG's Chicken Shop

$$American

Bright and contemporary, this utterly charming spot from Chef Lee Wolen is named for his mother. It's casual, an order-at-the-counter-style spot, and as the name suggests, it's all about chicken. Rotisserie chicken is available by the quarter, half or whole, along with chicken sandwiches (fried and rotisserie) and sides like creamy broccoli slaw with golden raisins and crunchy almonds or chicken drippings smashed potatoes that will have you hoarding your portion. The comforting menu is rounded out with a few nostalgia-inducing desserts including oatmeal cream pies and a dirt cup topped with gu

Andros Taverna

$$$greek

There is more than one way to enjoy this handsome Greek looker, set just off Logan Square Park. Some make an entire meal out of the mezze by swiping warm pita through dips, like creamy whipped feta, smoky charred eggplant and creamy taramasalata. Others might zero-in on that hulking platter of grilled lamb chops. Then again, a few may stick to the gyro and save themselves for impressive sweets, like custard pie with phyllo, or baklava froyo with pistachio sauce. In the end, no detail goes unnoticed in this breezy space flaunting sleek concrete floors, dangling greenery and a wood-burning oven

Anelya

$$Eastern European

Named for his grandmother, Chefs Johnny Clark and Beverly Kim bring the flavors of Eastern Europe to Avondale. Throw back a shot of horseradish-infused vodka or sip a glass of Balkan wine in the bar before moving to the cozy dining room.The menu takes a product-focused approach to traditional specialties. An array of hors d'ouevres is displayed on the zakusky cart loaded with the likes of sunflower seed hummus, tart roe tarts, and carrot salad. Green borsch is enhanced with dill and nettles, stocked with boiled egg and slices of fingerling potato, while the freshly baked, butter-glazed, challa

Warlord

$$$$American Contemporary

The word is out on Warlord, where eager diners line up before it's even open to snag a seat at this first-come, first-serve spot. Chefs Emily Kraszyk, John Lupton, and Trevor Fleming cook over a live-fire grill in an open kitchen, and the most desirable seats are at the chefs' counter. Settle in to feast on the likes of foie gras ganache with grilled hearth bread accompanied by salty-sweet honey butter, whipped foie, and rhubarb dressed with a beetroot reduction. Lacquered, dry-aged duck rests above the grill for a slower cook, but the tender meat is worth the extra time. Even dessert hits the

Bayan Ko

$$$$filipino

Husband and wife team Lawrence Letrero and Raquel Quadreny are raising the stakes at their intimate restaurant in Ravenswood. In a departure from the usual family-style dishes, they offer a tasting menu in a quest to celebrate their Cuban and Filipino heritages on their own terms. Black rice and lobster poached in calamansi butter come together for their version of arroz caldo. Vaca frita translates here to grilled wagyu beef with black bean and plantain purees. Smeared in mojo and sporting a fine crust, pork belly is a recent highlight. The new format is far from stuffy, thanks to a relaxed d

🕐 Wed-Sa 17:00-22:00

Demera

$$ethiopian

Demera’s well-lit corner location welcomes hungry Uptown residents looking to immerse themselves in Ethiopian cuisine. Colorful wicker seating at the dining room’s communal table gives groups an authentic experience, while picture windows offer plenty of people-watching for everyone.Vegetarian and omnivorous offerings abound on the menu, which also features a small glossary of terms to help newcomers. Pleasantly spicy yesiga wot combines tender chunks of beef with onions and ginger in a rich berbere sauce. Served with turmeric-infused split peas and spicy jalapeño-laced collard greens, this st

🕐 Mo-Th 16:00-21:00; Fr-Sa 11:30-22:00; Su 11:30-21:00