Chicago is known for restaurants that offer ultrapremium dining experiences, no expenses spared. Everyone has their No. 1 pick — places like Alinea, Smyth, or Ever that promise meals you’ll never forget. For us, it’s Oriole. An evening here brims with warmth, fun, surprises, aesthetic marvels, and moments of toe-curling deliciousness. It’s also a journey, figuratively and … Read more
For a hot second we were peeved with chef Zachary Engel and manager Andrés Clavero, Galit’s co-owners, when they transitioned the menu from à la carte to an all-in prix fixe experience. Yet we soon saw it made perfect sense because what is a proper Levantine meal if not a feast? It begins with a rousing … Read more
Everyone needs to have a restaurant in their back pocket where anyone they might bring with them will feel comfortable, where reservations don’t require you repeatedly refreshing your browser at midnight a week in advance, and where the food is unfailingly delicious. Avec is ours. It may have just turned 21, but the restaurant, now … Read more
When this modern Filipino spot opened in 2020, its business model seemed cool but odd. For breakfast and lunch, it would offer fast-casual counter service with pastries, coffee, a few plates, and sandwiches. Dinners would be a seated fine-dining tasting menu. Who knew how influential Kasama would become? Today it’s worth braving the perpetual daytime … Read more
If the name of this restaurant sounds earnest, you’re absolutely right. Chef-owner Erick Williams and his chef de cuisine, Damarr Brown, couldn’t be more purposeful about this Southern heritage restaurant — its menu steeped in tradition while going in new directions, its service built on a culture of hospitality and kindness, and its mission of paying tribute … Read more
Thai Dang (pictured below, far right) is a brilliant culinary translator, a Rosetta Stone of a chef. His Vietnamese cooking manages to be at once absolutely true to its origins and wholly at home in an American bistro setting. With just a few tweaks to presentation, menu description, and ingredients, he finds the universal in … Read more
While the dining room at Shaw’s Crab House is a bit staid, it’s hard to think of a more appealing perch than a barstool at the adjacent Oyster Bar. Energetic and always packed, the room is humming with people drinking martinis or glasses of Chablis and slurping freshly shucked oysters (Shaw’s offers a dozen varieties, … Read more
The better we get to know this restaurant the more we see it for what it is: the city’s best bistro. Ryan Brosseau’s French Canadian cooking suggests the meals you may have had on vacation in Québec City where the bread is impeccable, the homey porcelain plates hold hearty entrées bathed in sauce, and there … Read more
After 21 years, the Boka Group’s flagship seasonal American restaurant has proved its staying power. But even more impressive: It’s never been better. Helmed by Lee Wolen for the past decade, the flavors are dialed in: slow-cooked Icelandic cod with morels, tarragon, and tangles of spring onions tastes like a walk in the fresh April … Read more
You may think of Otto Phan’s side-by-side omakase bars as distinct restaurants; we like to think of them as two sides of the same coin. Maybe that’s because we often dream of the intricately constructed small plates and rare wild fish that make up the menu at Kyoten, but the cost of a meal ($1,000 … Read more
