Food & Drink

The Best Restaurants in Chicago Right Now

Updated On 08/01/2018 at 10:13AM EST Updated On 08/01/2018 at 10:13AM EST
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Neil Burger

Free Rein

Loop

An all-day spot in the St. Jane Chicago hotel
The chef who led the now-shuttered GreenRiver to Michelin-starred fame has reemerged at this Midwestern-influenced brasserie. Breakfast is an exercise in elegant simplicity, with standouts like market vegetable hash and a fine herb omelet; lunch and dinner are decidedly cheffier, and range from kampachi crudo with English peas, hearts of palm, and citrus, to riffs on GreenRiver classics like saffron spaghetti and smoked whitefish toast.

Mini Mott

Logan Square

Mott St's burger-centric little sister
One of the city's most sought-after double patty burgers takes center stage at this petite burger oasis in the heart of Logan Square. In addition to classic and single patty versions of the burger, which, if you aren't familiar, comes loaded with American cheese, hoisin aioli, sweet potato frizzles, pickled jalapenos, pickles, miso butter, and onions, the inclusive joint also features a vegetarian version made with jackfruit "carnitas." If you're still hungry, you can also score Mott St's famed everything bagel-inspired chicken wings, garlic confit fries, and house-made soft serve ice cream.

Rachel Bires

Etta

Bucktown

Hearth-driven fare from the chef behind Maple & Ash
With a neighborhood-y vibe, cozy seasonal fare, and lauded chef Danny Grant at the helm, this newly minted charmer aces the formula for lasting power potential. Stop in for rotating wood-fired pizza with toppings like squash blossoms, guanciale, and spring onions, and stick around to explore comforting corn garganella with morels, summer squash, and tomatoes, hearth-glazed lamb, fire-roasted branzino, and lavender roasted apricots with cream, raspberry, and oat crumble for dessert.

Bixi

Logan Square

An artsy Asian-inspired brewpub
Whether you're a beer neophyte or a jaded connoisseur, the unique brews and cheffy eats at this bi-level concept demand to be taken seriously. Sip witbier infused with mandarin oranges and coriander, golden ale blended with jasmine tea, and a summer pale ale kissed with strawberries and lemongrass, and soak it up with crispy whole fish and beef tongue salad.

Beatnik on the River/Cafe Bonhomme

Loop

Instagram-worthy riverside dining and drinking with picturesque digs
Arguably Chicago's most interior design-savvy hospitality group, the visionaries who comprise Bonhomme bring their signature flair to the former Pearl Brasserie space with both a seasonal spinoff of their wildly popular West Town concept and an all-day cafe with an old world vibe. Expect Sparrow coffee, smoothies like the Beauty & the Beet (berries, beets, chia seeds, ginger, and basil), and assorted pastries and sandwiches at the cafe, and some of Beatnik's greatest hits, like charred broccolini and smoked baba ghanoush on the expansive 80-seat patio.

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Kyle Kissel

Lula Café

Logan Square

Committed to locally sourced ingredients since the '90s
This OG Logan Square favorite was embracing the farm-to-table philosophy long before it was cool, and has remained one of the North Side’s most in-demand weekend brunch destinations since opening in 1999. The menu is subject to change depending on the seasonal availability of certain ingredients, but "The Royale" breakfast sandwich, which is currently made with turkey leg confit, Gruyere cheese, braised bacon, parsley salad, and a sunny-side egg on sourdough, is a sure bet.

Pacific Standard Time

River North

A hearth-centered haven with California looks
One Off Hospitality (Publican, Blackbird), former Nico Osteria chef Erling Wu-Bower, and partner Joshua Tolden have teamed up to open this hotly anticipated spot. The sleek, Midcentury modern digs emanate West Coast cool, while an ever-changing, ingredient-driven menu keeps things fresh and seasonal. Try the in-season ramp and ham pizza, dungeness crab chitarra, wood roasted baby carrots with onion-tahini puree, zhoug, almond, and dill, and more.

Anthony Tahlier

Bellemore

West Loop

If you've never had duck heart, try it here
Former Bohemian House chef Jimmy Papadopoulos is back in the restaurant game and has teamed up with Boka Restaurant Group to resurrect the long-vacant Embeya space. While BoHo showcased Papadopoulos' penchant for Eastern European flavors and cooking techniques, the menu here proves his versatility: a savory oyster custard flirts with Osetra caviar, creme fraiche, lemon dressed apple, and dill in the inventive oyster pie, dry-aged duck is glazed with raspberry vinegar and teamed with duck heart en crepinette, and venison tartare balances earthy grilled mushrooms with pumpernickel and lime. In addition, the restaurant also offers a six-course tasting menu for those who want to take the guesswork out of their meal.

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Pequod's Pizza

Lincoln Park

You might actually end up eating the crust first
While classic deep dish is undeniably "Chicago," it’s worth noting that some of the best pies in the city don't necessarily conform to expectations. Case in point: the dreamy pan pizza with signature caramelized cheese crust at this Clybourn Ave mainstay, which scored a place on our Chicago Bucket List for good reason.

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Boka

Lincoln Park

Equal parts romance and practical culinary magic
Romantic enough for a date night and inventive enough to surprise even the most jaded of palates, this time-tested favorite promises a great atmosphere (including a breathtaking “living wall” punctuated with anthropomorphized animal paintings) and even greater food. Crafted by visionary Lee Wolen, the Michelin-starred menu is an exercise in mixing complementary flavors and textures; no dish better exemplifies this than Wolen’s heirloom carrots, which come to life with pistachio crumbles, bulgur, and smoked goat cheese. And by all means, save room for one of pastry chef Meg Galus’ equally whimsical desserts.

HASH

Hash Chicago

Humboldt Park

Gimmick-free yet highly Instagrammable breakfast hash
With its hippie spirit and namesake hash lineup, this whimsical diner is one of West Town’s coolest hidden gems. Pull up a seat at one of the mosaic-topped tables and revel in the porcine magic that is the bacon fat hash with pork shoulder, sweet potatoes, and Brussels sprouts laden with rich mustard cream sauce.

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Smoque BBQ

Irving Park

The dry-rubbed smoked meats King of the North
This Texas-style barbecue joint has been slingin’ its signature brisket and ribs for the better part of a decade, and remains steadfast as the North Side’s top dog for smoked meats. It’s BYOB, so arrive hungry and with a frosty six-pack of your favorite local brew in tow to fend off the inevitable meat sweats.

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Doughnut Vault

River North

The only donuts in town worth fighting lines and crowds
Brendan Sodikoff's award-winning donut shop sets the bar unattainably high with its supremely dense, moist old-fashioned-style donuts. The crave-worthy dough rings come in flavors like toasted almond, classic buttermilk glazed, and lemon-poppy seed, and in limited production daily, which means, once they sell out, they're gone 'til the next morning. Pro tip: If you're lucky, you can also score them at some of Sodikoff's other concepts, including 3 Arts Club Cafe, Sawada Coffee, and C. C. Ferns.

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Chicago Athletic Association Hotel

Loop

Gorgeous architecture rivaled only by the eats and the drinks
Following a meticulous renovation project, this breathtaking historical building now operates as a boutique hotel that houses several food and drink options, including Chicago’s second Shake Shack outpost and a rooftop restaurant and open-air terrace with a beachy vibe. Wait, there's more! The game room bar boasts a built-in bocce bay, billiards, shuffleboard, and a beverage program designed by Paul McGee. There's also a Prohibition-era whiskey bar, and a fully reimagined Cherry Circle Room inspired by CAA menus dating back more than a century.

Flickr/Edsel Little

The Purple Pig

River North

The best place to not take a vegan Tinder date
All-swine-everything is the name of the game at this Mag Mile staple from Jimmy Bannos Jr. Pig out on pork-fried almonds spiked with rosemary and garlic, milk-braised pork shoulder with mashed potatoes, and plentiful cured meats, and if you're the adventurous sort, don't miss the "JLT" made with pork jowl, tomato, frisee, and a duck egg fried sunny-side up.

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Roister

West Loop

Alinea's approachable little sister with a penchant for fried chicken
New from Grant Achatz and his team behind three-Michelin-starred and James Beard Award-winning Alinea, this decidedly-more-casual concept balances world-class eats with a sleek, streamlined aesthetic and lively energy. Music plays through the speakers at a slightly-above-normal volume, constant commotion flows through the open kitchen outfitted with a roaring hearth, and vibrant dishes like scallop crudo with mustard, charred daikon, and passion fruit and soy-dusted Yukon fries flecked with bonito flake, splashed with rice vinegar, and paired with tofu mayo prove that "casual" doesn't mean "sacrificed creativity."

Flickr/Eric Allix Rogers

Calumet Fisheries

Calumet Heights

Seafood worth a little South Side road trip
Make the trek to the South Side for all the smoked seafood you can handle at this legendary fish shack. The small but mighty institution has been in the biz for over half a century, and is one of very few Illinois smokehouses still in operation. Stop in to score smoked black cod, catfish, sturgeon, and more by the pound.

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Fat Rice

Logan Square

The restaurant's name is also your go-to order
You can (and should!) come to this Asian fusion mainstay for dishes other than just the eponymous arroz gordo ("Fat Rice"), but first-timers shouldn't leave without at least a taste of the shareable Macanese entree. The massive dish is served in a cast iron bowl, and features a base layer of jasmine rice laced with sofrito, chorizo, and salted duck that's topped with everything from curried chicken thighs and linguica sausage to prawns and tea eggs.

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Owen & Engine

Logan Square

Go for the burger, stay for the late-night pub fare
This British gastropub makes a mean fish & chips, but it's the Slagel Farm beef burger that keeps people coming back for more. The elite burger boasts a monstrous patty blended with locally sourced ground brisket, short rib, and chuck, a pile of subtly sweet caramelized onions, and a house-made potato bap, and is best washed down with a selection or two from the exhaustive beer list.

Anthony Tahlier

Acadia

South Loop

South Loop's gift to Chicago's fine dining culture
With two hard-earned Michelin stars in tow, this contemporary American spot helmed by Chef Ryan McCaskey effortlessly toes the line been upscale and approachable cuisine. Guests may choose between five- and 10-course seasonally driven tasting menus or an a la carte bar menu flush with elevated bites like fried Jidori chicken, a Maine lobster roll, and a burger loaded with bacon jam and taleggio mornay.

Gibsons Bar & Steakhouse

Gibsons Bar & Steakhouse

Near North Side

The steaks are big, and the desserts require mountain climbing gear
With nearly three decades under its belt, this old-school steak giant is a Chicago bucket list must for locals, tourists, and everyone in between. In addition to a bevy of steaks certified under the restaurant's house USDA Angus Beef program, the Viagra Triangle destination is also known for mammoth desserts, like macadamia turtle pie and carrot cake, that will handily leave a family of four in its wake of sugar coma-inducing destruction. Pro tip: Gibsons is also a favorite among celebs and high rollers; if you're lucky, you just might rub elbows with someone famous.

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Monteverde

West Loop

Pasta is the name of the game
Spearheaded by Spiaggia alum chef Sarah Grueneberg and outfitted with a pastificio, it's hardly a stretch to assume that this noodle-centric concept would focus on classic Italian preparations. While the menu isn't without hand-rolled gnocchetti sardi with fresh-grated tomato, oven-dried cherry tomatoes, basil, and ricotta, there's so much more to it than that. Surprising highlights including skate wing schnitzel with caper salsa verde, grilled summer squash, local greens, cherry tomatoes, and parsley new potatoes, wok fried strangozze with head-on gulf shrimp, tomato, garlic, and hot pepper oil, and prosciutto butter toast.

Huge Galdones

Smyth & The Loyalist

West Loop

A twofer with a kickass burger downstairs and a fanciful tasting menu upstairs
Husband-and-wife team John Shields and Karen Urie Shields have successfully bridged the gap between casual bar fare and cheffy tasting menu with their separate-but-synergistic duo. The Loyalist leans casual and approachable, with a burger that handily upstages the neighborhood's long-reigning champ, bar seating and cozy booths, and a sophisticated lemongrass sundae topped with molasses and blueberries, while Smyth leans upscale with a seasonally driven tasting menu packed with locally sourced ingredients.

Anthony Tahlier

GT Prime

River North

A new school steakhouse with amazing non-steak offerings
Boka Restaurant Group's fresh take on the steakhouse experience is exactly what Chicago has been waiting for: hulking cuts replaced with a shareable selection of prime beef, game meat, and more, a moody atmosphere inspired by a cabin-in-the-woods fairytale, and a variety of small plates and desserts, like mortadella arancini, veal cheek with lemon grits, escarole, and miso, and coffee and stout donuts with creme anglaise and brown sugar streusel, that share the stage with the meat.

Kailley Lindman/Courtesy of Arami

Arami

West Town

Exceptional sushi best enjoyed omakase-style
Reopening after a fire temporarily shuttered its doors, Arami is back and newly remodeled. What this cozy, no-frills Japanese concept lacks in ambiance and aesthetic it makes up for with elegantly composed dishes and simple yet sophisticated maki and nigiri. The one-bite toro tartare is a harmonious blend of minced fatty bluefin tuna, Asian pear, chive, caviar, and house soy sauce, Hotate-Su featuring Hokkaido scallops balanced with Hawaiian hot pepper water, coconut-lime sauce, hearts of palm, Thai basil, and passionfruit,, and sushi offerings range from maguro spicy sake maki with jalapeño, cilantro, avocado, ikura, fried shallots, and yuzu to yellowtail with mushroom and aromatic truffle oil.
 

Kailley Lindman

Oriole

West Loop

A clandestine Michelin-starred spot devoid of pretension
Inconspicuously tucked away on an alley-like road, this 28-seat literal hidden gem has remained one of Chicago's best-kept secrets since it opened this past spring. That is, until Michelin spilled the beans by awarding it not one, but two coveted stars. Chefs/partners Noah Sandoval and Genie Kwon prove that teamwork does, in fact, make the dream work through an ever-evolving tasting menu comprised of explosively flavorful bites, like Beausoleil oyster with Iberico consomme and finger lime, capellini with Burgundy truffle, rye berry, and yeast, and lemon tea sorbet with hibiscus, Asian pear, and bitter greens.

Stephen Green

Osteria Langhe

Logan Square

The hearty, traditional cuisine of Northern Italy in one spot
T
his acclaimed spot in Logan Square has matured into Chicago's preeminent destination for both Northern Italian eats and an outstanding selection of Italian wines. Menu standouts include Chef Cameron Grant's handmade plin tossed with la tur, parmesan, thyme, and butter, tajarin with Northern meat ragu and grana padano, panna cotta.

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EL Ideas

University Village

Geek-out-worthy molecular gastronomy for the adventurous
This progressive fine-dining destination flies a bit under the radar given its location in Douglas Park, but it should be on every self-respecting food enthusiast's bucket list, if for no other reason than the always-on-menu "French fries and ice cream." One of over a dozen courses, the nostalgic dish evokes the sweet-meets-savory magic of fries dunked in a Wendy's Frosty, featuring potato-leek soup topped with liquid nitrogen-chilled vanilla ice cream. An expansive open kitchen and pretension-free atmosphere punctuated with graffiti-style art complete the unique experience.

Matt Meschede

Entente

Lakeview

Beautifully plated dishes that taste even better than they look
Tucked away in the former Ani space, this late-2016 newcomer offers artfully plated fare and a no-frills, minimalistic atmosphere. Explore Executive Chef Brian Fisher's inventive approach to cooking by way of Carolina Gold (black truffle, duck egg, Parmigiano), Long Island Duck cherry, pain perdu, almond, Kyoto coffee, and duck sausage), and the most photogenic wedge salad you'll ever see. Complete your meal with the current cheesecake preparation, which is made with blueberry, maple, bourbon, and preserved Buddha's hand.

Matt Haas/Thrillist

Mi Tocaya AntojerĂ­a

Logan Square

Some of the best cheffy yet authentic Mexican food around
The chef-driven Mexican fare at Diana Davila's vibrant concept is as thoughtfully crafted as it is satisfying. You can score a heaping basket of chips and salsa, but the other offerings are anything but basic. Team an aromatic elderflower margarita with a caldo de res made with short rib and bone marrow, or smoked beer-can chicken tacos with xoconostle, and don’t miss out on the mouthwatering tres leches.

Eric Kleinberg

Clever Rabbit

Wicker Park

Vegetable-forward dishes so good, you won't need to think about meat
This veggie-centric spot highlights Chef Matt Lair's "root to leaf" approach, with inventive dishes like a crudite platter comprised of raw and house-pickled vegetables, ramp conserva, smoked mushroom mousse, eggplant agrodolce, summer truffle, and hemp seed naan. There are also garden-to-glass cocktails including a carrot margarita made with Piedra Azul Reposado and booze-free "cottontails" like lavender lemonade with honey and topo chico.

Neil Burger

Temporis

West Town

Minimalist design with fancy AF eats
With a mere 20 seats and a sleek, modern aesthetic, this fine-dining hideaway promises an intimate meal with creative flavor pairings. The $125 tasting menu changes often, but always includes hyper-local ingredients grown in the restaurant's hydroponic garden. Courses range from king crab with saffron, satsuma, and steelhead roe to foie gras with passion fruit and sauternes, black sesame, and a canele.