Meat Flowers Are Here to Give You The Best Valentine's Day
Gin-focused sips and creative eats at a revamped hotel
Say "goodbye" the kitschy old Hotel Indigo on Dearborn and "hello" to sleek, modern Claridge House. In addition to the freshly appointed digs, the reconcepted hotel also brandishes a new restaurant and bar, complete with a dog-friendly patio, a serious lineup of gin-based sips, and everything from sauced oysters by the half-dozen and a bacon-forward Lyonnaise salad to poached halibut and filet sliders.
Rooftop-ready Mediterranean in Fulton Market
Following the success of River North gem Ema, chef C.J. Jacobson and Lettuce Entertain You have opened its counterpart, a lush, 4,000-square-foot oasis above Beatrix Fulton Market. Fire pits, plentiful plants, and daylight streaming in through skylights provide a atmosphere that's simultaneously cozy and airy, while vibrant dishes like red beet tzatziki, charred lamb tartare, and green falafel are as much a feast for the eyes as they are a literal feast.
The swankiest new hotel rooftop bar of the summer
See and be seen and the Peninsula's ultra luxurious new bar, where Mag Mile cityscape views and dramatic interior design are only the beginning. Cocktails span from the Manhattan Royale, which showcases Elijah Craig 18-year bourbon with truffle or saffron bitters poured over ice infused with 24-karat gold, to the aptly named shareable Disco Fever served in a disco ball. Soak it all up with tater tot-inspired poppers filled with bone marrow and Bordelaise, foie gras on bons, and Wagyu beef sliders.
A soulful slice of New Orleans
New from the chef Brian Jupiter (Frontier), this charmer spotlights heirloom New Orleans-inspired cooking and vintage cocktail recipes in a rustic, homey-setting accented with checkerboard floors in the bar and turquoise seating in the dining room. Enjoy True Blue Daiquiris, hushpuppies with pimento honey butter, gumbo ya-ya, boiled or fried fish by the ½ pound, beignets, and more.
A London-born darts bar and restaurant with very botanical cocktails
After finding success overseas, this innovative concepts hits Wacker Dr with its first US outpost, a 6,000-square-foot space complete with kitschy wallpaper and and 14 oches designed to accommodate 20 players. Settle in for a rousing game of multiplayer, tech-based darts while sipping on "The Iguana," an aromatic blend of Jamaican rums, ginger, hibiscus liqueur, allspice, gingerbread Rooibos tea, and lime, and other unique sips crafted by lauded bartender Peter Vestinos.
An instant classic with a penchant for mussels and suds
Casual, inviting, and just the right amount of polish, this concept is the sort of place that keeps you coming back for more. Craft brews and five different mussels preparations (coconut curry, anyone?) are an effective lure, but crave-worthy -- and Instagrammable -- bites like pretzel monkey bread with house-made mustard, lox-and-bagels-inspired salmon tartare, and smoked baby carrots with gremolata and puffed quinoa will prove that this is no one-trick pony.
Casual American grub and Cubs nostalgia in Wrigleyville
As if last month's Hotel Zachary opening wasn't big enough, Wrigleyville keeps its restaurant renaissance rolling with the latest from one of Chicago's most successful hospitality groups. The airy, two-story space boasts massive windows that give way to unobstructed views of Wrigley Field, while chef Chris Pandel's menu promises everything from cauliflower toast with whipped ricotta and fried chicken thighs with cornmeal biscuits, pimento cheese, and poppy seed slaw, to a cheffy steak sandwich and watermelon and tomato salad.
A San Diego brewery anchors a brewpub in Chicago
If you're a beer enthusiast, chances are, you've heard of Ballast Point and its award-winning IPA, Sculpin. The California brewery's tasting room and kitchen delivers the suds you already know and love, the more experimental R&D beers unique to the Chicago location, and eats like Baja-style fried fish tacos and the Habanero Sculpin IPA-infused bratwurst.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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."
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.
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.
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.
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.
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.
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.
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.
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.
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, seared Hokkaido scallops are balanced with earthy Japanese mushrooms, carrots, and ponzu brown butter, 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.
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.
The hearty, traditional cuisine of Northern Italy in one spot
This 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.
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.
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), duck (forbidden rice, unagi, chrysanthemum, watermelon rind, burdock), and the most photogenic wedge salad you'll ever see. Complete your meal with pastry chef Mari Katsumura's cheesecake, which is made with vanilla, orange, and coconut.
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.
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.
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.