Best Restaurants in Chicago
— Chef-Recommended

at Alinea

"The engineering required to create a liquid-filled raviolo that bursts in your mouth is extraordinary. Temperature control is critical - too hot and it breaks, too cold and the tru…"

at Smyth

"Smyth's koji-buttered carrots from their wood-burning hearth demonstrate how fine dining can exalt a humble vegetable. This is Midwestern cooking at its most refined."

at Oriole

"Oriole's dashi-foie gras opener resets expectations immediately. The umami from the dashi marinade transforms a classical French preparation into something wholly original."

at Avec

"Avec's chorizo dates have been on the menu since 2003 and will outlast all of us. The smoke, the sweet date, the spiced pork, the Piquillo sauce. Classic."

at Sabri Nihari

"Sabri Nihari's overnight beef shank is among the most technically demanding dishes in Chicago — and it costs eleven dollars. The marrow has dissolved into the stew."

at Pequod's Pizza

"Pequod's caramelized crust is a genuine innovation in American pizza: cheese poured against the hot pan edge so it fries while the dough bakes. Nobody else does this."

at Giant

"Giant's xiao long bao are Logan Square's best-kept secret. Jason Vincent's dumplings have the right soup volume and the correct pork-to-fat ratio."

at Smoque BBQ

"Smoque BBQ's St. Louis ribs are technically excellent — the bark is correct, the smoke ring extends properly, and the meat pulls cleanly from the bone."