Since opening in mid-August, Gaston Acurio's first foray into the Midwest has drawn rave reviews and buzz from diners and media. It's no wonder he's one of the most renowned chefs in the world.
Enjoy the view from the rooftop patio or the glass-enclosed space in the winter, with comfy couches, high-top tables and bar seating, it's a big draw for Erin Hayes' destination-themed cocktails.
Nico Osteria is drawing the bulk of the who's who of the dining scene back to the Gold Coast. Italian seafood dishes, sophisticated cocktails, and creative desserts make it more than just a big name.
Features a wide selection of options available all day that will satisfy all. These reimagined diner classics include breakfast spaghetti ‘n clams 'n crab, pork belly pancake sandwich, and goat chili.
Chef Rene DeLeon's eclectic menu of comfort food twists combined with a vast innovative beverage program and a large layout is bringing patrons in.
Where else can you get a beer, a taco and a shot of whisky for under $10? Leave it to Blackbird exec chef Paul Kahan to make it happen. [Eater 38 Member] Leggi tutto.
Mike Sheerin's foray into Venetian small plates, with sous chefs Sarah Jordan and Phil Rubino, is intriguing diners in the early going. Don't miss the inventive desserts and house-made pastas either.
With Ryan Poli in the kitchen tinkering with seafood and pork, this festive aquatic-themed park-facing spot ups the ante in Lincoln Park. [Eater 38 Member] Leggi tutto.
Bill Kim puts his Asian spin on Sunday brunch. Items include Vietnamese omelet, nori waffle, tea-smoked duck benedict, and crispy tofu. Cap it off with some of the best soft serve in town.
This modern yet rustic bar features enough drinks to satisfy even the pickiest. Get going with one of their numerous craft cocktails, or something off their extensive beer and wine list.
The party never stops at Barcito where the loud and frenetic scene keeps things interesting. The Tippling Bros. cocktails flow from a tap system to keep guests hydrated.
The veggie-friendly menu offers plates like a chopped salad with pickled beef heart, deviled egg, beets and baby greens; heirloom tomato and burrata sandwich; arugula and parmesan flatbread.
It's a butcher shop. It's a restaurant. It's a bar. It's an event hall. It's all of these things, it's finally open, and it's huge.
Reopened for the summer with beefed-up staff. New executive chef Chris Curren and beverage director Ben Schiller have the people talking about the food, cocktails, and rooftop garden.
The latest Land and Sea Dept. project was kept quiet for months and opened unannounced. Now that it's open, however, diners are flocking for the fried chicken, fish, and Negroni slushies.
