Brick walls, Edison bulbs hung by knotted rope, pops of color and upholstery in Pendleton-esque plaid combine for design that evokes a sophisto-casual feel while keeping the focus on the food. 자세히 보기
Chief among the genuine farm-to-table movement is Art and Chelsea Jackson’s understated Bridgeport spot, where seasonal produce comes from Pleasant Farms, a network of small farms in and near Chicago. 자세히 보기
After the nervous drive to this BYOB, you see Talbott, the relaxed, warm host/waiter/sommelier. He learns your name, attends to your wine and sets the tone that makes dining a one-of-a-kind experience 자세히 보기
Scoops of ice cream are blended to become dessert and after-dinner drink in one. Butter pecan gets SoCo and praline liqueur and butterscotch-vanilla are doused with Maker’s and spun to smoothness. 자세히 보기
With chocolate cake, pour-over coffee and gooey grilled-cheese sandwiches from chef Remy Ayesh, we can get through even the coldest winter, making this bakery the coziest place to hibernate in Chicago 자세히 보기
Each winter feast begins with hot glogg in the garden before guests hit the buffet, which features ten varieties of herring and hot dishes like Jansson’s Temptation, a creamy potato casserole. 자세히 보기
As much as we love meringue and aioli, this year all other eggy goodness faded in comparison to Cai’s egg-yolk buns. These Chinese breakfast bombs are sweet, creamy, and filled with sugary egg paste. 자세히 보기
Wisma has des Rosiers’s silky soups, hearty sandwiches and sensible entrées (salmon with quinoa), all of it delicious, all of it made with sustainably, and priced as if it were in the suburbs. 자세히 보기
A well-made cocktail was a hard thing to find in Boystown. Thankfully there’s Elixir, which not only shakes mean drinks, but also keeps the crowd in control and the music somewhat low. 자세히 보기
You can char your own soy-chili–marinated meats to perfection on tabletop burners, but not all the work is left to you; the steamed kimchi dumplings are delicate, plump and made in the kitchen. 자세히 보기
Ganji’s massive miche is crusty and cakey; his cranberry-walnut loaf makes the world’s best toast. The best part of this great bread? We hear PQM also sells some meats to go with it. 자세히 보기
As far as we’re concerned, this is a sun-soaked café rather than just a bike shop. How else do you explain the thoughtfully sourced products—from Southport Grocery cupcakes to Mast Brothers chocolate? 자세히 보기
In the three years since Martha Bayne started Soup & Bread, she’s proven that a modest idea—serve free soup, collect tips for hunger charities—can morph into a movement for social change. 자세히 보기
From that one-off Kentucky dinner (rice biscuits, pearl onion soup and mince pie) to the weekday lunch (fried chicken, greens, biscuits c. 1933), Big Jones is making history of any dining plans we had 자세히 보기
From the look of the multicultural, multigenerational throngs that flock to Hu’s restaurants nightly, Rahm could glean some tips on how to achieve universal popularity. 자세히 보기
Slathered on a bun with scrambled eggs, cheddar cheese and thick slices of bacon, the sauce takes what would be a serviceable breakfast sandwich and turns it into a decadent morning essential. 자세히 보기
This Euro-chic café bills itself as an organic carry-out, but the word healthy is nowhere to be found. Warm, whole-grain pretzels may indeed be good for you, and no doubt the organic salads are, too. 자세히 보기
Aside from the juicy burgers and chicken sandwiches, this location offers beer (like Goose Island's Green Line) and, most important, an ice-cream program featuring dipped cones, sundaes and shakes. 자세히 보기
If you’re asking why this health-food mini-chain opened its fourth outpost three blocks from its original one, you’ve obviously never waited in line at the first location during the lunch rush. 자세히 보기
Javier Perez opened his own place in Old Irving Park. He's clearly skilled technically—his lamb chops are perfectly tender; his polenta hits the sweet spot between cement and mush. 자세히 보기
The chef brings precision to every dish on the eight-course tasting menu, highlights of which include a luxurious chestnut-mushroom soup and a Cinderella pumpkin semifreddo coated in nougatine powder. 자세히 보기
This is intense food, spicy and oily and built around pork and chicken. “Home fed chicken" is hung for two days to dry age before it’s lightly smoked over a wok filled with dry rice and spices. 자세히 보기
This charming, date-destination of a restaurant offers three choices in each of three courses for $35, and changes its menu every week. 자세히 보기
Doughnut makers using the noms de plume François and Henri Gras put out batches of vanilla glazed, chestnut, buttermilk old-fashioned and other doughnuts of both the cake and yeast variety. 자세히 보기
It's easy to see how the sweets here became a New York—and now international—addiction: It'd be healthier to mainline sugar than to eat one of these cupcakes. 자세히 보기
TipsyCake offers a small selection of brownies, petit fours and a wonderful confection called a Caramel Slice—a layered bar of chocolate ganache and caramel. 자세히 보기
The pastry case is full of all manner of European-style cakes, tarts and breakfast pastries. An almond Danish and cappuccino is a distinguished beginning to any day; a pan bagnat is an elegant middle. 자세히 보기
Our ideal meal would start with polpettes (plump shrimp meatballs in spicy tomato sauce), move on to a pizza (like the goat cheese, hazelnuts, leeks and roasted dates) and end with a cannoli. 자세히 보기
Welcome to the "Nine Levels of Hell": poblano peppers, pepperoni, giardiniera, bacon, fresh garlic, jalapeño, sausage, red onion and banana peppers, together forming the "Inferno." 자세히 보기
The dough boys behind Dough Boys—best friends and prominent chefs Jimmy Bannos Sr. and Scott Harris—wanted the pizza joint to be a simple, unfussy slice shop. And that's exactly what it is. 자세히 보기
The house specialties here are bubbly, chewy New York–style Neapolitan pizzas and lovely, fluffy New Orleans beignets. 자세히 보기
The shtick at Roots is that it hawks pizza in the style of the Quad Cities—that is, pizza with maltthat’s cut with scissors. Turns out the Quad Cities style can cross county lines and be successful. 자세히 보기
From the breakfast “mashbrown” (a genius combination of mashed potatoes and hash browns) to the crisp and juicy half-chicken with roasted garlic for dinner, the new food is simple and satisfying. 자세히 보기
Getting the roasted chicken with big, juicy roasted peaches, or the hyperseasoned pork steak with corn-studded polenta, or the semaforo pizza topped with peppers, rapini and olives, is a safe choice. 자세히 보기
Chef Ryan LaRoche can generally be trusted with chicken (both the $75 poached and the cheaper roasted), steak tartare and tagliolini. 자세히 보기
After a years-long hiatus, this Edgewater French-Vietnamese gem has returned. Two chefs are in the kitchen: original owner Dan Nguyen and Eric Aubriot. 자세히 보기
The crab toast and the carrot-avocado salad prove exceptions to the rule, competing for attention with the room and its once-again A-list clientele. 자세히 보기
The philosophy behind the Burger Philosophy? Hand-cut your fries and grind your meat daily, and serve a Nutella shake so delicious you won’t mind it sitting uncomfortably in your gut for hours. 자세히 보기
What no one tells you is that the burgers are de facto cooked to medium-well, and that the signature item—the Burger Point Burger with roasted chili peppers—is hot enough to burn your face off. 자세히 보기
If you stick to beef, go with “Grandma’s onion soup” rub and flank your burger with an order of the accomplished fries. Add a scoop of the housemade custard, and you’ll be even happier. 자세히 보기
This burger joint is not so much a restaurant as it is a piece of theater. With quilts on the walls, Ryan Adams on the iPod and plaid flannel shirts on the servers, it screams farmhouse cute. 자세히 보기
We found that it's better to play it safe at this collaboration between Trotter alums, with dishes such as honey-lemon doughnuts, big bowls of Israeli couscous and a soufflelike slice of quiche. 자세히 보기
The shtick at this DePaul neighbor: jars of jam and Nutella on every table, meant to spread on whatever you order. The pancakes here are a step above standard issue, and the coffee is pretty good. 자세히 보기
Dig into whole wheat–carrot pancakes, hearty omelettes and cool melon-ginger juice. You might be full, but don't leave empty-handed: Pick up the pumpkin whoopie pies, which kick cupcakes to the curb. 자세히 보기
This mod eatery—so contemporary it has a conference room—specializes in two versions of its eponymous breakfast food: a crisp and airy Brussels waffle, and a dense and sugary Liége waffle. 자세히 보기
Take a seat and there’s a bartender who’s as happy to make you a cocktail (try the tiki Episode 73) as to crack open a PBR tallboy. Order the Juicy Lucy, a burger injected with Velveeta cheese. 자세히 보기
The Hubbard Inn guys stuck with chef Bob Zrenner for their new barbecue spot. They’ve also brought in author Gary Wiviott to make sure they get the pulled pork, brisket, smoked chicken and ribs right. 자세히 보기
Chef Brian Jupiter's food leans toward the hearty, like charbroiled oysters, whole-animal feasts and the more time you spend eating dishes like the pan-roasted striped bass, the more sense it makes. 자세히 보기
Tap your own beer or spirit at the table or sip a cocktail meant to resemble a beer (such as the Port of Call, a Jameson-port-Rum-Patron concoction with a whipped cream head that’s a play on Guinness) 자세히 보기
The focus is on food that is rich and satisfying rather than revolutionary. If a dish fails, Michael Simon's ambitious drinks and sommelier Jason Prah's interesting wine list provide plenty of solace. 자세히 보기
For every miss, there's a phenomenal success, such as a perfect rib eye, pillowy gnocchi, robust housemade sausages and basically every cocktail on the list. 자세히 보기
To set the experience apart, stick with the beautiful housemade pastas and take advantage of the well-executed cocktails from the accomplished bartender, Tim Lacey. 자세히 보기
Call the dishes (pork belly bocadillos, octopus salad) whatever you want: The food remains Spanish, sharable and prepared by ex-Perennial chef Ryan Poli. 자세히 보기
The restaurant has matured, from its strong cocktail program to its desserts, which pastry chef Amanda Rockman is hitting out of the park. (Just try her Basque cake, and you’ll become a believer.) 자세히 보기
Caron has garnered a reputation for forward-thinking desserts, like savory elements (in 2010, TOC gave him an Eat Out Award for his use of cilantro in a chocolate dessert.) 자세히 보기
Dan Pancake and Beth Partridge, a Tony Mantuano–trained dream team, run this Mediterranean cafe complete with greenhouse to grow vegetables used in dishes. 자세히 보기
Dave Beran, a five-year Alinea veteran, runs Grant Achatz's newest restaurant venture in Fulton Market as head chef. 자세히 보기
Chef John Anderes (ex-Avec) elevates Telegraph into a full-fledged restaurant with a seasonal menu and sates wine-induced cravings (e.g., a ham-and-coriander-mustard tartine). 자세히 보기
Some cocktails have amazing presentation, like the Rooibos, and some, like the Blueberry are remarkable in every way. But no matter what you order, you'll never think of a cocktail the same way again. 자세히 보기
Old World wine list and Mediterranean small plates: Scott Harris has nailed the formula at Purple Pig and Davanti Enoteca, so why mess with a good thing? 자세히 보기
Highlights of the menu—hamachi tartare in little taro-root tacos, fried ramen noodles tossed with spicy mustard for a dish called Chiyan Pon, and joyful desserts like softball-sized cream puffs. 자세히 보기
Sunfish ceviche sparkles with acidity but never drowned by it, barbecue eel is geniusly paired with a potato-and-octopus salad, and pastas (squid-ink gnocchi; crawfish tortellini) are masterful. 자세히 보기
Feeling gummy bears for your chocolate–peanut butter or the need to pile a dozen toppings over a gallon of fat-free? Pick the cup, pull one (or three!) of the 14 handles and pile on the toppings. 자세히 보기
Since pretty much everything tastes better with melted cheese, chef Cary Taylor isn’t short of options, topping his pasta with everything from smoked bacon and blue cheese to roasted mushrooms. 자세히 보기
It’s wonderful stuff, with a true yogurt tang and clean, refreshing sweetness. And best of all: the texture, smooth as silk, but not scary-slick like DQ soft-serve. 자세히 보기
First, choose from three types of fro yo. Then, pick fruits to blend in (banana, blueberry, strawberry). Finally, top with anything from fruit loops to fresh fruit. 자세히 보기
Top Starfruit’s frozen kefir with anything from Brazilian gogi berries to Milk & Honey granola at this location of the probiotic yogurt chain. 자세히 보기
It's the original that shows how "Crackberry" earned its nickname, smoother than most with a near perfect sweet-tart balance that's best when simply topped with fresh fruit. 자세히 보기
