Restaurants in Chicago
Chicago restaurants reflect the city’s diversity and richness: deep-dish pizza, hot dogs piled high with fixins’, restaurants helmed by celebrity chefs, and entire neighborhoods dedicated to certain culinary delights, like Greektown and Chinatown. For an unmatched view of the Chicago waterfront, try Riva on the Navy Pier. Their menu includes classic seafood dishes like oysters, lobster corn bisque and crab cakes, as well as a selection of steaks and a number of modern twists on traditional dishes. The food is matched only by the incredible view of Chicago’s skyline.
The Michelin-starred Allium Chicago, a foodie favorite, is a classically American dining experience for a classically American city – with a farm-to-table twist. The establishment serves up menus inspired by Chicago’s local markets – seasonal vegetables and cheeses, an assortment of local meats, and Chicago classics like the Chicago Style Hot Dog with “homemade everything.” Chicago restaurants are also indebted to the lunch counter scene of the 1960s; for a taste of that old vibe, visit Paul Kahan’s Blackbird Dining Room. This Chicago restaurant merges minimalism with farm-fresh dining for an unforgettable experience.
Chef Takashi Yagihashi has a few eateries around town, but the Slurping Turtle is his nod to Japanese comfort food. Featuring bento boxes, binco grill items, and, of course, noodles to slurp, the restaurant attracts a loyal lunch crowd.
Touted as a traveler’s café, Kopi has that backpacker vibe. Kopi, Indonesian for coffee, welcomes customers to sit on floor cushions and sip coffee drinks and cocktails at low tables. The servers are relaxed and friendly, and vegetarian offerings dominate the menu.
Known for its simple, seasonal Tuscan cuisine, Coco Pazzo features an award-winning all-Italian wine list, as well as homemade bread and fresh pasta—potato and spring nettle gnocchi, pappardelle with braised rabbit, and linguini with chili-flecked Manilla clams.
Nhu Lan’s bakers welcome patrons with smiles at this small neighborhood favorite, which serves Vietnamese bánh mì sandwiches made with freshly baked bread, plus an assortment of appetizers like shrimp spring rolls, rice crêpes, and veggie papaya salad.
Theater patrons choose Trattoria No. 10 not only for its proximity to the theater district, but also for its fresh, classic Italian cuisine. Try the signature ravioli, made in-house, as an appetizer or an entrée. Present your Goodman Theater ticket stub and receive a complimentary dessert.
Brunch-goers line up for this cute café’s Sassy Eggs (eggs of chorizo-potato hash) and Strawberry Shortcake Fool French Toast (made with brioche). You will not be the only hipster sipping complimentary Julius Meinl coffee while you wait for a table.
The size of the wood stack outside Fat Willy’s is a solid indication that this place is the real deal. Serving up finger-licking meats like pulled pork, pulled chicken, beef brisket, baby backs, and spare ribs, Fat Wally’s is the go-to place for barbeque.
Although the South Side is not known for its restaurants, Beverly residents rave about the food at Café 103. Just past the faux wood entryway, the small dining room features color-blocked walls with shades of red and tan and red upholstered furniture.
Located in River North, Nacional 27 serves modern interpretations of dishes from all of Latin America’s 27 nations (hence the name).
Set in the 12th-floor lobby of the Ritz-Carlton, Deca Restaurant + Bar opened in 2010 and offers contemporary American cuisine in an Art Deco-inspired dining room.
Long before The Publican served the first sweetbread schnitzel and hay-smoked “ham chop” from a menu that reads like a map of boutique American farms, Chicagoans were in a tizzy of anticipation. Why?
This venue has closed.
"The Sausage Superstore and Encased Meat Emporium" is how Doug's describes itself, so you know it takes the item between the bun most seriously.
Since 1994, A Taste of Heaven has been delighting the residents of Andersonville with award-winning scones, specialty cupcakes, made-from-scratch pastries, and both sweet and savory entrées.