Chicago

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.

For an affordable breakfast in Andersonville, locals head to this authentic Swedish diner best known for its traditional pancakes with lingonberries. Inside, the small dining room is adorned with bright blue walls, hand-painted murals, and chandeliers hanging from rustic wooden beams.

Superstar Chef Marcus Samuelsson, owner of NYC’s Red Rooster and winner of Bravo’s “Top Chef Masters,” brings his skills to bear in Chi-Town at this seafood restaurant in the Affinia Chicago hotel.

Founder Dick Portillo began serving his delicious Chicago-style hot dogs out of a trailer back in 1963, and now this legendary franchise has nearly four dozen locations (including one in Buena Park, California).

Occupying a refurbished, 1912 field house for ice skaters right on the edge of a romantic pond that serves as a namesake, this Arts and Crafts restaurant is located in the Lincoln Park neighborhood.

A casual American grill with distinct notes of Mexican flavor in both the decor and the cuisine, Frontera Grill styles itself as being on the culinary "frontier" with its very name.

Located on the seventh floor of the Park Hyatt, NoMI is a Michelin one-star restaurant focusing on fresh, regional ingredients. Inside the dining room, hand-blown glass sculptures shaped like branches hang above the most-desired window seats, while restored original mosaic tiles cover the floor.

Behind an all-glass storefront, Blackbird’s interior is sleek and minimalist, adorned with bare white walls, hardwood floors, and metallic chairs facing high-backed gray banquettes.

Located in Lincoln Park and recipient of a Michelin star in 2010, this restaurant offers inventive New American cuisine from Italian-born chef Giuseppe Tentori, previously of Charlie Trotter’s.

In the land of 20-pound pizza and street-seller hot dogs, there’s a new craving in town, and it comes from (and with) Seoul. Crisp, a Korean fried chicken headliner in the Lakeview ‘hood, dishes out a half dozen versions of chicken, all served two ways: half or whole.

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?

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.

"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.