Restaurants in Illinois

In a warm, polished-wood atmosphere, Owen & Engine prepares British comfort foods like fish and chips, bangers and mash, and a truly amazing burger topped with caramelized onions. Try a cask ale, served traditionally via the English-style beer engine.

A block from DePaul University, The Pig, so-called by locals, offers baked goods, as well as large selection of sandwiches with names like The Catcher in the Rye (corned beef on rye), The Old Man and the Sea (tuna), and The Garden Party (veggie).

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.

The bread and butter alone are worth the trip to this quaint French bistro with Provençal-yellow walls, tin ceiling, and zinc-top bar.


Chess sets, Academy Award statues, and life-size high heels are among the unusual chocolate creations crafted by this family-owned company. Originally established in Chicago in 1920, the shop moved to its current location in Palatine in 1967.


This two-story, red brick eatery offers a contemporary take on American cuisine, while focusing on local ingredients infused with global tastes.

The Scene: Supper club veteran and chef Efrain Cuevas (he did time with Ghetto Gourmet in Oakland) launched a new culinary club earlier this year; bimonthly Chicago-style locavore dinners are held in lofts and gardens within easy striking distance from the Loop.

Master of Mexican gourmet Rick Bayless delights diners with this casual and affordable “little sister” to the more upscale Frontera in River North and North Side’s Topolobampo.

Serving contemporary American cuisine, this River North restaurant and wine bar focuses on seasonal ingredients and wine pairing. Known as The Tavern, the dining room boasts light wood floors, exposed air ducts, and a red, zinc-top oval bar.

After rising to fame in the Ritz-Carlton kitchen, James Beard Award winner Sarah Stegner and her co-chef George Bumbaris opened this New American restaurant in Northbrook, about 30 minutes outside Chicago.

A contemporary American restaurant and dessert bar in Bucktown, Hot Chocolate is the brainchild of Mindy Segal, a former pastry chef at Spago and a three-time James Beard Foundation nominee for Outstanding Pastry Chef in the Country.