Illinois

Restaurants in Illinois

Located in Bucktown, Takashi is a favorite with locals for its unique American-French cuisine with a Japanese flair. Inside, exposed brick is painted slate gray, and white upholstered chairs sit atop the hardwood floors.

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?

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.

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.

Translating to “from scratch,” De Cero lives up to its name by offering dishes crafted entirely with homemade ingredients, from fresh crema (cream) to hand-pressed tortillas. The result?

In the mid 1980s, Bill Murphy opened a hotdog stand in Lakeview to put himself through architect school. Soon after, though, he realized his calling to serve some of the finest split and grilled Vienna Beef links in the Windy City.

Hawaiian-born Shin Thompson synthesizes high art and fine cuisine at Bonsoirée, an American Nouveau hotspot that began as an undergound operation back in 2005.

Inspired by the traditional pizzerias in Naples, this Ravenswood eatery is known for its authentic, fresh ingredients. True to tradition, Spacca Napoli bakes each of its Neapolitan pies in a custom-built, wood-burning oven that is decorated in a mosaic of Bisazza glass.

The Chef: Rick Bayless is often credited with introducing Americans to more refined south-of-the-border cooking at his Chicago restaurants Frontera Grill and Topolobampo (a favorite of the Obamas).