Latest Chicago restaurant reviews

I was a little startled to find, on entering Alinea Group’s remake of Roister into the bro-y, all-caps FIRE, that the room felt dark and serene, awash in gray and black like the remains of a fire that burned out hours before. Then again, what was I expecting—licking flames climbing toward the ceiling to match machismo decor with all the subtlety of Guy Fieri?  Even Fire’s hearth, aglow with live flame and framed with suspended leeks and juniper branches, exuded a controlled kind of softness, crackling gently as half a dozen chefs milled around it wielding fans, blowtorches, branches, brushes, stones, misters and cast iron … irons. It’s an important metaphor for how fire is deployed at Grant Achatz’s first new restaurant in eight years—as much precise seasoning as multifaceted and elemental cooking method. A glowing log slowly diffuses its smokiness into an ice cream base, and hot stones and damp branches gently steam shellfish. When it works, it is revelatory. Take the opening course, which conveyed three miniature expressions of hearth-“seasoned” Spanish prawns atop a charred wood box heavy with stones and seaweed. A tiny shiso leaf “taco” packed an umami bomb of cold-smoked prawn meat seasoned with crunchy garlic and chocolatey barrel-aged soy sauce, like oceanic forcemeat. Grilled prawn shells infused a prescriptively decadent bisque shooter with toasty depth. A technicolor prawn tail, steamed till tacky-soft like crudo, was shellacked with raw honey and garnished with...

The vibe: This dark, 50-seater leans decidedly cozier than its bright predecessor Wherewithall, with green walls and homey accents like vintage trinket plates and colorful Ukrainian fabric upholstery. Walk-ins can post up at the sultry bar amid the candlelight and leafy plants.  The food: Modern meets traditional Ukrainian—fulfilling, heavy on root vegetables, oily fish and grains, and often sporting a sour edge from naturally fermented ingredients. Try to order at least one item from every section, broken into zakusky (small plates), broth, dumplings and noodles, vegetables, fish and meat, sides and desserts.  The drink: Spirit-forward cocktails are seasoned with infusions, bitter aperitifs and house-fermented kefir. Knowledgeable staff will guide you through the all-Eastern European wine list. A few favorites by the glass include the mineral, salty Črnko "Jareninčan” Welschriesling from Slovenia and lush, Chardonnay-like Bodrog Bormühely from Hungary. Spirit-free drinkers can opt for kvass, a traditional house-fermented beverage resembling kombucha.    Time Out tips: In the bar, the four stools overlooking the kitchen are all available for walk-ins, like an unofficial chef’s table. Anelya also sees the most reservation cancellations on Saturdays, meaning walk-ins have a good chance at scoring a table. For reservations, we suggest booking two weeks out.  Updated with reporting by Lauren Brocato

We’ve seen plenty of modern Greek restaurants pop up across the city over the past few years, and most of them have garnered major buzz. On the surface, it seems like Chicago’s Greek scene is alive and well, right? Not quite. I’ll be the first to say it: Chicago doesn't really need new Greek restaurants right now. Greektown, on the other hand, certainly does. If you head to the West Loop neighborhood, you’ll see far too many vacant storefronts and the bones of what were once buzzing culinary hubs. Today, Chicago’s Greektown—one of the last of its kind in the country—is in dire need of a serious revival, and Ithako Estiatorio may be just what it needs. The opening of Ithaki, located inside the former Parthenon space, marks the return of founder Kosti Demos, whose family ran the beloved institution Costa’s Greek Dining and Bar (a favorite of Barack Obama, Vince Vaughn and Jennifer Aniston) before a fire destroyed the space in 2015, and it was later sold and replaced with a high-rise.  From the moment I walked into the new eatery on Halsted Street, it was clear that this was exactly what the neighborhood needed. Exposed brick walls, wooden beams and light-washed flooring frame the sprawling bar that wraps 15 feet around the front of the 180-seat restaurant. Delicate pink bougainvillea flowers and greenery throughout evoke the breeziness of the Mediterranean coast, and an open kitchen peels back the curtain on the wood-fired hearth and grill in the back. Greek transplant and...

What happens when a chef trained at Carbone opens an Italian restaurant in Lincoln Park? I went to the recently debuted Dimmi Dimmi to find out. This intimate spot on the corner of Armitage and Seminary Avenues took over the former Tarantino’s space. (Word is that a handful of former Tarantino’s employees are now on staff at Dimmi Dimmi.) There are very few reservations available over the next few weeks, but I managed to get one of the two high-tops at the window by walking in just before 5pm on a Tuesday. The bar was already filling up with singles and groups of no more than three. Light chatter and easygoing, nondescript music bounced around the space, which became increasingly louder as the evening went on.  Dimmi Dimmi, from Cornerstone Restaurant Group (Urbanbelly, Michael Jordan’s Steakhouse), is helmed by chef Matt Eckfeld, whose culinary career began here in Chicago. Eckfeld worked under Bill Kim at Urbanbelly and cut his teeth at high-end spots like Carbone and ZZ’s Club in New York. It’s no surprise that for this homecoming, he tackles Italian-American fare from a Chicago perspective. The menu is robust with all the expected classics: salads, pastas, pizzas, fish and meat dishes. Portions are not massive, but they’re enough for a family-style meal, which seems like the protocol here. Thankfully, the dining tables are spacious enough for this type of dining. I’m immediately impressed by the Caesar salad, which is crunchy, creamy and delightfully lemon-forward. The...

Vibe: A warm neighborhood pizza joint. Food: Owner Robert Maleski started making pizzas during the pandemic and operated out of a ghost kitchen before moving into a brick-and-mortar space in Uptown. Today, the restaurant operates out of locations in West Town and Berwyn. Inspired by local legend Burt Katz, the dough is baked with a ring of mozzarella around it, resulting in a caramelized crust. Maleski tops the cheese and sauce with a host of ingredients and dollops of fresh mozzarella.  Drink: It's all about the pizza here. As soon as the pie hits the table, you won't be thinking about drinks. Tip: We’re big fans of the Craiglist.org, a winning combination of sausage, mushrooms, pappadew peppers, red onions, tomatoes, spinach and ricotta. Availability is limited, so it’s best to order ahead. Updated with reporting by Lauren Brocato

Chicago is home to some of the best steakhouses in the world but few can match the vibe and aesthetic of Maple & Ash. Upstairs on the posh second floor dining room, you’ll spot groups of 20-somethings celebrating birthdays, couples on date nights or power brokers doing business. Chef Danny Grant’s menu aims to please with delicacies like caviar, fire-roasted seafood towers, dry-aged beef and truffle agnolotti. Oh, and save room to build your own sundae for dessert. The following review was published in 2015. The Gold Coast steakhouse marries irreverence with spot-on takes on classic dishes. I didn’t expect to find myself in the middle of a clubby lounge in a steakhouse at midnight, but Maple & Ash inverts expectations. You enter the Gold Coast restaurant through a crowded bar, then take the elevator upstairs to a lively lounge before being whisked into the calm, elegant dining room. I also didn’t expect the chef's choice option to be called "I Don't Give a Fuck” or the “Baller” seafood tower, but I did expect classic steaks and sides from chef Danny Grant and exceptional wines from sommelier Belinda Chang.  The dichotomy places Maple & Ash in line with other new steakhouses, like RPM Steak, Swift & Sons, STK and Boeufhaus, which update classic dishes while offering a cooler ambience than old-school spots. The meal begins with a round of freebies—a mini gin cocktail, citrus-cured olives, nubs of Hook’s cheddar and radishes with butter—to snack on while you peruse the menu....

Vibe: With exposed brick and plasma-screen TVs, Pequod's is firmly a neighborhood bar. Food: The signature pan pizza is ringed with caramelized cheese, and slices are massive—one piece makes a meal. Drink: Add veggies to lighten it up a bit, or go all in, with the sausage pie, dotted with perfectly spiced, Ping-Pong ball–sized pieces of seasoned ground pork. Tip: Pequod's is always busy (for good reason), so we recommend making a reservation if you plan on dining in. Updated with reporting by Lauren Brocato

Springing from the mind of chef Grant Achatz, fine dining institution Alinea has been the recipient of numerous awards and is regularly named the best restaurant in Chicago (and the United States, for that matter), bringing culinary expertise and flawless service to each and every meal. In January of 2016, Alinea closed for renovations, reopening in May with a complete overhaul of the menu, tossing out the original one, which changed frequently, that had garnered the restaurant many accolades.  This was my first Alinea experience, which is a pretty big deal, not just because of its reputation, but also because I consider some of my first visits to other Alinea Group restaurants to be some of my finest eating and drinking experiences in Chicago. My first time at the Office—when I was invited down to the bar on a whim by my server at the Aviary—left me forever lusting after the browned butter bourbon concoction they whipped up for me. But Alinea was a bit different—my trip was planned in advance while avoiding all the murmurs about its magical new menu. I wanted to see it for myself. And it is magical. The food comes and goes effortlessly, wine glasses filled and replaced throughout the meal, with the sheer beauty of excellent service extending all the way down to your entry. We walked in and were immediately whisked to the second floor salon for the most affordable meal ($800 total for two diners including a wine pairing). The salon is meant for groups of one to six people,...

You can practically feel the soul oozing from the menu at this Hyde Park restaurant. It's because chef Erick Williams cooks with his heart, whether he's plating fried green tomatoes with tender shrimp and creamy rémoulade or he's fixing his famous collards, which arrive studded with hunks of smoked turkey meat. Second only to the food is the ambiance, which is sexy without trying too hard—perfect for a cozy date night. The following review was published in 2019. Erick Williams’ ambitious solo venture captures the depth and scope of Southern cooking with soul-satisfying results. When I ask Erick Williams, the chef/owner of Virtue, to describe the inspiration behind his effusively warm, broad-spectrum Southern restaurant in Hyde Park, he heaves a long sigh. “I want to be thorough,” he says, pausing again. “The food is inspired by the Southern experience of cooking.” That sentiment encompasses centuries of chosen and forced migration, strife and survival, and the collision of myriad regions and ethnicities—which Williams channels into satiating, elevated fare at his solo debut. The menu’s boiled-down dish descriptions (pork chop, salmon, shrimp) all but hide the intense attention to detail that he devotes to techniques and sourcing methods. It's a reminder that we're here to be fed, first and foremost. “What’s with this place? I keep dropping people off here,” our Lyft driver commented as we pulled up to the Hyde Park storefront that formerly housed A10. Inside, the soaring...

The first thing you’ll notice as you enter Alla Vita is the striking interior design, and it doesn’t exactly evoke a quaint Italian village or a mom and pop osteria. With rows of flowing curtains hanging from the ceiling on one half of the restaurant and a pergola draped with greenery arched across the other side, there’s an otherworldly quality to the Boka Group’s latest concept. It’s a self-assured and effective aesthetic decision, because Chef Lee Wolen doesn’t need stacks of canned tomatoes or checkered tablecloths to signify authenticity—the food on your table does the heavy-lifting. Moving from the delicately-plated, Michelin-starred American fare of Boka (where Wolen is still executive chef) to the hearty Italian cuisine of Alla Vita, Wolen approaches his latest menu with gusto. The array of dishes isn’t as expansive as the Cheesecake Factory's tome, but you’ll need to plan out your carb-heavy meal strategically, especially if you want to sample the housemade pasta, wood-fired pizza and entrées like the chicken parmigiana or a ribeye steak in a single sitting. Thankfully, my date and I were especially hungry by the time we arrived for dinner at 9:30pm (you’d do well to plan your visit well in advance, because the more desirable reservations fill up particularly quickly). While I sipped a robust riff on a Manhattan called the Walk of Fame (developed by Boka beverage director Anna Thorn), we ordered a feast that began with an order of arancini. Sporting a delightfully...

The team behind Meadowlark, Lardon and Union strikes again with Little Lark. The indoor/outdoor spot is part of the social club and coworking space Guild Row in Avondale. Serving Neapolitan-style pizzas, shared apps and interesting drinks, Little Lark is equal parts restaurant and neighborhood hangout. The menu by chef Will Conner (Elina's) is small but mighty, and the vibes are superb. Tunes ranging from Jack Johnson's "Banana Pancakes" to "Superstition" by Stevie Wonder mingle with the scent of the fire pit burning at the front of the patio. Inside, the massive wood-fired oven, sourced from Italy, is on display as pizza dough is tossed behind the bar. As for the food, the Neapolitan pizzas are the star of the show. We recommend ordering anything with meat, as the toppings are sourced from the restaurant group's other spot, Lardon. 

The Brewed is every horror lover's dream—and perhaps everyone else's nightmare. More museum than coffee shop, it's filled with giant movie posters, curio cabinets brimming with memorabilia and walls painted in homage to Suspiria (1977). The menu features themed drinks like the “Leland Palmer” and “Firestarter,” along with grab-and-go bites and macarons from local confectioner Bad Channel Co. 

Of all things, it was a fried corn silk garnish that made me well up during the fourth “Ravioli” course at Cariño, Uptown’s spectacular Latin American tasting menu restaurant from co-owner/executive chef Norman Fenton.  What’s maybe more noteworthy about this dish, in which al dente ravioli stuffed with puréed huitlacoche laze in truffle beurre blanc beneath a wave of corn foam, is that truffle isn’t rained on top like dollar bills. Rather it’s deployed subtly to enhance the corn smut’s woodsy, fermented qualities. Adorning the bowl’s edge with dehydrated corn and “popped” sorghum, the corn silk looked like little singed hairs. It tasted grassy and toasty, unlocking a childhood taste memory of eating ineptly shucked, grilled corn on the cob with butter. This stuck with me as I unearthed the grain’s diverse expressions one by one, then in a chorus—buttery, minerally, toasty, earthy like mushrooms, gently acidic, sweet as if sun dried. And I cried, just a little.  This was one of countless moments that solidified my sense that Cariño might be the best dining experience in Chicago right now, and a redemption of the tasting menu, which too often feels like it’s reaching for Michelin stars to the point of wanton tedium. Yes, you’ll find some fine-dining hallmarks: molecular gastronomy, occasional Wagyu and a truffle or two. Yes, there’s a hint of chef-bro one upmanship, namely a dessert in which a perfectly fried churro is doubly overpowered by foie gras mousse and a spiced...

Our first attempt to dine at Parachute HiFi, the casual, no-reservations remake of the James Beard Award-winning Korean restaurant, was thwarted by a formidable, if good natured, line that stretched out the door onto Elston Avenue, where a chilly wind howled.  “Actually, this is the line to put your name in,” someone told me, as I ’scused my way through the disco-lit entryway toward the host stand. Instead, my starved companions and I begged off down the street to Anelya, the terrific Ukrainian restaurant owned by the same couple, chefs Johnny Clark and Beverly Kim, where a few bar seats still remained after 6pm on a Saturday.  We showed up much earlier on our second, successful, attempt, around 5:30pm, on a Wednesday. Suffice to say, you’ll want to arrive early if you’d rather not wait at Parachute HiFi, which is proving to be as popular as its predecessor. Then again, to experience this Tokyo-style listening bar as intended, you’re better off braving the wait at a later hour—then immersing yourself in the din, served with refreshingly informal drinking food and quirky cocktails. A bracing Greek Salad Martini with cucumber feta vodka and vermouth tasted less like its namesake than a pleasantly sweet and balanced take on the pickle martinis cropping up everywhere. The Pickled Ginger recalled a tiki-flavored Dark ’n Stormy. Prickly, sweet Milkis (the creamy Korean soft drink), caramelly dark rum and warming turmeric mellowed the clean, bright one-two punch of ginger and...

I was a little startled to find, on entering Alinea Group’s remake of Roister into the bro-y, all-caps FIRE, that the room felt dark and serene, awash in gray and black like the remains of a fire that burned out hours before. Then again, what was I expecting—licking flames climbing toward the ceiling to match machismo decor with all the subtlety of Guy Fieri?  Even Fire’s hearth, aglow with live flame and framed with suspended leeks and juniper branches, exuded a controlled kind of softness, crackling gently as half a dozen chefs milled around it wielding fans, blowtorches, branches, brushes, stones, misters and cast iron … irons. It’s an important metaphor for how fire is deployed at Grant Achatz’s first new restaurant in eight years—as much precise seasoning as multifaceted and elemental cooking method. A glowing log slowly diffuses its smokiness into an ice cream base, and hot stones and damp branches gently steam shellfish. When it works, it is revelatory. Take the opening course, which conveyed three miniature expressions of hearth-“seasoned” Spanish prawns atop a charred wood box heavy with stones and seaweed. A tiny shiso leaf “taco” packed an umami bomb of cold-smoked prawn meat seasoned with crunchy garlic and chocolatey barrel-aged soy sauce, like oceanic forcemeat. Grilled prawn shells infused a prescriptively decadent bisque shooter with toasty depth. A technicolor prawn tail, steamed till tacky-soft like crudo, was shellacked with raw honey and garnished with...

This new Avondale bakery and cafe has been making waves for its exceptional breads and pastries. You’ll spot the loaves of the day behind the counter and you’ll definitely want to order a tasty breakfast sandwich, served on either an English muffin or croissant. Loaf Lounge owner Sarah Mispagel also worked as a pastry consultant on FX hit The Bear and her chocolate cake, which was featured on the show, is on the menu as well.

We've rounded up the best chefs in the city to join us at Time Out Market Chicago, a culinary and cultural destination in the heart of Fulton Market. The 50,000-square-foot space houses more than 15 kitchens, three bars and one drop-dead gorgeous rooftop terrace—all spread across three floors. Our mission is simple: Bring Time Out Chicago to life with the help of our favorite chefs, the ones who wow us again and again. You'll find delicious dumplings from Qing Xiang Yuan, mouthwatering burgers at Gutenburg, fried chicken from Art Smith's Sporty Bird and extravagant milkshakes from JoJo's shakeBAR. If you're thirsty, sit down at one of the Market's bars to enjoy a menu of local beer, a robust wine list or a creative seasonal cocktail. And keep an eye out for events, concerts and artwork within the Market throughout the year—we're keeping our calendar packed with things to do.

We’ve seen plenty of modern Greek restaurants pop up across the city over the past few years, and most of them have garnered major buzz. On the surface, it seems like Chicago’s Greek scene is alive and well, right? Not quite. I’ll be the first to say it: Chicago doesn't really need new Greek restaurants right now. Greektown, on the other hand, certainly does. If you head to the West Loop neighborhood, you’ll see far too many vacant storefronts and the bones of what were once buzzing culinary hubs. Today, Chicago’s Greektown—one of the last of its kind in the country—is in dire need of a serious revival, and Ithako Estiatorio may be just what it needs. The opening of Ithaki, located inside the former Parthenon space, marks the return of founder Kosti Demos, whose family ran the beloved institution Costa’s Greek Dining and Bar (a favorite of Barack Obama, Vince Vaughn and Jennifer Aniston) before a fire destroyed the space in 2015, and it was later sold and replaced with a high-rise.  From the moment I walked into the new eatery on Halsted Street, it was clear that this was exactly what the neighborhood needed. Exposed brick walls, wooden beams and light-washed flooring frame the sprawling bar that wraps 15 feet around the front of the 180-seat restaurant. Delicate pink bougainvillea flowers and greenery throughout evoke the breeziness of the Mediterranean coast, and an open kitchen peels back the curtain on the wood-fired hearth and grill in the back. Greek transplant and...

The vibe: This dark, 50-seater leans decidedly cozier than its bright predecessor Wherewithall, with green walls and homey accents like vintage trinket plates and colorful Ukrainian fabric upholstery. Walk-ins can post up at the sultry bar amid the candlelight and leafy plants.  The food: Modern meets traditional Ukrainian—fulfilling, heavy on root vegetables, oily fish and grains, and often sporting a sour edge from naturally fermented ingredients. Try to order at least one item from every section, broken into zakusky (small plates), broth, dumplings and noodles, vegetables, fish and meat, sides and desserts.  The drink: Spirit-forward cocktails are seasoned with infusions, bitter aperitifs and house-fermented kefir. Knowledgeable staff will guide you through the all-Eastern European wine list. A few favorites by the glass include the mineral, salty Črnko "Jareninčan” Welschriesling from Slovenia and lush, Chardonnay-like Bodrog Bormühely from Hungary. Spirit-free drinkers can opt for kvass, a traditional house-fermented beverage resembling kombucha.    Time Out tips: In the bar, the four stools overlooking the kitchen are all available for walk-ins, like an unofficial chef’s table. Anelya also sees the most reservation cancellations on Saturdays, meaning walk-ins have a good chance at scoring a table. For reservations, we suggest booking two weeks out.  Updated with reporting by Lauren Brocato