Time Out's 2025 class of Best Young Chefs, Javauneeka Jacobs, Josh Mummert and Meghan McGarvey, are three of Chicago's most exciting rising talents, all under the age of 30. They helm Michelin-starred kitchens, and in less than a decade, have made an immense impact on the city's dining scene.
We sat down with the chefs to find out what restaurants they're loving right now, which spots they're most excited about, and the best dishes they've eaten this year. From comfort food and carb-heavy pastries to neighborhood bars and old-school sandwich shops, their favorites cover all the bases—and offer a well-rounded list of recommendations for curious diners.
Here's what they told us.
Favorite hidden gem in Chicago?
“They’re great for noodles and comfort food, which is usually what I want to eat on the weekends.” - Meghan McGarvey
“They’re not new, and not necessarily a hidden gem, but I adore Queen Mary, and I go there frequently.” - Josh Mummert
“If you know, you know.” - Javauneeka Jacobs
Favorite dish in Chicago?
Za’atar bagels from Mindy's Bakery
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“A ton of cream cheese and a lot of carbs is my thing—I love it.” -MM
Soup dumplings from Hing Kee
“I’ve ordered 30 soup dumplings just for myself. That’s my comfort food.” -JM
A burger from Redhot Ranch
“That was something I had when I was in culinary school. It’s so nostalgic.” -JJ
Favorite restaurant in Chicago?
“I went there recently and had a bunch of pizza. It was amazing.” -MM
“The half chicken with dill was perfectly cooked. If you can roast a chicken well, then you’ve got my attention.” -JM
“It’s always consistent, the price isn’t crazy, and the service is exceptional. I love their food.” -JJ
Most exciting new restaurant, bakery or cafe in Chicago?
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“I waited in line for about 20 minutes, and it was totally worth it. The pastries are so cool.” -MM
“The space is gorgeous, the coffee is phenomenal, and the pastries are incredible. It was one of my most anticipated openings.” -JM
“I love getting a fancy wine and talking with the sommelier. It’s always exciting, and the food is consistent.” -JJ