Chicago’s restaurant scene just got a little more intriguing with the addition of two new local entries in the 2025 Michelin Guide: Chef’s Table at Astor Club and Creepies.
Chef’s Table at Astor Club is a tasting-menu concept tucked inside a private club, but open to the public—if you can get in. With just eight seats per night, it’s a singular dining experience helmed by chef Trevor Teich. His menu leans luxe: think oysters with champagne espuma. Think porcini tarts with duxelles and caviar. Think $325 per person. Reservations are essential.
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Creepies, by contrast, is the new neighborhood darling from the team behind Elske. Its French-inspired dishes come with a relaxed Midwestern touch: Parisian gnocchi in creamy gruyère, halibut in a lobster sauce and a baguette soft-serve dessert drizzled in chocolate. The space is cozy and design-forward, with black-and-white tile floors, warm wood, and soft lighting that makes every seat feel like a good one.
Together, they expand Chicago’s already rich culinary ecosystem. One pushes boundaries through luxury and precision, the other by way of celebrating comfort and creativity. Both now sit among the Michelin Guide’s “recommended” listings, a precursor to possible Bib Gourmand or star recognition at next year’s ceremony.
The contrast is what makes these two so exciting. Chef’s Table speaks to exclusivity and extravagance, while Creepies embraces approachability without losing sophistication. It’s a reflection of how Chicago continues to evolve as a dining capital: ambitious but grounded, experimental yet deeply tied to its community.
If you want in on what’s next for Chicago dining, book early—especially at Chef’s Table, where seats vanish fast. Or slip into Creepies for a meal that’s just as memorable, minus the tasting-menu commitment.
Either way, both spots prove that Chicago’s culinary scene hasn’t just kept its edge—it’s sharpening it.
For more information and to make a reservation at Chef's Table, click here.
Creepies is located at 1360 W. Randolph St. For more information and reservations, click here.