Latest Chicago restaurant reviews

Chicago is home to a number of fine dining experience but few are able to match Oriole’s deft execution. Upon arrival, guests are escorted into a freight elevator and given a drink before the door opens to reveal the dining room. Though there’s no telling what chef Noah Sandoval has in store each evening, you can look forward to a minimalist style of cooking that puts the spotlight squarely on the premium ingredients. Acclaimed mixologist Julia Momose and beverage director Aaron McManus complement the food with inventive cocktails and an Old World-inspired wine list. The following review was published in 2017. It’s here, Chicago: Noah Sandoval has thrown down the fine-dining gauntlet with Oriole. It took some time wandering through River West on an icy, blustery night before we finally found the much raved-about Oriole—from industry vets Noah Sandoval, Genie Kwon and Aaron McManus. The door in the back alley is relatively unmarked, as if the restaurant knows it’s worth seeking out. And it’s not wrong. Here is a fine diner that gets everything right, right from the start: The moment we entered, the host whisked away my jacket and replaced it with a steaming cup of sochu-laced cider. It was like she was reading my mind. The room itself is a jaw-dropper—exposed brick gives a warm feeling, while tall wooden columns remind you that you’re in one of the trendiest neighborhoods in town. Pristine white tablecloths drape every table and napkins are folded perfectly. The first...

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...

Restaurant review by Amy Cavanaugh While we were driving to dinner at Boka last weekend, my dinner date confessed: “All I want to eat for dinner is chicken.”  “You’re in luck,” I said. “Lee Wolen is a god of chicken.” When the Boka Group overhauled its ten-year old flagship restaurant earlier this winter, it made a few key changes. It revamped the space so it’s unrecognizable from its previous, staid incarnation—now, there’s a huge moss- and plant-covered wall (designed by former Time Out dining editor Heather Shouse’s Bottle and Branch horticulture company) with paintings of elegantly dressed-up animals; a bar area that feels like a boisterous brasserie, with dark leather, brick walls and dim lighting; and portraits of Bill Murray and Dave Grohl as generals. Bartender Ben Schiller had already departed for the Berkshire Room, and he was replaced with Tim Stanczykiewicz (GT Fish & Oyster, Balena), who handles the list of crowd-pleasing cocktails that don’t overpower the food, like a bee’s knees. And it brought in chicken god Lee Wolen, formerly chef de cuisine at the Lobby, to take over for GT Fish & Oyster’s Giueseppe Tentori. At the Lobby, Wolen’s star dish was a roasted chicken for two, a dish brought to Chicago from New York’s NoMad (the sister restaurant to Eleven Madison Park, where Wolen was a sous chef). It’s a different dish at Boka, but it’s still a knockout—lemon and thyme brioche is stuffed under the skin, then the breasts are roasted and the legs confited,...

Plenty of restaurants promise a “culinary journey” and only deliver a one-way trip to the land of disappointment. At Sifr, you actually get one—whisked away to far-flung places, one small plate at a time. A 2024 Bib Gourmand recipient, the restaurant reimagines Middle Eastern flavors through wood-fired techniques, courtesy of chefs Sujan Sarkar and Sahil Sethi. The shareable menu hits all the right notes—from mezze (hummus, falafel, borek) and grilled kebabs to larger plates like the tasty, if labor-intensive, chicken fesenjan. The experience unfolds in a modern, sun-drenched dining room with earthy tones, warm woods, and exposed-brick walls that balance out the massive windows. The centerpiece? An open kitchen where all the smoky, wood-fired magic happens. The vibe: I watched the once-sparse dining room go from quiet at opening (5pm) to buzzing within the hour—on a weeknight, no less. Couples on dates, lively groups, and the happy hour spillover crowd all added to the buzzy energy. The food: I’ll make a bold claim: the chicken kebab might be the juiciest piece of chicken I’ve ever tasted. Even with the sauce on the side (blame my picky toddler for the deconstruction), it was a straightforward classic done incredibly well. The drinks: You won’t recognize any of the cocktails, and that’s a good thing. The Mediterranean-inspired drink menu leans on traditional ingredients for something truly original. Sip the Sitta if you’re into mezcal: served straight up, it blends the...

Italian food is meant to be shared, and at Monteverde, that's never an issue. Fill your table with a smogasboard of small plates, handmade pastas and shareable mains (read: they're freakin' huge). You absolutely mustn't skip the burrata e ham starter—which comes with warm English muffin-like rounds called tigelle—nor the spaghetti al pomodoro, a simple but soul-affirming dish that stars Grueneberg's spot-on roasted tomato sauce. The following review was published in 2016. A top chef serves her own take on Italian classics Sarah Grueneberg left Spiaggia to open her own restaurant, Monteverde, in late 2015, but while she brought along the masterful Italian techniques she honed there, she left the fine dining trappings on Michigan Avenue. At Monteverde, the Top Chef alum's wonderfully relaxed West Loop restaurant, assistant servers wear Blackhawks hats, a TV flips on when the hockey game starts and a gluten-free menu is featured prominently on the website—a nice touch for a pasta-focused restaurant.  That menu is important, since the pastas are the main draw. Made in house, they’re all perfectly cooked and accompanied by sauces and ingredients that look surprising on the menu, but make sense once you’ve taken a bite. The cacio whey pepe ratchets up the classic with four peppercorns and whey, so it’s creamy and intensely peppery. To make the wintery tortelloni di zucca, Grueneberg stuffs squash into delicate pasta, then serves it with apples and bacon. If you sit at the bar,...

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...

Beyond the whole eating-for-survival thing, what endears so many of us to food on a deeper level is its ability to tell a story. In Tzuco’s quenching ceviche verde, for example, you can almost taste pure, cold Pacific Ocean in pearlescent slivers of hamachi, which are paired with three expressions of cactus, a plant that thrives in the most unforgiving locales. The prickly flora is served cured, iced and juiced with mint, lime and a whisper of serrano chile. Together, the elements sing of Mexico’s varied bounty. Each bite I savored at Tzuco seemed to smack of deeper meaning, sparking curiosity about the storied place that inspired this restaurant and its name, along with its famed chef/owner who has roared back into Chicago’s dining scene following an 18-month hiatus. Chef Carlos Gaytán hails from Huitzuco, a town in southwestern Mexico aptly named for the Nahuatl word “huixochin,” meaning plants with abundant thorns. When he was 20 years old, he came to the U.S. on a borrowed passport and worked his way up from dishwasher and cook to eventual chef/owner of Mexique, his French-infused Mexican restaurant that helped make him the first Mexican-born chef to receive a Michelin star. Vowing he’d be back again one day, Gaytán closed the award-winning destination in 2018 and left town to open a restaurant in Playa del Carmen. He made his triumphant return late last year with three eateries that showcase the breadth of Mexican gastronomy. Commanding the entire southwest corner of...

Chinatown’s Richland Center mall is a Windy City favorite for cheap, authentic Asian eats: its food court counts excellent Filipino, Japanese and Chinese vendors among its yummy offerings. In the latter category, we flock to Qing Xiang Yuan, a sleek, recently renovated sliver of a restaurant steaming up delicious dumplings in a variety of flavors. The lamb and coriander variety, bursting with juicy, well-seasoned meat, is our fave, but we’re also partial to pork and zucchini and shrimp and leek dumplings.

A couple of weeks after Brendan Sodikoff opened Bavette’s, I started hearing reports. “It’s just like all his other spots,” a friend told me. “It’s exactly the same,” another said. Having now made a few visits to Bavette’s, I’m guessing these reports were based purely on conjecture. Which isn’t fair, except that, well, Sodikoff does have something of a track record. His first three restaurants act something like triplets, all with similar looks and personalities and food, but slightly different interests. Gilt Bar’s the clubby one. Maude’s is the aesthete. Au Cheval’s the hipster. Throw Doughnut Vault in there as the (pudgy) black sheep and you have a strong, if somewhat predictable, family of restaurants. Bavette’s messes with this metaphor. Contrary to the reports I heard, it’s a deviation, or, to put it in terms closer to my opinion, an evolution. The room is lit differently; golden light bounces between tufted red-leather booths and the mirrored bar. Like his other spots, the place is highly conceptual, but the concept—jazz-era steakhouse with light French touches—is more sophisticated. Sodikoff’s other spots are taste-specific; the loveliness of this one is, I believe, close to universal. You don’t even have to like steak. In fact, I had better luck with the chicken. The fried chicken is crazy good, the juicy wings encased in a flaky and crunchy crust; the roast chicken is otherworldly, with skin a very dark amber, delicate and moist flesh and a thickjus on the plate....

“Is there a rule that at a certain hour every River North restaurant has to change their soundtrack?” my dining companion asked me as club-like beats started playing in the background at Tanta right at 9pm. At first glance, the new Peruvian restaurant feels like just another River North restaurant—a huge colorful mural on the wall lends a festive vibe, there’s a long bar where guys in suits are drinking vodka on the rocks and the restrooms are located downstairs. But once you move away from the bar and start eating and ordering off the cocktail menu, things at Tanta feel different. It’s more serious, more delicious, and the crowd skews older, with most tables filled with several generations. Tanta is the third American restaurant from Peruvian celebrity chef Gastón Acurio and his first in Chicago. Acurio has more than 30 restaurants around the world, including La Mar in San Francisco (a New York location of La Mar closed last month). He also has Lima’s Astrid y Gaston, which is on the World’s 50 Best Restaurants List. It’s also his third Tanta—there are already outposts in Lima and Barcelona. It may be because of this that Tanta is strong right out of the gate—service is prompt and knowledgeable and despite a few minor quibbles, chef Jesus Delgado’s kitchen is turning out dishes that are nuanced and thoughtful. Peruvian cuisine draws on influences from cultures that emigrated to the country, especially Japan and China, and Tanta’s menu reflects flavors and techniques from...

The Chicago-New York pizza rivalry runs deep, but every once in a while, us Midwesterners fall in love with an East Coast import. So is the case with New Yorker Robert Garvey's Streeterville pie shop. You see, Garvey is a certified Pizzaioli who spent nearly 20 years developing an anatomically perfect crust. Cooked in a brick oven, these thin-crust pizzas boast the right crunch-to-chew ratio and are dressed up in a slew of creative toppings. You can create your own, but why bother? Garvey has dreamed up a laundry list of delicious pairings, like the duck prosciutto with cured duck breast, calabrian chile, fresh mozzarella and tomato sauce.

The rooftop restaurant and bar at the Chicago Athletic Association Hotel offers some of the best views of the city, with an expansive look at Millennium Park and the Lake. The drinks, from Nandini Khaund, are mostly balanced, and very pretty, while the American food is also mostly well-executed and comes in massive portions and is designed for sharing.

After more than a decade in Lincoln Square, Jimmy’s Pizza Cafe moved to bigger digs in Ravenswood earlier this year that provide more seating and additional ovens to keep up with demand for its New York-style pizza. Sidle up to the counter and craft your own pie or try a slice of one of their specialties like the BDW made with chopped dates, applewood bacon, crushed walnuts, gorgonzola and Mike’s Hot Honey, or the Windy City, which features housemade sausage, mushrooms and roasted red pepper.

In a city full of sweeping views, everyone wants to be on top. But this tri-level venue is the tippy top of all rooftop bars. Located on the 21st floor of LondonHouse Chicago, LH Rooftop affords guests stunning vistas of the architecture along the Chicago River and Michigan Avenue. The only downsides: You'll have to arrive early if you want to find a seat, and the drinks aren't cheap. We recommend staying for a glass of bubbly, enjoying the view and moving on.

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.

Upon entering this breathtaking riverfront oasis, you might catch yourself wondering if you've been transported to a faraway destination. An offshoot of the popular West Town dining destination by the same name, Beatnik On the River draws inspiration from the ’50s and ’60s, offering dishes and drinks from around the globe. The best tables in the house are on the 80-seat patio, which sits along the Chicago River and is outfitted with colorful tile, Indonesian daybeds and fringe-lined umbrellas. Order a glass of bubbly and stay awhile. 

Enjoy your steakhouse favorites with some Italian flare in a contemporary space designed with mid-century Milan in mind.

The crown jewel of this luxury hotel in the West Loop is the Rooftop at Nobu, a sprawling outdoor terrace located 11 stories above the street. Complemented by east-facing skyline views, the rooftop's design is streamlined and minimalistic, with modern Japanese touches that are equally stylish and intimate. The menu includes a selection of shuko, or small snacks, like nori tacos, black cod lettuce wraps and lamb and chicken kushiyaki. Guests will also be able to order the hotel's signature nigiri, sashimi and maki. On the booze front, expect a menu of wines by the glass and bottle, specialty cocktails and a wide range of sake.

Serving as a sister restaurant to Ēma in River North, Aba is a collaboration between chef CJ Jacobson and Lettuce Entertain You. Like Ēma, Aba offers Mediterranean-inspired bites like red beet tzatziki, yellowtail dolmas and a Jerusalem bagel. But the menu here offers something different, too: Diners will notice a larger focus on steaks and seafood, with dishes like skirt steak shawarma, char-grilled lamb chops and toasted sesame shrimp. On the beverage front, expect summer-ready sippers like the Aloe? It's Me, a tantalizing blend of mescal, aloe, green juice, lime and jalapeño. The booze menu also includes a roster of cocktails made with high-end spirits, several large-format elixirs, a local-heavy beer list and wines by the glass and bottle.