It may not serve your momma's fried chicken—with bones, skin, et al—but Honey Butter has been making swaths of Chicagoans feel like kids again when they dip their birds in that honey butter. Read more.
Former underground chef Abraham Conlon has reached the big time with his creative take on Macau cuisine. Try the pickle assortments and namesake "fat rice." Read more.
Boeufhaus is sort of the anti-steakhouse, serving delicious food such as short rib beignets, a standout wine list and a deli and meat counter during the day, all in a hip space. Read more.
The pastas are the stars, such as cannelloni saltimbocca with merguez, manchego cheese, peas, harissa, and balsamico, many of which are made on a small demonstration stage of sorts behind the bar. Read more.
The world renowned Alinea team opened its first casual dining with Roister. Roister gives the feeling of being at home in your kitchen while enjoying some of the best New American cuisine. Read more.
Try the 15 courses on the $175 tasting menu or start with a spring roll plump with shio kombu and enoki mushrooms. There is a quartet of desserts, including an ethereal chicory custard with whiskey. Read more.
Try the housemade tepache, an effervescent fermented pineapple drink. Read more.
There’s no stronger case for simple food than CDP’s “Staff Meal”: a slice of bread, house-cultured butter, soft-boiled eggs, and a perfect little green salad. Read more.
Despite the pretense-free atmosphere and limited drink menu (four cocktails are listed each night), the bartenders are pros and can make pretty much anything you want. Read more.
Dig and be surprised. Because, yes, there will always be room for a vintage Swedish (or Swiss army) blanket in your wheelie. Read more.
Tote a glass of wine as you step through room after room of Nancy Meyers–worthy furniture. Then recover with a green juice or a bacon club. Read more.
