Try the almond soup from our 100 Best list: When is a soup the most satisfying part of a midsummer meal? When it is as cool, smooth & balanced (sweet, acidic grapes; rich, savory almonds) as this one.
Pastry chef Kate Neumann rarely disappoints with the desserts at this sophisticated Mediterranean restaurant. Read more.
The sweet side of the menu hits all the right notes (think light and simple blueberry cake), as do the impressive cocktail and wine programs. Read more.
This brunch from celeb chef Rick Bayless is not to be missed—too bad it’s served only on Saturdays. Be sure to check out the huevos “Fronterizos” with sausage and biscuits. Read more.
The word quiche seems too pedestrian to describe this rich, smooth egg custard teamed with locally sourced vegetables, quality cheeses and, occasionally, meats (the selection changes daily). Read more.
Try the chocolate bouchon from our 100 Best list: Stephanie Izard successfully incorporates foie gras as a decadent marshmallow “fluff” alongside a moist chocolate cake.
Authentic Indian south of Devon can be tough to find. Throw in Nepalese, an array of curries, platters, and cocktails and you might not go back up north. [Eater 38 Member]
Grace's fine dining has been wowing diners, and media, from its inception. A glass-enclosed kitchen, spot-on wine pairings, and fascinating backstory only add to the draw. [Eater 38 Member]
Katsu continues to churn out uncompromising sushi in an unassuming building on the Far North Side for a quarter-century and counting. [Eater 38 Member]
The criollo tiradito at Tanta is one of the 100 best things we ate this year. http://tmout.us/rLOtk Read more.
The arctic char tartine at Publican Quality Meats is one of the 100 best things we ate this year. http://tmout.us/rLOtk Read more.
However you word it, it’s clear that chef Yagihashi has figured out how to combine his heritage with his training, and the results are impressive. Read more.
They give you so much here you’ll be begging your neighbors to take it off your hands. Dessert? Don’t even dream of sharing it. There’s a hot brioche stuffed with ricotta and chocolate. Read more.
The breakfast menu is similar to the dinner menu in spirit, so going in the morning will help you understand what Nico is trying to do. Read more.
The light, crisp, good-for-you eating continues with the riceless maki, which subs a forest-hued collard green for nori as a wrapper for enoki mushrooms, carrots, cucumber and avocado. Read more.
The grilled wagyu beef with charred sweet onion is similarly pitch-perfect, a pleasant surprise in a restaurant focused on sushi. Read more.
The music, which ranges from Nirvana to Willie Nelson, is from Bickelhaupt’s collection and adds to the dinner-party vibe. Read more.
Chef Curtis Duffy and sommelier Michael Muser have executed small but key differences between Grace and its fine-dining cohorts, and though these tweaks to the formula are subtle, they add up. Read more.
The cocktails set a serious, refined tone, but it’s Steuer’s food (flawed as it can occasionally be) that evokes a powerful sense of place. Read more.
