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Chicago Restaurants

Chances are you will only eat out a handful of times while you are here so eat like the Chicago locals. Our guide to Chicago Restaurants makes it easy to decide. We don't put together an exhaustive list of every restaurant in Chicago, just the ones that are you are most likely to enjoy. We tried to put a variety of restaurants on the list, including Fine Dining Restaurants, Italian Restaurants, Steakhouses, French Restaurants, Seafood and more. Let us know what you think about our Chicago Restaurants guide.

Restaurants


Chicago Restaurant Alinea Restaurant
1723 N Halsted S
Chicago, IL
(312) 867-0110

Alinea Restaurant was founded in Chicago 2005 by Chef Grant Achatz and Nick Kokonas. Featuring a single, seasonally driven tasting menu of between 18 and 22 courses, the experience of dining at Alinea Restaurant is not only delicious, but also fun, emotional, and provocative. Alinea Restaurant has been universally praised for its innovative approach to modernist cuisine. It has three times been named the Best Restaurant in America and is the only restaurant in Chicago, and one of only 12 in the U.S., to earn the coveted Michelin 3-Star rating. It has also won the James Beard Award for Best Service in the United States. Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of restaurants cuisine he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world. Alinea has been named the Best Restaurant in the World by Elite Traveler magazine, three times been awarded the title of Best Restaurant in the United States by The World’s 50 Best Restaurants and Gourmet Magazine, and has appeared in hundreds of publications around the world. The venerable Michelin Guide awarded Alinea their highest rating, 3-stars, a ranking held by only 12 restaurants in the United States. Alinea has won James Beard Awards for Best Service in the United States and holds 5 Mobil Stars.

Upscale Chicago Restaurant avec Restaurant
615 W Randolph St
Chicago , IL
(312) 377-2002

Avec Restaurant, a wine-focused restaurant from the award-wining team behind One Off Hospitality Group, opened in Chicago in October 2003 out of a partnership between Executive Chef Paul Kahan, Donnie Madia and wine steward Eduard Seitan. The restaurants rustic menu, conceived by the One Off Team and Chef de Cuisine, Perry Hendrix, features a Midwestern interpretation of Mediterranean classics. Taking its cue from the regions of Southern France, Italy, Portugal and the coast of Spain, avec’s restaurants cuisine reflects the aromas, flavors and colors of the Mediterranean, while its moderately priced wine list focuses on the boutique vineyards of southwestern Europe. Originally conceived as a wine bar, the Chicago kitchen's offerings quickly steered the space in another direction. Wine, however, remains at avec’s restaurants core. Focused on hearty peasant wines from small producers in France, Italy, Spain and Portugal, the list offers 130 wines priced between $20 and $90 a bottle. Thirty wines are offered by the glass, encouraging guests to experiment with avec’s selection of European boutique wines. The bar also offers an unusual selection of French, Italian and Belgian beers selected to best complement Hendrix’s cuisine. Sherries, ports and sparkling wines round out the beverage list. Chef Koren Grieveson helped open avec in 2003, contributing to the menu, and in the process earned the James Beard Award for Best Chef: Great Lakes in 2010. In 2013, Perry Hendrix, previously chef at Maison, took over the restaurants kitchen, bringing his penchant for fresh local ingredients and dedicated wine knowledge to avec. The menu is neatly divided into four sections: small plates priced from $5 to $13, large plates priced from $14 to $20, salumi, which can be enjoyed in servings of one for $5, or an assortment for $15, and cheese, which can be enjoyed in servings of three for $15, with accompaniments for an additional $6. These sections of the restaurants menu blur the lines of formal dining. A meal can be constructed of any selection of small or large plates, chosen at the whim of the diner rather than dictated by order and tradition. Fresh crudo salads, cheese or salumi selections, warm cassoulets and casuelas are served in whatever order diners desire. Large plates such as pasta, pork shoulder or focaccia can be shared among a group or ordered as a meal unto themselves. The dishes at avec are a lovely representation of the everyday foods of the Mediterranean. Their presentation recalls the communal, unhurried approach to dining enjoyed on those warm shores. The James Beard Award-winning design, by Thomas Schlesser, incorporates the elements of wine-making into the architecture of the 1,500-square-foot Chicago bar and dining area. Designed in a Danish Modern style, the room finds ornamentation in structure and materials. The honey-colored room is wrapped in cedar and anchored by a light hickory floor and outfitted with red oak seating. The space holds five communal tables, each seating eight guests, encouraging a convivial atmosphere. A 48-foot stainless-steel bar seats 18 guests with a view into the galley kitchen.

Fine Dining Chicago Restaurant Naha Restaurant Chicago
500 N Clark St
Chicago, IL
(312) 321-6242

Naha restaurants menus are a mix of American and Mediterranean influences from Carrie's and Michael's Armenian and Greek heritages. We use fresh, seasonal produce, meats, and cheeses from local farmers and growers. NAHA Restaurant is a proud supporter of Chicago's Greencity Market. Nuanced food is meant to be paired harmoniously with balanced wines; the Mediterranean cuisine of NAHA provides a wonderful platform with which to pair globally influenced wines. - Wine Director- Chad Ellegood. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA Restaurant in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Carrie opened Brindille in the spring of 2013 along with partner and cousin Michael; while NAHA Restaurant in Chicago serves to highlight her Armenian roots, Brindille's refined Parisian fare celebrates hers and Michael's favorite spots in Paris.

 Steakhouse Chicago Restaurant Everest Restaurant
440 South La Salle St
Chicago , IL
(312) 663-8920

Personal French Cuisine. One of the country's premier restaurants, Everest is located on the 40th floor of the Chicago Stock Exchange. Chef/proprietor J. Joho's world-renowned cuisine and award-winning wine list have earned Everest Restaurant international recognition. Everest Restaurant is a member of Relais & Chateaux/Relais Gourmand, Le Grande Table du Monde, Traditions & Qualité, Academie Culinaire de France, and Maitre Cuisiniers de France. From its location on the 40th floor of the Chicago Stock Exchange, Everest Restaurant offers breathtaking views of Chicago on par with the exquisite wine and cuisine offered by Chef Joho. Bronze sculptures created by acclaimed Swiss artist Ivo Soldini adorn each table, while paintings by Chicago artist Adam Siegel line the walls overlooking the western view of the city and sculptures by Virginio Ferrari grace the restaurants dining room. Equally elegant is Chef Joho’s personalized cuisine, influenced by his Alsace, France origins. "Joho's plates are the most democratic in Chicago – the side-by-side pairing of aristocratic and working-class ingredients is a signature Joho touch," notes the Chicago Tribune, who gave the restaurants top ratings. Other local publications, including the Chicago Sun-Times and Chicago magazine join in giving Everest highest honors.

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Chicago Restaurant mk Restaurant Chicago
868 N Franklin St
Chicago , IL
(312) 482-9179

“mk restaurant is a smart, contemporary space that beautifully showcases his (Kornick’s) playful and confident New American cooking.” Jerry Shriver, USA Today. “Windy City diners are being blown away by mk restaurant, a showcase for Michael Kornick.” Food & Wine. “Michael Kornick has matured into one of Chicago’s true culinary masters.” Esquire. “Despite the cool décor, the food at mk restaurant in Chicago is the main attraction.” Conde Nast Traveler. Chef Michael Kornick, founder and owner of mk The Restaurant, is a nationally recognized leader in the culinary arts. Chef Kornick works with the freshest seasonal ingredients and stays true to classical cooking techniques. It is his belief that ingredients should speak for themselves. Although known primarily for his accomplishments as a chef, Michael has developed into one of the country’s leading restaurateurs. He is highly sought after as an authority on restaurants management and customer service and is known as a generous mentor to those who have worked under him past and present. Erick Williams joined the opening team at mk in 1998 and took over leadership of the kitchen in the fall of 2008. Under his direction, the menu at mk has retained its farm-to-plate seasonal approach and has continued to receive accolades from local and national press. He is inspired every week at the farmer’s markets in Chicago and has formed lasting relationships with mk’s farming partners.

Chicago Local Restaurant Purple Pig Restaurant
500 N Michigan Ave
Chicago , IL
(312) 464-1744

Located on The Magnificent Mile, The Purple Pig Restaurant in Chicagoe is a collaboration of Chefs Scott Harris of Mia Francesca, Tony Mantuano of Spiaggia, Jimmy Bannos and Jimmy Bannos Jr. of Heaven on Seven. Featuring housemade charcuterie, cheeses and classic Mediterranean fare plus an extensive yet accessible wine list. What separates Bannos from the rest is his ability to season aggressively without overpowering the palate. While he uses cayenne-spiked seasoning blends and red chili pepper sauces, he also incorporates milder, well-rounded seasoning agents. The result is a complex layering of flavors that is consistent with New Orleans cooking principles, while bringing the region’s food into the 21st century. Jimmy makes regular appearances on The Today Show as well as local shows such as WGN, ABC, NBC, CBS and FOX highlighting some of his restaurants seasonal specialties, as well as demonstrating his versions of holiday classics and family favorites.

Chicago Mexican Restaurant Frontera Grill and Restaurant
445 N Clark St
Chicago , IL
(312) 661-1434

“The restaurant to savor authentic and scrumptious regional dishes and stellar margaritas.” — Chicago Magazine. “There’s nothing even remotely similar to Frontera Restaurant and Grill in Chicago and anywhere else in America.” — Molly O’Neill, The New York Times. It was 1987. Rick Bayless and his wife, Deann Groen Bayless, had just returned from an extended stay in Mexico, where they had been researching their first book. They wanted a restaurant that tasted and felt like their travels. So they hung colorful Mexican folk art on the walls, turned up the Mariachi music and packed the restaurants menu with the foods that reminded them of their travels: tangy tomatillos, rich black beans, fiery chiles. And that’s how it’s been ever since. Not that we haven’t changed. We change all the time, adding new authentic flavors to our menus, developing new relationships with the Midwestern farmers who provide us with everything from summer squash to maple syrup to goat. But at the end of the day, no matter how inventive our techniques or local our ingredients, our food still transports you to the same place: the colorful, vibrant kitchens of Mexico. Outstanding Restaurant James Beard Award, 2007.Bib Gourmand Michelin Guide, 2011–2013. Most Popular Chicago Restaurant Zagat, 2010. 3-Star Green Certification Green Restaurant Association.

Chicago Modern Restaurant Blackbird Restaurant
619 W Randolph St
Chicago , IL
(312) 715-0708

In December 1997, Donald J. Madia, Eduard Seitan, Rick Diarmit and Paul Kahan opened Blackbird Restaurant, one of Chicago’s most respected modern fine-dining establishments. Critically acclaimed Blackbird Restaurant is home to Executive Chef Paul Kahan, winner of the James Beard Award for Outstanding Chef in 2013 and Best Chef of the Midwest in 2004. Chef de Cuisine Perry Hendrix joined Kahan in the restaurants kitchen in 2014, and together they craft modern Midwestern cuisine, showcasing farm-fresh ingredients to create a menu both highly imaginative and utterly approachable. Pastry Chef Dana Cree’s modern technique perfectly complements Hendrix’s poignant style, seamlessly culminating the Blackbird Restaurants experience. The culinary partnership of Hendrix and Cree is right at home in the austere, yet serene, restaurant adding to the atmosphere that sets Blackbird in CHicago apart. Managing Partner and Owner, Donnie Madia and Architect Thomas Schlesser crafted a unique atmosphere in 1997 that has remained relevant and timeless ever since, earning the James Beard Award for Best Restaurant Design and Best Restaurant Design Graphics in 2002. The design incorporates sharp minimalism with expanses of white space and mahogany red oak complemented by a stainless steel open kitchen. Named for the French slang term for a Merlot grape, Blackbird leads a growing cadre of independent restaurants helmed by chef/restaurateurs who have built a solid culinary reputation for Chicago. Delivering a smart and peerless approach to dining for patrons from all over the world, the restaurant has earned its place as one of Chicago's premier dining destinations, receiving Michelin stars in 2011, 2012, 2013 and 2014.

Chicago Restaurant Chicago Cut Steakhouse Restaurant
300 N LaSalle St
Chicago , IL
312.329.1800

The proprietors of Chicago Cut Restaurant set out to redefine the great American Steakhouse. That’s reflected throughout the Chicago restaurant but never more so than in our menu– USDA Prime Steaks, A dry aging room on site, innovative side dishes, fresh salads, seafood and a Wine List that has to be seen to be believed. Take two steak-house veterans, a dazzling space along the Chicago River, add a butcher and dry-aging room and you begin to see what Chicago Cut Restaurant is about. Chicago Cut is dedicated to putting culinary flair back into Chicago’s upscale restaurant scene. That requires a unique menu, an unmatched wine list, and a modern twist on the traditional steakhouse setting. David Flom-Managing Partner David Flom has more than 20 years of experience in the restaurants industry, serving as General Manager of some of the area’s best-known restaurant establishments, including Rosebud Steakhouse and Gabriel’s Restaurant. Under his direction, Gabriel’s earned the title of Chicago’s #1 Italian restaurant in a Zagat Survey and went on to earn the Wine Spectator Award of Excellence. David also spent time as the Vice President of Operations for the Aqua Restaurant Group (now called the Michael Mina Restaurant Group) in San Francisco. Matthew Moore – Managing Partner. Matthew Moore has more than 25 years of experience in the restaurant and hospitality industry in his native Ireland as well as in England and the United States. Significantly, he has helped to helm some of the most successful steakhouse establishments in Chicago, including Smith & Wollensky and Rosebud Prime. For Moore, hospitality may be in his DNA: for more than a century his family has owned and operated the Mannions Pub in Balla, County Mayo, Ireland.

Chicago Restaurant Moto Restaurant
945 W Fulton Market
Chicago , IL
(312) 491-0058

Innovative. Artistic. Thought-provoking. Surreal. Entertaining. All words used to describe Chef Homaro Cantu’s moto restaurant in Chicago, a Michelin-starred restaurant and world-renowned leader in the post modern gastronomy movement. Equal parts chef and inventor, Cantu challenges and transcends limiting culinary conventions with Chef de Cuisine and moto partner, Chef Richard Farina. Guests who join us for an evening in our restaurant can expect the unexpected. We hope to offer you an interactive, futuristic and overall exploratory dining experience. Simply put, moto restaurant is fine dining at its most adventuresome. If it’s dining in our state of the art laboratory where chefs actively prepare your meal in front of you or taking a peek inside our state of the art indoor farm, our environment is a glimpse into the future of sustainable gastronomy. Dining at moto in Chicago is like actively engaging in a multi-sensory dining experience unlike any other around the world. The moto restaurants kitchen serves as a state of the art canvas for Chef Cantu and his gifted team to combine high-tech equipment and intricate techniques with exotic, sustainable and seasonally conscious ingredients from around the world. While our vision in gastronomy may at some times appear to be a note taken out of a far out science-fiction novel, the magnificent flavors and extreme attention to detail for each moto dish are indeed very real.

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We hope we made it easier to decide between all the Chicago Restaurants you could eat at.

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