The best restaurants in Chicago: Book these top tables now

Mediterranean cuisine meets California influence at Aba in Fulton Market, where Chef CJ Jacobson creates modern dishes on the year-round rooftop. The “Top Chef” winner and Lettuce Entertain You chef partner earned Best New Restaurant recognition from Eater and Chicago Tribune. The restaurant showcases Jacobson’s lighter approach to Mediterranean cooking with standout dishes like smoky garlic hummus, whipped feta spreads, and wood-fired lamb chops with broccolini. Named one of Eater Chicago’s Essential Restaurants, Aba features an extensive wine program highlighting rare bottles from lesser-known Mediterranean producers and ancient civilization wines. The lush, plant-filled space with olive trees and dramatic lighting creates a resort-like atmosphere perfect for date nights and celebrations, while the diverse menu draws inspiration from Israel, Lebanon, Turkey, and Greece, earning the restaurant consistent acclaim since opening.

Girl & the Goat opened in 2010 as one of the first restaurants on West Loop’s Restaurant Row, where Chef Stephanie Izard serves bold, globally-inspired cuisine. The James Beard Best Chef: Great Lakes winner and first female “Top Chef” champion earned nominations for Best New Restaurant alongside praise from Saveur, The New York Times, and Food & Wine. Signature dishes include the enduring green beans and seasonal offerings showcasing creative flavor combinations that made Izard an Iron Chef winner. Part of Boka Restaurant Group with Duck Duck Goat and Little Goat, the 122-seat restaurant features a family-style menu divided into meat, fish, and vegetable categories. The lively setting will make you feel at home from the moment you enter, while wines from around the world complement Izard’s inventive cooking that balances bold flavors with approachable hospitality.

Rose Mary showcases chef Joe Flamm’s Italian heritage and Croatian influences in the West Loop, where the Top ChefSeason 15 winner creates “Adriatic drinking food.” Named for Flamm’s grandmothers and the herb rosemary, the restaurant earned Best New Restaurant nods from the Chicago Tribuneand Time Out. Part of Sancerre Hospitality (the team behind BLVD Steakhouse), Rose Mary earns consistent acclaim for standout dishes like tortellini djuvec and lamb with blitva cooked over a charcoal hearth, maintaining a seasonal approach rooted in Adriatic coastline ingredients.

Tre Dita brings Tuscan excellence to The St. Regis Chicago in Lakeshore East, where Chef Evan Funke partnered with Lettuce Entertain You to create his first Chicago restaurant. Italian for “three fingers,” the name references the precise bistecca Fiorentina thickness, anchoring a menu of handmade pastas and wood-fired dishes with sweeping Lake Michigan views through 40-foot windows. Vetrina Toscana designated Tre Dita as the first certified Tuscan restaurant in the United States, showcasing Funke’s temperature-controlled pasta lab where chefs craft tagliatelle al ragù and tortelli di zucca. Recognized for Funke’s work at Mother Wolf and Felix, the cucina Toscana features antipasti like schiacciata bianca and fiori di zucca alongside an all-Italian wine list of 700-plus bottles, with Bar Tre Dita offering Italian spirits, grappa, and vermouth.

Daisies transforms Midwestern ingredients into pasta-driven cuisine in Logan Square, where chef Joe Frillman sources vegetables from his brother Tim’s Frillman Farms in Michigan. The restaurant remains Chicago’s only MICHELIN Green Star while earning The New York Times’srecognition as one of America’s Best Restaurants. Named for Frillman’s grandmother, the restaurant features 10 housemade pastas including hand-rolled strozzapreti with lemon, Swiss chard, and cranberry beans,with pastries from partner Leigh Omilinsky. Eater Chicago named Daisies Restaurant of the Year in 2023, honoring Frillman’s micro-seasonal philosophy learned at Perennial Virant and Balena, plus his sustainable practices including extensive pickling, fermenting, and preservation programs that define the Midwest Italian approach.

Elina’s serves Italian-American classics in an intimate West Town space where chef-owners Ian Rusnak and Eric Safin apply their MICHELIN-Starred experience from Marc Forgione, Blackbird, and Bavette’s. Named after Safin’s mother, the 28-seat restaurant plus 10 bar spots features handmade rigatoni alla vodka extruded fresh, chicken parmesan with marinara, and Dover sole piccata. Recognized by The Infatuation, Eater Chicago, and Chicago Magazine, the restaurant earned MICHELIN Guide recognition for red-sauce favorites executed with professional precision. The cozy brick-walled dining room and Amalfi Coast-inspired patio showcase Rusnak’s “all killer, no filler” philosophy, where dishes like clams casino and mozzarella en carozza emphasize essential components complemented by an Italian-focused wine list and cocktails from neighbors at Wolf Point Distilling.

Akahoshi Ramen represents Chef Mike Satinover’s 15-year ramen obsession, bringing the Reddit-famous “Ramen_Lord” from sold-out pop-ups to a permanent Logan Square spot. Named one of Bon Appétit’s Best New Restaurants in America for 2024 and earning three Chicago Tribune stars, the restaurant serves four ramen types plus monthly specials showcasing incredible housemade noodles. The signature Akahoshi miso features blended misos with homemade crinkly Sapporo-style noodles and lard, topped with wok-fried bean sprouts capturing smoky wok hei, while aburasoba offers brothless noodles. Named for the red star adorning both Sapporo and Chicago, the restaurant maintains meticulous detail from grippy chopsticks to perfectly timed plating, visible from coveted kitchen counter seats where diners watch noodles being pulled, earning The Infatuation’s designation as Chicago’s best ramen.

Boka continues shining as a MICHELIN-Starred Lincoln Park destination since 2003, where chef Lee Wolen serves hyper-seasonal American cuisine earning Chef of the Year honors from Chicago Tribune and Eater Chicago. Named a James Beard semifinalist for Outstanding Restaurant in 2020, Boka Restaurant Group’s flagship maintains its star through Wolen’s expertly executed preparations showcased in daily-changing tasting menus. Having trained at Eleven Madison Park during its four New York Times stars and multiple MICHELIN Stars ascent, Wolen brings exceptional technique to dishes centering on local farm partnerships. The intimate, whimsical Simeone Deary-designed dining rooms create the perfect atmosphere for Wolen’s graceful cooking, whether guests choose à la carte or the evolving tasting experience keeping Boka among Chicago’s most acclaimed restaurants for two decades.

avec West Loop has been a Chicago favorite for 20-plus years, originally conceived as a wine bar and now one of the city’s most consistent Mediterranean-inspired restaurants under chef Dylan Patel. Created by One Off Hospitality founder Paul Kahan, the famously cramped communal tables and cedar-lined space remain perpetually packed for rustic dishes evolving from coastal European influences under original chef Koren Grieveson to Middle Eastern and Indian flavors. The menu features legendary chorizo-stuffed, bacon-wrapped dates featured in The New York Times, slow-roasted pork shoulder, and focaccia with taleggio cheese. Part of One Off Hospitality with Blackbird and The Publican, avec emphasizes shareable portions and Mediterranean wines, maintaining neighborhood spot energy where regulars pop in before continuing their night.

Elske brings modern American cuisine with Nordic influences to the West Loop, where husband-and-wife chefs David and Anna Posey create dishes centered on seasonal ingredients. Named for the Danish word “to love,” the MICHELIN-Starred restaurant earned its star within a year of opening in 2016 plus Bon Appétit Hot 10 recognition, showcasing David’s Alinea and Blackbird training alongside Anna’s Publican pastry expertise. The focal point is a custom wood-burning hearth adding smoky flavors to chicken and celeriac, while dishes like lamb tartare on rye and yeasted chickpea pancakes with smoked trout reflect creative yet grounded cooking. Anna’s desserts, such as sunflower seed parfait with sour honey and licorice, demonstrate playful sophistication earning both Poseys James Beard nominations, with patio garden herbs ensuring each plate feels fresh and intimate.

El Che Steakhouse & Bar transports guests to Argentina in the West Loop, where chef John Manion serves wood-fired steaks and empanadas in a Buenos Aires-inspired space. The restaurant showcases Manion’s live-fire cooking expertise with an Argentine parilla grill centerpiece, cooking premium cuts alongside traditional provoleta and sweetbreads. Known for bold South American flavors and extensive Argentine Malbec selections, El Che creates vibrant celebration-perfect atmosphere. The menu reflects Manion’s South American travels and whole-animal butchery commitment, offering everything from chorizo to grilled octopus. The bar program features creative cocktails and impressive South American spirits complementing the energetic dining room, where guests gather for shareable plates and expertly grilled meats in a convivial setting.

Virtue celebrates Southern cooking and Black culinary traditions in Hyde Park, where chef Erick Williams serves dishes rooted in family recipes and regional heritage. The James Beard Award-winning chef brings his MK and Moto experience to Virtue, creating a menu honoring his grandmother’s cooking while incorporating modern techniques and seasonal ingredients. Signature dishes include fried chicken, shrimp and grits, and cornbread showcasing Williams’s commitment to preserving and elevating Southern cuisine. The restaurant’s warm hospitality and soulful cooking made it a Hyde Park destination, earning recognition for representing African American culinary excellence while providing a community gathering place. Williams’s cooking celebrates the South’s rich food traditions with dishes that comfort and inspire.

Asador Bastian brings the soul of a Spanish steakhouse to River North, housed in a historic 19th-century townhouse. Founded by Chicago-based Presidio Classics (Chef Doug Psaltis and Hsing Chen), the restaurant features an open kitchen centered around a custom wood-burning grill. The menu showcases “Chuleton” (Spanish-style bone-in ribeye) and premium seafood prepared over live fire. The modern dining room’s vibrant energy creates an upscale yet approachable atmosphere, emphasizing the Basque tradition of simple, high-quality ingredients and expert craftsmanship.

Sepia serves contemporary American cuisine in a sophisticated West Loop space, where chef Andrew Zimmerman creates refined dishes earning the restaurant a MICHELIN Star. The menu emphasizes seasonal ingredients and classic techniques with modern presentations, featuring dishes like duck with farro and market fish preparations. The converted print shop’s elegant dining room with neutral tones and thoughtful design provides an intimate setting for Zimmerman’s precise cooking. Part of Chicago’s fine dining landscape for years, Sepia maintains excellence through carefully sourced ingredients and expert execution. The restaurant’s commitment to refined American cooking and polished service makes it a destination for special occasions and memorable meals in the heart of the West Loop’s restaurant scene.

North Pond offers seasonal American cuisine in a stunning Lincoln Park location overlooking a pond, where chef Bruce Sherman creates menus driven by local farmer relationships. The restaurant’s Arts and Crafts-style building provides a serene setting for Sherman’s refined cooking earning MICHELIN recognition. The menu changes seasonally, showcasing peak ingredients in dishes balancing creativity with approachability. North Pond’s sustainability and local sourcing commitment, combined with its picturesque location and polished service, makes it a special occasion destination. The restaurant’s intimate dining room and seasonal focus create memorable experiences, where guests enjoy Sherman’s thoughtful cooking surrounded by nature in one of Chicago’s most beautiful restaurant settings, perfect for celebrations and romantic dinners.

Cariño brings a highly personal Latin American tasting menu experience to Uptown, where chef Norman Fenton (formerly of MICHELIN-Starred Schilder’s) creates intricate plates inspired by his time in Mexico. Moving beyond simple small plates, the restaurant offers an 8-to-10-course journey and a late-night taco omakase. The intimate space features a curated selection of Latin American wines and spirits, delivering an authentic and elevated taste of the region. Cariño’s commitment to fine-dining techniques applied to traditional Latin flavors makes it a standout destination in Chicago’s northern neighborhoods.

schwa operates as one of Chicago’s most unique dining experiences in Wicker Park, where chef Michael Carlson serves innovative cuisine in an intimate setting. The restaurant maintains a casual atmosphere without traditional front-of-house staff. It’s a BYOB spot with a frequently changing tasting menu showcasing Carlson’s technical skill with dishes ranging from playful to profound. Carlson’s approach to fine dining strips away formality while maintaining MICHELIN-level excellence, creating a singular experience where guests watch chefs prepare inventive courses in a high-energy environment.

Moody Tongue Brewing Company combines fine dining with craft beer in the South Loop, where chef Jared Wentworth creates dishes specifically designed to pair with the brewery’s culinary-inspired beers. The MICHELIN-Starred restaurant showcases innovative brewing techniques alongside refined cuisine in a sophisticated space. The tasting menu features dishes highlighting the intersection of brewing and cooking with each course thoughtfully paired with housemade beers. The restaurant’s unique concept and excellent execution established it as a destination for both beer enthusiasts and fine dining aficionados. Moody Tongue’s commitment to culinary-inspired brewing and thoughtful food pairings creates a distinctive dining experience where beer receives the same attention and reverence typically reserved for wine in fine dining settings.

Ever represents Chef Curtis Duffy’s return to fine dining in the West Loop, where the two-MICHELIN-Starred restaurant showcases his ingredient-driven approach in a stunning space designed for special occasions. Duffy creates tasting menus featuring dishes like Ora King salmon with fennel and wagyu with braised pistachios, demonstrating unexpected flair. Featured in “The Bear” and chronicled in “For Grace,” the restaurant exemplifies Duffy’s rigorous detail from Venetian hybrid plaster to perfectly coordinated service led by chief operating officer Amy Cordell. With adjoining cocktail bar After and a generous wine program, Ever offers Chicago’s most refined dining experiences, earning a Forbes Travel Guide Five-Star rating and maintaining Duffy’s position among the city’s most acclaimed chefs since his 2016 James Beard Award win.