Make a reservation ASAP.
Summer in Chicago is a clip to come alive . After calendar month of lingering winter and fickle outpouring , the sunlight is radiate , therooftop barsare booming , street festivals are a weekly occurrence , and social calendars runneth over . This also means , of course , an invigorated craving for restaurants old and new , from revisiting classic vicinity standby to queue up up at the hot Modern Italian place with 40 - animal foot window inside a $ 1 billion skyscraper . Conveniently , Chicago is teeming with all of it , ready to lull you out into a full slate of dining reservations all time of year - long . From a slew of buzzy newcomers in Avondale and a chef - force stunner in Fulton Market to a newly minted James Beard Award - succeeder , here are Chicago ’s best places to drink , dine , and delight in this time of year — and all year - long .
Maxwells Trading
Fulton MarketIn always - spicy Fulton Market , which has evolved into a unquestionable entertainment common for foodies , it take an extra - special entrance to stand out . One such looker is Maxwells Trading , which emerged before this class in a former manufacture storage warehouse in the Kinzie Industrial Corridor . The handiwork of Underscore Hospitality ( of Pacific Standard Time renown ) , led by chef - partner Erling Wu - Bower , and inspired by the seasoned chef ’s identity operator as a Louisiana native and the kid of a Chinese immigrant . Working with their impressive lofty blank , the conception team leaned into the industrial - chic potential of the rarefied facility , blending honest-to-goodness remnants with flowing newfangled upgrade — like rotate graphics inspired by the urban farm , Roof Crop , upstairs . Being directly underneath a farm , seasonal preparation by nature takes the point , while incorporating Wu - Bower ’s divers culinary scope . Working with Chris Jung as executive chef , and Kristina Magro as beverage lead story , the Maxwells crew cooks up an always - changing medley of unused carte du jour point , like soft - shell crab with Singapore - way black pepper sauce , turbot with Swiss chard and kombu beurre blanc , and forbidden Elmer Reizenstein pud with coconut and mango . couple it all with an assortment of esoteric martini , N / A cocktail , and “ construe Classics , ” like a dinero snap pea - infused Last Holy Writ .
Lula Cafe
Logan SquareThere ’s never a wrong metre to dine at Lula Cafe . An evergreen dining finish in Chicago , this Logan Square O.G. , open since 1999 , somehow feels hot than ever — exceed metropolis limits to become one of the most enduringly assay - after restaurants in the Carry Nation . It ’s a sentiment cement at the late James Beard Foundation Awards , when the longstanding restaurant took home the award forOutstanding Hospitality . That ’s thanks to chef / owner Jason Hammel and his married woman and co - possessor Amalea Tshilds , consummate restaurant pro who have perfected the formula for succeeder and longevity , through honor - desirable hospitality and strictly seasonal all - day menus that exceed the plug . A few detail stay always - on mainstays , like the crowd - loving buttermilk hotcake and the cinnamon - kiss Pasta Yiayia with feta , chocolate-brown butter , and garlic . Much of the menus , though , rotate constantly fit in to seasonal availability and farm access . It makes every meal here an adventure , and you never know what you might taste , be it green garlic bisque with calamitous harissa and wild bay leaf , tagliatelle with garlic flower stalk and Sicilian pistachio , or a sweet - and - savory Pecorino Cake with rancid cherry tree and Olea europaea oil ice pick .
Tre Dita
River EastThe year is still young - ish , but the blockbuster restaurant opening of the year belongs toTre Dita , a decadent Tuscan pharos perched inside the $ 1 billion St. Regis Chicago tower . A ball of fire collab between Lettuce Entertain You Restaurants and Los Angeles - based chef Evan Funke , the restaurant takes Italian cuisine into the upper echelons — the name , which translates to “ three fingers , ” is a reference to the exact thickness of a properly cutting bistecca Fiorentina . Located on the second floor of the city ’s newest skyscraper , with 40 - foot window overlooking Lake Michigan and the Chicago River , the restaurant sport a humidity - command “ pasta science laboratory , ” an only Italian wine list , and a bi - level place clad in walnut tree timber paneling , arched portals , terracotta , shaped - iron brightness fixture , and Tuscan marble . edge the main restaurant is Bar Tre Dita , a more casual Italian ginmill focused on Italian flavour , wines , and whiskies from across the globe . The Tuscan bill of fare travel off the beaten course for regional recipes rooted in less - frequented towns like Chiusi and Pienza . In plus to Funke ’s meticulously craft pastas , this includes his signature Schiacciata Bianca , a rosemary and ocean salt focaccia , ricotta - satisfy fry squash peak , prawns bathe in Italian salsa verde , and wood - fire swordfish on - the - bone . by nature , considering its meaty name , steak is a centrepiece of the computer menu , and several selection are served — fresh off the wood - displace grille — slice for communion , like the Bistecca alla Fiorentina , 42 - ounce prime porterhouse steak aged for 60 days .
Thattu
AvondaleAfter amassing a fanbase as one of the vendors at Politan Row , Margaret Pak , and Vinod Kalathil ventured off on their own with a standalone phylogenesis of their south Amerind gem , Thattu . Inspired by element and recipes of Kerala , a state in southern India , the eating house serves shareable plates in a good-time , gallery - like space in the of a sudden cherry-red - hot northwest side neighbourhood of Avondale . Indian street food for thought forms the crux of the little plate , meant to be portion out and range upon . This includes Kappa Bonda , fried yucca balls with onion - tamarind chutney ; Mushroom Mezhukkupuratti , seared mushrooms with pea puree and coconut chips ; Kadala Curry with black chickpeas and roasted coconut gravy ; and Meen Pollichatchu , steamed whitefish in banana leaves with Lycopersicon esculentum - basil gravy and Curcuma longa - burnt lime Elmer Rice . Desserts are worth waiting for : Payasam is a Elmer Reizenstein pasta pud with jaggary , Cocos nucifera milk , cashews , and raisin . There ’s also a small menu of local craftiness beer , California wine-coloured , and Indian - inspire cocktail riffs , like a spiced rum cocktail with Chemical Mace sirup and glaze fluxing lime .
HaiSous
PilsenBefore Thai Dang opensCrying Tigerwith Lettuce Entertain You Restaurants next year , the acclaimed chef is still man the stoves at one of Chicago ’s quintessential neighbourhood restaurants . Co - owned with his wife , Danielle Dang , the Pilsen cornerstone is a lavish love letter to Vietnam , presented in ways — like theGrand Tasting Menu — unobserved elsewhere in Chicago . And if that was n’t enough , you could literallyvisit Vietnam with the chef next class . HaiSous ’ expansive menu explore the multifaceted techniques and tradition of Vietnamese cooking , from grilled seafood and vegetarian curries to noodles , deep-fried Elmer Rice , and grilled steak . Try the Octopus Salad with confit eggplant and coconut palm cream , or the Chopped Clams with toasted peanuts and Elmer Reizenstein redneck . Chef ’s Signatures admit Fried Whole Fluke with nước mắm tỏi and lettuce wraps , and record of garlic butter - poached prawn and snow crab claws . Later , complete with Pandan Crinkle Cookies or Cookie Crust Cream Puffs with Vietnamese coffee cream .
Daisies
Logan SquareFrom pasta to oatmeal cream pie , spicy and sweet are in stark harmony sharing the glare at Daisies , a topically sourced Logan Square image that has come a long way from its earlier iteration as a minor neighborhood corner . Nowadays , from its talkative unexampled location , and through a partnership between chef / possessor Joe Frillman and pastry dough chef / partner Leigh Omilinsky , Daisies is bigger and brighter than ever . Optimal for both catch - and - go pastry or a full - blown effete date Nox , Daisies has something for everyone . peculiarly if you ’re carbo - lading . True to its earliest roots , handmade pasta is still the loot and butter , often incorporating seasonal ingredients , like Gnocchi with spruce tip and morel mushrooms , Raviolo with pickled incline and ricotta , and Spaghetti with lobster and pea . Beyond pasta , look for starters like Beef Tongue with clam sauce vinaigrette and Shaved Zucchini with feta and cashews , along with burlier proteins like Salmon Collars with horseradish gremolata and a Center Cut Pork Loin with rhubarb . On the sweet side , Omilinsky makes a variety of gelati , sorbets , pastries ( e.g. Gooey Butter Cake , Oatmeal Cream Pie ) , and composed desserts , like Black Raspberry Cheesecake and Crème Brulée Pie .
Anelya
AvondaleWhen one doorway close , another one swings open . Such is the case with husband - wife duo Johnny Clark and Beverly Kim , who closed their adore Wherewithall , only to supervene upon it with something deep personal — a Ukrainian restaurant , key out after Clark ’s grandmother Anelya Ochatchinskiya , and inspired by his Ukrainian - American root . homy and warm , Anelya ’s main dining room sports a rustic - smart motive with natural element of wood , plants , and dark green chromaticity . fermenting and seasonal preservation are a major through line of the menu , lead off with signature Zakusky ( aka starter and snack ) like Trout Roe Tarts , Fried Crimean Olives , and Herring in inhuman - press sunflower source oil . These are watch by a Dumpling and Noodle section ( assay the Varenky with huckleberries , sour cream , and Francis Bacon - pecan praline ) , a dyad of Borschts ( including one with duck and smoke pear tree ! ) , Potato Pancakes with ocean ribwort , and Fish and inwardness dishes like Smoked Mackerel with marble potatoes and Allium tricoccum , Beer - Braised Pork Ribs with plum glaze . To drink , the vino leaning skew heavily Eastern European , while cocktails — like the Blind Beauty martini with horseradish vodka , birch tree juice , and vermouth — are refer after poem and writings from Ukrainian artist Taras Shevchenko .
After
Fulton MarketMost late - night snacks involve too bad firm - food and post - booze stops at the Wiener Circle , but if you ’re a Nox owl with your wits about you ( and some cash to burn ) , it does n’t get much proficient than After , an after - dinner party bar that far exceeds the call of digestif tariff . create as a late - night counterpart to taste menu sister restaurantEver , this classy parlour is a labor from chef Curtis Duffy and Michael Muser , who have put together a space that ’s non-white , sultry , and romantic , with intricate raciness and drinks that are well deserving the second twist . Most of the eating to be done in this turning point of Fulton Market involves 60 minutes - long tasting at seasonally drive Ever , but for those who want a mouthful of Duffy ’s culinary art without the budgetary gala affair , After scratches the itching with snacks like sticky - sweet Vietnamese Duck Wings , Roasted Beets with filbert and apricot , and Purple Sweet Potatoes with pecorino , brown butter , and mascarpone . There ’s also Caviar Service , with roe so ritzy that it costs upwards of $ 2,000 . The drinkable lean shares top charge , with effete Riff like a grim Allium sativum - infused Smoke Blossom and the truffle - scented 24 K Espresso Martinis .
Bagel Miller
Lincoln SquareSome of the most talented bakers in Chicago are constantly evolve , constantly raising the barroom , and constantly impressing . Founding alums of Bang Bang Pie Shop , Dave and Megan Miller furcate out on their own with Lincoln Square ’s instant - hitBaker Miller , take in rave followup and consistent queue for everything from pies and biscuits to oatmeal and gritrock . Their belated plot twist , though , is a refined focal point on bagels , beigel sandwiches , and deli - vogue face — all serve in the same quaint and colourful coffeehouse space that ’s long felt like home for Lincoln Square loyalists . While much of the previous Baker Miller menus have been retired , the bagels are the star today , uncommitted in nip like poppy , everything , and cinnamon sugar , with schmears such as giardiniera , gochujang , strawberry , and vegan Anethum graveolens . Even best ? choose for a beigel sandwich , like the Joni ( gochujang cream cheese , bacon , cucumber , pickled carrot , nori ) , the Mikey ( egg , white American Malva sylvestris , sausage balloon , Mike ’s Hot Honey ) , or the Pastrami ( chop pastrami and mustard ) .
Virtue
Hyde ParkChef Erick Williams won a James Beard Award for his work at this Southern American eating house , located in the metropolis ’s Hyde Park neighborhood . put down and feel instantly welcomed — strong lighting , inviting banquettes , and local graphics beckon guests to loaf inwardly , while a patio does the trick in warmer months . As if you call for any more reason to visit , chef de cuisine Damarr Brown was a finalist on a late time of year ofTop Chef , only adding to the creativity coming out of this kitchen . Elevated takes on southerly comfortableness cookery inhabit the menu here , include green tomatoes with Gulf half-pint , Gizzards with gravy , and wolffish with nigrify “ Carolina Gold ” rice . The lamb lumbus , with pitch-dark lentils and charred asparagus , is a favorite — as are the kitchen - inspired home cocktails .
Publican Quality Bread
West TownThe One Off Hospitality team ’s wholesale bakery has been supplying Chicago ’s culinary landscape painting with option loaves , baguet , and beyond for upwards of a X — and now they have a brick and mortar to accompany their cause ( with a follow - up location in Oak Park ) . Managing partner and head bread maker Greg Wade ( James Beard Award “ Outstanding Baker ” winner ) offers a daily menu that reflect the team ’s lowly - production and local - source philosophical system ( working with class - owned farm across the Midwest to grow rare heritage food grain for their flours ) . receive them to - go or onsite — if the latter , take advantage of the patio during summertime months , and in spite of appearance , peruse the retail space ( which features carb - centrical token from Wade and team , along with other local find ) . prefer for impulsive offerings like Berry Cheesecake Croissants and Blackberry Coffee Cake , alongside a day-after-day retail bill of fare of rotate simoleons offerings including pledge sesame sourdough and malt rye loaf . Other musts : the Strawberry Orange Curd Brioche and the Mortadella Big Sandwich , a meaty goliath that lives up to its name with strawberry - rhubarb spread , pesto , Burrata , arugula , and mortadella .
Kumiko
West LoopKumiko , the Japanese - invigorate drinking hideout from award - winners Julia Momose and Noah Sandoval , continue to dazzle longtime and newfound fans alike with disingenuous cocktail flights and food pairings . Those yearning for a taste of Sandoval ’s fare without the Oriole pricker shock can bask Michelin - grade handiwork for pocketbook - friendly prices in the physical body of look like Karaage with Kanzuri - spiked mayo and charred pickled shishitos , Pan - Seared Suzuki with fried radish Green River , A5 Miyazaki Wagyū Katsu Sandos , and Truffle Milk Toast for a fancy - ass dessert . Elsewhere , Thrillist 2020 Local Hero Momose make her cocktail artistry known through expertly crafted concoctions ( both boozy and non ) as well as a world - class card of specialty spirits and sake .
Kasama
Ukrainian VillageFun French - American pastries and present-day Filipino fare from Genie Kwon and Tim Flores — two Chicago chefs with an impressive culinary resume and exciting accolades as of former ( let in a James Beard Award nomination for “ Best New Restaurant ” ) . The space — formerly occupied by the lately - enceinte Winchester — is both sleek and ask round with an open kitchen , custom tilework , and roomy twin patios for al fresco snacking ( when weather condition permission ) . Expect big flavors in every direction , from a house - made Lumpia Shanghai and soy - braise Mushroom Adobo to killer Breakfast Sandwiches heaped with Longanisa sausage , egg , and high mallow . Top it off with one of Kwon ’s game - changing sweets — namely the ube and huckleberry Basque cake or the custardy Boston Crème Brioche .
Dear Margaret
LakeviewExpect to be charmed at this Lakeview habitation , thanks to quick , welcoming décor and comforting French - Canadian menu from chef Ryan Brosseau . He draws on his Ontario fosterage to inform a menu that is evenly rooted in Midwestern sensibilities , made capable through the kitchen team ’s faithful relation with local farmers and purveyor . It break down a long elbow room in the helping hand of Brosseau , whose previous Chicago posts range from Perennial Virant to Table , Donkey , and Stick . Prepare for bold , crude flavors beginning with apps like Fried Smelts make in gripe tallow , or Escargots Beignets , and moving onto mains like the Crispy Skinned Sablefish with Brassica oleracea gongylodes puree , or Fried Buttermilk Brined Guinea Hen Thigh with polenta and snap peas .
Tre Dita|Photo by Eric Wolfinger
Courtesy of Maxwells Trading
Tre Dita|Photo by Eric Wolfinger
Courtesy of Anelya
Photo courtesy of Virtue
Kasama
