The River North location of the classic Italian beef stand considered by many the city's best.
Steak house from Brendan Sodikoff (Maude's Liquor Bar, Gilt Bar, Doughnut Vault, Au Cheval).
Impeccable cocktails from Benjamin Schiller (formerly of the Boka group), with small plates from Fifty-50 group executive chef Chris Curren.
Classic, reasonably priced tapas in a cavernous—and at times cacophonous—space.
Hulking Chicago location of the Dallas-based chain.
Tiny basement lounge in Sumi Robata Bar (see separate listing).
Dry-aged steaks are the attraction at this restaurant in the James Chicago Hotel.
Brendan Sodikoff's take on a Jewish deli also draws on his loungey previous spots (Maude's, Bavette's, Au Cheval), serving craft cocktails alongside house-made bagels.
Jonathan Fox (La Madia) gets in on the gourmet doughnut wave, just a few blocks away from the progenitor, Doughnut Vault. Carryout only.
Rick Bayless's festive room showcasing Mexican regional specialties.
The real deal, but insiders get the best service.
Gastropub from Brendan Sodikoff (Doughnut Vault, Maude's Liquor Bar, Au Cheval); below is the Library, which offers the same menus.
The Boka group's River North restaurant and oyster bar; chef Giuseppe Tentori is the "GT" in question.
River North mainstay famous for its Italian beef sandwiches.
Restaurant and bar offering "cheese, swine, and wine"; the chef is Jimmy Bannos Jr.
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