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what
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to stay
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A Culinary
Lover's Guide to Chicago
By Antoinette Bruno
and Heather Sperling
December 2006
Traditionally a top conventioneering town, for decades the
culinary landscape of Chicago was one of steakhouses, punctuated
by the occasional landmark fine dining establishment. Rick
Tramonto, Gale Gand, Charlie Trotter, Sarah Stegner and Paul
Kahan were pioneers, whose restaurants attracted serious eaters
from across the country and whose kitchens garnered throngs
of young talent. But save for this handful of culinary focal
points, the scene was sparse. Five years ago, few would have
predicted that diners from France and Spain would be traveling
to the Midwestern city to experience cutting-edge 24-course
degustations, or that Chicago would be the home of vast, dynamic,
rapid culinary growth, or that three of its restaurants would
be the focus of a global media frenzy. Seemingly overnight,
Chicago changed, and became firmly entrenched on the map as
a top-flight culinary destination.
The exponential growth of the past three
years is made possible by the confluence of factors unique
to the city: exceptional restaurant economics, enthusiastic
diners, and the simultaneous media buzz generated by Moto,
Avenues, and Alinea. Chicago has low rents and
relatively low labor costs; combine that with a dining public
with a high culinary IQ and you have a city more conducive
to opening a restaurant than any other major city in the country.
What’s more, diners are trusting and forgiving, a combination
that allows for unrivaled creative license; they’ve
been conditioned by Homaro Cantu’s edible paper maki,
Graham Elliot Bowles’ lamb and altoids, and Grant Achatz’s
Miro-like culinary sculptures. According to Alex Stupak, former
pastry chef at Alinea, these restaurants helped pave
the way for greater understanding and diversity within the
Chicago culinary community and its dining clientele.
Chicago’s new culinary identity has
also helped the growth of small, casual restaurants, which
are blossoming in the outlying neighborhoods of the city.
Chef Jason Hammel of Lula Café in Logan Square
explains that “experimental restaurants don’t
draw imitators, but people who want to do their own thing,
and who are inspired by the diversity.” Downtown has
become a “place to be” for big restaurateurs,
while smaller neighborhoods like Wicker Park and Bucktown
are home to high quality, intimate, chef-driven spots.
This is not to say that restaurants don’t
face many of the traditional challenges to survival; particularly
in Chicago, sourcing local ingredients is an obstacle and
will continue to be for some time. The climate is a challenge
for farmers and chefs, and though the availability of quality
produce, meats, fish and vegetables has certainly increased,
along with the number of chefs interested in supporting local
farmers and the local economy, the winter months remain quite
barren. Hammel estimates that in the summer, 85-90% of Lula
Café’s summer menu is local; in the winter
this number drops severely, and meat is the one of the only
local products that can be consistently sourced. Around 70% of the
food at Alinea comes via FedEx, a number that is
even greater in the pastry department. According to Stupak,
Chicago just doesn’t have the purveyors that New York
and San Francisco have. Nor does it have the chefs; pastry
is a relatively small field, and the dearth of pastry chefs
is felt in a number of the city’s kitchens, both large
and small.
As rents and expectations continue to rise,
Chicago chefs will inevitably face more and more of the challenges
typical of modern, dynamic culinary cities, such as increasingly
high overhead, higher rents, and extreme competition. But
for the time being, it remains distinctive in the scheme of
industry economics, as a major city with great culinary promise
and unrivaled opportunity for chefs looking to strike out
on their own.
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RESTAURANTS:
Bucktown/Logan
Square:
Schwa
1466 N Ashland Ave
Chicago, IL 60622
(773) 252-1466
schwarestaurant.com
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Beet and chocolate amuse
at Schwa
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Schwa is a chef’s dream:
absurdly low rent and labor costs mean this 28-seat restaurant
can close Saturday and Sunday, cap the evening at 34 covers,
and, most importantly, use any incredible ingredient they
can get their hands on. Kitchen and diners are connected in
a way rarely seen in American restaurants, with the chefs
serving each dish, and patrons walking through the tiny, jam-packed
kitchen to get to the bathroom. There’s no wine list
and no servers; Chef Michael Carlson prefers to spend his
energy – and his money – playing with flavor.
A beet, chocolate and bacon amuse is “a logical combination,”
and butter-poached lobster pairs with gooseberries and lavender
bubbles.
Recommended Dishes:
- Quail Egg Ravioli with Ricotta, Brown Butter, Sage and
Parmagiano Reggiano
- Nicoise Olive and Strawberry Shortcake
- Chocolate and Pumpkin with Pie Spiced
Pumpkin Ice Cream
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del
Toro
1520 North Damen Ave.
773-252-1500
deltorocafe.com
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Laminated Skate Wing at del Toro
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We’d heard of del
Toro from a number of chefs in the area, and within
a few bites of Chef Andrew Zimmerman’s dishes, we
understood why. Zimmerman’s Spanish small plates spot
makes for a great chef hangout because of the fresh, bold
flavors that permeate his menu of traditional Spanish dishes
updated with local and seasonal ingredients. From addictive
garlic and lemon-spiked fried chickpeas to freshly marinated
boquerones with avocado and spring onion to duck with marcona
almonds and cardamom-scented pear, Zimmerman’s flavors
are spot-on.
Recommended Dishes:
- Fried Chickpeas
- Escalivada
- Marinated White Anchovy Montaditos
- Cocido
- Crispy Poached Skate with Capers, Raisins and Pine Nuts
- Galician Almond Cake with Majon
Ice Cream
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Lula
Café
2537 N. Kedzie Blvd.
773-489-9554
lulacafe.com
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Parmigiano Panna
Cotta at Lula Cafe
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Chefs Jason Hammel and Amalea Tshilds’ food took
us by surprise. We were impressed by the depth of flavor
and high culinary talent of this mostly self-taught
duo who are serving dishes that knock your socks off.
Everything they served showed a strong culinary philosophy
and exquisite attention to detail, but there’s
absolutely none of the haughtiness sometimes found in
this food.
Recommended Dishes:
Menu changes daily, but look for
- The Ocean Trout with Brandade Stuffed Tiny Peppers
- Parmesan Panna Cotta with Lemon Confit, Mache,
Lucques Olives and Guanciale Croutons
- Rushing Waters Rainbow Trout with Sunchokes and
Winter Radishes, Serrano Ham and Saffron Butter
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May
Street Market
1132 West Grand Street
312-421-5547
An alumnus of Le Francais and Tru,
Chef Alex Cheswick’s serves well-executed, seasonally-inspired
food true to the ingredients. Tucked in a street west
of the city, this small dining room offers big flavors
and a focus on local organics.
Recommended Dishes:
- Maytag Blue Cheesecake, Roasted Venison
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Hot
Chocolate
1747 N. Damen Ave.
773-489-1747
hotchocolatechicago.com
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Blueberry Coffee
Cake with Sweet
Corn Ice Cream Napoleon at Hot Chocolate
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Mindy Segal’s sleek
café is not just for chocolate lovers; but if
you happen to be one, the hot chocolate flight and array
of hand crafted chocolate desserts are not to be missed.
While dessert steals the show in the dark chocolate
dining room, the menu also offers a handful of bold-flavored
comfort food entrees and savory breakfast options. What’s
more, Mindy is probably one of the most passionate pastry
chefs we’ve encountered. She cares about the product
she uses and how she uses it. The food community is
very important to her, and she is a dynamic leader dedicated
to mentoring young chefs.
Recommended Dishes:
- Blueberry Coffee Cake, Sweet
Corn Ice Cream Napoleon, Corn Nut Tuille, Caramel
Corn, Blueberry Merlot Reduction
- Klug Farm Honeycrisp Apple and Streusel Tartlet
with Smokey Apple and Cider Ice Cream
- Hooks Blue Cheese and Crème Fraîche
Cheesecake with Port Wine Poached Comice Pears and
Port Wine Caramel
- Pork Tenderloin, Baby Arugula,
Fig & Caramelized Onion Jam
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Lincoln
Park:
North Pond
2610 N. Cannon Drive
773-477-5845
northpondrestaurant.com
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Heirloom Tomatoes
at North Pond
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A former shelter for ice skaters now houses North
Pond, Bruce Sherman’s local. Organic and
seasonal restaurant perched on the edge of the beautiful
Lincoln Park lagoon. Sherman was one of the first
chefs to promote this philosophy in Chicago, and is
a big name in the sustainability movement, both in
Chicago and around the country. His wine donation
program benefits organizations dedicated to educating
and promoting sustainable, organic cuisine.
Recommended Dishes:
- Seasonal menu, but look for the Poached Halibut
and Farm Egg Eggplant, Egg en Cocotte, Grilled
pork with lavender poached pears
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Alinea
1723 N. Halsted St.
312-867-0110
alinearestaurant.com
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Cucumber takes a new form at Alinea
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Alinea is
truly a culinary destination. Chef Grant Achatz has
taken the food world by storm with his innovative
techniques, delicate flavors and playful, engaging presentation.
Diners can choose from a 12 or 24-course degustation
menu with the latter lasting four to five hours. A long meal, yes, but one in which every bite and transition is specifically crafted to keep the palate excited and engaged. Since
its opening in 2005, Alinea has stayed in
the spotlight as one of the most forward-thinking
restaurants in the country, and one that is changing our understanding of the dining process. When we visited, Alex
Stupak completed the experience with his playful and
provocative desserts; he’s since relocated to
New York to join Wylie Dufresne at wd~50.
Recommended Dishes:
- Croquette - Smoked Steelhead Roe, Several Garnishes
- Duck - Mango, Yogurt, Pillow of Lavender Air
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Fixture
2706 N. Ashland
773-248-3331
fixturechicago.com
Fixture has a boisterous
bar, good food, friendly service, and a love for foie!
Moments before the foie gras ban, Chef Sarah Nelson
offered a foie tasting menu celebrating the soon-to-be
contraband in all forms: in a wild mushroom tureen,
pan-seared with rabbit, in beurre blanc with lobster,
topping buffalo sliders, and finally gracing a peach
cobbler with its decadent presence. Definitely a girl
after our own heart.
Recommended Dishes:
- Peppered Elk Carpaccio with Humboldt Fog Goat
Cheese and Chestnut Honey Dressed Mache
- Foie gras and Wild Mushroom Terrine with Fried
Artichokes
- Macaroni and Cheese with Bay Scallops and Applewood
Bacon
- Crab and Asparagus Stuffed Artichoke, Bearnaise
Sauce
- Buffalo Sliders, Caramelized Onions, Blue Cheese
and Foie Gras Mayonnaise
- Peach and Foie Gras Cobbler
with Vanilla Peach Mousseline
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Downtown
Japonais
600 W. Chicago Ave.
312-822-9600
japonaischicago.com
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Japanese Cheese
Puff at Japonais
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Within the stylishly industrial space of Japonais,
Chef Gene Kato showed Chicago what real home cooked
Japanese food is all about. Though he has recently
relocated to Vegas, he remains Executive Chef of the
restaurant group. His cuisine is traditional, but
cleverly updated with local ingredients, global influences,
and current techniques. The French and Asian influenced
menu offers a wide variety of sushi, entrees, and
specialty appetizers like “The Hot Rock”.
The lounge is still a trendy destination for fashionistas
who spread out on the riverfront patio for cool breezes
and sakitinis.
Recommended Dishes:
- Japanese Cheese Puff, Tofu Shiroanugo, White Freshwater
Eel
- Hiromi Carpaccio with Spicy
Mirin Dressing
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Pops
for Champagne
601 North State Street (at Ohio)
312-266-pops (7677)
popsforchampagne.com
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Crab and Potato
Sandwich at Pops for Champagne
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Chef Andre Christopher spent two years under Gene
Kato at Japonais, and his menu at the newly
revamped and relocated Pops for Champagne
is a mixture of Italian and Japanese influences. He’s
installed a raw bar with sashimi and oysters and a
menu of hot and cold small plates that is cross-cultural,
bold flavored, and makes for surprising and delightful
Champagne pairings. The restaurant and adjacent store
hold over 100 varieties of Champagne, and the new
location in the heart of ritzy downtown is a hip but
cozy space with floor-to-ceiling windows and sparkling
tabletops that beg for a group of friends and a bottle
of bubbly.
Recommended
Dishes:
- Hamachi with Yuzu Vinaigrette and Lemon Confit
- Lump Crab and Potato “Sandwich” with
Citrus Aioli and Tatsoi
- Braised Short Ribs with
Prosciutto di Parma
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Blackbird
619 W. Randolph St.
312-715-0708
blackbirdrestaurant.com
The clean contemporary cuisine of Chef Paul Kahan
reflects his attention to detail. Kahan’s flair
for presentation can’t be missed as plates arrive,
borne by diligent and fashionable waitstaff in a sophisticated
whitewashed dining room. As one of the first independent
Chicago restaurants to gain serious acclaim, Kahan’s
restaurant is a culinary landmark that continues to
set the standard for modern American cuisine. Rising
Star Pastry Chef Tara Lane has since left the restaurant
to pursue non-profit work, but two recent additions,
Chef de Cuisine Michael Sheerin and Pastry Chef Tim
Dahl, are sure to leave their mark.
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Avec
615 W. Randolph St.
312-377-2002
avecrestaurant.com
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Bacon-Wrapped
Dates at Avec
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For a more casual dining experience and Mediterranean
small plates that make for a great late-night bite,
try Blackbird’s sister restaurant.
The communal dining tables and warm wood interior
create a festive and relaxed atmosphere where Chef
Koren Grieveson serves simple and delicious rustic
dishes. The restaurant does not take reservations
and the wait is standing room only.
Recommended
Dishes:
- Chorizo Stuffed Dates
- Crostini with Botarga
and White Bean Purée
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Moto
945 W. Fulton St.
312-491-0058
motorestaurant.com
A peek inside Chef/inventor Homaro Cantu’s subterranean
kitchen is like looking into a scientific laboratory,
playpen and bomb shelter all at once, complete with
gases, a class 4 laser, twisted and magnetized steel
utensils, and an ominous flashing red light that illuminates
the scene whenever the laser is in use. In the sophisticated,
elegant dining room above, dinner is in the form of
three degustation menus that, as projections of Moto’s
“vision in the post-modern movement,” boldly
go where few dishes have gone before. A doughnut transmogrified
into a sprinkle-topped, light as air tower of fluff,
and a scallop with flourless, egg-less passion fruit
noodles and buttered popcorn cream are served by chefs
who double as wait staff (staff rotates from the front to the back of the house
throughout the year). Its innovative food and service
program promises to take diners to the next level of
culinary experimentation, and evoke a delighted laugh
or two in the process.
Recommended
Dishes:
- Maple Squash Cake
-
Fish cooked tableside in a polymer box
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Tru
676 North St.Claire St.
312-202-0001
trurestaurant.com
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Hot & Cold King
Oyster Mushroom at Tru
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In any city, as the times change so do the trends, and
the old guard can easily find itself outdated. Not so
with Tru, Rick Tramonto and Gale Gand's 4-star
art gallery of a restaurant that continually reinvents
itself and remains a pillar of Chicago fine dining.
The latest incarnation is led by consulting chef Laurent
Gras of Fifth Floor fame. His dishes are sophisticated,
elegant, and worthy of the Gerhart Richters and Sugimotos
that adorn the walls. Sommelier Chad Ellegood matches
the cuisine with intelligent old world pairings.
Recommended Dishes:
- Hot & Cold King Oyster Mushrooms, Caviar
- Artichoke Soup, Ricotta Gnocchi, Olive Emulsion
- Parmesan, Ricotta, Mascarpone, Brioche and White
Truffles
- Apple Far Breton
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Aria
Fairmont
200 N. Columbus Dr.
312-444-9494
ariachicago.com
Chef Noah Bekofsky’s dishes at Aria
reflect an interest in understanding the traditional
foods of different world cultures. Aria’s
design matches Bekofsky’s fun, eclectic cuisine,
with Central and East Asian highlights, including
a sleek, illuminated sushi bar.
Recommended dishes:
- Lamb Chop Caprese Salad
- Crispy duck breast with caramelized Endive and
Fig Salad
- Nan with Yellow Lentils and Indian Yogurt
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Charlie
Trotter's
816 West Armitage
Chicago, Illinois 60614
773 248-6228
charlietrotters.com
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Veal Tongue, Cheek
and Sweetbread at
Charlie Trotter's 19th Anniversary Dinner
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Trotter’s has been one of the most
important restaurants in Chicago, and in the country,
for nearly 20 years. Charlie Trotter’s kitchen
produced three of the country’s most important
culinary wunderkinds – Homaro Cantu, Grant Achatz
and Graham Elliot Bowles – and continues to
set the standard for fine dining. Trotter is one of
America’s few culinary giants and one of its
greatest culinary leaders; his Culinary Education
Foundation is dedicated to supporting careers in the
culinary arts. At the helm of the kitchen for over
10 years is the able Matthias Merges, who has helped
Charlie Trotter maintain the consistently high standards
that he is known for.
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Butter
130 S. Green St.
312-666-9813
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Lobster Fricassee
at Butter
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Chef Ryan Poli and Pastry Chef Kriss Harvey make
quite a pair; at the stylish Butter, they’ve
hit their groove, serving elegant, inventive dishes
whose flavors jump off the artfully-crafted plates.
Poli’s dishes are as texturally sound as they
are aesthetically pleasing, and his passion for top-notch
ingredients and educating diners shines through with
his sustainable caviar menu (the only one in the city,
as far as we know), and his flight of exotic salts:
Hawaiian Black Lava, Himalayan Earth salt and Portugese
Cream salt, to name a few.
*Since our visit, Ryan Poli has relocated to Arizona
Recommended
Dishes:
- House Cured Atlantic Salmon with Yuzu-Chile Vinaigrette
-
Mascarpone Angolotti with Black Trumpet Mushrooms,
Chestnut Confit, Celery Root Froth and White Tuffles
- Lobster Fricassee
- Mock Risotto of Honey Crisp
Apples, Date Puree, Almonds, Bay Leaf Ice Cream
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Le
Colonial
927 North Rush St.
312-255-0088
lecolonialchicago.com
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Lobster Salad at
Le Colonial
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Designed to evoke the cosmopolitan colonial style
of 1920s Southeast Asia (think rattan, palm fronds
and mahogany), Le Colonial features fine dining Vietnamese
cuisine, with dishes like Cari Tom (shrimp curry with
eggplant and basil) and Lobster Salad with Lotus Roulette.
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Avenues
Peninsula Hotel
108 E. Superior St.
312-573-6754
chicago.peninsula.com
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Lobster with Yuzu
Caramel and Cucumber
Noodles at Avenues
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The sumptuous dining room of
Avenues in The Peninsula is an apt stage for Graham Elliot
Bowles’ artful, innovative cuisine. His dishes
are decadent paintings on a plate, while his flavors and textures
dance on the palate. Prepare to be amazed by this
young chef who, at barely 30 years old, is one of
the most promising culinary talents in the country – and he has a sense of humor, too.
A few classic dishes to appear in reorganized form; notably, caesar salad as romaine hearts wrapped in white anchovies and placed atop a fried crouton oozing melted Parmigiano. Sommelier Michael Muser matches Bowles’ exceptional
energy, and brings with it a passion for wine and
creative pairings.
Recommended Dishes:
- Lobster, Yuzu Caramel, Cucumber Noodles
- Risotto, Black Trumpet Mushrooms, Truffles
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Spiaggia
980 N. Michigan Ave.
312-280-2750
levyrestaurants.com
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Marinated Sardines
at Spiaggia
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Elegant flavors, expert presentation and excellent
tastes come together at Spiaggia, one of the nation’s
few 4-star Italian restaurants. The Michigan Avenue
dining room overlooks the Lake as well as the bustling
Magnificent Mile, and while views alone are extraordinary,
it’s the cuisine of Chefs Tony Mantuano and
Missy Robbins that makes the restaurant a culinary
classic. The menu of elegant, updated Italian dishes
is a blend of tradition and well-researched innovation.
Recommended Dishes:
- Marinated Sardines
- Guinea Hen Wrapped in Pancetta with Umbrian Black
Truffle Sauce
- Ricotta di Bufala Ravioli with Beets and
Poppyseeds
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N9ne
440 W. Randolph St.
312-575-9900
n9ne.com/home.asp
The dramatic, 13,500-square-foot space, complete
with a Champagne and caviar tower in the center of
the dining room, makes a clear statement that N9ne
is designed to impress. Chef Jesse Fultineer’s
menu offers a wide variety of seafood and steaks,
complemented by creative, full-flavored sides. Don’t
miss an after dinner drink upstairs in the slick Ghost
Bar.
Recommended Dishes:
- Steaks, Black Cod with White Miso
- Egg salad on Filo pastry
- White Asparagus with White Truffle Vinaigrette
- Double Pork Chop with Boccoli
Rabe and White Corn Grits
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Suburbs
Vie
4471 Lawn Avenue
Western Springs
708-246-2082
vierestaurant.com
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Sweet Potato Gnocchi,
Chestnuts, Fresh
Thyme, Honey and Brown Butter at Vie
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Chef Paul Virant makes the drive to Western Springs
well worth it with his creative menu and sophisticated
dining room. He applies his philosophy of simplicity
to best-quality produce; each item on a dish can stand
alone, but together they inform one another and create
an entirely new level of tasting experience.
Recommended
Dishes:
- Columbia River Sturgeon with Hen of the Woods
and Lobster Mushrooms and Smoked Tomato Mayonnaise
- House Cured and Smoked Sturgeon, Creamed Beets,
Preserved Lemon and Dill
- Sweet Potato Gnocchi, Chestnuts,
Fresh Thyme, Honey and Brown Butter
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BARS:
Nacional
27
Nacional 27
325 West Huron St.
312-664-2727
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Hibiscus Margarita
at Nacional 27
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2005 Rising Star Bar Chef Adam Seger is defining modern
mixology, one innovative and artfully-crafted concoction
at a time. Seger’s creations stretch the boundaries
of cocktail flavor profiles, incorporating new kitchen
technologies which have made a natural home at his bar.
His dedication to the craft seemingly knows no bounds;
most recently he’s been crafting his own bitters,
which can be found behind the bar at both Nacional
27 and Osteria Via Stato. At Nacional,
together with Executive Chef Randy Zweiban, Seger creates
a seasonal culinary-mixology fusion.
Recommended Drinks:
- Blackberry Caiparihna
- Homemade Pims No. 4 and Limeade
- Heirloom Tomato Mojito
- Hibiscus Margarita
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Martini Apple at
the Pump Room
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The Pump Room
1301 N. State Parkway
Chicago, IL 60610
(312) 266-0360
Bar Chef John Kinder infuses the classic, stodgy
Pump Room with spice: sage margaritas, a
lemongrass, kaffir lime and bird chile martini, and
a D’anjou pear cocktail spiked with fresh nutmeg
and a clove tincture, to be precise. He’s thrown
the noxious neon Apple Pucker in the trash, and while
the old-time crowd occasionally objects to his fresh
Martini Apple, his energy and experimentation breath
new life into an old-school spot.
*since our last visit, John Kinder has relocated to MK Restaurant
Recomended Drinks:
- Sage Margarita
- Martini Apple
- Pear-adise Cocktail
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Victor
Hotel
311 N. Sangamon St.
312-733-6900
victorhotelchicago.com
Find your way to the end of Sangamon street, and
follow the vintage neon sign to an unusual space reminiscent
of an art gallery. Shelves of champagne and liquor
tower up to the ceiling behind the bar, and hot thirty-somethings
sip cocktails while perched on modern furnishings.
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Shanghai
Terrace
Peninsula Hotel
108 E. Superior St.
peninsula.com
Modeled after a retro Shanghai supper club, the dining
room offers Cantonese and Shanghai specialties. Black
leather doors reveal a clubby upscale bar, where elegant
cocktails are served fireside in the winter and on
the terrace during the summer.
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Cocktails at the
Jet Vodka Lounge
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Jet Vodka Lounge
1551 N. Sheffield Ave.
312-730-4395
gojetgo.com
Jet has fun with its theme, with sleek white
leather banquettes and a flight schedule of vodkas
and video projections. A flight of vodkas is served
in cylinder shot glasses that sit in the sunken ice
coolers at your table.
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Rockit
Bar & Grill
22 W. Hubbard St.
312-645-6000
rockitbarandgrill.com
Club owner Billy Dec opened this two-story bar and
grill two years ago; with exposed beams and brick
walls, the décor is a perfect backdrop for
Chef James Gottwald’s upscale bar food. The
upstairs lounge has pool tables, plasma TVs, and plenty
of star-gazing possibilities.
Recommended Dishes:
- Kobe burger with Truffled French fries
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Bungalow
1622 W. Belmont Ave.
773-244-0400
Bungalow offers good cocktails and over twenty wines
by the glass, all served in a dark wood, warmly lit
lounge space. A fireplace and a neighborhood feel
makes this a favorite low-key spot on bustling Belmont
Ave. The name refers to one of the city’s dominant
housing styles: the Chicago bungalow, a small 1½
-story brick house with a gabled roof that at one
time made up nearly 1/3 of the houses in the city.
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HOTELS
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Lemon Ricotta Pancakes
for
brunch at the Four Season
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Four
Seasons Hotel
120 East Delaware Place
Chicago, IL 60611
(312) 280-8800
fourseasons.com
One of the more elegant of the downtown hotels, the
Four Seasons offers comfortable rooms with personality
and expansive views, plus great amenities: an excellent
gym, pool, free wireless and a full service spa with
creative seasonally-inspired therapies (currently
a wild sugarplum mani-pedi, followed by a plum tart
and spiced tea). Staff is young and enthusiastic,
and Executive Chef Kevin Hickey’s brunches are
the stuff brunch legends are made of.
Rooms: 293 rooms, 42 suites
Rates: $305-$480 (standard rooms)
Credit Cards: American Express, Carte
Blanche, Visa, Discover, Diners Club, MasterCard
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Amalfi
Hotel
20 W. Kinzie St.
312-395-9000
amalfihotelchicago.com
Just blocks from Michigan Avenue and the theater
district, this fashionable boutique hotel caters to
both business travelers and tourists, with its convenient
location in Chicago’s River North neighborhood,
spacious bedrooms and bathrooms, and free wi-fi. The
warmly-decorated red and orange rooms are a great
price and the aim is most definitely to please, with
“experience designers” there to accommodate
guests’ needs, and free breakfast on every floor
for those in a hurry to get on with their day.
Rooms: 215
Rates: Double ($209, Queen; $229,
King), Suite ($359)
Credit Cards: American Express, Optima,
Visa, Discover, Diners Club, MasterCard
What to do: Chicago’s First
Lady, located a few blocks away, offers 90 minute
tours of the Chicago River and the history behind
the city’s famous architectural landmarks. Tours
operate from May-November.
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W
Hotel - City Center
172 West Adams Street
312-332-1200
starwoodhotels.com
The W City Center offers everything we’ve come
to expect from this stylish hotel chain: sleek, modern
décor, a “see and be seen” lobby
and lounge, hip meeting spaces, and spacious, comfortable
rooms (with fantastic goosedown bedding!). The decor
has a glamorous 1940’s feel, the hotel offers
several dining and drinking destinations including
Restaurant we, which serves up traditional
Tuscan fare, and Rande Gerber’s popular Whiskey
Blue, known for its excellent views of the city
skyline. Unfortunately, wireless Internet is not free.
Rooms: 390
Rates: $289-$359
Credit Cards: American Express, Optima,
Visa, Discover, Diners Club, MasterCard
What to Do: Millennium Park is one
of the newer tourist attractions, boasting a Frank
Gehry-designed outdoor pavilion, interactive fountains,
gardens and public art displays like the popular giant
metallic bean. Stop by the patio of The Park Grill
for a drink, a Kobe Beef Burger, and some people
watching.
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Sofitel
Chicago Water Tower
20 East Chestnut St.
312-324-4000
sofitel.com
From the design of the bulding itself, a towering
structure of white opaque glass by Parisian architect
Jean-Paul Viguier, to the sexy rooms to the location,
Sofitel is a gorgeous and convenient place to stay.
Rooms are light, airy and modern, with floor to ceiling
windows that offer stunning views of the city.
Rooms: 415
Rates: $405-$475
Credit Cards: American Express, Optima,
Visa, Discover, Diners Club, MasterCard
What to Do: The hotel is located
in the vibrant shopping and nightlife area of Rush
Street, a popular boulevard lined with sidewalk cafes
perfect for people watching. If shopping isn’t
of interest, stroll the shores of Lake Michigan or
hit Oak Street Beach for some sun.
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Fairmont
200 N. Columbus Dr.
312-565-8000
fairmont.com/chicago
Designed in a classic contemporary style, this large
hotel plays host to travelers, business conventions
and extravagant events. Our favorite part was the Lake
Shore Athletic Club, located adjacent to the hotel –
a great amenity, but you have to pay for it. Fairmont
is located in the heart of downtown Chicago and offers
an array of conveniences including a Starbucks, a large
ballroom, and a great pan-asian restaurant, Aria.
Rooms: 692
Rates: Single ($199-$339), Double
($199-$339), Suite ($600 for one bedroom; grand suites
range $1,500-$3,700)
Credit Cards: American Express, Optima,
Visa, Discover, Diners Club, MasterCard
What to Do: Grant Park, an original
Chicago landmark, hosts festivals almost every week
during the summer months. With plenty of live music
and food (especially during the famous Taste of Chicago
in July), the park offers entertainment, beautiful
landscaping and excellent views of Lake Michigan and
the city skyline.
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Park
Hyatt Chicago
800 North Michigan Ave.
312-335-1234
parkchicago.hyatt.com
A sleek, modern lobby invites you into this sexy
and luxurious hotel, where small details like two-person
bathtubs with shutters that open into the bedroom
and a bowl of apples in every room make for a truly
luxurious experience. It’s not hip and trendy,
but undeniably stylish. A sophisticated restaurant,
Nomi offers American fine-dining with French
accents and a great wine program run by Rising Star
Sommelier Fernando Beteta.
Rooms: 203
Rates: $525-$640
Credit Cards: American Express, Visa,
MasterCard
What to Do: It’s hard to avoid
shopping when Michigan Avenue’s stores are right
outside your front door. For a bit of culture, two
of Chicago’s best-known theatres are only a
few blocks away; look to The Looking Glass Theatre
for avant-garde adaptations of original stories and
Drury Lane Theatre for musicals.
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Hotel
71
71 E. Wacker Drive
312-346-7100
When we visited Hotel 71, a smaller hotel owned by
a group of former Ritz-Carlton executives, it was
still in under renovation, but promising nonetheless.
We look forward to revisiting the finished product,
which offers stylish rooms at more reasonable prices
than some of its bigger named Michigan Avenue counterparts.
Rooms: 454
Rates: $149-$284
Credit Cards: American Express, Visa,
Diners Club, MasterCard, Carte Blanche, Checks, JCB
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CHEFS
RECOMMEND
Chef Andrew Zimmerman
gets classic Mexican at Fonda del Mar and modern
Indian at the recently opened Marigold.
Chef Andre Christopher
loves Weiner Circle in Lincoln Park for a
late-night double-charred cheddar dog with cheddar
fries and Le Bouchon in Bucktown for a perfect
steak frites.
Pastry Chef Kate Neumann
goes to Opart Thai on Western for red duck
curry.
Chef Michael Carlson
gets Korean BBQ from one of the many 24-hour joints
on North Western near Foster, and bahn mi sandwiches
from the Vietnamese sandwich shop Bah Lei.
Chef Ryan Poli
gets flash-fried empress crab at Lao Szechuan
with his kitchen after work.
Chef Grant Achatz swears by ham and cheese sandwiches with everything (hold the hot peppers) from Potbelly Sandwich Works.
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