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• #Best restaurants chicago how to

Pair it all with a bottle of your choosing (for a $5 per person corkage fee), as the spot is BYOB for now. After marinating Halal chicken thighs in tandoori spices overnight, the team batters and fries them before stuffing them into a toasted brioche bun with gochujang aioli, house-made Achaari, and spicy honey butter.

At Wazwan, opt for the house signature Tandoori Honey Chicken Sando. The food: At the Coach House, choose between a five-course vegetarian menu (Thursdays) or an eight-course meat-friendly menu (Fridays and Saturdays), all of which change seasonally alongside the kitchen’s parting gift (right now that’s a small jar of Garam Masala, toasted and blended in-house). Two different dining experiences exist: More casual street fare at Wazwan or a multi-course tasting menu at The Coach House, situated within one of the only coach houses to withstand the Chicago Fire. The gist: After building his culinary career at the likes of Pump Room, Napa’s Bouchon, and Bangkok’s Gaggan, chef Zubair Mohajir returned to Chicago for Wazwan, a culinary ode to Southeast Asia.

#Best restaurants chicago how to

How to book: Reserve via the website or Tock. The food: Kick things off with a healthy heaping of sweet potato ribbons or hand-cut fries, then enter into heartier orders: savory watermelon steak with honeydew vinaigrette and vegan feta, Ora King salmon with king trumpet mushrooms and sweet onion soubise, or handmade gnocchi alongside Atlantic freshwater scallops, wild foraged mushrooms, and baby kale. Through it all, the team hopes to honor the hospitality of this community, serving as an incubator for those eager to enter the culinary landscape. A rotating wine list features selections from around the world and spotlights women-, minority-, and African American-owned labels, which pair with a frequently changing menu of locally sourced plates. Still, don’t miss the action inside, where a state-of-the-art sound system (plus curated DJ residency) and eye-catching, local artwork await. The gist: Eric Williams and Cecilia Cuff opened this wine bar and restaurant just in time for summer-and a verdant, spacious patio only helps matters.

Other musts: the Tiramisu Cruffin, Mushroom and Manchego Tartine, and, of course, The Big Sandwich, a pay-by-weight handheld of Dijon, stracciatella, mortadella, and sour cherry spread. The food: On Fridays, Saturdays, and Sundays, opt for indulgent weekend-exclusive orders like lemon meringue croissants or pistachio and amarena cherry-filled maritozzi, alongside an expanded retail menu of rotating bread offerings including toasted sesame sourdough and malted rye loaves. Experience them to-go or onsite-if the latter, take advantage of the patio during summer months, and inside, peruse the retail space (which features carb-centric items from Wade and team, along with other local finds). Managing partner and head baker Greg Wade (James Beard Award “Outstanding Baker” winner) offers a daily menu that reflects the team’s small-production and local-sourcing philosophies (working with family-owned farms across the Midwest to grow rare heritage grains for their flours). The gist: The One Off Hospitality team’s wholesale bakery has been supplying Chicago’s culinary landscape with choice loaves, baguettes, and beyond for nearly 10 years-and now they have a brick and mortar to accompany their efforts.