Above left:Lamb loin BLVD presents itself as a fantasy from a bygone time and place—1950s Hollywood, specifically—but where a lesser restaurant might have veered kitschy, this one smartly went in a more opulent direction. The space is exultant in velvet upholstery and crystal chandeliers and is anchored by an impressive staircase and a brass-trimmed bar. … Read more
Above:Beet agnolotti A kid from the northwest suburbs has quietly evolved into one of Chicago’s pasta savants. At his pleasant little brick-walled restaurant, Joe Frillman spins humble dough into endlessly fulfilling plates (a skill he honed as chef de cuisine at Balena). For the red beet agnolotti, he poaches and purées beets, blends them with … Read more
Above:Steak burrito and enchiladas After a short-lived stint at the equally short-lived Andersonville spot Cantina 1910, Diana Dávila decided her next project would be entirely her own. From its moniker, which means “my namesake” in Spanish, to its confident, deeply personal takes on Mexican cooking, Mi Tocaya is pure Dávila. Sometimes this intimate approach leads … Read more
Above, top left:The Potato ‘Nator The father-son duo of Agostino and Tony Fiasche first gained acclaim with Nduja Artisans, a suburban salumeria whose exquisite dry-cured meat has graced the menus of many of Chicago’s top restaurants. So it makes sense that the rustic West Town deli they opened last year is the finest sandwich shop … Read more
Above, from left:Marisa Paolillo; samosas Marisa Paolillo, the chef-partner at Mango Pickle, burns through ideas so quickly that a seasonal menu doesn’t seem adequate. While you’re proclaiming your love for her fork-tender pork shoulder vindaloo with tapioca pappadams or her chicken tikka wings flavored with Kashmiri chilies, Paolillo is already plotting her next project. (She’s … Read more
Above right: Gin and tonics Restaurant rule No. 577: If you’re going to serve Egyptian cashew dukkah on the same menu as a Kashmiri rogan josh, you damn well better know what you’re doing. And Proxi’s chef-partner, Andrew Zimmerman (who earned a Michelin star around the corner at Sepia), does. His wildly ambitious small-plate menu … Read more
Above:Hanger steak A few months after opening Marisol on the renovated ground floor of the Museum of Contemporary Art, chef-partner Jason Hammel opined, “I see the connection between the museum as a place for living, breathing artists and Marisol as a place for living, breathing food and seasonal cooking.” That may sound like a bit … Read more
Somerset is the Boka Restaurant Group’s 18th restaurant in 16 years. Since it opened in September, the group has launched Bellemore in the West Loop (see No. 2), and it has plans to unveil another operation this summer across from Wrigley Field. And though it might be tempting to dine at the rollicking Somerset once, … Read more
Above, from left:Cheddar balls with caviar; Spaghetti with bacon and breadcrumbs Everyone at City Mouse is smiling: the tipsy tech bros huddled around the cozy patio’s fire pits, the date-night couples slathering each other’s cornbread with Parmesan butter in the expansive dining room, the travelers juggling craft beers and iPhones in the adjacent hotel lobby. … Read more
Above:Grilled lobster Co-owner Danielle Dang made a mistake on one of our visits to her restaurant: We ordered an appetizer from her, but our request never made it to the kitchen. And while we insisted that it wasn’t a big deal, she wouldn’t let it go and had the dish packaged so she could present … Read more
