Cook Like a Local
Erling Wu-Bower returns with an ode to the city in which he grew up. The ride is uneven, but what a thrill.
Custom Placements: Dining Lead 1
The Predinner Drinking Spot the West Loop Needed
Bisous takes inspiration from 1960s France, offering a lounge-y bar and great drinks.
Pasta Prince
Trying to decide where to dine out today raises all kinds of questions. Is the food good? Can I go without a reservation? Are the ingredients responsibly sourced? At Wilson Bauer and Alice Richter’s Flour Power, the answers are all yes. But the menu is so teensy — just three daily pastas ($16 to $18), focaccia, and … Read more
French Revolution
At Obélix, Oliver Poilevey deliciously modernizes French flavors with global inspirations.
Chicago’s New Sushi Wave
Thanks to an omakase boom, a rise in quality à la carte offerings, and a new school of clever chefs, sushi is emerging as one of Chicago’s best cuisines.
Scoop Dreams
Three of the best flavors at the city’s latest ice cream spot.
Rodolfo Cuadros’s Honeydew Melon Ceviche
Chef Rodolfo Cuadro swaps fish for seasonal produce and adds a hint of heat.
A Cheese for Any Occasion
Erika Kubick, a local cheesemonger and the author of the new book Cheese Sex Death: A Bible for the Cheese Obsessed, picks the perfect one for five scenarios.
51 Dining Secrets
From snagging a top table to ordering from underground takeout spots, here’s everything you need to know to become a savvier diner.
Noodle Nirvana
Italian pappardelle, Japanese ramen, Filipino pancit, Spanish fideos, old-school spaghetti and meatballs! Chicagoans are living in a global noodle paradise. Here’s your guide to the best, plus chef recipes, gluten-free options, and more.