Snack Attack
Izakaya Shinya is open only from 5 p.m. to 2 a.m. — and everything on the menu is under $20 and shareable.
Custom Placements: Dining Lead
Cafe Yaya’s Black Garlic Tahini
Ask a sourdough baker, a sauerkraut maker, or anyone else who dabbles in fermentation: Time is the secret ingredient for unlocking profound layers of flavor. Take, for instance, black garlic, produced by holding standard garlic at warm temperatures for days or even weeks. “It slowly caramelizes until it’s black, with a raisiny, molasses-like flavor,” says … Read more
Saucy Plates Are Back
That’s great news for sauce lovers, but these plates aren’t designed quite right for today’s dining culture.
Thanksgiving Feast, Chicago-Style
From salumi trays to hot chocolate, here’s how to add local flavor to the big meal.
Rob Levitt Is Refining the Publican
The longtime chef talks about his new vision for the West Loop favorite.
A Bold New Bistro
Creepies, from the Elske team, still needs some refining, but it’s already the city’s most exciting place to eat.
The Definitive Guide to Chicago Steakhouses
In a scene that’s rapidly evolving, with splashy newcomers and international influences, we rank our 12 favorites. Plus: unexpected wines, the best potatoes, leftovers tips, and more.
Thattu’s Kadala Curry
If Margaret Pak could write her story in food, kadala curry — a comforting stew of black chickpeas in coconut gravy — would be a recurring motif. “It’s pretty near and dear,” the Thattu chef says, noting it first entered the plot as breakfast shared in the home of her in-laws in Kerala, India, and has been the sole … Read more
Finalists Announced for the Banchet Awards for Culinary Excellence
These are the nominees for Chicago’s 2026 dining and drinking awards.