The Top Dining Trends of the Year
Our critic breaks down the dishes and flavors, from bagels to French onion, that were everywhere in 2025.
Custom Placements: Dining Lead
Atelier Is Now Better Suited to the Neighborhood
The tasting menu darling has added an à la carte menu.
The Epicurean Guide to Chicago’s Airports
Our food writers offer their picks for what to eat at O’Hare and Midway.
The 10 Hottest Restaurants in Chicago: December 2025
The city’s most buzzed-about restaurants this month, in order of heat
Joe Flamm Dishes on His Upcoming Restaurant
The all-day spot Bar Tutto will be opening early next month.
Polished Up
Maplewood, a brewery and distillery, has long been known for its canned beers like Son of Juice IPA. But since 2017 it has also run a semihidden taproom hard up against a weed-choked highway overpass in Avondale, and since earlier this year that taproom has spawned one of the city’s more interesting venues for Polish … Read more
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.
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.