Past Imperfect
At Class Act, Nicolai Mlodinow’s ambitious tasting menu takes on the history of food — and stumbles.
Custom Placements: Dining Lead
Pierogi Kitchen’s Potato and Cheese Pierogi
While there are several moving parts to Art Wnorowski’s potato and cheese pierogi, a cherished family recipe turned menu signature at Pierogi Kitchen, the chef counsels that two key steps — making mild, creamy farmer cheese and kneading together a supple and forgiving dough — can be tackled in advance. Do so, and when mealtime rolls around, gather some … Read more
Four Restaurant Week Reservations to Make
From a glam steakhouse to a brunch favorite, here are our top choices this year.
The 10 Hottest Restaurants in Chicago: January 2026
The city’s most buzzed-about restaurants this month, in order of heat
A New Playbook
Former Bear Israel Idonije is breathing more life into the South Loop by partnering with some of the city’s best chefs.
Deliz Italian Steakhouse Debuts in Bucktown
The newcomer, in the former Etta space, marries pasta and beef.
Sushi for a Steal
Our critic loves the excellent offerings at Omakase Box, the affordable new spot in Logan Square.
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.
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.