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Saucy Plates Are Back
Dining & Drinking

Thanksgiving Feast, Chicago-Style

By Chandra Ram
From salumi trays to hot chocolate, here’s how to add local flavor to the big meal. Read more
Ep. 14: Chicago’s Hottest Bistro & Two Great New Pizza Spots
Chicago’s 50 Best Restaurants, Ranked
The Best New Restaurants
Chicago’s 10 Best New Bars, Ranked
The Place to Find Late-Night Japanese Snacks
By Lisa Futterman
Izakaya Shinya is open only from 5 p.m. to 2 a.m. — and everything on the menu is under $20 and shareable. Read more

Sponsored Content
Beaches and Family
Craft an exceptional cocktail with the unrivaled smoothness of Clase Azul Tequila Reposado. Read more
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Hot List
The 10 Hottest Restaurants in Chicago Right Now
The 10 Hottest Restaurants in Chicago: October 2025
The 10 Hottest Restaurants in Chicago: September 2025
The 10 Hottest Restaurants in Chicago Right Now: August 2025
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Reviews
Review: Creepies Is the City’s Most Exciting Place to Eat
Review: Two New Tavern-Style Spots, One New Fan
Review: The Alston Is a Glitzy Spot in Need of Refining
Review: Homey Korean Dishes Shine at Mister Tiger
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Neighborhood Finds
The Place to Find Late-Night Japanese Snacks
Lunch Is the Trick for Trilokah
Seedo’s Is Our Heady, Bready Food Hall Stop
Rendang Republic Offers Indonesian-Chicago Mash-Ups
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In The Kitchen
How to Make Cafe Yaya’s Black Garlic Tahini
How to Make Thattu’s Kadala Curry
How to Make Ramova Grill’s Chili
More In The Kitchen

Latest
The Place to Find Late-Night Japanese Snacks
By Lisa Futterman
Izakaya Shinya is open only from 5 p.m. to 2 a.m. — and everything on the menu is under $20 and shareable. Read more
How to Make Cafe Yaya’s Black Garlic Tahini
By Cate Huguelet
This dip comes together easily but packs a depth that makes raw garlic seem like a boorish loudmouth. Read more
Saucy Plates Are Back
By John Kessler
That’s great news for sauce lovers, but these plates aren’t designed quite right for today’s dining culture. Read more
Thanksgiving Feast, Chicago-Style
By Chandra Ram
From salumi trays to hot chocolate, here’s how to add local flavor to the big meal. Read more
Rob Levitt Is Refining the Publican
By Anthony Todd
The longtime chef talks about his new vision for the West Loop favorite. Read more