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Ep. 8: Our Mid-Year Check-in on New Openings
Dining & Drinking

Why Nine Garden Is Our Shanghai Spot

By John Kessler
The service may be slow, but the folks are friendly and the food is consistently solid to great. Read more
Ep. 7: Reviewing While High Makes John a Better Critic
Chicago’s 50 Best Restaurants, Ranked
The Best New Restaurants
Chicago’s 10 Best New Bars, Ranked
Ep. 8: Our Mid-Year Check-in on New Openings
John and Amy talk about the restaurants they're most excited about from the first half of 2025. Plus: Amy's tips on where to eat if you're stuck at Midway Airport. Read more

Sponsored Content
Celebrate National Lambrusco Day with Riunite for a Chance to Win a Year’s Worth of Pizza
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 Right Now: June-July 2025
The 10 Hottest Restaurants in Chicago: May 2025
The 10 Hottest Restaurants in Chicago: April 2025
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Reviews
Review: Cafe Yaya is Becoming Our New Standby
Review: Thalaiva’s Spotlights the Southern Soul of India
Review: Il Carciofo Is an Uneven Roman Holiday
Review: You Should Try Cellar Door Provisions Again
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Neighborhood Finds
Rendang Republic Offers Indonesian-Chicago Mash-Ups
Why Nine Garden Is Our Shanghai Spot
Taquizas Valdez Makes the Best Mexican Sandwich in Town
Novel Pizza Hits the Sweet and Hot Notes
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In The Kitchen
How to Make Crust Fund’s Royko Pizza
How to Make Kumiko’s Potato Salad
How to Make Mirra’s Roti Quesadilla
More In The Kitchen

Latest
Ep. 8: Our Mid-Year Check-in on New Openings
John and Amy talk about the restaurants they're most excited about from the first half of 2025. Plus: Amy's tips on where to eat if you're stuck at Midway Airport. Read more
Class Act Reimagines the Dinner Party
By Anthony Todd
The new Bucktown tasting menu restaurant brings diners together in new ways. Read more
The Charlie Trotter Way
By Curtis Duffy With Jeremy Wagner
In his new memoir, an acclaimed chef recounts working for a culinary legend — and how their relationship soured. Read more
We’re Obsessed With the Stuffed Plantain at Mahari
By John Kessler
The flavors, like many at the Hyde Park restaurant, represent the whole African diaspora yet are of a piece. Read more
The Case for Reviewing While High
By John Kessler
Chicago’s dining critic explains why cannabis makes him better at his job. Read more