Above right: Gin and tonics Restaurant rule No. 577: If you’re going to serve Egyptian cashew dukkah on the same menu as a Kashmiri rogan josh, you damn well better know what you’re doing. And Proxi’s chef-partner, Andrew Zimmerman (who earned a Michelin star around the corner at Sepia), does. His wildly ambitious small-plate menu … Read more
Above:Hanger steak A few months after opening Marisol on the renovated ground floor of the Museum of Contemporary Art, chef-partner Jason Hammel opined, “I see the connection between the museum as a place for living, breathing artists and Marisol as a place for living, breathing food and seasonal cooking.” That may sound like a bit … Read more
Somerset is the Boka Restaurant Group’s 18th restaurant in 16 years. Since it opened in September, the group has launched Bellemore in the West Loop (see No. 2), and it has plans to unveil another operation this summer across from Wrigley Field. And though it might be tempting to dine at the rollicking Somerset once, … Read more
Above, from left:Cheddar balls with caviar; Spaghetti with bacon and breadcrumbs Everyone at City Mouse is smiling: the tipsy tech bros huddled around the cozy patio’s fire pits, the date-night couples slathering each other’s cornbread with Parmesan butter in the expansive dining room, the travelers juggling craft beers and iPhones in the adjacent hotel lobby. … Read more
Above:Grilled lobster Co-owner Danielle Dang made a mistake on one of our visits to her restaurant: We ordered an appetizer from her, but our request never made it to the kitchen. And while we insisted that it wasn’t a big deal, she wouldn’t let it go and had the dish packaged so she could present … Read more
If you have stuffed peacocks, flaunt them, right? But the good folks at Bellemore place their colorful birds on wrought-iron perches so high above the bar you have to crane your neck to take in their taxidermic majesty. That turns out to be an apt metaphor for this new Boka Restaurant Group stunner—a place that … Read more
To understand the subtle yet slightly mad genius of S.K.Y., consider its lobster dumplings. They taste like the love child of two completely incompatible cooking traditions. The springy filling, chock-a-block with gently sweet tail and claw meat, brings to mind shrimp har gau from a dim sum cart. By contrast, the glossy butter sauce—green with … Read more
