Chicago’s 10 Best Restaurants to Eat Out


Where would you have dinner if you only had one night in the Windy City? The culinary grandeur of the unofficial capital of the Midwest should not be underestimated. This is your guide to some of the best edible delicacies Chicago has to offer.

Andros Tavern

The husband and wife team, Hsing Chen (former French pastry chef) and Doug Psaltis (former executive chef of RPM) have teamed up to open Andros Taverna, an incredible Greek restaurant. Located on Logan Square, the restaurant is spacious and lively. Andros offers delicious sharing plates, perfect for any setting.


Grilled Cypriot Halloumi: If you’re a cheese connoisseur, this one’s for you… and we’re sure it won’t disappoint.
Octopus: Tender and a little charred with fleshy tentacles dipped in lemon and olive oil.
Shrimp Saganaki: Gambas bathed in a rich and delicious tomato sauce with chunks of feta and dill. Pair it with soft sesame village bread or soft, hand-stretched pita bread made to order.
Turbot: Turbot Tuesday features some of the freshest sea catches to arrive in Andros for the week. Andros is committed to changing the seafood industry through sustainability and buying from local suppliers of small boats, not large conglomerate fishing operations. Chef Doug uses whole fish with his menu and dishes. By purchasing and using the whole fish, Andros will slice the fish internally, serve the whole dish, or use what’s left of the fish to create a flavorful broth or sauces.
Baklava Froyo: This frozen yogurt is topped with crispy baklava crumbles, pistachio sauce and a drizzle of raw local honey. It has the perfect amount of sweetness and is truly amazing.

Browse the menu of the Andros tavern


Food at the Rose Mary restaurant.
Top Chef winner Joe Flamm created a masterpiece when he created Rose Mary. The food is predominantly Croatian, but many dishes have Italian influences. From great service to thoughtful dishes (only dishes that complement each other arrive at the same time), you’ll be frustrated that you don’t have room to try everything on the menu.


Stracciatelle: This dish changes with the seasons, it can be accompanied by strawberries or an apple mostarda or with something completely different. But one thing that remains the same is the soft lepinja (Balkan flatbread) that it is served with.
Charcoal-roasted beets: Excellent appetizer to start, the beets are served with kajmak (cheese), pistachio and honey.
Baby octopus ‘Peka Style’: The octopus is cooked gently and slowly in a metal pan over an open fire. This makes it, and the potatoes it is served with, very tender and flavorful with a garlic and pepper sauce.
Crni: This creamy squid ink risotto is served in a rich lobster broth and garnished with candied squid.
Tortellini Djuvec: Delicious pasta with red peppers, eggplant, zucchini, Parmigiano and pine nuts.
Agnolotti porcini mushrooms: Rich pasta with Parmigiano, brown butter and grated fresh white truffle.
Pistachio gelato: End the evening on a light but refreshing note with this pistachio ice cream drizzled with honey.

Browse the Rose Mary menu

And your

various Etta dishes.

This is the kind of place where you’ll want to order everything, and you won’t be disappointed with anything. The food here is rich and tasty. Etta has also been labeled Bib Gourmand in the Michelin Guide for good quality cuisine and good value for money.


Wood-fired focaccia: Order the one with honey-sweet ricotta.
Ricotta pillows: These ricotta-filled meatballs are dipped in a light truffle sauce.
Burrata: This drool-worthy burrata is served with red onion jam, kabocha (squash), pear, pistachio, arugula and basil.
Garganelli pasta: This must-have pasta is marinated in heirloom cherry tomatoes, olive oil, burrata and basil.
Ricotta Agnolotti Pasta: Another rich and delicious homemade pastry with butter poached lobster, smoked pumpkin, shiitake and pepita.
Wild mushroom pizza: There are usually six pizzas on the menu – five staples and a seasonal option. All are tasty and all come with a chewy, bubbly crust, but the wild mushroom (a staple) is a must. It is accompanied by melted onions, goat cheese, black truffle and raclette (cheese).

Browse the Etta menu


Food in Périlla.
A Michelin Bib Gourmand, Perilla’s lively yet cozy Korean-American street food setting offers a variety of dishes to suit all types of diners (read as: also vegetarians).


Kimchi pancake: There are three types of pancakes; shallots, kimchi and seafood. All are crisp and light.
Shishito peppers in blister packs: These peppers are charred, accompanied by fried hazelnuts and anchovies, and have a sweet sauce that gives the spice a nice balance.
Steamed Egguf: Perilla’s is a large bowl of light and fluffy steamed eggs, with dashi, green onion and sesame.

Browse the Perilla menu

Pizzeria Zazas

Pizza from Zazas.

Zazas Pizzeria offers a selection of nine specialty New York-style pizzas. Pizzas are offered separately for lunch and whole pies for dinner. All pizzas are made with a brushed crust containing olive oil infused with garlic and rosemary with finishing salt on top.


White tart: Topped with garlic, olive oil, whipped ricotta, mozzarella and basil on a sesame seed crust.
Truffle mushroom tart: Shiitake mushrooms, rosemary, garlic truffle cream, goat cheese and sea salt.
Hot Soppressata Pie: A delicious, sweet and spicy pizza garnished with fennel oil, hot honey, chili flakes and Parmigiano.

Browse the Zazas menu

Yuzu Sushi and Robata Grill

Colorful sushi in Yuzu.

Yuzu is known for its massive, colorful and artistic sushi rolls. They look cool and taste great.


Takoyaki: Octopus balls topped with sweet mayo, sweet soy sauce, bonito flakes and seasoned nori. It sounds strange, but don’t hit it until you’ve tried it!
Dragon scroll: With tempura shrimp, avocado and unagi. It is presented with a dragon drawn in a colorful spicy mayonnaise.
Udon noodle soup: The perfect noodle texture with a tummy warming broth and a mix of tempura.

Browse the Yuzu menu

Alla Vita

Food at Alla Vita.

Alla Vita has it all, a wonderful dining room and delicious food. The restaurant is decorated with hanging plants, string lights and a hanging art installation.


Wood-fired bread: This crispy bread is topped with taleggio, orange blossom honey and black pepper.
Pizza: There are about five pizza options, and we recommend the Margherita with tomato sauce, Fior di latte and basil or the truffle mushroom with black truffle, caramelized onion and taleggio. A bonus is that the wood-fired crust is chewy.
Vodka Rigatoni: It is creamy, spicy and al dente.
Mafaldine: Homemade pasta with shrimp, squid, Calabrian pepper and garlic breadcrumbs.
Lasagna: This savory dish consists of bolognese and fontina with wild mushrooms, topped with fresh pasta and a rich marinara sauce.

Browse the Alla Vita menu


Food at La Josie.

La Josie has three full bars and a rooftop terrace and serves great Mexican food and drinks.


Guacamole: Made with fresh Michoacan avocados and served with corn and flour chips.
Elote: Oven-roasted corn, pico de gallo, roasted habanero, cilantro and elote salt.
Mango ceviche: Fresh Hawaiian yellowfin ahi tuna, leche de tigre mango, jicama, red onion, Fresno chili, grilled mango, avocado, habanero salt and cilantro.
Tacos with Pescado a la Parilla: Grilled fresh Baja striped bass marinated in citrus and garlic, pasilla chili, Morita salsa, grilled mango, jicama, Fresno chili and onion-cilantro coleslaw.

Browse the menu at La Josie

The tax collector

Food to the publican.

Le Publicain specializes in beer, pork and oysters. The Publican gives off all the vibes of the European brasserie with its high ceilings, wooden furniture and communal tables. The tax collector is heavy on meats, but try to include some seafood and veg in your order.


Mussels: A stone pot filled with mussels bathed in a buttered and appetizing broth.
Fries with fried egg: Fairly self-explanatory.
Duck hearts: It sounds scary, but give it a try. They come with mushrooms, ricotta and toast.
Whole chicken with fries: A menu staple – it’s a juicy whole bird on a bed of fries.

Browse the publican’s menu


Food in Kasama.

Kasama, a Filipino restaurant in the Ukrainian village, is a great place for everything from pastries to meats.


Filipino barbecue plate: These ribs fall so easily and effortlessly from the bone. The platter is accompanied by smoked longanisa (Filipino sweet sausage), giardiniera mustard and thick slices of toast.
Adobo Chicken: Sweet and tangy chicken, marinated papaya and garlic rice… what more could you ask for?
Lumpia: It would almost be a sin to dine in a Filipino restaurant and not try their lumpia. The pork-stuffed lumpia is served with a sweet chili sauce.
Cheesecake with fresh cream with berries: This is probably the lightest cheesecake you have ever eaten. It has a soft graham crust and is topped with a light berry sauce.

Browse the Kasama menu

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