MK
(868 N. Franklin, 312.482.9179, mkchicago.com. Contemporary American. Dinner daily) French and Italian traditions make a mark on MK’s modern American cuisine, but no one culture reigns supreme over its eclectic offerings. chef/owner Michael Kornick, a 25-year veteran of the restaurant industry, has
successfully passed his renowned approach and technique to executive chef Erick Williams, who focuses on classical preparations that allow ingredients to speak (loudly and proudly) for themselves. Seasonally driven, the menu includes local produce and products as often as possible in dishes, such as the beloved salmon, which is glazed in Chinese mustard and served with bok choy, shiitake mushrooms and ginger-soy vinaigrette. And meals at MK are always well-rounded, thanks to an extensive wine list and the delectable dessert selection created by pastry chef Amy Sampson. Creative options like the Cake & Shake, which pairs moist chocolate cake with a vanilla malted milk shake, add whimsy to the restaurant’s elegant, sophisticated atmosphere—as do the boldly contemporary Richard Serra prints hanging on the dining room’s exposed brick walls.

Naha
(500 N. Clark, 312.321.6242, naha-chicago.com American/Mediterranean. Lunch Mon.–Fri., dinner Mon.–Sat.) Get ready for fresh takes on American classics at this critically acclaimed eatery, where chef Carrie Nahabedian infuses her cuisine with Mediterranean flair. The sleek, contemporary oasis of clean lines and rich
colors puts diners immediately at ease, and the menu is equally (if not more) appealing. Hudson Valley foie gras and organic carnaroli risotto serve as compelling introductory courses, followed by a sensuous selection of seasonally inspired entrées that might feature whole-roasted squab with Medjool dates, sweet cherries, fennel and crisp potato cakes, or Faroe Island salmon with black trumpet mushrooms and fava beans. And trust us when we say you’ll want to save room for dessert. Sweet endings, like the lemon nougat glacé meringue cake, are rich enough to be deliciously satisfying but stop short of overly decadent.

Prosecco
(710 N. Wells, 312.951.9500, ristoranteprosecco.com. Lunch Mon.–Fri.,
dinner Mon.–Sat.) Described as upscale Italian comfort food, Prosecco takes the fuss out of fine dining. Decorated elegantly with clean lines, warm colors and an open floor plan seating around 150 people, you’d expect a dress code, but not here. Guests at Prosecco are welcome to come as they are, leave the fancy restaurant stereotypes behind and enjoy a delicious, authentic meal. Homemade pastas, seafood and meat dishes are popular here, but the creative daily specials, vegetarian menu items, decadent desserts and extensive wine list are also not to be missed. A signature entrée, the risotto Serenissima, is a truly refined creation plated with 23-karat edible gold leaf. Prices are always reasonable, but Prosecco makes weekday lunches extra affordable with its “Generations” promotion. Bring your parent or child in and receive 20 percent off your meal. Bring both and take off 30 percent. Because what’s more Italian than family?

Shaw’s Crab House
(21 E. Hubbard, 312.527.2722, shawscrabhouse.com. Seafood. Lunch Mon.–Sat., dinner daily, brunch Sun.) This renowned restaurant was first envisioned by Kevin Brown, whose father-in-law, Charles Shaw, passed on to him a passion for great seafood. Today, Shaw’s continues to share that love with its guests, serving up carefully selected, quality specimens that are flown in daily from across the country. The menu offers a variety of seasonal dishes, but Shaw’s will always be famous for its out-of-this-world Alaskan red king crab legs. Other popular classics include the Pacific Dungeness crab, Maryland-style crab cakes, whole Maine lobster and prime steaks. In addition to the central formal dining room, the restaurant also presents a more casual experience at its Oyster Bar, which offers sushi and half-shell regional oysters alongside a range of tempting entrées.

Vermilion
(10 W. Hubbard, 312.527.4060,
thevermilionrestaurant.com. Latin/Indian. Lunch Mon.–Fri., dinner daily) A unique chorus of flavors and influences sings sweetly on the menu at this contemporary fusion eatery. Here, traditional Latin American ingredients blend with authentic Indian techniques, resulting in a one-of-a-kind selection of dishes that are both entirely fresh and warmly familiar: Artichokes pop up as pakoras, a favorite Indian fried treat; skirt steak is prepared with a tandoori marinade and served with fried plantains and fresh pico de gallo; ribs are coated in a tamarind-chili glaze and paired with tortilla crisps and sweet corn salsa. Such combinations reveal the complementary nature of Latin and Indian cultural traditions, capitalizing on parallels in climate (subtropical) and historical influence (Portuguese). The atmosphere is similarly innovative and urbane; no kitschy fabrics or clichéd Indian images figure into the distinctly modern décor, which seeks to accomplish the same mission as its forward-thinking cuisine: to dispel stereotypical myths about Indian eateries. Eschewing rote decorations and conventional buffet dishes, Vermilion offers a decidedly different cultural experience.

Zed 451
(739 N. Clark, 312.266.6691, zed451.com. Contemporary steakhouse. Dinner daily, brunch Sunday) The food may be cooked over an open flame, but this isn’t your family’s Sunday barbeque. Zed 451’s self-described “modern, upscale grilling” blends contemporary cuisine with comfort food in a chic dining experience. The internationally minded and seasonal menu presents dishes such as grilled bison loin with red-wine chili glaze, tropical seared Wahoo topped with sun-dried tomato tapenade and Moroccan marinated chicken breast. Complement any of these main courses with the abundant Harvest Tables, which tempt diners with a blend of house-made soups, artisan cheeses, salads, charcuterie, breads and side dishes (featured selections include strawberry, rhubarb and spinach salad, sautéed wild mushrooms with feta dressing and chipotle-honey peanut spread). This “guest-focused” approach allows for a truly personalized and undeniably intimate experience, as diners exercise their right to choose what they want, when they want—and how much they want. And we expect you’ll want plenty.

Zocalo Restaurant and Tequila Bar
(358 W. Ontario, 312.302.9977, zocalochicago.com. Mexican. Lunch Mon.–Fri., dinner daily) Throw out those memories of drinking tequila with a puckered mouth, because if there’s one thing that Zocalo teaches us, it’s that tequila is actually good. With more than 130 different tequilas on hand, diners can experience the official spirit of Mexico via expertly made drinks such as a cabo wabo colada, moi’s sangria, tequila infusions or a tried-and-true margarita; or compare and contrast tequilas with a flight. The traditional Mexican items on the menu are often available in several preparations. Fruta guacamole is mixed with papaya, mango and walnuts, while Ceviche tropical combines shrimp with pineapple, papaya and mango-habanero sauce. Classic Mexican dishes are prepared with a tiny twist: Enchiladas rojo offer beef tossed in a barbeque sauce before being topped with a red salsa, and carne asada Nortena features tequila-marinated beef, poblano peppers and onions mixed in a tomatillo salsa. The atmosphere—encompassing traditional Mexican design—has as much zip as the food, with brightly colored walls (and even brighter artworks) working in conjunction with a homey wood room to provide a jovial dining experience.

West Loop/West Town

Avec
(615 W. Randolph, 312.377.2002, avecrestaurant.com. Mediterranean. Dinner daily) avec’s wooden décor, minimal seating and communal tables offer a dining experience that is simultaneously lively and intimate—a perfect fit for cuisine that is both comforting and innovative. Chef Koren Grieveson (a recent recipient of Food and Wine’s Best New Chef award) has created a menu that revolves around rustic fare from areas near the Mediterranean including Italy, Spain and France. While the evolving menu—which is divided simply into small and large plates—often changes, count on finding staples such as chorizo-stuffed, bacon-wrapped Medjool dates, foccacia bread with taleggio cheese and truffle oil, and a melt-in-your-mouth braised pork shoulder. The wine list focuses on similar regions and offers everything from affordable glass pours to splurge-worthy bottles. Dessert options such as the thin chocolate bars or sorbets are simple and not overpowering—the perfect end to a rich meal. Reservations are not accepted, so be prepared to wait. But trust us—it’s worth it.

Carnivale
(702 W. Fulton, 312.850.5005, carnivalechicago.com. Nuevo Latino. Lunch Mon.–Fri., dinner daily) If you’re desperate for a vacation but lack the time or the funds, fear not: Explore the flavors of Cuba, Puerto Rico, Brazil, Columbia, Peru, Argentina, El Salvador and Mexico at Carnivale, where executive chef (and native Puerto Rican) Mark Mendez celebrates the color and passion of the Latin community with offerings that are both classic and inventive. Traditional dishes such as ropa vieja and churrasco are standouts, along with a comprehensive selection of ceviches; in all of his cuisine, Mendez supports local vendors and uses only wild or sustainable seafood. And your “vacation” will truly be complete as you get lost in the restaurant’s upbeat salsa music and vibrant, flamboyant décor. Carnivale also offers live music on Sunday and Wednesday every week, so don’t forget to bring your dancing shoes.

Green Zebra
(1460 W. Chicago, 312.243.7100, greenzebrachicago.com. Vegetarian. Dinner daily, brunch Sun.) Vegetarians, rejoice. Finally, meat-free dishes are more than just an afterthought. At Green Zebra, chef/owner Shawn McClain creates a contemporary vegetarian menu that sings with flavorful, seasonal ingredients. Here, the region’s best produce shines in an array of styles and preparations: Miso risotto is paired with glazed turnips, bok choy and baby carrots; hearts of palm and grilled shiitakes heat up with scallion kimchee; and savory French toast is topped with caramelized fennel and Sultana raisin vinaigrette. A recently added Sunday brunch echoes the dinner menu’s elegance and creativity with dishes like caramelized banana crêpes with ricotta and Wisconsin honey and fennel soup with candied Meyer lemon. No matter the meal, Green Zebra faithfully upholds a tangible commitment to freshness, flavor and the highest quality, restoring dining and eating (vegetarian or otherwise) to the sensuous experience it was always meant to be.

One sixtyblue
(1400 W. Randolph, 312.850.0303, onesixtyblue.com. Contemporary American. Dinner Mon.–Sat.) Executive chef Michael McDonald took the helm at one sixtyblue last November, bringing with him a penchant for market-fresh combinations. Find small plates (such as leek gnocchi with burgundy truffle) and main plates (try a Berkshire pork chop with homemade sauerkraut) in the dining room, or sample the laid-back bar plates menu in the lounge, which features such modern updates as a kicked-up steak sandwich and comforting risotto cakes with tomato-rosemary fondue. A five-course tasting menu, available daily for $75, features some of the chef’s favorite dishes and flavors. Finish the meal with fresh new desserts from pastry chef Stephanie Prida, who came on board in December. And the restaurant’s setting can’t be beat; housed in a former pickle factory, it definitely stays true to its roots—a unique pickle butter garnishes every table, while fried house-made pickles make appearances at the bar and with the signature one sixtyblue burger.


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