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NAHA, 500 N. Clark, 312.321.6242. Mediterranean/American. Lunch Mon.–Fri., dinner Mon.–Sat. The serene, neutral colors and understated chic setting of this storefront lets the spotlight shine on the cuisine of chef/owner Carrie Nahabedian. The unique dishes on her seasonal menu are inspired by her Armenian roots and a sojourn as a chef in California.
NoMI, Park Hyatt Hotel, 800 N. Michigan, 312.239.4030. Contemporary French. Breakfast, lunch and dinner daily. Brunch Sat.–Sun. Executive chef Christophe David emphasizes the unique flavors of the individual ingredients in his culinary creations and presents them with contemporary artistry. The understated elegance of this seventh-floor setting, subtly enhanced by works of art, allows the breathtaking view of North Michigan Avenue, which inspired the restaurant’s name, to take the spotlight.
North Pond, 2610 N. Cannon, 773.477.5845. Midwest American. Tues.–Sun. Dinner. Brunch Sun. Chef Bruce Sherman insists on the best of Midwest ingredients to create innovative dishes that reflect the changing seasons. The French windows in the arts-and-crafts–style dining room overlook Lincoln Park’s North Pond and the Chicago skyline.
O'Brien's, 1528 N. Wells St., 312-787-3131. Lunch and dinner daily. At this popular family-owned neighborhood mainstay, food is served in the dining room and the bar where tables are dressed in white tablecloths and on the outdoor patio which is tented and toasty warm in winter. While the menu offers steaks, chops and chicken, there is also a nod to the Emerald Isle with fish n' chips and shepherd's pie.
Old Town Brasserie, 1209 N. Wells, 312.943.3000. French. Dinner Daily. Diners who marveled at the creativity of stellar chef Roland Liccioni when he was at the now-shuttered Le Français have flocked to this place from the day it opened and have been delighted to rediscover his duck consommé with a truffle-filled ravioli and unique terrines influenced by the cuisine of France where he grew up. Liccioni, who was born in Saigon, also strays even farther from traditional brasserie fare and finds inspiration in his Vietnamese heritage in dishes such as lobster ravioli with Vietnamese foam.
Olo, 1152 W Randolph St., 312-733-0573. Mediterranean. Sean Eastwood, who receives accolades for his cuisine at Isabella's Estiatorio in suburban Geneva, is at the helm of this second spot in an urban loft-like setting whose colors evoke the Mediterranean countries that inspire his menu. The name stands for the triumverate of ingredients —olives, lemons and oregano— that are the mainstays of this sun-drenched area. Eastwood adds contemporary touches to the classics such as bouillabaisse relish to a fish soup and a potato écume to a rabbit trio.
One Sixtyblue, 1400 W. Randolph, 312.850.0303. French Contemporary. Dinner Mon.–Sat. Contemporary architecture and art were combined to transform a former pickle factory into this streamlined, stylish setting. That sense of harmony is reflected in the cuisine of nationally acclaimed chef Martial Noguier, who marries classical cuisine with subtle avant-garde touches. Lobster gnocchi with asparagus and shiitake mushrooms is served in a tarragon emulsion, while Delmonico steak is combined with thyme-potato purée and shallot marmalade.
Opera, 1301 S. Wabash, 312.461.0161. Contemporary Chinese. Lunch Mon.-Fri., Dinner daily. A former Hollywood-studio film vault has been transformed into an eye-popping theatrical setting. Chef Beverly Kim has given new playful personalities to staid Chinese dishes. Pastry Chef Chris Hansen serves up a delicious Tao of Chocolate, a bittersweet flourless chocolate cake with chocolate mousse, cherry chocolate ice cream and cherry marmalade.
Orange, 75 W. Harrison, 312.447.1000, 3231 N. Clark, 773.548.4400. American traditional/diner. Breakfast and lunch daily. Just because there are multiple locations doesn't mean that people don't still have to wait in line for their favorite brunch. Their patience is rewarded with unusual takes on breakfast classics. Grilled kabobs of coconut-infused French toast and chunks of fresh fruits, cinnamon roll pancakes, Caprese Benedict and traditional fresh-squeezed juices.
The Palm, Swissôtel, 323 E. Wacker, 312.616.1000. Steakhouse. Lunch, dinner daily. Caricatures of local and national celebs adorn the walls of this sibling of the original family-owned New York City spot that opened in 1926. Pro athletes and politicians are among those who come for the 36-ounce New York strip served for two or the jumbo Maine lobster.
Pane Caldo, 72 E. Walton, 312.649.0055. Contemporary Northern Italian. Lunch and dinner daily. Benvenuto to Italy. The menu at this intimate, stylish ristorante combines country traditions and urban sophistication: risotto, dishes prepared with organic products and a wine list of 1,400 labels.
Petterino’s, 150 N. Dearborn, 312.422.0150. Classic American. Lunch Mon.–Sat., dinner daily. This stylish spot was named for the maitre d’ at the famed Pump Room, where Hollywood stars were regulars in the 1940s. Diners stop by to enjoy traditional steaks and chops, chicken, seafood, fish or pasta for power lunches or for dinner after work or before the theater.
Pops for Champagne, 601 N. State, 312.266.7677. Contemporary American. Dinner daily. Live jazz in lower level club Tues.–Sat. The contemporary décor of the sophisticated new home of this perennial favorite in the historic Tree Studios building is inspired by the hues and effervescence of champagne. The bubbly can be sipped with caviar or savories and sweets from a small plates menu.
Powerhouse, 215 N. Clinton, 312.928.0800. Contemporary American. Lunch Mon.-Fri. and dinner daily. A tall, beautifully-lit smoke stake rises atop this restaurant located in an historic Beaux Arts building that once generated electricity for the Chicago & North Western Railway. The seasonal menu, served in a space as long and narrow as a dining car, offers straight-forward American classics that chef John Peters has updated with foods such as house-made pickled vegetables, quail eggs, wild boar bacon and sumac berries. Sweet potato doughnuts are a mainstay.
Quartino, 626 N. State, 312.698.5000. Italian. Lunch, dinner daily. Vintage wood and tiles recreate a charming Old World setting at this wine bar, where acclaimed chef John Coletta turns out cured meats and hot-and-cold small plates that range from spreads to stews. Risottos, pastas and thin-crust pizzas, artisanal cheeses and desserts round off the menu. A number of affordable wines are served in carafes that hold a quarter of a liter (quartino) or more.
Red Light, 820 W. Randolph, 312.733.8880.
Pan-Asian. Lunch Mon.–Fri., dinner daily. The sensual, funky tropical décor is bathed in soft red light. Chef Jackie Shen blends her Asian heritage and French training to create innovative dishes presented with artistic flair that adds the spice and passion. The menu offers curries, spiced ribs, a sweet-and-sour Shanghai catfish, but no matter what the meal, Shen’s legendary chocolate bag is the must-have decadent dessert.
Rhapsody, 65 E. Adams, 312.786.9911. Contemporary American. Lunch Mon.–Fri., dinner Mon.–Sat. Music-lovers find sustenance here before attending concerts at the nearby Symphony Center. But others also come to this elegant space because it is a peaceful oasis overlooking a small garden that isolates it from the surrounding urban hustle and bustle. Menu favorites include a red beet and duck risotto and the harmonious chocolate symphony of three desserts.
Riccardo Trattoria, 2119 N. Clark, 773.549.0038. Italian. Dinner Tues.–Sun. Chef Riccardo Michi, who hails from Milan, has brought an authentic touch of Italy to this cozy, convivial 15-table space. Some of the dishes on his extensive menu, such as the osso buco with saffron risotto, are prepared from recipes handed down by his mother. Other favorites include a filet mignon pounded flat and redolent of garlic and rosemary.
RL, 115 E. Chicago, 312.475.1100. American. Lunch and dinner daily, brunch Sun. The timeless elegance of Ralph Lauren’s fashions is reflected in his namesake restaurant. The menu offers country-club classics such as steak Diane and bananas Foster, and lighter fare, including salads and sandwiches for contemporary tastes.
Rockit Bar & Grill, 22 W. Hubbard, 312.645.6000. American. Lunch Mon.–Sat., brunch Sun., dinner daily. Celebrity sightings are common at this glammed-up warehouse that’s popular with the trendsetters decked out in designer duds. The bar food gets a sophisticated touch with options such as a Kobe beef burger and the Rockit Dog loaded with sauerkraut, cranberry mustard and chimichurri sauce served with truffle fries. Some dishes are French inspired.
Room 21, 2110 S. Wabash, 312.328.1198. American. Dinner Mon.-Sat. In this
spacious former Al Capone brewery, named for the label on a secret door discovered during renovation, a plethora of colors, patterns and textures battle it out to create the atmosphere of an opulent speak-easy where more is
better. Traditional burgers and steaks happily coexist with more innovative dishes such as chicken confit.
Rosebud Steakhouse, 192 E. Walton, 312.397.1000. Steakhouse. Lunch Mon.–Fri., dinner daily. Diners will feel right at home in a comfortable, elegant setting that blends leather and dark mahogany. The choices are many. Meat-lovers can have their prime steaks and chops prepared with peppercorns, flavored with gorgonzola and garlic or done cajun style. Seafood fans will find dishes to suit their tastes from crab cakes with a spicy remoulade sauce to planked white fish. Daily specials add to the options.
The Saloon Steakhouse, 200 E. Chestnut, 312.280.5454. Steakhouse. Lunch and
dinner daily. This elegant, dimly-lit steakhouse, where sports memorabilia is discreetly displayed, draws diners from the posh neighborhood. Waiters in white jackets and ties rustle up steaks and offer a choice of 6 toppings. The Waygu ribeye is a prize-winner and the selection of wines, which are well paired with the menu, received an award of excellence from the Wine Spectator.
Salpicon, 1252 N. Wells, 312.988.7811. Mexican. Dinner daily, brunch Sun. This small, popular place is a riot of sun-drenched colors. Mexican-born chef/owner Priscila Satkoff takes her inspiration from family recipes and adds to the feeling of dining in “su casa” by visiting tables to chat with diners.
Santorini, 800 W. Adams, 312.829.8820. Greek. Lunch and dinner daily. Seafood is the specialty of this Greek restaurant whose whitewashed walls and bright blue-framed windows create the allure of house in a small, tranquil village. The appetizer combo is meant to be shared, waiters filet fish tableside, and classic dishes are savory with extra-virgin olive oil and oregano.
Schwa, 1466 N. Ashland, 773.252.1466. Contemporary American. Dinner Mon.–Fri. This small, unpretentious BYOB place may be hard to find, but diners are seeking it out because Food & Wine magazine has named its chef/owner Michael Carlson one of the best new chefs of 2006. A minimalist décor is the backdrop for his artistic presentations of the innovative dishes on his tasting menus inspired by the seasons and local ingredients.
Seasons, Four Seasons Hotel Chicago, 120 E. Delaware, 312.280.8800. Contemporary American. Breakfast, lunch and dinner daily. Brunch Sunday. This award-winning restaurant located on the seventh floor represents the epitome of refined elegance from its
artwork to its table settings. The subtlety of the cuisine brings out the quintessential flavors of seasonal ingredients from the Midwest. Special menus are designed for the palates of children and more sophisticated tweens.
Sepia, 123 N. Jefferson, 312.441.1920. Contemporary American. Lunch Mon.-Friday and dinner daily. This restaurant in a 19th-century print shop is named for the
brownish tint of vintage
photographs, but Kendal Duque has a clearly focused vision for his seasonal menu which features his interpretations of rustic dishes and his own jams and chutneys. He serves his unique pork rillettes in an old-fashioned preserve jar and pairs it with fig preserves, he complements a traditional veal breast with mint-scented noodles.
Shanghai Terrace, Peninsula Hotel, 4th Fl., 108 E. Superior, 312.573.6744. Pan-Asian. Lunch, dinner Mon.–Sat. The indoor setting recalls an elegant 1930s-era Shanghai supper club; the landscaped rooftop terrace is a peaceful place for warm-weather dining. The menu offers flavorful dishes from the seaport of Shanghai and more subtle Cantonese touches. They include a unique array of innovative dim sum and the signature clay-baked chicken.
Shaw’s Crab House, 21 E. Hubbard, 312.527.2722. Seafood. Dinner daily, lunch Mon.-Sat., brunch Sun. This classy 1940s-style spot is a paradise for seafood-lovers who are sticklers for freshness. A menu with more than 40 offerings includes oysters, crab dishes and fish prepared simply or with a creative touch plus American desserts such as pecan pie.
Shikago, 190 S. LaSalle, 312.781.7300. Asian. Lunch Mon.-Fri. and dinner Mon.-Saturday. Merge the name of chef Kevin Shikami with Chicago and you get the restaurant's moniker. Combine rustic wood tables with a black and white decor and you get a dramatic, minimalist setting. On the ever-changing menu, Shikami subtly layers fragrant flavors in a cuisine that is fusion of Pan-Asian influences and modern
touches.
The Signature Room at the 95th, John Hancock Center, 875 N. Michigan, 312.787.9596. American. Lunch Mon.-Sat. Dinner daily. Brunch Sunday. A stellar panoramic view of the skyline and Lake Michigan from the 95th floor steals the spotlight. It is rivaled by the wide array of choices that ranges from sophisticated fare in the evenings, sandwiches and special dishes and a buffet for lunch, and everything from granola to gourmet dishes for brunch.
Silver Cloud Bar and Grill, 1700 N. Damen, 773.489.6212. Traditional American. Lunch, dinner daily, brunch Sat.–Sun. This popular hangout that recalls a 1940s diner serves up big helpings of nostalgia. The retro comfort food on the menu ranges from meatloaf, sloppy joes and chicken pot pie to s’mores. Contemporary global touches are found in items such as the brie burger, hummus and quesadillas.
Sixteen, Trump Hotel, 401 N. Wabash, 16th floor, 312.588.8030. Contemporary American. Breakfast, lunch, and dinner daily. Donald Trump, who never does anything half way, has created a cloud-colored restaurant with a Swarovski crystal chandelier that rivals the firmament and provides a view of Chicago's architectural and natural treasures from the 16th floor perch. He nabbed Australian native Frank Brunacci who has gathered not only accolades in cities where he's worked around the world, but global influences for his modern American cuisine
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