Known for lighter Mediterranean food and inspired spirits, an expansive rooftop patio and airy dining room, aba also offers brunch among its menus of delights. Launch with any of Chef CJ Jacobson’s delightful spreads or hummus renditions escorted by house bread sprinkled with za’tar. Crispy short rib hummus dotted with grilled onions, sherry and beef jus is hearty and comforting. Don’t miss house made Stracciatella, a soft cheese surrounded by marinated tomatoes, sherry vinaigrette and shards of torn bread. If Brussels sprouts are still on your “must-order” list, you’ll love aba’s orbs doused in sherry glaze with shallots and pumpkin seeds. Green falafel and grilled cauliflower kebabs make vegetarians grin while meat eaters graze on slow braised leg of lamb, various kefta kebabs lolling on basmati rice and short rib shakshuka. Crėme Brûlée pie showered with pomegranate arils or Pistachio Cake make fine endings.

The intimate and casually romantic dinner spot serves delicious Italian food from the Piedmont region of Italy (bordering France and Switzerland at the foot of the Alps). The small dining area is lined with white lights and candlelit tables. The eatery is best known for fresh pasta, which Chef Cameron Grant learned how to make in Langhe, Italy. Other popular choices include a favorite of the region – raw Piemontese beef, cured egg yolk and cracker bread. Or get the beef poached served with tuna citrus caper aioli, arugula and crispy egg. Ask your server about daily preparation or comforting risotto. Piemonte produces high-quality hazelnuts so opt for any dessert featuring the rich nut. Piedmontese wines, like Barolo, can be redolent of cherries, roses and love, so order a bottle!

The Publican has become a part of the fabric of Fulton Market highlighting farm-to-table fare long before it was a culinary catch-phrase. Among the first to open in the uncharted meatpacking district in 2008, its star has not dimmed. Driven by seasonality with menus shifting constantly, you can always count on some of the best bread in the city fresh from the restaurant’s own bakery. Although known for charcuterie and meat (butcher shop, Publican Quality Meats, opened in 2012), expect wonderful hand-selected and sustainably-raised fish, seafood and vegetables, too. Briny oysters, whitefish Milanese, barbecued carrots, ham chop, Slagel Family Farm chicken, it’s all great. The Publican has been with us for over a decade but the constantly evolving menu and extensive international beer roster keep it in the Top 10. Weekend brunch is among the best in the city, too.

Although the Chicago dining orbit feels the tourism gravity in River North, you’d do yourself a favor by giving the south side some love. Virtue is an American southern restaurant in Hyde Park oozing hospitality, gratefulness and just great food. Chef Erick Williams, formerly Executive Chef of lauded restaurant MK and partner of Michelin rated County Barbeque, combines all that celebrated experience with his passion for southern culture. The restaurant evokes the warmth of Williams’ great grandmother’s home and honors his ancestors through the intricate recipes: biscuits with homemade butter and pimento cheese; rice dirtied with gizzards and gravy; collards with smoked turkey; gumbo, BBQ pork steak with smothered cabbage; roast chicken; and blackened catfish with Carolina gold rice. Cocktails can be sturdy like the Hyde Park Sazerac or alcohol-free (like the Hummingbird with basil and bitter lemon).

Everyone loves Mexican food but combine it with French technique and Michelin starred phenom, Chef Carlos Gaytan, and expect fireworks. The River North eatery recently expanded adding more space and airflow, patio seating and semi-outdoor seating with retractable, floor-to-ceiling doors. Expect a sophisticated and contemporary ambience and a sexy marriage of Mexican and French cuisine (like French onion soup with poblano peppers, Gruyére cheese and crostini). You’ll find fine tuna ceviche on the menu alongside steak tartare and mussels in saffron beurre blanc pulsing with dried chorizo, pickled jalapeño and. of course, a baguette for the slam-dunk. Tzuco brought aboard two celebrated pastry talents from Mexico City so plan your caloric intake pre-dessert. Fans of the culinary sorcery known as mole should order an Old Fashioned that resonates with Old Forester Bourbon, mole syrup, mole bitters and chile ash.

An outstanding neighborhood restaurant, Daisies is a vegetable-driven and pasta focused eatery featuring fresh ingredients from Tim Frillman’s Frillman Farms. Tim is the brother of Daisies executive chef/owner Joe Frillman, so you know the veg is the best. Between the rustic, seasonal menu and heated al fresco dining on the plant-filled patio, the Logan Square eatery embodies comfort. Come for lunch and hit the jackspot with satisfying sandwiches like braised Italian lamb with giardiniera and Provolone or smoked whitefish dappled with pickled ramps, trout roe and Swiss chard on multigrain bread. Even a side of white bean salad is made extraordinary with roasted fennel, bacon and truffle vinaigrette. Handmade pasta stars at dinnertime with the likes of mushroom ragú draped over ribbons of pappardelle and sweet potato gnocchi enlivened with burnt cabbage, pickled cherry, Pistachio and buttery Fontina cheese. Daisies’ brunch is a local favorite.

Earning two Michelin stars in less than two years, the combo tasting menu restaurant (Smyth) and downstairs tavern (The Loyalist) make up a fever dream for which Chicagoans want no cure. Executive Chef John B. Shields, a veteran of Charlie Trotter’s and Alinea, and his Executive Pastry Chef wife, Karen Urie Shields (TRU and Charlie Trotters) have created some genuine magic with their seasonally driven multi-course menus at Smyth. This is the place where farm-to-table really lives as the couple sources directly from The Farm, located an hour south of Chicago, that grows ingredients exclusively for the restaurant. It may sound hoity-toity but the atmosphere is informal and warm featuring an open kitchen and wooden tables in a homey atmosphere. Come as you are and choose the “Classic”, “Smyth” or “Omaha”tasting menu (two, two and a half and three hours) that can be complemented with an optional beverage pairing.

In Latin, “temporis” refers to the passage of time but you may want time to stand still so your ten-course tasting menu of progressive American cuisine will last forever. Executive chef Troy Jorge’s menu defines “seasonal” and the restaurant’s own indoor hydroponic garden brings a bounty of herbs, greens and flowers to the courses year round. Your experience may launch with canapés of Wagyu, apple and pear and move onto octopus shored up with perky ‘Nduja, celery root and Vidalia onion. Progress to foie gras, veal cheek and A5 Wagyu Ribeye then an intermezzo refreshes before dessert courses. Your only regret? Not being able to ask for seconds. Choose a wine or alcohol-free beverage pairing to complete the intimate experience.

The Alinea, or paragraph mark, signals the start of a new train of thought. The restaurant Alinea has been revolutionizing dinner since 2005 and it’s the only restaurant in Chicago to retain three-star Michelin status (latest in 2020). Chef Grant Achatz’ intersection of art and science draws culinary enthusiasts worldwide wanting to sample one-of-a-kind plates that change constantly on the 20-course menu. The all-small courses may arrive on pillows inflated with lavender air, mini pedestals or wire hangers. It’s dinner as theater, best appreciated by open minds and deep pockets. The first-floor Gallery experience is offered in two “showings” per night for parties of two or four only. The Kitchen Table, for parties of six, is the most intimate and cutting-edge experience. Three salons offer a multi-course tasting menu for parties of two, four or six. Book anything two months in advance online and leave the kids with a sitter.

Boka is like the kid in high school who was not only the quarterback and star of the musicals but you couldn’t hate him because he was also a great guy. Four consecutive Michelin Stars, Best New Chef and Pastry Chef awards and an extensive redesign attract a conga line of curious diners old and new. Award laden Chef/Partner Lee Wolen has his way with seasonal American cuisine elevating even pedestrian vegetables so they stagger the taste buds. Imagine what he does with Whole Roasted Dry Aged Duck or Slow Cooked Arctic Char? Winning starters include Ricotta Agnolotti with black Trumpet mushrooms, Pecorino and toasted yeast and Shaved Foie Gras with quince, endive and rye. Don’t miss arresting, right-sized desserts by Meg Galus that won’t make you groan but glad. Service is impeccable and you’ll leave with an “everything is beautiful” feeling despite the steep tab.