Chicago

If you have four hours and $265 to spare, the 18-course tasting menu that showcases Grant Achatz's stunning, cutting-edge food is a fantastic experience. — Fodor's

The subtle science of a master molecular gastronomist.  — Atlas Obscura

At the forefront of the groundbreaking molecular gastronomy movement, Alinea offers meals that are quite simply unlike any others. — Travel + Leisure

"Expect to be wowed" at Grant Achatz's "unrivaled" Lincoln Park New American, a "culinary experience of a lifetime". — Zagat

Topping many a best-of list, Alinea is a constantly changing, experimental marvel. The prix-fixe menus transform familiar flavors with cutting-edge technique. — Insight Guides

The neighborhood surrounding it continues to gentrify, but Paul Kahan's Mediterranean-inspired restaurant remains refreshingly simple. The service is friendly and prompt, and the tables... — Concierge

Take simple ingredients and combine them into something much more. Eating the dates reminded me of another rule of avec, the first rule of avec: Don’t be afraid. — Time Out

Extremely loud and incredibly close isn't just a critically acclaimed novel- it's the unofficial motto of Avec, where the wooden-planked room jams 'em in every night. — Michelin Guide

The menu is focused around small plates rooted in European traditions, but with some Midwestern twists that incorporate seasonal ingredients. — The Infatuation

There's just something about Avec. And it doesn't matter if you go on a Friday at 9pm or Tuesday at 6:45, this communal winebar/eatery is always busy. And no wonder. — BlackBook

The pretzel, the burger, the mac and cheese—breathe easy, it’s all still there. — Time Out

A mix of “sweet” and “savoury” offerings, the weekend brunch is a good bet, and their chocolate desserts are miniature masterpieces. — Rough Guide

Much more than just hot chocolate. — Not For Tourists

The dessert selection is the primary focus, and it includes warm brioche doughnuts and seven kinds of hot chocolate, each served with homemade marshmallows. — Travel + Leisure

Known for her dessert savvy, chef Mindy Segal shows she can handle it all with dishes like lamb and crema casa sandwiches or arctic char with creamed greens and mint. Signature desserts... — Where

Here you’ll find ‘cheese, swine and wine’, as the tagline says, but also veggie antipasti and Mediterranean seafood. — Lonely Planet

There are many small-plate Italian enotecas in town. But only one features the tagline “cheese, wine, and swine.” — Travel + Leisure

The fanatics of Chicago have been tweeting about the Purple Pig since the day it opened, and so far there hasn’t been a critical word among them. — Time Out

It has the look and feel of a wine bar, but there's also a large food menu full of small plates. It's perfect for date night, catching up with a couple friends, or hitting the town with visitors. — The Infatuation

Grace under pressure defines the atmosphere at this fantastically busy spot overlooking the Chicago River. — Michelin Guide

Rick Bayless' original River North spot continues to lead the pack with its oversized menu of well-researched Mexican dishes (and excellent mezcal margaritas) — Tasting Table

The Grill is all bright colors, manic action, and the kind of rousing street food—from tortillas packed with spicy chorizo to chiles rellenos—that suggests why certain dishes become classics. — Condé Nast Traveler

This is one smooth ride across Mexico'€™s culinary landscape, and it has become a mecca for food lovers in Chicago. — Gayot

Wildly imaginative Mexican food: Frontera Grill is crowded and boisterous; Topolobampo is more refined and pricier. — Rough Guide

Frontera is high-end Mexican yet simple at the same time. It’s simple because they serve familiar dishes of Mexican cuisine...But it’s also high-end because everything is done exceptionally well. — The Infatuation

"Try everything" say fans of Paul Kahan's "inspired" West Loop New American, where the pork-centric menu allows for a "superb pigtastic experience". — Zagat

Set up like a swanky beer hall with urbanites young and old sitting across from each other at long communal tables, Publican specializes in oysters, hams and fine suds. — Lonely Planet

The sceney Publican conjures the age-old tradition of a public house (offering a communal setting for animated conversations over a plate of food and pint of beer) to the modern gastropub age. — Michelin Guide

Along with Avec and Blackbird, this is another of chef Paul Kahan's creations -- his take on the Belgian beer hall with a pork and fish focused menu. — Frommer's

I was sucked in by the effortless elegance; the beerhall-like communal tables; the old-world flatware; the gingham platters; the bulbous lights; and, of course, the food. — Time Out

After a serious refresh (which may not be reflected in the scores), this hip Lincoln Park New American has a new menu and a new look. — Zagat

If you're doing Steppenwolf pre-theater dinner on North Halsted Street, this upscale spot gets the foodie stamp of approval. — Fodor's

After starting with creative handcrafted cocktails, which can be customized to suit personal flavor preferences, move on to seasonal specialties like the braised beef short rib ravioli. — Travel + Leisure

In a neighborhood full of Irish pubs and casual sandwich joints, Boka is a sophisticated, grown-up alternative. — Frommer's

An undercurrent of romance buzzes through Boka, from the airy patio to the remodeled lounge, and through the tented ceiling of the chic dining room. — Michelin Guide

Bravo's Top Chef Season 4 champion Stephanie Izard's highly anticipated restaurant lives up to the hype, serving sharable plates of seasonal Mediterranean fare. — Fodor's

Ultra popular gastropub from "Top Chef" favorite Stephanie Izard. — Not For Tourists

While adventurous diners may rise to the challenge of the Roasted Pig Face, others will take comfort in more accessible dishes such as grilled octopus with Serrano ham and braised pistachios. — Frommer's

The flagship restaurant of "Top Chef" star Stephanie Izard, this vast dinner hotspot transcends its chef's energetic personality, brimming with "fun" food divided into an easily navigable menu. — Condé Nast Traveler

Here's a bit of Chicago history for you. After becoming the first female Top Chef winner in 2008, Stephanie Izard lived the celebrity chef rock star life without actually having a... — The Infatuation

The "GT" here stands for chef-partner Giuseppe Tentori, whose latest restaurant coup reinterprets the classic seafood shack as a refined, contemporary eatery. — Fodor's

Chef Giuseppe Tentori (Boka) puts the focus on seafood at this buzzy spot, whose menu offers six kinds of oysters plus hot and cold dishes like tuna poke with mango and cucumber,... — Where

The small-plates menu is a nifty balance of the expected — required elements such as clam chowder, crab cakes, smoked salmon — and the wholly unexpected. — Chicago Tribune

Ask a local to suggest a great upscale spot for seafood that’s not sushi in Chicago, and this usually tops the list. — Frommer's

If we are forced to live in a world where 50 Cent doesn’t own an oyster bar, GT Fish & Oyster is at least an alternative option we’ll happily take. — The Infatuation

Chef Takashi Yagihashi has a few eateries around town, but the Slurping Turtle is his nod to Japanese comfort food. — Travel + Leisure

Hand-pulled ramen, udon noodles, and piping-hot dumplings counteract winter's chill at this casual spot from chef Takashi Yagihashi. — Condé Nast Traveler

Chef Takashi Yagihashi takes a break from his eponymous Bucktown flagship at this casual spinoff dedicated to belly- warming noodles and other simple Japanese dishes. — Michelin Guide

As a Japanese izakaya you can go a number of routes at Slurping Turtle, including ramen, sushi, or small plates like gyoza, short ribs, and more. — The Infatuation

Celebrity chef Takashi Yagihashi's ramen, libations and other treats. — Not For Tourists

A rich paella-esque casserole of roast pork, chicken thighs, thick sausage slices, huge prawns, clams, hard-boiled eggs, olives, chilies and pickled peppers. — Lonely Planet

You don’t have to know anything about the cuisine of Macau to appreciate Fat Rice. The Macanese food at this tiny, exceedingly popular Logan Square restaurant has influences of India, Europe, and Asia. — Frommer's

Why is a meal at Fat Rice different from all other meals? Because none of your other meals probably involve a specialty from Macau. — The Infatuation

Fat Rice's menu melds Portuguese and Chinese elements, but also Goan, African and Malaysian influences. — Chicago Tribune

Way, way beyond fusion (it’s Macanese) in Logan Square. — Bon Appétit

Dazzling contemporary cuisine. — Not For Tourists

The caviar platter is served on a stunning coral display and the 14-course prix-fixe menu... is enough luxury to make anyone feel like royalty. — Fodor's

When you want to "splurge and impress", fans suggest this Streeterville "fine-dining" destination that "hits all the high notes". — Zagat

Serious but not stuffy and imposing but not showy, Tru is a mind-reader of a restaurant, effortlessly giving you what you want before you can even consider asking. — Michelin Guide

Considered one of the city’s best, Tru's prix fixe menu (from seven to 13 courses) is artful and capricious, with highly seasonal offerings, a renowned cheese course and brilliant desserts. — Lonely Planet

Floor-to-ceiling windows afford "awesome" city views at this "special-occasion" New American set on the 16th floor of River North's Trump International Hotel & Tower. — Zagat

Drinks and dinner with a view from the Donald. — Not For Tourists

As you might expect, everything at the Forbes Travel Guide Five-Star Sixteen restaurant (located on the 16th floor of Trump International Hotel & Tower Chicago) is larger-than-life. — Forbes Travel Guide

Can a four-star meal begin with fried smelts and end with a Butterfinger bar? My last dinner at Sixteen says yes. — Chicago Tribune

As the signature restaurant of the Trump International Hotel & Tower, Sixteen spares no expense in creating a dramatic impression. — Michelin Guide

Blink and you'll miss Michael Carlson's contemporary, minimal (some would say barren) BYO storefront. — Gayot

Innovative fine dining with a hipster vibe. — Not For Tourists

The lackluster Microsoft-Word-looking logotype announcing the corny name on the dingy awning above the stained fabric port-hole door belies the culinary genius of Michael Carlson. — BlackBook

"Super high-end food without the attitude" describes Michael Carlson's "very small" Wicker Park BYO. — Zagat

Schwa is kind of a difficult place to describe, because it's such an eclectic bundle of everything, that you just have to experience it yourself. — Afar Magazine

The chicken is fresh, of good quality, and comes slathered in three different sauces: a sticky barbecue, a hot sauce–laced Buffalo and a sesame-soy glaze dubbed “Seoul Sassy.” — Time Out

In the land of 20-pound pizza and street-seller hot dogs, there’s a new craving in town, and it comes from (and with) Seoul. — Travel + Leisure

And while we often question our life decisions, we aren’t questioning the food at Crisp, particularly their jumbo fried chicken wings. — The Infatuation

Music blasts from the stereo and cheap, delicious Korean fusions are delivered fresh from the kitchen. — Lonely Planet

Fried Korean chicken. — Not For Tourists

Yusho’s thing is Japanese style cooking, but they incorporate different flavors and ingredients from around the world. — The Infatuation

Here, Japanese street food is the game, from quail eggs to beef tongue. — Condé Nast Traveler

Dishes combine intriguing textures and flavors, as in grilled tofu topped with pureed chrysanthemum, pineapple, walnuts, and a drizzle of umeboshi vinaigrette. — Michelin Guide

Order the delicate sea urchin, gently placed atop nori egg rolls. Soft shell crab in a shallow miso-spiked broth also shines. — Gayot

Japanese grilled specialties and noodles from Charlie Trotter alum. — Not For Tourists

You can choose cured meats, cheeses and bread to start, and you wouldn'€™t be wrong. But beauty also lies in unfussy starters, like wild arugula salad with pine nuts and Dante cheese. — Gayot

We all have short attentions spans. Remember “The Simple Life” with Paris Hilton and Nicole Richie? Of course not. That show is a poor man’s Keeping Up With The Kardsashians. Remember how... — The Infatuation

Yes, the pizzas are terrific, tantalizingly thin but with puffy, oil-glossed, satisfyingly chewy edges. I could eat the spicy-sausage version, or the mortadella-pistachio-onion combo, every day. — Chicago Tribune

From delectable bruschetta with beans and oil-poached tuna to whole roasted fish and ricotta ravioli with Swiss chard and brown butter, this newcomer...scores with foodies. — Where

The Bristol was—and remains—a very fine place to eat, but in my experience, it was never an especially easy or comfortable one. — Time Out

Exposed brick, leather banquettes, and mood lighting make this the ideal date spot—whether it’s of the romantic or friendly variety. — goop

People go crazy over Au Cheval's cheeseburger. It drips with a runny fried egg, melty cheddar and tangy dijonnaise, all stuffed into a bun fluffy enough to unhinge your jaw. Bon Appetit... — Lonely Planet

Au Cheval has the best burger in Chicago…and boom goes the dynamite. — The Infatuation

Au Cheval is a feel-good diner with a hipster edge that’s all about celebrating the simplicity of the burger. — Travel + Leisure

If Au Cheval weren’t such a bizarre and, frankly, difficult restaurant at which to eat, you’d find me there every Friday night for the matzo ball soup. — Time Out

Chef Jared Wentworth adheres to a farm-to-table aesthetic, so the menu at this hip gastropub changes often. — Fodor's

At Longman & Eagle, there are old fashioneds, stirred slowly and carefully behind a dark, gorgeous bar. — Time Out

The reason we, and probably you, continue to love Longman and Eagle has a lot to do with them sticking to their “Eat Sleep Whisky” mantra, and continuing to do so at affordable price points. — The Infatuation

Regional American, head-to-tail menu offers roasted bone marrow and a satisfying wild boar sloppy joe; the bar pours 50-plus bourbons. — Where

He has the culinary chops to pull off dishes like seared scallops with beech mushrooms, pickled ramp bulbs and black truffle cream of wheat. — Gayot

Simplify, simplify. Michael Kornick follows Thoreau's example with MK and has earned a basket of awards since its inception. — BlackBook

Given the "inventive", "always changing" seasonal menu, "well-prepared" dishes and "excellent" wine list, regulars insist you "won't go wrong" at Michael Kornick's Near North New American. — Zagat

Endorsed by Food & Wine, USA Today and Esquire and even frequented by President Obama, chef Michael Kornick’s Near North Side restaurant continues to be a favorite year after year. — Travel + Leisure

Foodies and fashionistas flock to owner-chef Michael Kornick's ultrahip spot for its sleek look and elegant menu. — Fodor's

Chinese mustard-glazed salmon, an mk mainstay, is as good as ever; even better is the Hawaiian snapper, with poached watermelon radish and bacon beurre blanc. — Chicago Tribune