Trip.Best Top 10 Fine Dining in Chicago [2024]

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"The entrance of the restaurant is secret, the environment is simple and modern, the open kitchen, 17 dishes, no fixed menu, the restaurant brings exquisite molecular cuisine to the diners, the appearance, taste, experience, surprises. The most attractive is the last dessert, the chef uses more than a dozen ingredients to "paint" on the spot. Do you have the heart to eat the food map completed under the superb skills?"

"Smyth, a local creative cuisine in Chicago, the restaurant's environment is simple but not simple, very clean and comfortable, this dish is not much, but the taste is great."

"Chicago ｜ The Boka net red Michelin one-star restaurant, basically every one has surprises, except for the main dish, which is generally higher than the standard, especially the foie gras and sashimi of the fore dish, and it is true that there is no danger of stepping on thunder in the blind spots of good restaurants."

"This is a Michelin two-star restaurant. The dishes are all for one person. The oysters are delicious and super fresh. The grilled ribs inside are also very good. The unit price is expensive, the per capita consumption is not cheap, and the taste is quite good."

"Super creative Western food, the dishes are exquisite and attractive, the taste is good, it can be said to be pleasing to the eye"

"I really like Styx /Babe and Chicago/Hard for their birthplace Chicago is really inexplicable! It is also a Chicago steak restaurant on the Michelin Guide. The marble bar is centered in a double-layer space, the atmosphere is very good, the rice and steak are delicious!"

"I never expected that the Omakase store can also eat persimmons.‼️ Yujun's seasonal new autumn persimmon style, not only the appearance is online, but the taste must also give full marks. Although it is low-key to easy to pass and miss, but the 980 yuan single meal is not lost at all. The quality of 2,000 yuan outside, the wild tuna in Aomori, Daji Shanghai courage help, are all expensive goods known at a try, so worried that the boss will lose money! 🍅 autumn persimmon wind and 🍅 lip and teeth first perceived, is the thick soft ink and caviar layer of fresh salty, but this salty meaning is still time to spread in the future, and it will be quickly engulfed by the sweet milk fragrance of sea urchins, and the sweet and salty fragrance of crispy persimmons, really absolutely! Small bamboo shoots ➕ Shiyuanbei ➕ tuna, the surface of the purple sour flowers can also be eaten; Japanese oysters are frozen with sweet and sour tomato vinegar, soft and greasy and slippery into the mouth; The delicate and thornless charcoal roast throat black sauce is made with ginkgo, and the way is gradually deeply rooted in people's hearts.🍣 sushi ten-pass 🍣 spring seeds with salt and vinegar first. The seasoning is very good. The sweet and crispy red shellfish, oily rich in ink fish, silvery glittering little muscle, it doesn't taste fishy at all. And a mouthful of sea urchin sushi worth thousands of dollars, capital satisfaction! The dessert is freshly baked jade roasted every day. Every mouthful is sweet and intertwined. The taste of autumn is hidden in this makase.🍂 One person comes to eat. "Persimmon" "Persimmon" is as good as two people come to eat. It is good to "persimmon" into a pair of 🍅🍅 How amazing is it?❓ "persimmon" only knows ‼️"

"The new American restaurant, the absolutely open kitchen allows you to see the process of making each dish from zero distance, and the chef is very happy to interact with every diner. The dishes are very novel, not the favorite but the love of each dish! By the way, the chef likes to let diners not use cutlery, but use their hands to lift the plate directly."

"Mako, the chef of this restaurant, I don't want to call him just a cook, but I want to call him a "craftsman", which shows the super high level of this restaurant, their daily food is a tripling of vision, smell, taste."

"The decor has a very elegant appearance, and I particularly liked the rows of books scattered around. But it’s the food that will really bring us back. Everything we had was great, with the Scotch Egg appetizer being a particular standout while the Steak Frites were my favorite. There were some things that didn’t match my tastes, like the Mac & Cheese (it tasted too much like ham) but even so I could see how it would be good."