Bill Daley / baiduhai19th-century Viennese chef Franz Sacher would be pleased, I think, by the version of his eponymous chocolate cake served at Café Selmarie in Lincoln Square. First, the top of each slice of Sacher torte is decorated with his name, elegantly written in chocolate script. Second, the cake is a real looker: Layers of chocolate cake are mortared with raspberry preserve and chocolate buttercream; the whole thing is then frosted with more buttercream and wrapped in a smooth sheet of bittersweet chocolate — firm enough to be eaten on its own, if you like, with a fork. Third, every bite is delicious. The devil's food cake is firm and pleasant, while the raspberry offers a deep berry counterpoint to all the chocolate. $4.20. 4729 N. Lincoln Ave., 773-989-5595, www.cafeselmarie.com. — Bill Daley
Nick Kindelsperger / baiduhaiThis cozy Pilsen cafe produces the creamiest and most surprisingly refreshing tres leches cake I've ever encountered. That I already knew. What I didn't know is the kitchen also kicks out a decadent chocolate version too. As you'd expect from a great tres leches cake, each bite is unbelievably moist, but the chocolate adds body and richness that's welcome as the weather cools. $4.50. 1733 S. Halsted St., 312-829-4150. — Nick Kindelsperger
Armando L. Sanchez / baiduhaiThe dining rooms at Alinea have been completely redone.
Nick Kindelsperger / baiduhaiMost steakhouse desserts are comically huge, but none approaches the insane scale of the 23-layer cake at Michael Jordan's Steakhouse. Commemorating Jordan's jersey number for most of his career, the cake stands a good foot tall. Slices are so large, each requires an edible prop to keep it upright. While undoubtedly an incredible sight, it's also as decadent as you'd want without coming across as overly sweet. Just don't try to be like Mike and eat the whole slice yourself. Share this with the whole table. $14. InterContinental Hotel, 505 N. Michigan Ave., 312-321-8823, www.mjshchicago.com. — Nick Kindelsperger
Armando L. Sanchez / baiduhaiTables are remarkable for their roominess — the four-seaters are 5 feet wide
Armando L. Sanchez / baiduhaiAn untitled sculpture by artist Ann Rosen at Alinea.
Armando L. Sanchez / baiduhaiThe art and architectural elements vary by dining room.
Armando L. Sanchez / baiduhaiJorge Guerroro, left, works in the Alinea kitchen near a mask made by artist Stasys Eidrigevicius.
Armando L. Sanchez / baiduhaiThe kitchen table sits inside a glassed-in space, from which guests have unobstructed views of the kitchen and Alinea's army of chefs
Armando L. Sanchez / baiduhaiThe former central staircase was ripped out for a new sweeping, curved one set off to the side.
Adam Lukach / baiduhaiInside cozy Alliance Bakery on Division Street, you can find plenty of personal-sized treats like cupcakes and macarons, but the triple chocolate fudge cake must be purchased as a whole cake. Worth it, although you would be wise not to allow it to become a single-serving situation. Made with high-grade chocolate from French brand Cacao Barry, the cake stands in five layers, three parts moist devil's food cake and two parts rich (but not too rich) fudge filling. The accompanying fudge frosting is quite sweet, but the bittersweet chocolate curls on the outside provide balance while they melt in your mouth. $40. 1736 W. Division St., 773-278-0366, www.alliancebakery.com. — Adam Lukach
Louisa Chu / baiduhaiYou might not think that flourless chocolate cake could be a signature item at a health-conscious restaurant. But it is at True Food Kitchen, which just opened its first location in Chicago. Founder Dr. Andrew Weil, the godfather of integrative medicine, is the kind of guy who believes dark chocolate is a good indulgence, in moderation. This cake, however, is perhaps more than what the doctor ordered. Served in an earthenware bowl, it's warm and soft, like a fallen chocolate souffle, resting on glistening caramel and topped with a sphere of vanilla ice cream. A shower of crunchy, buttery cocoa nibs coats part of every layer. Every bite is beautifully balanced — I say it's good for the soul. $7. 1 West Erie St., 312-204-6981, www.truefoodkitchenchicago.com. — Louisa Chu
Armando L. Sanchez / baiduhaiThe six-seat kitchen table will cost diners $385 each and afford them unobstructed views of the kitchen and Alinea's army of chefs.
Armando L. Sanchez / baiduhaiAn upstairs dining room at Alinea.
Armando L. Sanchez / baiduhaiAlinea's cooking team has been on the fly for the past few months and returned to full-strength cooking in the redesigned space on Halsted Street only a week ago.
Louisa Chu / baiduhaiAtomic cake is a South Side classic, always with these three layers: a bottom of banana cake with banana topping, a middle of yellow cake with strawberry topping, and, on top, chocolate cake with fudge topping, all finished with whipped cream or buttercream. But at Calumet Bakery, find a deluxe version, made by pouring chocolate ganache over the top and sides of the thick, moist cake, and adding a crown of big, fat, juicy chocolate-covered strawberries. The bakery has three locations, but you should go to the original, open since 1935 in the Southeast Side neighborhood of South Deering, smack in the middle of a residential block. Cakes are available whole only, starting at an 8-inch cake that serves 12. $26.40 for an 8-inch cake. 2510 E. 106th St., 773-721-3747, www.calumetbakery.com. — Louisa Chu
Annie Grossinger / baiduhai"Tall, Dark & Handsome" always grabs my attention, especially when it's the name of cake followed on the menu with a compelling come-on: "Just try it." I did, at Beatrix's River North location. As can be the case with anything tall, dark and handsome, I was left pleased — and a bit puzzled. Was this a cake or a pie? The slice looked more like a pie, complete with a slight collar rising above the top. But I found the cake element in the thick, brownielike layer cradling the smooth, dense, decadent chocolate filling. It was all delicious, especially with the big scoop of whipped cream on the side. $8. 519 N. Clark St., 312-284-1377, www.beatrixchicago.com. — Bill Daley
Armando L. Sanchez / baiduhaiA painting titled "Anime" by artist Michael O'Briant brings vivid color to the neutral tones of the redesigned Alinea.
Armando L. Sanchez / baiduhaiAn untitled sculpture by artist Ann Rosen stands in one of the upstairs dining rooms at Alinea.
Armando L. Sanchez / baiduhaiReflective-resin tables make objects placed on them, such as this mother of pearl spoon, seem to float.
Armando L. Sanchez / baiduhaiThe Gallery Room downstairs at Alinea will be seated only twice each night, all 16 seats at once.
Armando L. Sanchez / baiduhaiA chandelier hangs above the new staircase.
Nick Kindelsperger / baiduhaiYou can always expect the cakes at Bombon to be both delicious and gorgeous. That's definitely the case with the bakery's Tia Martita mini cake. Each one is artfully crowned with a white-chocolate flower petal. But it's what's inside that really counts. Fork through the chocolate casing, and you'll find alternating layers of rich chocolate cake and creamy cheesecake, all offset by tart raspberries. $6. 138 S. Ashland Ave., 312-733-8717. — Nick Kindelsperger
Abel Uribe / baiduhaiCall it hyperbole if you'd like, but the cake listed as "Best Piece of (Chocolate) Cake" on the menu at Dos Urban Cantina has a serious claim to the title. Each crumb exudes more chocolate essence than the entirety of other cakes I've tried, and the slice stays remarkable moist throughout. How the dessert fits in with the rest of the Mexican menu is a fair question, but there's seriously no dessert in the whole city that I've devoured more often or with as much pleasure as this one. $7. 2829 W. Armitage Ave., 773-661-6452, www.dosurbancantina.com. — Nick Kindelsperger
Armando L. Sanchez / baiduhaiOne wall of the kitchen table room is lined with panels that are soft and pillowy to the touch.
Bill Daley / baiduhai
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19th-century Viennese chef Franz Sacher would be pleased, I think, by the version of his eponymous chocolate cake served at Café Selmarie in Lincoln Square. First, the top of each slice of Sacher torte is decorated with his name, elegantly written in chocolate script. Second, the cake is a real looker: Layers of chocolate cake are mortared with raspberry preserve and chocolate buttercream; the whole thing is then frosted with more buttercream and wrapped in a smooth sheet of bittersweet chocolate — firm enough to be eaten on its own, if you like, with a fork. Third, every bite is delicious. The devil's food cake is firm and pleasant, while the raspberry offers a deep berry counterpoint to all the chocolate. $4.20. 4729 N. Lincoln Ave., 773-989-5595, <a href="http://cafeselmarie.com/" target="_blank">www.cafeselmarie.com</a>. — Bill Daley
ExpandBy Phil Vettel
PUBLISHED: | UPDATED:
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The World’s 50 Best Restaurant list was announced Monday night, and once again, Chicago’s sole representative was Alinea (1723 N. Halsted St.).
The four-star restaurant, which plummeted to #26 last year, rebounded to #15 on the 2016 list.
There was a new name at the top of the list: Osteria Francescana rose to #1 after being ranked #2 last year. It’s the first time an Italian restaurant has risen to #1 on the World’s 50 Best.
El Celler De Can Roca, last year’s #1, settled for second place.
Eleven Madison Park in New York City was #3, its highest ranking ever.
Alinea has been a fixture on the World’s 50 Best list since 2007, when it debuted at #36. Alinea ranked as high as #6 in 2011, and ranked #7 in 2010 and 2012.
Phil Vettel is a Tribune critic
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