Zubair Mohajir’s Latest Is a Thrilling Asian Tour
At Muhājir, the flavor-migration theme doesn’t quite gel, but the food sings.
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Chicago Magazine Dining and drinking
The Great Soft Serve Taste Test
Our dining critic loves the stuff — and finds that the most low-brow is the...
Queen Mary Tavern’s Enzoni is Our Favorite Taste of Fall
The local version on the modern classic cocktail uses muddled Concord grapes to capture the...
As Three Dots and a Dash Turns 10, Kevin Beary Looks Forward and Back
The bar celebrates its anniversary with a menu of throwback drinks.
Booze-Free Bottles
Nonalcoholic wines are having a moment. Here’s what to try.
Nice Rice
Would you like a soft, savory cake filled with cheese that’s seared until that cheese...
Apero, an Approachable New Wine Bar, Opens in North Center
Dylan Heath’s menu is designed to help showcase the vino.
“True Essence of Korea”
New menus at Parachute and Kimski get more in touch with their heritage.
The 10 Hottest Restaurants in Chicago Right Now
The city’s most buzzed-about restaurants this month
John Manion’s Grilled Oysters With Onion Aïoli
By his own admission, John Manion has a problem with French onion dip. “Left to...
This Month’s Obsession: Lexington Betty Wagyu Steak Dogs
If you had asked me a few months back which Chicago chef should start a...
Weak Flames
Kindling, Jonathon Sawyer’s new restaurant with the Fifty/50 Restaurant Group, fails to spark.
Erick Williams
The Virtue chef, 48, on the rule he lives by and why he refuses to...