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Issue 14: Chicago

Discover a locally curated guide to the city's finest experiences

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    The pickled perch salad.
     
    Chef's charcuterie plate with mostarda, beer mustard and giardiniera.
     
    Settle in with friends.
  • Issue 14: Chicago

    The hand-lettered blackboards and rustic exposed brick may draw you into this charming, sun-filled Lincoln Park bakery, but it’s baker Sandra Holl’s out-of-this-world pastries and inspired café lunches that will make your mouth water for more. Nosh on a savory galette or sweet, tender macarons—or keep it simple with croissants and baguettes that locals swear are some of the best on this side of Paris.

  • A bone-in ribeye, aged and charred to perfection. Photograph by Derek Richmond.
    A bone-in ribeye, aged and charred to perfection. Photograph by Derek Richmond.

    Issue 14: Chicago

    The clubby decor and wall of windows overlooking the Chicago River and the Loop set a luxe mood at this modern steakhouse–but without a doubt, it’s the meat that’s the star attraction. Classic cuts like porterhouse, prime rib, and dry aged, bone-in rib eyes are butchered on site and prepared to meltingly tender perfection under infrared broilers at the Chicago Cut Steakhouse. And while the menu of appetizers includes the usual steakhouse hits, like bacon-wrapped day boat scallops and jumbo shrimp cocktail, it also packs a few welcome surprises, like a garlic butter and havarti-topped “lobstergargot”.

    • A colorful shrimp kohlrabi salad with chicken, peanuts, oranges, lime, fish sauce and fresh herbs. Photograph by Derek Richmond.
      A colorful shrimp kohlrabi salad with chicken, peanuts, oranges, lime, fish sauce and fresh herbs. Photograph by Derek Richmond.
    • "Scrappy bread" filled with potato, onions, and an over easy egg served with curry compound butter. Photograph by Derek Richmond.
      "Scrappy bread" filled with potato, onions, and an over easy egg served with curry compound butter. Photograph by Derek Richmond.
    • Open pantry shelves provide a colorful backdrop for a chef at work. Photograph by Derek Richmond.
      Open pantry shelves provide a colorful backdrop for a chef at work. Photograph by Derek Richmond.
    • The smoky-sweet Lapsang Bianco shaved ice cocktail is a surprising autumn delight. Photograph by Derek Richmond.
      The smoky-sweet Lapsang Bianco shaved ice cocktail is a surprising autumn delight. Photograph by Derek Richmond.
    • Udon noodles with spicy marinated cod roe, kimchi, and seaweed. Photograph by Derek Richmond.
      Udon noodles with spicy marinated cod roe, kimchi, and seaweed. Photograph by Derek Richmond.
    • Chef Edward Kim did stints at New York's Per Se and kitchens in Seoul, Korea before settling in the Windy City. Photograph by Derek Richmond.
      Chef Edward Kim did stints at New York's Per Se and kitchens in Seoul, Korea before settling in the Windy City. Photograph by Derek Richmond.
    • A sake-brasied, deep fried bone-in Berkshire pork shank served with japanese curry, brown rice, and pickled onions. Photograph by Derek Richmond.
      A sake-brasied, deep fried bone-in Berkshire pork shank served with japanese curry, brown rice, and pickled onions. Photograph by Derek Richmond.

      Issue 14: Chicago

      A fixture of every best-of list in the city, this hip new Wicker Park spot is star chef Edward Kim’s bold and inventive follow up to his wildly successful Ruxbin. Communal tables and a rustic-meets-industrial decor lend the space a pleasantly casual vibe, but don’t be fooled: while the menu of funky pan-Asian fare–like kimchi empanadas and “everything” wings–is raucous and fun, the kitchen at Mott Street is seriously talented.

    • Issue 14: Chicago

      At Sepia in the up-and-coming West Loop neighborhood, James Beard Award Nominated chef Andrew Zimmerman prepares meticulously crafted seasonal American fare in a dining room that exudes sophisticated, understated elegance. Not sure where to begin? The flawless staff will happily guide you through a menu that ranges from carrot bisque with sage and cashews to a duck breast served with pumpkin, fig molasses, and sunflower seeds.

    • Alaskan king crab is served strewn with trout roe, mint, and petals and seems to float on a clear sugar 'tuile.' Photograph by Derek Richmond.
      Alaskan king crab is served strewn with trout roe, mint, and petals and seems to float on a clear sugar 'tuile.' Photograph by Derek Richmond.

      Issue 14: Chicago

      This haute hotspot from chef Curtis Duffy recently became one of only a dozen restaurants in the country to earn the coveted three-star distinction from the prestigious Michelin Guide. Score a seat and you’ll see that wow-factor is evident in every course of Duffy’s elaborate tasting menus, from sunchokes with concord grape, beluga lentil, and nasturtium to Alaskan king crab with kalamansi, cucumber, and lemon mint.