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 brilliant Chicago restaurant that launched a thousand wood-burning ovens. — Bon Appétit

The savory menu is well crafted, too, with choices such as a pork chop with sausage and spaetzle and a tuna melt made with tuna poached in olive oil, wild capers, and Havarti cheese. — Fodor's

There’s no question what you’ll get if you score a seat at Big Star: tacos. And we’re not talking about boring old Americanized tacos. — Frommer's

Simple farmhouse fare. — On the Grid

Carlson's artfully displayed entrées... are so good we'd eat them on the curb in front of the tire shop across the street. — Concierge

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

A former Arts and Crafts–style warming house for ice-skaters at Lincoln Park's North Pond, this gem in the woods fittingly champions an uncluttered culinary style. — Fodor's

Chilean sea bass with a Malaysian spice rub and curried cauliflower puree is my favorite, and tender slices of medium-rare duck breast wrapped around blistered shishito pepper are delicious. — Chicago Tribune

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

Oprah's former personal chef is not short on friends and admirers, yet newcomers who score a reservation feel just as welcome in the cozy, country-home environs. — Fodor's

At the Lobby, Wolen’s star dish was a roasted chicken for two, a dish brought to Chicago from New York’s NoMad (the sister restaurant to Eleven Madison Park, where Wolen was a sous chef). — Time Out

Le Bouchon is Le Sh*t. We don’t know how well that translates into French, so let’s make it clear that Le Bouchon is one of our favorite restaurants around. — The Infatuation

Come nightfall, well-heeled noshers join the nine-to-fivers, elevating the glitz factor to typical Chicago steakhouse caliber. — Gayot

Welcome to dinner as theater, where the only thing more radically varied than each new theme is the quality of the food. — Michelin Guide

Nothing’s changed much in the 79 years since this Old Town rib institution started packing in the crowds, and that’s okay with us. — Time Out

There are some major indulgences on the menu... but a more approachable option would be the lobster, served as two split halves stuffed with rock shrimp, brioche and Parmigiano-Reggiano cheese. — Chicago Tribune

You wish your mama in the old country cooked this good. — Not For Tourists

The Thompson Hotel is one of Chicago’s hottest hotel destinations, so it seems fitting to tap one of the city’s finest chefs to make its restaurant a culinary destination. — Fodor's