Photo via tesori
In a culinary landscape as rich and diverse as Chicago, there are myriad must-have indulgences across town. And while that may seem a challenge to pare down, we’ve shortened the list for you. Listed are favorites hand-picked by notable chefs across the city—both from their own menus, and from restaurants they frequent. After all, who better to give culinary advice than the masters themselves?
Photo via Blue Door Kitchen & Garden
Chef/Partner Art Smith of Blue Door Kitchen & Garden {52 West Elm Street, Chicago; 312.573.4000}
Must-haves @ Blue Door: Diver Scallops and Brussels and Kale Salad; “Chef Rey Villalobos creates the most amazing diver scallops you’ve ever tasted. They are seared to perfection and lightly sauced with lemon beurre blanc. The Brussels and Kale Salad with kale from my dear friend and farmer, Marty Travis of Spence Farms, is delicious. He delivers it fresh from the farm three times a week and Chef Rey dresses it with an incredible maple-tahini vinaigrette. The combination is heavenly.”
Must-haves in Chicago: Rigatoni at La Storia and Brussels Sprouts Tartine at The Kitchen; “La Storia is a hidden gem tucked away in the historic Gold Coast neighborhood. The Rigatoni with homemade, local, grass-fed lamb sausage is a true taste of Milano, made even more inviting when enjoyed in their courtyard garden. And The Kitchen is just run by great people—notably, Kimball Musk. He was driven to create the Kitchen Garden Communities alongside The Kitchen restaurant so that he could end food deserts in America.”
Photo via Siena Tavern
Executive Chef Fabio Vivani of Siena Tavern {51 Kinzie Street, Chicago; 312.595.1322}
Must-haves @ Siena Tavern: “Two dishes we must always have on our menu are the Wagyu Beef Meatball and our Lasagna, a recipe that I took from my family back in Florence, Italy. As far as the Lasagna goes, less is more—a rule my mother taught me. Keep it simple. The Wagyu Beef Meatball, on the other hand, is an attention-grabber—so popular it actually has its own Twitter account (@sienameatball). The 12-ounce hunk of meat is soaked in a roasted tomato sauce, served with ricotta cheese on top, and garnished with shaved basil.”
Must-have in Chicago: The Tartare at Momotaro; “Take a very popular dish—the classic tartare—and add in Japanese sweet tomato, Maui onion, and shiso to offer a flavor profile you’d never expect. This Japanese dish is something my wife and I get whenever we go.”
Photo via Bernie’s Lunch & Supper
Executive Chef/Owner Zack Sklar of Bernie’s Lunch & Supper {660 North Orleans Street, Chicago; 312.624.9892}
Must-have @ Bernie’s: Lamb Hashwi; “This has been one of Bernie’s staple menu items since we opened almost two years ago. It’s a warm hummus, made before each service, topped with spiced ground lamb—which is simmered in duck fat—and garnished with pine nuts and pomegranate seeds for some crunch and a pop of acid to cut through the rich lamb. The pita that comes with it was a happy accident, actually. While I was trying out some whole wheat pizza dough recipes, I had some extra I was going to throw away. I decided to roll it out and throw it on the griddle. It turned out to be the best pita I’ve ever had!”
Must-have in Chicago: Le Colonial’s Phô; “I love phô, and no one blends savory flavors better than the masters at Le Colonial. Every time I eat it, I’m jealous I didn’t make it. That’s how good it is.”
Photo via Rockit Bar & Grill
Executive Chef Michael Sheerin of Rockit {22 West Hubbard Street, Chicago; 312.645.6000}
Must-haves @ Rockit: Spiced Beef Jerky Tips, Salmon Tartare, and Doughnut Bread Pudding; “The Tips is not your average jerky dish. Our version is cooked to tender perfection with pickled jack fruit and spicy peanuts and topped with cilantro. And the Doughnut Bread Pudding is a guest favorite because it’s made with honey-glazed Firecakes doughnuts coated in salted caramel sauce and topped with a big scoop of espresso gelato.”
Must-haves in Chicago: Tripe Stew at Trattoria Riccardo, Ribs at Twin Anchor, and Saganaki at Athena
Photo via Anthony Tahlier Photography
Executive Chef Tony Mantuano of Terzo Piano {159 East Monroe Street, Chicago; 312.443.8650}
Must-haves @ Terzo Piano: Mushroom Taleggio Flatbread and Smoked Salmon Tartine; “The salmon is served on top of an avocado mousse with radish, pickled red onion, cucumber, and 63-degree egg over sesame toast.”
Must-have in Chicago: Anything at Lula Café; “It’s hard to pick an exact must-have dish on the Lula menu as it changes all the time. In fact, the last time I went there, our group ordered the entire menu.”
Photo via Wood
Executive Chef Ashlee Aubin of Salero {621 West Randolph Street, Chicago; 312.466.1000} and Wood Chicago {3335 North Halsted Street, Chicago; 773.935.9663}
Must-have @ Wood: Seared Sea Scallops with cauliflower purée, truffled cabbage, and herb breadcrumbs.
Must-have in Chicago: Bacon, Onion, and Gruyère Pizza at Ugo’s; “A salty, umami flavor bomb with an extra crunchy crust”
Executive Chef Carlos Ysaguirre of tesori trattoria & bar {65 East Adams Street, Chicago; 312.786.9911}
Must-haves @ tesori: Smoked Brisket Ravioli and Chicken Milanese
Must-haves in Chicago: Anything on Lula Café’s menu, like the Scrambled Eggs with smoked trout and crème fraîche.
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