From Bucktown to Berwyn, prepare for a flavorful fall as these new eateries make a name for themselves across the city.
The elegant dining room at Adalina
After a successful pop-up run in West Town and a short stay in the West Loop, chef Trevor Teich is settling into a two-floor space in Bucktown for a delectable dual dining experience. The Bar at Claudia boasts a French American a la carte menu paired with both classic and original cocktails for an easy walk-in rendezvous. For a formal dining experience, visit Claudia upstairs, where you can find adventurous dishes such as Snails in the Woods, featuring fried snails in what looks like soil and moss but is actually edible flowers, mushrooms, truffle and herbs. 1952 N. Damen Ave.
Transport yourself to the rocky coast along southern Europe with Michelin-starred chef Soo Ahn’s new restaurant. This modern Mediterranean spot preserves the flavors in classic Italian dishes and presents them in exciting and innovative ways, like the cacio e pepe arancini, a deep-fried cheesy and buttery risotto ball. The 3,000-bottle wine display in the dining room quickly becomes the focal point of the evening; patrons can choose from 400 bottles of wine selected by an expert sommelier. 912 N. State St.
The crni risotto at Rose Mary comes with squid ink, lobster brodo, confit squid and tarragon.
It’s no surprise this new hot spot, named after the French word for “beloved,” is run by a married couple: chef Jenner Tomaska and wife Katrina Bravo, both mission-driven food lovers. The contemporary American restaurant is community focused, placing art and philanthropy at the forefront. The walls and tasting menu of the Lincoln Park establishment are platforms for local artists to shine, so patrons can enjoy photography and paintings while noshing on fare like sumptuous wagyu eclairs. 2200 N. Clark St.
4. Rose Mary
If you caught season 15 of Bravo’s Top Chef, you’re familiar with winner and Chicago native Joe Flamm. Flamm has since departed from Spiaggia and taken to the Fulton Market District, where he has debuted his first restaurant with a rich menu of what he calls “Adriatic drinking food.” Combining his personal Italian background and his wife’s Croatian heritage, Flamm’s menu features dishes like pork ribs pampanella, coal roasted beets and crni risotto. 932 W. Fulton St.
Oyster and grilled fermented poblano mignonette at Esmé
Meet yet another reason to enjoy live music at FitzGerald’s: Babygold Barbecue’s brisket, burgers and Cajun fries from star Chicago chef John Manion. FitzGerald’s changed hands at the start of the pandemic lockdown, and after months developing the new Creole-inspired menu with Manion, Babygold finally opened to accompany the live music setting over a year later. The dryrubbed and slow-cooked barbecue delights can be enjoyed with nightly live music and a vibe that holds true to the classic legendary atmosphere. 6615 Roosevelt Road
Seafood is the main attraction at this South Loop newcomer; the shared plates menu encourages a family-style dining experience where everyone at the table has the chance to sample homemade pastas, grilled swordfish, pork presse and more. Chef Stephen Gillanders leads a talented team—including chef de cuisine Joseph Spretnjak, former general manager of Girl & the Goat, and sommelier Jelena Prodan—for the best possible dining experience. Be part of the lively scene in the main dining room, or book a private dining room for a more intimate setting. 2201 S. Michigan Ave.
Lardon’s in-house curing room
Featuring its own curing room, Lardon is the city’s newest spot for high-end meats and cheeses, serving both classics and rare finds like bresaola, ’nduja and Genoa salami. The Logan Square restaurant prepares the boards in a “charcuterie cave,” where patrons can witness the fresh slicing by a ruby-red flywheel slicer. In the morning hours, Lardon acts as a deli, offering fresh coffee, sandwiches and salads, but patrons can look forward to an evening eight-item dinner menu prepared by chef Chris Thompson. 2200 N. California Ave.
Photography by: BY MATTHEW REEVES; BY MATT HAAS; BY SANDY NOTO; COURTESY OF LARDON