Chicago’s dining scene is a wonderland: food halls and four-star fine dining, all-American classics and globe-trotting cuisine from just about every country in the world. After all the meals the CS team has had in 2023, these are the bites we’re still thinking about—and can’t wait to try again. Here, we reveal our 13 favorite plates from the past 12 months.
Pappardelle alla Portofino at Nisos Prime
802 W. Randolph St. / Website
“The housemade pastas at this new West Loop hot spot are a must-try, with my current favorite being the pappardelle alla Portofino, a creamy blend of tomato and pesto sauce that melts in your mouth with each bite.” —Katy Rakowski, sales coordinator
Black garlic dal at Indienne
217 W. Huron St. / Website
“Dal is a staple dish of every Indian household, but at this newly Michelin-starred River North hot spot, chef Sujan Sarkar elevates the slow-simmered lentils to new heights, resulting in an unctuous, creamy, deep and dark-flavored bowl so good you’ll be wanting seconds.” —J.P. Anderson, editor-in-chief
Zeppole Proper Bite at Fioretta
318 N. Sangamon St. / Website
“From the culinary team at new West Loop favorite Fioretta, this compact Kaluga caviar creation—aptly dubbed a “proper bite”—lives up to its name as a generous serving of caviar and stracchino cheese atop an Italian pastry, creating a fantastically savory burst of flavor that leaves the taste buds craving more.”—Lauren Brocato, senior managing editor
Dark chocolate chocolate chip cookie at Levain Bakery
840 W. Randolph St.; 408 N. Clark St. / Website
“To me, if there’s anything more comforting than a regular chocolate chip cookie, it is this Dark Chocolate Chip Cookie. The richness of the French dark chocolate with the gooey center of chocolate chips is my most indulgent sweet treat. Having Levain locations both in River North and the West Loop means a dense, shareable perfect cookie is never too far away.” —Lauren Hayes, account executive
Hot and cold shellfish at Valhalla
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916 W. Fulton Market, 2nd Floor / Website
"Talk about kicking off a tasting menu in style: This first course of chef Stephen Gillanders’ menu during my visit this spring featured a trio of bites meant to awaken the palate for the numerous courses to follow, and it certainly did the trick. The highlight? An ambrosia-like bite of white curry clams with Calabrian chili oil, whose warm flavors of lemongrass, makrut lime, ginger and coriander set a memorable scene for what would prove to be my favorite tasting menu experience of the year.” —JPA
Patty melt at Roux
1055 E. 55th St. / Website
“Tucked in Hyde Park on the UC campus, this fast-casual cafe serves up several crave-able dishes (don’t sleep on the avocado toast), but it’s the perfect patty melt—wagyu burger, caramelized onion, American cheese and cole slaw with crinkle cut fries—that I’ll be going back for.” —JPA
Coliflor at Pilsen Yards
1163 W. 18th St. / Website
“Dark, rich chile flavors suffuse perfectly fried chunks of cauliflower in this addictive small plate from 18 Street fave Pilsen Yards, as peanuts and pepitas add texture and coco nibs give the whole thing a deep mole flair.” —JPA
Truffle bucatini at Nonnina
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340 N. Clark St. / Website
“I’m always drawn to truffle on any menu, and this dish from River North staple Nonnina does it perfectly. The egg yolk and wild mushrooms complement the truffle-infused pasta, and each bite is savory and satisfying. When the carbonara is met with truffle, it is truly a perfect pasta pair.” —LH
Shrimp and grits at Yardbird Table & Bar
530 N. Wabash Ave. / Website
“This Southern-inspired restaurant may have started in South Beach, but its down-home flavors are spot on—including a stellar plate of shrimp and grits loaded with seared shrimp, roasted tomato, Virginia ham, red onion and Nora Mill grits and finished with PBR jus.” —JPA
Nigiri at Sushi by Scratch
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415 N. Milwaukee Ave. / Website
“Omakase menus are everywhere in the city these days, but Sushi by Scratch—a speakeasy-style subterranean space accessible via a hidden door at The Drop In tavern—just might be the best of the newcomers. Eschewing the serious vibe of some omakase spots, this place is decidedly casual, hip and friendly, and the 17-piece nigiri tasting—features fish flown in twice weekly from Tokyo’s world-famous Toyosu Fish Market—offers one decadent bite after another, each smartly and subtly seasoned (hamachi kissed with sweet corn pudding, for example, or jumbo scallop brushed with soy), and adds up to an experience you won’t soon forget.” —JPA
Chef’s tasting menu at Adorn Bar & Restaurant
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120 E. Delaware Place / Website
“Chef Richie Farina has done time at Chicago fine dining stalwarts Moto, Ever and Monteverde, and all of those chops are on display in his tasting menu at Adorn in the Four Seasons Chicago. From a delectable caviar and potato brioche opener to stunning grilled octopus accented with broccoli, eggplant and olive; wagyu with cauliflower and salsify; and a dessert of interactive s’mores, every dish was both artfully presented and deliciously accessible, adding up to one of my favorite dining experiences of the year.” —JPA
A Fine Gin & Tonic at Kindling
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202 S. Franklin St. / Website
“One of the best things I ate in 2023 also happened to be something I drank. At chef Jonathon Sawyer’s recently debuted eatery Kindling, this drink invites diners to put on their mixologist hats at the table. A delicate glass bowl of fresh ginger-turmeric tukmaria, tarragon, nasturtium and oxalis rests over an ice-cold G&T made with The Botanist gin. Pour the colorful contents into the drink, mix with the attached stirrer and enjoy this aromatic cocktail accented by soft flavors of licorice and lemon with a sweet twist at the finish.” —LB
Italian beef pizza at Pizza Matta
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3211 W. Armitage Ave. / Website
“Chef Jason Vincent’s Giant is considered one of the city’s best restaurants, but there’s some nifty action happening next door, too, where Vincent and team’s pick-up and delivery spot Pizza Matta has become a must-try for tavern-style aficionados. My first taste of the joint was an Italian beef pie special (is there a more Chicago combo?), and it was a doozy: perfectly cooked beef, sweet peppers and J.P. Graziano hot giardiniera studding a charred-just-so crust, with both beef jus and cheese sauce for the most indulgent of dipping. My oh my.” —JPA
Photography by: Levain Bakery photo by Mark Weinberg
