Chicago’s top-tier chefs just welcomed four new faces.
The Michelin Guide released its official Star awards for 2022, and things have changed. There’s a total of 23 restaurants, down from 24 in 2021, but four restaurants join the crew and welcome their first-ever star.
From the Filipino flavors of Kasama to the Middle Eastern ingredients at Galit, the fine dining of Claudia to the artful eats at Esmé, the new school of cool dishes has something to please every palate.
Former Oriole kitchen chefs Tim Flores and Genie Kwon have made a serious mark on the Chicago food scene with their creative and contemporary take on traditional Filipino food. Come for breakfast and lunch Wednesday through Sunday and enjoy lumpia shanghai pork springrolls, Filipino breakfast with sausage and garlic fried rice, chicken or mushroom adobo, and more. Come back for a fine dining tasting menu dinner service Thursday through Sunday, from 6 to 10 p.m.
Located in Lincoln Park, Galit is the home of Chef Zach Engel who caught Michelin's eye for his shareable plates that offer "surprising depth." Bring friends and family to enjoy hummus plates and salatim selections, plus single-serve mezze offerings of falafel, kale tabouli, coal-roasted cabbage or turkey shwarma, and so much more.
What Michelin Star restaurant do you know does $1 West Coast oysters every Thursday and Sunday? Claudia is a fine-dining establishment that offers a few ways to engage in its modern and classic take on French cuisine. Sit at the bar for cocktails and a la carte orders; take in a unique chef's table experience with 10 to 15 courses served right by the kitchen; or enjoy the eight to 10 course dinner that Claudia is best known for, allowing three hours for that experience.
"Above all, art should be fun," says American sculptor Alexander Calder, and so do married co-owners Katrina Bravo and Chef Jenner Tomaska. Esmé is French for “beloved,” and you’ll fall in love with these multi-course masterpieces served on plates crafted by local artists. Instagrammable doesn’t even begin to describe the high-art of these presentations—and the taste is set to match.