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The dining scene in Chicago is one marked by kindness, humility and an earnest desire to make food that tastes and looks good but also food that creates a connection with the fertile breadbasket that is the Midwest—the farmers, the purveyors, the…cows…and chickens.
 
This conscientious life process has been integrated into Chicago’s restaurant community, where a rival chef is as likely to open his larder to the competition and refer clients to them, as well—the better for everyone. And, the thing is, it shows in the food…it tastes, smells, feels…in the food. All over the city, restaurants, high-quality fast food joints, caterers and hotel kitchens are paying attention to ingredients, preparation and service as Chicagoans and visitors who come here to explore the city’s many-fold culinary options demand it.
 
Gone is the arrogant chef of yesteryear and here it has been replaced by the likes of Paul Kahan, the creative progenitor of Blackbird, Avec and The Publican. He plays with flavors with a definitive hand, leaving each clearly defined on a plate and the blending of said flavors up to the diner. Kahan is also known for supporting young talent, sharing his knowledge and kitchen. For us, this is the essence of the Chicago all-star chef, celebrity chef, or just the lady who opened a little BYO Mexican restaurant because it was what she’d always wanted to do…and we eat there. The chefs that fit this bill are all over the place: Graham Elliot Bowles, Shawn McClain, Rick Bayless, Grant Achatz, Tony Mantuano and on and on.
 
From the tables at Sixteen, the restaurant on the sixteenth floor of the Trump International Hotel & Tower Chicago, to the sidewalk talk at the Weiner Circle, Chicago eats and we’re not afraid to experiment—or to wolf down some comfort food at Manny’s Deli or Al’s Italian Beef. We welcome your participation in this culinary journey of ours. Now, let’s eat.

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