Explore the culinary treasures celebrated by industry insiders as we unveil their top picks. From inventive reinterpretations of classic dishes to sumptuous indulgences, embark on a flavorful adventure curated by restaurant pros, each dish promising to delight even the most discerning palates.
KAMAYAN AT SUNDA NEW ASIAN
Favorited by Billy Dec, CEO / Founder, Sunda New Asian
“We evolved a traditional feast from the islands of the Philippines, ‘Kamayan’ (eat with hands), that we do on a 40-foot banana leaf lined table filled with a dozen or so of our favorite Filipino dishes (crispy pata, lumpia, adobo pork belly, chicken inasal, garlic shrimp skewers, whole fried fish, veggies, mango, dragon fruit and more) into a tableside creation built on butcher block. A dish perfect for sharing!”
TAGLIATELLE AT avec
Favorited by Dylan Patel, Chef de Cuisine, avec
“My current favorite dish on the menu is our tagliatelle with eggplant conserva and Blakesville Creamery goat cheese. This dish is a fun twist on a classic Sicilian dish called pasta alla norma. For the restaurant, I looked to my Indian background and took inspiration from a Punjabi dish called baingan bharta, which is a spicy eggplant and tomato stew. Using this method, we created a pasta sauce that goes great with the tagliatelle noodle and goat cheese!”
BOUILLABAISSE AT VENTEUX
Favorited by Marcel Heiduk, Executive Chef, Venteux
“Bouillabaisse is a traditional French fish soup from Provence. There are many ways to play with the ingredients based on the availability of fresh fish and seafood. My favorite version is with a soup base made from lobster and shrimp shells, a finished broth with herbs de Provence and freshly chopped chervil. As for the fish, I like to use lobster, shrimp, mussels and some seared monkfish. At Venteux, we serve this with some lemon and a grilled slice of sourdough on the side.”
RIB TIPS AT LEXINGTON BETTY SMOKEHOUSE
Favorited by Dominique Leach, Executive Chef, Lexington Betty Smokehouse
“I love creating recipes that play into our local roots, and our Lexington Betty Smokehouse rib tips do just that! Smoky in flavor and perfectly tender, we serve them with fries and our Spicy Betty BBQ sauce for a little extra kick. Locals love them, and first-timers to the city love getting a taste of some Chicago-style BBQ!”
FOUR CHEESE RAVIOLI AT THE ALBERT
With white truffle sauce and aged balsamic glaze
Favorited by Steve Chiappetti, Executive Chef, the Albert at Hotel EMC2
“This dish is pure decadence and a real treat when you go out. It includes ricotta blended with mascarpone, Parmesan and goat cheese in a homemade pasta pocket. We then toss the ravioli in a reduction of cream, butter and Asiago cheese with white truffle. It is drizzled with 25-year-old balsamic vinegar from Modena, Italy. It is sheer indulgence. Go on – treat yourself!”
LOBSTER SALAD AT JOHN’S FOOD AND WINE
Favorited by Andrew Lim, Executive Chef and Partner at Perilla Korean & American Fare
“I recently visited John’s Food and Wine, a beautiful, quaint restaurant in the Lincoln Park neighborhood, and the dish that blew me away was their lobster salad. It is served on a light, flavorful, fluffy bed of melted leek aioli, with perfectly cooked and seasoned lobster and the freshest of herbs. This is one of the most delicious, delicate, well-composed seafood salads I have ever experienced. Chefs Thomas Rogers and Adam McFarland are incredibly talented and hardworking, and they have put together an incredibly thoughtful menu.”
