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Suits mingle with jeans and sushi with burgers at these decidedly American restaurants.
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This nearly quarter-acre River North space was conceived as a brew-lovers' bar, but the food is perfectly capable of carrying the day solo.
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After-work drinks are a good occasion to talk business, but bars can be noisy. We checked out two new wine bars that lower the volume but not the expectations.
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This is a Far Eastern gem with moderately priced food that's mostly good to great, with a pretty dining room dressy enough for a business lunch.
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Douse the ethereally light housemade tofu in its ginger-sesame seed soy sauce. Wipe your chin after marvelously juicy sake-marinated, duck fat-fried chicken legs and thighs.
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If the beef is organic, the sauces house-made, the cheeses artisanal and the bill into double digits, can we still call these burger "joints?"
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Holiday lunch hours can get chewed up by shopping and errands, but we have just the tonic: three upscale lounges where the cocktails and food are top-shelf.
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Christian Fantoni, the sure-handed Italian chef at the new Filini Bar & Restaurant in the Radisson Blu Aqua Hotel in Lakeshore East, doesn't arrive for work most days until a little after noon. Diners are…
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Executive chef Gaetano Ascione's expansive personality and slightly off-color stories are rivaled only by his talent and attention to the food and customers.
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Hot and cold lunch options at Foodease in Water Tower Place include sushi and soups to sandwiches and a buffet.
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Kinzie Chophouse has a great location and the requisite wood paneling, yet it's almost never mentioned among the first rank of Chicago steakhouses. Why not?
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Two newer breakfast spots present a dilemma: Do we want the handsome one or the one that feeds us best?
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Servers bopping about in blue jeans and sneakers and an under-$20 lunch menu tell us that the newly reopened Pump Room is more casual and affordable, but the stunning sunken dining room, award-winning…
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Chef Jean Joho, owner of Everest, is among the chefs who have been cooking solely in Chicago for more than 20 years. He shares his views on why he's been able to succeed for so long in the city's competitive dining market.
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