At this intimate Japanese-inspired cocktail bar, mid-century interiors and intricate woodwork provide an appropriate setting for the elegant, ingredient-focused drinks of acclaimed mixologist Julia Momosé. Why Mike loves it: “This is my favorite bar in Chicago. Outlandishly complex cocktails and a tight, cozy, intricately designed space where no details are spared. But their food program is nothing to scoff at either. It brings modern Japanese ideas to pair with their immense beverage program.”

Top Chef winner Joe Flamm describes the food at his award-winning restaurant as “Adriatic drinking food”—which means a menu that nods to his Italian heritage while incorporating parts of Croatian cooking. Why Mike loves it: “Every time I go here, all the dishes are bangers, heavy on seasoning and flavor, while still retaining their approachability. ”

This all-day café is all about delicious baked goods in the morning and housemade pastas and other savory dishes made with farm-fresh ingredients in the evening. Its earth-friendly policies have earned it a MICHELIN Green Star. Why Mike loves it: “Arguably the most versatile restaurant in Chicago, an insane pastry program, amazing lunch options, incredible pastas. I could go here at any time of day and have a fantastic meal (and yes, it’s around the corner from my shop)."

In a city full of steakhouses, Gibsons has become the standard by which others are measured. Come for the impeccable meat program, classic cocktails, and a see-and-be-seen vibe that isn’t lost on visiting celebrities. Why Mike loves it: “If I’m trying to get absolutely smashed, I go here and order a gin martini and a Chicago cut steak and have the best time of my life.”

A modern take on the classic French bistro from chef-and-somm brothers Oliver and Nicolas Poilevey, who have grown up in the industry: Their parents created beloved industry spot Le Bouchon. Why Mike loves it: “I love how opulent and modern the food is here while still feeling distinctly French and playing with modern flavors and ideas. Their pastry program is top tier too; dip their croissant into the escargot butter remains and fall into existential dread when you realize pleasure of this nat

At this modern Danish-inspired restaurant, husband-and-wife chefs David and Anna Posey lean into the seasons to create one-of-a-kind dishes with a MICHELIN Star to show for it. Why Mike loves it: “One of my favorite tasting menus in the city with equally stunning a la carte options and wildly creative desserts. The duck tart is basically an icon of modern Chicago dishes.”

With roots dating back to 1971, Lou Malnati’s has become a Chicago icon for its deep-dish pies that always include a signature butter crust, rich tomato sauce, and fresh mozzarella. Why Mike loves it: “I know ‘real’ Chicagoans don’t order deep dish frequently, but this is the king of deep dish, and my favorite. Sausage, butter crust, and dine-in only. I’ll eat half a large pie and waddle out of the restaurant, awaiting the craziest pizza hangover in the morning with absolutely no regrets.”

This elegant and sophisticated modern Korean restaurant offers beautifully presented dishes in an equally stunning setting. Why Mike loves it: “Why is no one talking about Jeong? Why does Jeong not have a MICHELIN star? This place rules, the owners [Dave Park and Jenifer Tran] are amazing people, and the food is nuanced, thoughtful, and balances classic Korean ideas with forward-thinking cooking techniques. #JusticeforJeong”

A simple sounding trifecta of beer, pork, and oysters has been at the center of this restaurant by James Beard Award-winning chef Paul Kahan for years, winning plenty of fans in the process. Its popularity led to the creation of neighboring Publican Quality Meats and Publican Quality Bread. Why Mike loves it: “Can you say “cheesy pork rinds?” Because I can. They’ve been at it forever. It’s still amazing, and I still love crushing an esoteric lambic and barbecue carrots here.”

Born from a beloved pop-up by wife-and-husband team Margaret Pak and Vinod Kalathil, this neighborhood gem—a New York Times Restaurant List pick—features the hard-to-find cuisine of Kerala from India’s southwest coast. Why Mike loves it: “Indian food feels like it’s in its infancy in Chicago to me, and Thattu pushes the scene into new territory with its flavors from Kerala. The pork chop here is crazy. Also, chef Margaret might be the nicest hospitality professional in Chicago.”

Whether you dine in the bar area with views of Millennium Park or in the main dining room, this handsome restaurant punches way above its gastropub label with elevated riffs on classics with a perfectly poured Guinness to pair with them. Why Mike loves it: “This is like the OG gastropub back when that term was used. Is anyone selling a scotch egg these days? The Gage is, and it’s outrageously good.”

Even a fire couldn’t destroy the spirit of his beloved Cajun-Creole restaurant, which reopened in Homewood in 2020 and still does stellar gumbo, jambalaya, barbecue shrimp, and more. Why Mike loves it: “I have fond memories of crushing bowls of gumbo here as a kid with my family. In a city with not a lot of Cajun/Creole cooking, Maple Tree Inn is a staple.”