This sleek newcomer tucked under sister restaurant Perilla Fare specializes in creative sushi handrolls prepared in front of you at the intimate U-shaped bar. Why Stephanie loves it: “Chef Rhan [Whang] worked with me for many years, and I’m so proud of his new place. I’m not surprised at all on how popular it’s become. He’s a talented guy.”

This subterranean Japanese pub takes design cues from Tokyo’s picturesque alleys. It features a mix of top-notch sushi from upstairs restaurant Momotaro, as well as finger-friendly snacks and Asian-leaning cocktails. Why Stephanie loves it: “It feels like a cool little hideaway under Momotaro. I love grabbing sushi, snacks, and drinks here.”

Since 2001, this laidback, light-filled spot has earned awards aplenty both for its handcrafted beer and New Haven-style thin-crust pizza. Partnerships with some of Chicago’s most beloved chefs offer a taste of the city like no other. Why Stephanie loves it: “I’ve done some really fun collaborations with Piece and have been eating there since my early days in Chicago. The crust is perfect, the toppings are always on point, and sometimes nothing hits like a giant slice and a beer.”

Chef Thai Dang pairs the Vietnamese dishes he grew up on with modern culinary touches at this MICHELIN Bib restaurant. It’s complemented by the warm interior design by his wife Danielle. Why Stephanie loves it: “Thai and Danielle’s food is just fun to eat. I always leave happy and maybe a little too full.”

James Beard Award-winning chef Erick Williams’s MICHELIN Bib Gourmand restaurant is known as much for its ingredient-driven Southern food as its community-building endeavors. Why Stephanie loves it: “Erick’s [Williams] food just feels like a warm hug. It’s soulful and thoughtful and always makes me feel good. Virtue is a really special spot.”

Chef John Manion taps into the years he spent living in Argentina for top-notch wood-fired steaks, seafood, and vegetables at this hip West Loop spot. There’s a stellar all-South-American wine list to match. Why Stephanie loves it: “If I could cook over live fire every day, I would. John’s [Manion] food is bold and smoky and full of big flavors.”

Initially created to provide humanitarian aid to Ukraine, Anelya continues to honor the country, culture, and people of chef Johnny Clark’s heritage with dishes such as dumplings, potato pancakes, and house-made bread. Why Stephanie loves it: “I’m always a fan of what Beverly [Kim, Clark’s partner in work and life] and Johnny [Clark] do. Anelya is so different and delicious.”

A lodge-like interior serves as the perfect setting for chef Brian Jupiter’s rustic meat-centric food that’s earned him multiple James Beard semifinalist nods. Why Stephanie loves it: “Frontier is just a good time, just like Chef Jup. Big cuts of meat, a grill that’s always going, and food that’s meant for sharing. Go hungry.”

Chef Lamar Moore honors his Southern roots and the city he calls home at this sophisticated restaurant. The dishes here range from caviar-topped deviled eggs to oxtail with purple grits. What Stephanie loves it: “It’s awesome to see what Lamar [Moore] has created. It’s the kind of place you want to post up and hang while eating amazing food.”