Chef Grant Achatz continues to burst with novel ideas at this ingenious, substantive, and festive temple. Dining here is part theater and pure pleasure; and meals are an olfactory experience by dint of scented vapors, tricks, and tableside fun. Executive Chef Douglas Alley is firmly in play, turning out whimsical items that are at times experimental. For starters, a custom resin dish bearing cured Arctic char, crowned by crisped skin glazed with maple syrup.

The very chic Smyth with its lounge styling and open kitchen is helmed by Chefs John Shields and Karen Urie-Shields. Their cooking is bold and often pushes boundaries, all the while impressing. Sheer creativity is applied to seasonal produce, some of which comes from their garden. A quail egg, gently smoked and topped with caviar, is given a twist with barley caramel. Resting inside its shell, plump Maine uni, amplified with a divine peach gel and wasabi cream.

On a quiet, near empty corner of Fulton Market, Chef Curtis Duffy runs a world of his own making. Venetian hybrid plaster, starry lighting, and slat wall panels set the foundation for this dramatic, high-style room, where tables are spaciously arranged and where perfectly coordinated servers stand at attention. This rigorous attention to detail extends to a cuisine that is at once original, attractive, and enticing.

Guests enter this former warehouse through a converted freight elevator, a testament to Oriole’s unique brand of elegance, further exemplified by the striking ceiling collage above the spotless open kitchen. Chef Noah Sandoval and team execute a thoughtful tasting menu that blends French and Japanese elements. Begin with an aperitif and small bites in the impressive bar area, with the likes of a maitake mushroom and ricotta tartlet.

In a cozy corner of Uptown where the train rumbles overhead, Chef Norman Fenton mines his history and his travels to celebrate Mexican cuisine in a distinct, ambitious manner. He lists out ingredients like an auctioneer, and his pace is energetic. Quickly, the courses compound: A stunning huitlacoche ravioli with fried corn silk, then a queso truffle quesadilla, and at some point, a lamb tartare tostada seasoned in the style of al pastor.

After more than a decade of excellence, Chef/owner Lee Wolen’s flagship shines as bright as ever. The relaxed dining room fitted with banquettes and mirrored light bulbs exudes elegance with a bit of romance and quirk. All the while, an appealing modern menu celebrates seasonal ingredients with bold preparations and exceptional clarity. To start, braised turnips sound sleepy but it’s a superb effort with coriander yogurt and puffed quinoa. Pasta is exceptional.

Channeling all the ease of an underground dinner party, Chef Phillip Foss invites guests into his literal home (he lives upstairs). There is but one seating, everyone is served at the same time, and people are encouraged to bring as much wine as they want. The warehouse space feels most like a test kitchen, and guests can wander about, explore the pantry, and practically stand next to the chefs as they cook and plate. The cuisine is creative.

Year after year, Chefs David and Anna Posey hit their marks with this Danish oasis. A marvelous patio seamlessly flows into an airy dining room that fills up quickly — and for good reason. In choosing between the set tasting and the a la carte, there is no wrong answer. Both journeys capture the spirit of what makes this restaurant special by showing a respect for the seasons, delightful originality, and a stylish flair that never comes at the cost of flavor.

Together with his co-owner and wife, Katrina Bravo, Chef Jenner Tomaska lays bare lofty ambitions at this airy atelier. The minimalist, well-lit space evokes an art gallery, complete with a high concept tasting that's aimed at blurring the boundaries between art and dining. The show begins with intriguing bites served at standing tables just inside. The multicourse meal that follows features a variety of dishes, each offered on custom pieces made by local artists.

Its exterior is unassuming, but one step inside the hot spot and you'll be smitten by its lively vibe, warm hospitality and seductive aromas. Chef Zach Engel brings his experience to bear on this personal brand of modern Middle Eastern cuisine. His prix-fixe allows diners to make their own selections from a range of options. A generous first course kicks things off: Creamy hummus with brisket and salatim (spreads and pickles) accompanied by just-cooked, flame-kissed pita.

In a city where kitchens break molds and defy expectations, Chef Sujan Sarkar makes a splash of his own on this quiet strip of River North. Vegan, vegetarian, and non-vegetarian tasting menus deliver an original, modern vision of Indian cuisine. His food may look like pieces of art but taste like familiar favorites pulled from across his vibrant homeland. At times showcasing a hint of French sensibility, pani puris and curries arrive deftly spiced and elegantly presented.

Drawing its name, fittingly, from the Tagalog word for “together,” Kasama unites the culinary talents of husband-and-wife team Tim Flores and Genie Kwon. Flores's background provides inspiration for this modern interpretation of Filipino cuisine, while Kwon’s pastry training elevates the sweet side of things. Homey traditional preparations are reimagined in elegant, inventive dishes, as in an “adobo” of mussels and wild mushrooms.

Veteran chef B.K. Park has spun out this inspiring shrine to omakase. With nothing but a lone plaque marking its entrance, this Japanese delight can be tough to spot. But once inside, the surrounding din of traffic fades and you’ll be transfixed by the team's dedication to sushi. Mako is a hot ticket, with just 22 seats from which to savor the smartly considered omakase. Throughout the evening, the chef and itamae showcase their style through unique adornments.

Moody Tongue is a unique showcase, whereby a creative menu bearing a panoply of inspiration and influence is brilliantly matched with a virtuosic array of house-crafted brews. Discreetly perched atop the working brewery, this is a contemporary if at times austere dining room. Unsurprisingly, the word "moody" befits the intimate yet masculine vibe. Beverages are an equal partner to the food, and the beer pairing is a must to fully engage in the experience.

Whether you come to experience the cuisine of ancient Rome or Hollywood, a meal here is pure dinner theater. These culinary themes are unique and thoughtful, leaving diners wondering what's "next." While an earlier Italia menu showcased complex ingredients and flawless flavors and textures (think cacio e pepe and guanciale-wrapped branzino), the most recent "Paris 1906" culinary theme showcased celebrated French chef Auguste Escoffier's classic cuisine.

Schwa is like a punky teenager who refuses to grow up. Year after year, the restaurant sticks to its guns with no servers, rap music booming overhead, and wildly imaginative, over-the-top cooking. Its divisiveness and fiercely independent spirit are memorable. As for what might come out of this kitchen, it’s anybody’s guess. How about gumbo but serve it chilled, aerated, and with a blue crab chip dotted with hoja santa aioli?

Housed within a 19th-century print shop, this urbane dining room mixes original details with modern touches. Exposed brick walls and custom tile floors complement floor-to-ceiling wine storage and dramatic chandeliers. Chef Andrew Zimmerman’s menu brings elements of Southeast Asian, Korean, and Mediterranean flavors to American cooking, as in a toasted brioche layered with Délice de Bourgogne cheese, wilted sliced leeks, and black truffle with a popcorn velouté.

This jewel in Rick Bayless' crown welcomes a rush of diners for original Mexican food with an upscale twist. The menu, boasting a panoply of flavors and textures, spins with the seasons. Though each dish is rooted in tradition, there's no shortage of flair, as in a celebration of the cuisine of Puebla which featured the memela divorciada. This oval of griddled corn masa, blue on one side and yellow on the other, was filled with black beans and topped with seafood longaniza.