There are few shows that accurately portray the trials and tribulations of the restaurant industry. However, in 2022, The Bear won audiences over with its raw, honest, and captivating take on kitchen life. Actor Jeremy Allen White as head chef Carmen “Carmy” Berzatto, the show focuses on an award-winning chef’s journey back to his hometown of Chicago, where he takes over his deceased brother’s sandwich shop. For White, the role earned him a Golden Globe, a Screen Actor's Guild Award, and an Emmy nomination for his portrayal of a chef balancing life in and out of the kitchen.
What makes The Bear more compelling than other kitchen-based dramas is their accurate embrace of the hectic and precise environment behind each dish. Bringing viewers behind the scenes to a world they normally would never see, the show further adds to the realism by highlighting several actual (and fictional) restaurants. Coupled with the show's topsy-turvy energy, and it's easy to see why they swept Award season.
But seeing a restaurant on television versus actually eating there are two completely different things. Does all the hard work pay off in the end? Or is it just another Instagram worthy dish that ends there? Below, we break down some MICHELIN Guide restaurants that will give Sydney’s Chicago food tour a run for its money (some have even made an appearance on the show). And while spots like One MICHELIN Star Kasama (the first stop on said food tour) and Bib Gourmand Giant (where part of the episode "Sundae" was filmed) didn't make the list, these restaurants are guaranteed to please any palate—minus all the, "yes, chefs!"
Atelier
Cuisine: American
This Lincoln Square boîte has always blended in with its humble surrounds, but enthusiasts know that it’s the inside that counts and where culinary excellence has long thrived. In full view of the dining room, 2023 Chicago Youn Chef Award winner Chef Christian Hunter and his team chart new waters, and delivers a carefully calibrated tasting menu supported by nearby farms and packed with flavor and originality.
Inspector notes: "Familiar dishes like marinated beets, pimento cheese and Caesar salad arrive remodeled and refined, astutely seasoned, and never a leaf or morsel out of place. Hope that the warm clam chowder with lamb bacon and chive oil is still available. It’s a total showstopper."
Virtue
Cuisine: Southern
Occupying a corner of Hyde Park within view of the University of Chicago, this Bib Gourmand lures guests with a welcoming bar, striking dining room, and buzzy kitchen helmed by the very talented Erick Williams. His well-executed Southern cooking draws a smart crowd, largely from the university nearby.
Inspector notes: "Imagine skillet corn bread with a steak knife for slicing and slathering on the honey butter, while dirty rice topped with chicken gizzards is just what the soul ordered. Don’t miss the butcher’s snack, a selection of house-made charcuterie with pepper jelly."
Girl & The Goat
Cuisine: Contemporary
The revolving door never stops turning as Girl & The Goat’s party keeps going. Even on a Monday night, guests linger for hours, shouting over Top Chef-alum Stephanie Izard's dishes at this sceney, but always friendly stunner. Appropriately rustic wooden pillars and beams connect a warren of seating areas, from elevated platforms to banquettes to dim private corner nooks.
Inspector notes: "A pick-your-own-protein adventure, the menu is organized by ingredients with a dedicated section for goat. Start with freshly baked ham bread accompanied by smoked Swiss cheese-butter seasoned with coarse mustard and olive tapenade. End with an almost pudding-like “all leches” cake enriched with strawberry-rhubarb sorbet."
Oriole
Cuisine: Contemporary
Two MICHELIN Star Oriole is as graceful and luxurious as ever, with a bespoke elegance evidenced by imposing ceilings and an impressive bar. The beautifully appointed kitchen is in full view. Chef Noah Sandoval and team are deeply committed to and passionate about their unbridled creations.
Inspector notes: "Your meal may start with an aperitif and bites, like raw hiramasa in apple broth. New Zealand langoustine is elevated to luscious heights thanks to tapioca, melon, and a warm coconut broth; while sablefish nestled into koshihikari rice is enhanced tableside with amazake."
Ever
Cuisine: Creative
This stylish, gray-hued room, set off the beaten path in Fulton Market, has a peaceful and meditative mood. The Two MICHELIN Star spot comes fitted with smooth leather seats and plush carpeting creating a sense of intimacy and comfort. The meal is first and foremost a visual thrill: inventive presentations that entice at every turn.
Inspector notes: "A penchant for sweet and herbaceous notes winds through each elegant composition, like green apple and nasturtium with a frozen celery root cream that balances briny flavors with earthiness. You'll also find notes of whimsy, evidenced by sweet bay scallops, presented under a sugar shell."
Kumiko
Cuisine: Japanese
Julia Momosé is the creative force behind this hip corner haven. The name depicts a woodworking technique, and its serene surrounds feature a deluge of natural light. Informed and attentive servers glide through the room—perhaps in tune with moody jazz tunes—delivering a lineup of creative plates.
Inspector notes: "Japanese potato salad with pickled rainbow carrots and smoked ham is a strong opener; while tonkatsu sando with Berkshire pork and buttered shokupan is hearty and substantial. Maitakédon (marinated hen of the woods mushrooms with caramelized onion and onsen tamago) is accompanied by white rice for a fragrant feast."
Momotaro
Cuisine: Japanese
Boka Restaurant Group’s stunning West Loop canteen embraces a fantastical view of Japanese dining. An impressive selection of imported whiskies is listed on a retro-style departure board; while a private dining room upstairs is styled to resemble a mid-century corporate boardroom. Consistently packed, this impeccably designed space boasts numerous kitchens churning out a range of dishes, all conceived by the talented Executive Chef Gene Kato.
Inspector notes: "Jidori kimo, those prized chicken oysters—here grilled to perfection—has long been a signature, while the beef tsukune sliders in a bao from the robata-yaki are equally impressive."
Izakaya at Momotaro
Cuisine: Japanese
Nestled beneath the ever-buzzing Momotaro is this stylish and serene bolthole where reservations are a must on most nights. The scene plays up the underground lair theme with soft red lights and Japanese lanterns, plus thick curtains to lend an air of privacy. Of course, you're not just here for the look and feel—it's the likable izakaya menu that lures most.
Inspector notes: "Begin with delicious sashimi like shima aji, akami or otoro, only to be followed up with the equally alluring uni pasta. Choose from an array of smaller bites, such as ebi katsu don, with panko breaded tiger shrimp and pickled shishito."
