18 November 2025
Share
Chicago's fine dining scene is a even brighter this year. Kasama, formerly a One Star, has joined the ranks of the Two Stars, while Feld, which debuted as a recommended restaurant in 2024 has earned its first Star as well as a Green Star.
There is so much to discover in Chicago; read the full list of MICHELIN-Starred restaurants below.
Three Stars
SmythCuisine: Contemporary
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. The chef's creativity is on full display in dishes like a kelp tart filled with an English pea butter and trout roe; a croustade topped with a poached, miso-cured quail egg; or a decadent doughnut filled with foie gras and set with an egg yolk fudge and shredded Dungeness crabmeat. Raspberry butter gives a vibrant boost to a savory lobster custard, and sweets, like a tangy, tropical goat yogurt sorbet with woodruff granita and mamay sapote seeds, raise the bar.
Two Stars
Alinea
Cuisine: Creative
Not shying away from performance and theatrics, Chef Grant Achatz’s flagship restaurant continues to be one of the city’s most immersive experiences. Combining scented vapors, hidden ingredients and tableside service, dinner is a constant mix of whimsy and surprise. Signatures like the black truffle explosion or bourbon-maple cured Arctic char are woven in with a series of small, at times diminutive, courses that involve a number of unexpected ingredients and preparations. Dessert offers pure, childlike delight, starting with an edible helium balloon and ending with a nitro-fueled, Pollock-esque creation that’s sauced, splattered, cracked and glittered directly onto the table.
Ever
Cuisine: Creative
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. Ora King salmon with fennel, wagyu with braised pistachios, or English pea puree with puffed grains and black garlic all arrive with unexpected flair and form – and never at the cost of flavor. A generous wine program, spirit-free drinks, and even an adjoining cocktail bar further enhance an experience to remember.
NEW Two Star
Kasama
Cuisine: Filipino
Drawing its name, fittingly, from the Tagalog word for “together,” Kasama unites the culinary talents (and fine dining pedigrees) 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. In a simple space, the two cook with striking originality. Homey traditional preparations are reimagined in elegant, inventive ways, as in an “adobo” of mussels and wild mushrooms that balances tangy, sweet and savory. Bold, original sauces like peanut with shrimp paste have few equals. Desserts, like a “mais con yelo” that features sweet corn semifreddo and milk granita, are every bit as satisfying.
Oriole
Cuisine: Contemporary
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. Small bites in the impressive bar are accompanied by a welcome drink, and might include a tartlet of Dungeness crab or Hokkaido uni. Then, a mouthwatering canapé of foie gras parfait with pickled strawberries is served overlooking the impressive open kitchen watching the kitchen team in full flow. The capellini with black truffle is a highlight and a great lesson in culinary self-restraint. Service is polished, detailed and discreet.
One Stars
AtelierCuisine: 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, Chef Bradyn Kawcak and his team work quietly and seamlessly. This kitchen delivers a carefully calibrated tasting menu supported by nearby farms and packed with flavor and originality. The meal may begin with a globally inspired set of refined comforting classic like pupusas with blue corn and cochinita pibil and curtido, smoked white fish dip and carrot-miso dumplings made with rutabaga wrappers. A complex and earthy miso soup may be next, followed by house-made buckwheat noodles with vegetables tossed with a glossy, luscious sauce with a layered umami.
Boka
Cuisine: Contemporary
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. Brown butter-toasted Hokkaido scallops accompanied by green garlic puree, green strawberry, buckwheat, and an aerated sabayon sauce is particularly skillful. Don't sleep on the pasta, especially the house-made ricotta gnocchetti bathed in a rich and creamy sauce and topped with crispy chicken skin and shaved cheese. The talented cocktail program is its own adventure.
Cariño
Cuisine: Mexican
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. Indeed, this tasting menu features boldness and creativity in spades, starting with “chips and salsa” in the form of salsa verde jelly and a tortilla crumble. The best seats are at the counter, which offer an up-close view of this small team, all of whom work diligently and engage with guests freely.
EL Ideas
Cuisine: Contemporary
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, starting with a shrimp cocktail croquette with shrimp snow that must be licked off the plate. Maybe there’s a play on oysters Rockefeller or maybe there's a riff on banh mi and French dip. There is one signature that never changes: French fries with potato leek soup and nitro-poached vanilla ice cream.
Elske
Cuisine: Contemporary
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. Past highlights include lamb tartare on rye, duck liver tart with salted tamp, and yeasted chickpea pancakes with smoked trout. The signature dessert is a sunflower seed parfait with sour honey and licorice. Juice pairings and esoteric wines round out the evening.
Esmé
Cuisine: Contemporary
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. Flavorful compositions showcase unexpected combinations, as in "tomahawk" style Dover sole in a vin jaune sauce with spiced compressed pear and seaweed. Goat cheese ice cream with yuzu marmalade and a cynar-cured egg yolk expertly balances sweet and savory.
NEW One Star
Feld
Cuisine: Contemporary
It may be in the city—Chicago's Ukrainian Village neighborhood, to be specific—but Feld is focused on the farm, sourcing most products from within a four-hour radius. Their passion is clear, and all eyes are trained on the kitchen team as they work in the center of the room. Chicago native Chef Jacob Potashnick highlights in-season products, and the same ingredient may be highlighted in different forms, like raw asparagus with a cured lemon emulsion, tempura fried or as a juice accompanying fresh cheese, or in main dishes like poached Maine halibut with a maitake mushroom purée, maitake mushroom and thyme foam and a piece of grilled maitake mushroom. If the weather cooperates, sit by the fire pit in their backyard and spy their sour cherry trees, which naturally also appear on the menu.
Galit
Cuisine: Middle Eastern
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. Even familiar favorites like crackling-crisp falafel with mango labneh offer surprising depth. The team’s impressive intentionality extends to its beverage program, as esoteric wines from Armenia, Lebanon, Palestine, and Israel tell their own stories and make for beautiful pairings.
Indienne
Cuisine: Indian
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, chats and curries arrive deftly spiced and elegantly presented. The kitchen is quick, and the overall effect is impressive refinement. All the while, the expansive room balances smooth warehouse floors and exposed ceilings with thick wooden beams, white tablecloths and rose-pink booths.
Mako
Cuisine: Japanese
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, like sudachi juice and sesame-pepper soy. Equally enticing are cooked items, like braised abalone or black cod with burnt scallion ponzu. Not to be outdone, chawanmushi stocked with mushroom and crab is the essence of elegance. Dessert is not an afterthought, as in sweet potato with whiskey caramel.
Moody Tongue
Cuisine: Contemporary
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. The contemporary dining room is discreetly perched atop the working brewery. 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. Indulge in such creations as Hokkaido scallop and a tempura-fried squash blossom filled with Iberico pork, as well as Australian wagyu with sweet corn bread filled with braised oxtail. A hazelnut financier with hibiscus ice cream followed by dulcey crémeux with hoja santa meringues and chocolate sorbet are a nice end to the meal.
Next
Cuisine: Contemporary
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. Highlights included carrè d’agneau avec sauce choron, a well-executed plate of lamb and crispy sweetbreads with a vibrant sauce choron. The theme ran through to dessert, with a bombe Ceylan, a half-sphere of ice cream, rum and coffee with a delicate chocolate shell, served with griottine cherries and sauce anglaise.
Schwa
Cuisine: Contemporary
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? A flaky, buttery cinnamon tart shell could arrive filled with foie gras ice cream and apples. Medallions of quail might be dusted in jerk seasoning and plated with onion rings and candied guava. Ever had a milk bun dusted in powdered mustard? At the meal’s end, the chefs may offer you a shot of whiskey. Have at it.
Sepia
Cuisine: American
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 tableside pour of a rich and savory leek and popcorn velouté. Grilled sablefish, served Carolina barbecue style, offers a balanced blend of savory, sweet, and smoky thanks to a side of shredded cabbage tossed with honey mustard, trout roe, and smoked apple cider beurre blanc. For dessert, try the jivara milk chocolate "frosty."
Topolobampo
Cuisine: Mexican
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, topped with seafood longaniza, and set in a duo of luscious salsas. Other highlights revealed tamal colado presented with roasted poblano cream; and slow-roasted salmon dressed with Pueblan green pipian and smoked leeks. The beverage pairing is an education in agave spirits and is highly recommended to accentuate your meal.
Hero image: ©Feld
Green Stars
Daisies (Bib Gourmand)
Cuisine: Italian
*New Green Star (and New One Star)
Feld
Cuisine: Contemporary
Related Reads: The Full List of Recommended Restaurants in Chicago
