The former meatpacking and printing district turned tasting-menu corridor. Randolph Street is the spine; Fulton Market runs parallel to the north.
Smyth in Chicago is John and Karen Shields's two-Michelin-star tasting menu on Ada Street, with produce from their own farm 90 minutes south of the city.
Signature: Egg yolk in sea-buckthorn, Smoked sturgeon and caviar
Order: The yolk in sea-buckthorn vinegar; it has been on the menu since 2016 for a reason.
Tip: The companion bar downstairs, The Loyalist, runs an excellent burger if you can't land the upstairs seats.
Oriole in Chicago is Noah Sandoval's two-Michelin-star room on Walnut Street in the West Loop, a quiet 28-seat tasting menu with a strong caviar service.
Signature: Hokkaido scallop with caviar, Quail with mole
Order: The opening caviar course; the kitchen treats it as the focal pivot, not a bookend.
Tip: The wine pairings are unusually well-judged at the German-and-Austrian end. Ask for them by region, not by tier.
Ever in Chicago is Curtis Duffy's two-Michelin-star Fulton Market tasting menu, opened 2020 after Duffy left Grace, with rigorous service and quiet plating.
Signature: Foie gras with brioche, Wagyu with mushroom
Order: The foie gras course; it is the dish that follows Duffy across his career.
Tip: Sit at the chef's counter if it is on offer at booking. The view of the pass is the room's best seat.
Elske in Chicago is David and Anna Posey's Danish-influenced Michelin-starred Randolph Street kitchen, a married chef-team plate with restraint and clean wood.
Signature: Duck-liver tart, Smoked beets with brown butter
Order: The duck-liver tart, an opening course that has stayed on the menu since 2016.
Tip: The Aquavit pairings are the room's secret weapon. Ask Anna for the by-the-glass walk.
The Publican in Chicago is Paul Kahan's Fulton Market mead-hall, opened 2008, anchored by the heritage pork chop and a daily oyster list of 20 to 30 varieties.
Signature: Heritage pork chop, Country ham, Oysters
Order: Publican-style pork chop for the table, with one of the ham flights.
Tip: The walk-in counter at the bar is first-come, first-served and turns over fast. Aim for 17:30 if you cannot book.
avec in Chicago is the cedar-walled Mediterranean wine bar next to Blackbird's old space, with the dates-wrapped-in-bacon plate that has run since 2003.
Signature: Chorizo-stuffed bacon-wrapped dates, Wood-oven flatbreads
Order: The chorizo-stuffed bacon-wrapped dates; on the menu since opening for good reason.
Tip: The communal seating means a walk-up at 17:00 usually beats waiting for a table. Bring a friend who likes elbows.
Monteverde in Chicago is Sarah Grueneberg's Italian dining room on Madison Street in the West Loop, a pasta-led menu with all the dough rolled in the open kitchen.
Signature: Cacio whey pepe, Handmade tortelloni
Order: The cacio whey pepe; the kitchen ferments its own pecorino whey for the sauce.
Tip: Sit at the pasta-counter seats if they're on offer. The kitchen rolls dough at eye level.
Girl & the Goat in Chicago is Stephanie Izard's Randolph Street wood-fire kitchen since 2010, with the pig face plate that came back when Bravo's Top Chef did.
Signature: Wood-fire pig face, Green beans with cashews
Order: The wood-fire pig face; the green beans with cashews and fish sauce vinaigrette.
Tip: If the dining room is fully booked, walk up to the bar at 17:00 for the same menu and no wait most weeknights.
Bonci Chicago is Gabriele Bonci's West Loop pizza al taglio counter on Sangamon, the first US outpost of the Rome bakery, with rectangular pies cut by weight.
Signature: Pizza al taglio by weight, Mortadella and pistachio
Order: Mortadella and pistachio cream; potato and rosemary; whatever seasonal vegetable is current.
Tip: Walk up at 11:30 for the widest selection. By 14:00 the popular cuts are gone for the day.