avec is a mediterranean restaurant in West Loop, Chicago.
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.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Chorizo-stuffed bacon-wrapped dates, Wood-oven flatbreads
Must 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.
Address: 615 W Randolph St, Chicago, IL 60661
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.
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.
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.
Lula Cafe in Chicago is Jason Hammel's 1999 Logan Square dining room and breakfast counter, anchored by a Monday farm-dinner menu the neighbourhood books out.
Signature: Farm dinner Monday, Pasta with brown butter
Order: Monday's farm dinner if you can book it; brown-butter pasta with sage on walk-in nights.
Tip: Brunch is walk-up only on weekends; aim for 09:30 to skip the worst of the queue.
Honey Butter Fried Chicken in Chicago is the Avondale counter from Christine Cikowski and Joshua Kulp, with the honey-butter biscuit that named the place.
Signature: Fried chicken with honey butter, Sides board
Order: Two-piece dark plate with the honey butter biscuit and the corn salad.
Tip: Order online from your phone before you walk in. The counter line is twice as long as the screen-pickup one most evenings.
Big Jones in Chicago is Paul Fehribach's Andersonville Southern kitchen on Clark Street, with shrimp-and-grits and buttermilk biscuits that anchor the brunch.
Signature: Buttermilk biscuit, Shrimp and grits, Fried chicken
Order: Buttermilk biscuit with sorghum butter, plus the shrimp and grits.
Tip: Sunday brunch tables go on the books two weeks out. The bar takes walk-ups if you arrive at 11:00.
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.
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.
Boka in Chicago is Lee Wolen's Michelin-starred dining room beside Alinea on Halsted, with a quiet garden courtyard and a roast-chicken-for-two worth.
Signature: Roasted chicken for two, Garganelli pasta
Order: The roasted chicken for two, brined two days; it leaves the kitchen carved.
Tip: Book the garden room in summer. It is one of the prettiest outdoor dining rooms in the city.
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.
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.
