Boka is a modern american restaurant in Lincoln Park, Chicago.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
2 hours
Discover why fresh pasta always tastes better in this hands-on Chicago cooking class. Make pasta from scratch, top it with garden marinara and enjoy a comforting Itali...
Guided tour · 2 hours
Explore Lincoln Park on a guided walking tour in Chicago. Stroll through the Mid-North Historic District, enjoy coffee and a treat, and discover the Alfred Caldwell Li...
Guided tour · 3 hours
Taste the finest examples of Artisan, Neapolitan, Detroit Style, and Chicago deep-dish pizza on this professionally guided walking tour that takes you to highly-rated ...
Address: 1729 N Halsted St, Chicago, IL 60614
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.
OrderThe wood-fire pig face; the green beans with cashews and fish sauce vinaigrette.
TipIf the dining room is fully booked, walk up to the bar at 17:00 for the same menu and no wait most weeknights.
Bavette's Bar & Boeuf in Chicago is the dimly-lit River North steakhouse on Kinzie, French bistro paintings overhead, with a bone-in ribeye that anchors.
OrderThe bone-in ribeye with hash browns; the lobster gnocchi for non-beef eaters.
TipBook at 21:00 on a weeknight if you want the back booths. The earlier seating is mostly business dinners.
Gibsons in Chicago is the Rush Street steakhouse since 1989 with its own USDA Prime stamp, packed nightly with politicians, athletes and conference traffic.
OrderThe Chicago Cut, a 22-ounce bone-in ribeye. The au jus is on by default.
TipThe cake slices are large enough for four. Order one for the table and ask for four forks.
Gene & Georgetti in Chicago is the 1941 Italian-American steakhouse under the elevated tracks at Franklin and Illinois, opened by Michelotti and Federighi.
OrderThe Garbage Salad; the bone-in ribeye; a Negroni at the bar before sitting down.
TipAsk for one of the back-room booths under the photo wall. The lighting is the same warm gold it has been for eighty years.
RPM Steak in Chicago is the marble-and-leather River North steakhouse on Kinzie from the Melman family of Lettuce Entertain You, with A5 Wagyu sliders.
OrderA5 Wagyu sliders to start, the dry-aged ribeye for two, popovers as the side.
TipSit at the bar if you cannot land a booth. The bar menu is the same and the cocktails arrive faster.
Topolobampo in Chicago is Rick Bayless's Michelin-starred Mexican fine-dining room beside Frontera on Clark, with regional menus that rotate every six weeks.
OrderWhichever mole is on the current tasting menu; Bayless has been cooking them in Chicago since 1989.
TipReservations open 60 days out and the Friday slot goes in an hour. Set a calendar alarm.
