Gene & Georgetti in Chicago is the 1941 Italian-American steakhouse under the elevated tracks at Franklin and Illinois, opened by Michelotti and Federighi.
Signature dishes: Garbage salad, Bone-in ribeye
Must order: The Garbage Salad; the bone-in ribeye; a Negroni at the bar before sitting down.
Tip: Ask for one of the back-room booths under the photo wall. The lighting is the same warm gold it has been for eighty years.
Address: 500 N Franklin St, Chicago, IL 60654
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 at the bar.
Signature: A5 Wagyu sliders, Dry-aged ribeye
Order: A5 Wagyu sliders to start, the dry-aged ribeye for two, popovers as the side.
Tip: Sit 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.
Signature: Suckling pig in mole, Tasting-menu ceviches
Order: Whichever mole is on the current tasting menu; Bayless has been cooking them in Chicago since 1989.
Tip: Reservations open 60 days out and the Friday slot goes in an hour. Set a calendar alarm.
Frontera Grill in Chicago is Rick Bayless's 1987 Clark Street Mexican dining room beside Topolobampo, the kitchen that brought regional Mexican to the Midwest.
Signature: Carne asada, Cochinita pibil
Order: Carne asada with handmade tortillas; the cochinita pibil if the Yucatan menu is running.
Tip: Walk in at 17:00 on a weekday for the bar; the booths fill by 18:30 most nights.
Ramen-san in Chicago is Lettuce Entertain You's River North ramen room on Hubbard, with a tonkotsu base and a spicy garlic bowl that pulls the regulars back.
Signature: Spicy garlic ramen, Hong Kong beef noodle
Order: The spicy garlic ramen; the chashu pork bun on the side.
Tip: Lunch is faster than dinner. The 12:30 rush clears by 13:15.
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 at the bar.
Signature: A5 Wagyu sliders, Dry-aged ribeye
Order: A5 Wagyu sliders to start, the dry-aged ribeye for two, popovers as the side.
Tip: Sit 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.
Signature: Suckling pig in mole, Tasting-menu ceviches
Order: Whichever mole is on the current tasting menu; Bayless has been cooking them in Chicago since 1989.
Tip: Reservations open 60 days out and the Friday slot goes in an hour. Set a calendar alarm.
Frontera Grill in Chicago is Rick Bayless's 1987 Clark Street Mexican dining room beside Topolobampo, the kitchen that brought regional Mexican to the Midwest.
Signature: Carne asada, Cochinita pibil
Order: Carne asada with handmade tortillas; the cochinita pibil if the Yucatan menu is running.
Tip: Walk in at 17:00 on a weekday for the bar; the booths fill by 18:30 most nights.
Daisies in Chicago is Joe Frillman's Logan Square pasta-and-vegetable dining room on Milwaukee Avenue, with grain and produce sourced directly from Illinois farms.
Signature: Cavatelli with ragu, House-made focaccia
Order: Cavatelli with whatever ragu is current; the focaccia first, while you wait.
Tip: Brunch is the underrated meal here. The same pasta program with eggs and patio seating in summer.
Ramen-san in Chicago is Lettuce Entertain You's River North ramen room on Hubbard, with a tonkotsu base and a spicy garlic bowl that pulls the regulars back.
Signature: Spicy garlic ramen, Hong Kong beef noodle
Order: The spicy garlic ramen; the chashu pork bun on the side.
Tip: Lunch is faster than dinner. The 12:30 rush clears by 13:15.
Smoque BBQ in Chicago is the Irving Park no-frills counter on Pulaski Road since 2006, with brisket and St Louis ribs smoked over apple and hickory in-house.
Signature: Brisket, Pulled pork, St Louis ribs
Order: A sliced brisket plate with the St Louis ribs split. Half-rack rather than full.
Tip: Closed Mondays. Closes at 21:00 sharp and meat sells out from 19:30 on weekends.
