Kasama is a filipino restaurant in Ukrainian Village, Chicago.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
2 hours
Enjoy an evening of Spanish cultural immersion during this dinner experience in Chicago's West Side. Dine at the home of a Michelin-trained master chef and watch a Fla...
2 hours
Enter an Intimate Artistic Living Space, Savor Four different Spanish Tapas by a Michelin Star Restaurant Chef, Experience Live Flamenco and Take a Small Dance Class i...
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: 1001 N Winchester Ave, Chicago, IL 60622
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.
OrderPublican-style pork chop for the table, with one of the ham flights.
TipThe 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.
OrderThe chorizo-stuffed bacon-wrapped dates; on the menu since opening for good reason.
TipThe communal seating means a walk-up at 17:00 usually beats waiting for a table. Bring a friend who likes elbows.
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.
OrderMonday's farm dinner if you can book it; brown-butter pasta with sage on walk-in nights.
TipBrunch 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.
OrderTwo-piece dark plate with the honey butter biscuit and the corn salad.
TipOrder 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.
OrderButtermilk biscuit with sorghum butter, plus the shrimp and grits.
TipSunday 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.
OrderThe cacio whey pepe; the kitchen ferments its own pecorino whey for the sauce.
TipSit at the pasta-counter seats if they're on offer. The kitchen rolls dough at eye level.
