RPM Steak is a modern steakhouse restaurant in River North, Chicago.
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.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: A5 Wagyu sliders, Dry-aged ribeye
Must 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.
Address: 66 W Kinzie St, Chicago, IL 60654
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.
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.
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.
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.
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.
Alinea in Chicago is Grant Achatz's three-Michelin-star tasting menu at 1723 N Halsted, the dining room that codified American modernist fine dining.
Signature: Edible balloon, Painted-tablecloth dessert
Order: Whichever course needs your two hands; the kitchen is unsentimental about it.
Tip: Book the Gallery flow if you want the full theatre; Salon is the quieter, three-course-less option.
