What is in season in Chicago. and what to order when the market changes.
Spring
- Wisconsin morels: Sourced through Green City Market and West Loop kitchens in April and May.
- Asparagus: Local-grown asparagus at the Sunday markets through May and early June.
- Lake perch: First fresh runs from the Great Lakes through April. Friday-fish-fry tavern menus rotate to fresh.
- Rhubarb: Pies and compotes appear at Spinning J and Lula Cafe through May and June.
- Ramp greens: Foraged Illinois ramps land at West Loop tasting menus and Green City Market in April.
Summer
- Sweet corn: Mick Klug Farm Michigan corn at Green City Market from late July.
- Michigan stone fruit: Peaches and plums hauled from Klug Farm in Berrien County peak in July and August.
- Elote in a cup: Pilsen and Little Village paleterias and pushcarts run from June through September.
- Heirloom tomatoes: Saturday Green City Market peaks Klug Farm and Mick Klug in August.
- Patio season: Lula Cafe garden, Hopleaf back room, Big Star patio: May through October.
Autumn
- Apple-cider doughnuts: Lost Larson and Long Grove Confectionery run cider doughnuts from late September.
- Concord grapes: Concord grape pies at Spinning J each October.
- Bourbon County Stout Day: Goose Island releases the year's Bourbon County Stout the day after Thanksgiving (Black Friday).
- Pumpkin: Illinois grows 80 percent of America's processing pumpkins; whole pies appear at every bakery in October.
- Wild mushrooms: Wisconsin chanterelles and hen of the woods at the late-September markets.
Winter
- Oysters: Shaw's Crab House and The Publican peak oyster service from November through February.
- Paczki: Polish-style filled doughnuts at Weber's Bakery, Bobak's and every Avondale Polish counter on Fat Tuesday.
- Hot pot: Chinatown hot pot rooms peak in January and February with Sichuan and Hakka style broths.
- Beef-on-jus winter sandwiches: Mr. Beef and Al's Beef heat up January traffic with hot-pepper-and-cold-weather warming sandwiches.
- Wisconsin cheese boards: Big Cheese Day at Pastoral and Bistronomic; aged Wisconsin Sharp cheddar and Pleasant Ridge Reserve.
Seasonal in Chicago, FAQ
When is the best time to eat in Chicago?
Peak food season in Chicago is year-round.
What time do people eat in Chicago?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Chicago?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Chicago?
Ask the next local you meet what they would order. Chicago rewards trust.