Book a reservation at one of Chicago’s top chef restaurants for the most memorable of dining experiences. Or book a few. Your whole trip to Chicago could be one culinary adventure. Here you’ll find culinary masterpieces by Bravo’s Top Chefs Stephanie Izard of Girl and the Goat and Rick Bayless of Topolobampo and Frontera Grill. In addition, Oprah’s former personal chef Art Smith of Blue Door Kitchen and Grant Achatz of the nation’s #1 restaurant Alinea also call Chicago home.
Even the least foodie of Chicagoans have at least heard of Girl & the Goat, Izard’s James Beard Award-winning small plates restaurant on Randolph St. It features an eclectic menu with influences that are all over the map from soul food to modern Asian. The menu is also a master class in textures, as anyone who’s had the famous crispy pig face with a runny egg.
Little Goat Diner
Opening a few years after Girl & the Goat made its debut, Little Goat is a more relaxed affordable take on her mash-ups of classic home comforts and non-traditional add-ins. Split between a bakery/bar on one side and diner-style eating on the other, Little Goat is a place to dig in, grab a beer and a reuben (with kimchi and havarti obviously), and relax with a few friends, preferably during patio season.
For more Information on Stephanie Izard
Chef Grant Achatz was in his early 30s, the father of two young boys, when he was diagnosed with stage four cancer of the tongue. (There is no stage five.)
He lost his sense of taste and the recommended treatment was amputation, which might give him a couple more years of life. It would be a devastating prospect for anyone and unimaginable for the Chicago-based chef, owner of Alinea, one of the world’s greatest restaurants.
The main cog in the burgeoning Achatz empire, Alinea is located in a nondescript storefront on Halsted St in Lincoln Park. One of only two three-star Michelin restaurants in Chicago (along with Grace), and 13 in the entire country, Alinea holds a global reputation for Achatz’s innovative molecular gastronomy and beautiful, vivid style of presentation. It’s also one of the hardest places in the city to get a table. As of March 2016 it is being renovated but should re-open, in all its glory, later in the year.
Taking Achatz’s flair for showmanship and innovation to another level, not only does the menu at Next change every few months, but so does the entire experience, right down to the decor. Every theme has a different inspiration, from a time and place like “Chinese Modern,” or a particular food concept like “The Hunt.” The rotating concept ensures diners will have a different experience every time, and gives Achatz free reign to experiment with a huge variety of cuisines and techniques.