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Alinea, a 3 Michelin-starred restaurant in Chicago. This article contains a complete list of Michelin-starred restaurants in Chicago. The Michelin Guides have been published by the French tire company Michelin since 1900. They were designed as a guide to tell drivers about eateries they recommended to visit and to subtly sponsor their tires, by ...
Cafecito is a restaurant chain based in Chicago, in the U.S. state of Illinois. There are three locations, as of 2023. There are three locations, as of 2023. Owned by Philip Ghantous, Cafecito serves Latin American cuisine and has garnered a positive reception, especially for its Cuban sandwich .
The restaurant is co-owned by chef Curtis Duffy and his business partner Michael Muser, respectively former head chef and general manager at Grace, a 3-star Michelin restaurant that was abruptly closed in December 2017 after the duo's offer to buy the restaurant was rejected by its investor-owner.
3. Soul Prime. Best for Brunch. Neighborhood: Lincoln Park Cuisine: Southern American Soul Food Soul Prime calls its cuisine “elevated soul food,” and it’s easy to see why. Take the seafood ...
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The Berghoff restaurant, at 17 West Adams Street, near the center of the Chicago Loop, was opened in 1898 by Herman Joseph Berghoff and has become a Chicago landmark. [1] In 1999, The Berghoff won a James Beard Foundation Award in the "America's Classics" category, which honors legendary family-owned restaurants across the country.
Ceres Cafe is a diner in the lobby of the Chicago Board of Trade Building. [1] [2] It takes its name from the Roman goddess Ceres, which is a statue on the top of the building. [3] It has been known as a place for commodities traders that serves very strong alcoholic beverages. [4] [full citation needed] [5]
Schwa is a tiny, 825 square feet (76.6 m 2) restaurant located in the Wicker Park neighborhood of Chicago, Illinois. [2] Seating 26, it features what chef Michael Carlson describes as a "pared-down" approach to food and has been described as being on the forefront of a new "molecular gastronomy" style of cooking.
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