Chicago leads a double life. A muscular, solidly midwestern capital that's
proud of its traditions — and knows how to protect them — the metropolis
is still an epicenter of classic American dining.
That means meat and potatoes carried to a high art; the best diner standards,
including supernal hot dogs; and the kind of tweaked, Main Street ethnic
cooking (think deep-dish pizza) that existed before global cuisine became a
study in ethnographic purity.

But if Chicago knows how to stay true to its unapologetically midwestern past,
it has also evolved astoundingly quickly into an adventurous, pioneering,
world-class dining destination. Now at the forefront of practically
every culinary experiment, the current generation of Chicago chefs are turning out
America's most cutting-edge food — from chemistry-lab cooking and lengthy
degustation menus to dishes that show off the heartland's fertile bumper
crop in simple yet sophisticated ways. The result? An exuberant dining
scene that blends old school and new, and satisfies every palate.
— Raphael Kadushin

Restaurants
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