Restaurant reviews

Phil Vettel reviews Ever, a luxury-dining restaurant that debuted in the midst of the coronavirus in Chicago's Fulton Market.

Curbside critic: Phil Vettel reviews the carryout menu at Foxtail restaurant in Downers Grove

We try the 45-minute omakase at Sushi-San and the 60-minute omakase at Sushi Suite 202, a sushi bar within a hotel room.

Review: Avli River North brings Greek cooking to an expensive downtown Chicago neighborhood as Greektown continues its decline.

Restaurateur Amy Morton heads west, opening Stolp Island Social next to the Paramount Theatre in Aurora; 2 stars, says Phil Vettel.

Phil Vettel reviews The Purple Pig, now in a new ag8亚集团官方网站home after 10 years.

Kostali, developed for The Gwen hotel by Carrie and Michael Nahabedian, will entice fans of the closed Naha who have been waiting for Naha 2.0.

Phil Vettel reviews Moody Tongue, a Chicago brewery that also has first-rate food.

Claudia, a hot new restaurant in Chicago's West Loop, marks the return of chef Trevor Teich.

Chef Virant made his name as a proud supporter of Midwest cuisine and its ingredients. But he also nails the griddled Japanese pancakes featured at Gaijin.

Avanzare, an Italian restaurant in Lombard with deep Chicago roots, offers a standard menu with high-standard execution.

WoodWind, a sophisticated, 18th-floor restaurant in Streeterville, makes a strong impression; but will the establishment last?

As 2020 draws near, Food & Dining visits seven restaurants that opened this year, and gives each a single-visit, speed-round review.

Phodega’s name promises a strange marriage of the Vietnamese noodle soup pho with a bodega, or small grocery store. That’s exactly what it is, although with a hipster’s eye for style.

The city’s latest food hall, Time Out Market Chicago, is enormous, audacious and expensive, with 18 food concepts and multiple bars sprawled over 50,000 square feet.

Phil Vettel gives four stars to Mako restaurant, an omakase specialist featuring sushi artist B.K. Park.

Good Fortune is not a Chinese restaurant, as its name might suggest. It's a sultry new Logan Square spot by the former chef of Honey's.

At Vie, Paul Virant cooks in a contemporary American style that emphasizes simplicity, seasonality and flavor.

The Logan Square concept with a gambling theme looks like a ritzy downtown hot spot, but the menu lacks culinary vision.

A look at George Trois, which has reopened after a monthlong renovation, and Temporis, which changed chefs and added a pastry chef.

At Wherewithall, a new restaurant by Parachute chefs Johnny Clark and Beverly Kim, diners get the excitement of a chef-designed progression at an exceedingly modest price.