Humboldt Park’s Parachute and Pilsen’s Dusek’s move up from Bib Gourmand to one-star in latest edition of the famed restaurant guide
CHICAGO, (October 27, 2015) –Michelin today announced its highly regarded star selections for the sixth edition of the MICHELIN Guide Chicago 2016, which goes on sale tomorrow.
In the new edition of the MICHELIN Guide, Acadia is elevated from one to two stars, joining incumbents 42 Grams (Lincoln Park and Old Town) and Sixteen (River North) in this exclusive Michelin category. Lincoln Park’s L20, which had been on last year’s two-star list, closed its doors early in 2015.
“We have been following Chef Ryan McCaskey at Acadia closely for the last few years and he continues to impress us with his elegant technique-driven cooking,” commented Michael Ellis, international director of the Michelin Guide. “Over the past year, he has delivered superb cuisine with a unique perspective and superb ingredients. We are thrilled to see his cooking reach these new heights.”
Chicago’s three star restaurants, Grace in the West Loop and Alinea in Lincoln Park, both retained their coveted ranking in the new edition of the MICHELIN Guide.
Seventeen one-star selections are in the 2016 Chicago guide, including two exciting newcomers: Dusek’s (Board and Beer), a highly-creative and down-to-earth gastropub in Pilsen, and Parachute in the Avondale neighborhood of Chicago where the husband-and-wife team of Beverly Kim and Johnny Clark have created a menu that is an eclectic and original mixture of Korean and other Asian ingredients. Also of note is West Loop’s Moto and its retention of a Michelin star.
“Moto’s executive chef, Chris Anderson, has spent time in the kitchens of L20 and Alinea. Chris has persevered through a difficult time at Moto and has ushered in a distinct Southern spirit to Moto’s tasting menu, while maintaining the consistency of a Michelin-starred restaurant,” said Ellis.
The MICHELIN Guide Chicago 2016 goes on sale Wednesday, October 28, at a price of $18.99.
Chicago MICHELIN Guide 2016 Starred establishments
Three Stars
Exceptional cuisine, worth a special journey
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Restaurant
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Area
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Chef
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Alinea
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Lincoln Park & Old Town
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Grant Achatz
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Grace
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West Loop
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Curtis Duffy
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Two Stars
Excellent cuisine, worth a detour
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Restaurant
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Area
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Acadia
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Chinatown & South
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42 Grams
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Andersonville, Edgewater & Uptown
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Sixteen
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River North
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One Star
A very good restaurant in its category
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Restaurant
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Area
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Blackbird
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West Loop
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Boka
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Lincoln Park & Old Town
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Dusek’s (Board & Beer)
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Pilsen, University Village & Bridgeport
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EL Ideas
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Pilsen, University Village & Bridgeport
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Elizabeth
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Andersonville, Edgewater & Uptown
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Everest
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Loop
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Goosefoot
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Andersonville, Edgewater & Uptown
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Longman & Eagle
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Humboldt Park & Logan Square
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Moto
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West Loop
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NAHA
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River North
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North Pond
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Lincoln Park & Old Town
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Parachute
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Humboldt Park & Logan Square
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Schwa
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Bucktown & Wicker Park
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Sepia
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West Loop
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Spiaggia
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Gold Coast
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Topolobampo
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River North
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Tru
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Streeterville
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About the MICHELIN Guide
Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently around 25 countries, the MICHELIN Guide has become an international benchmark in fine dining. The selections of all restaurants in the guide are made by Michelin's famously anonymous inspectors who dine in the Chicago area regularly. These local inspectors are trained to scrupulously apply the same time-tested methods used by Michelin inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality, preparation and flavors, the chef's personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu. These objective criteria are respected by all MICHELIN guide inspectors, whether in Japan, the United States, China or Europe. They guarantee a consistent selection so that a star restaurant as the same value regardless of whether it is located in Paris, New York or Tokyo.
Michelin has been a pioneering force in advancing mobility through innovation and excellence in manufacturing quality. The company patented the pneumatic, or air-filled, tire in the late 1800s. This was a milestone moment in mobility, permitting automobile owners to travel at great length in a single journey. Then, in an effort to prompt travelers to enjoy their newfound mobility, the company created guides and detailed maps to steer travelers on their way. The most famous publication that developed from this is the internationally recognized MICHELIN guide.