The MICHELIN Guide today announced 23 additions to the MICHELIN Guide Chicago selection. These establishments are highlighted as “New” on guide.michelin.com to help food lovers identify new discoveries before the annual announcement of Bib Gourmands and Stars.
“By revealing some of the new additions made by our inspectors throughout the year, we enhance our digital tools to further strengthen the ties that bind us to food lovers,” said Gwendal Poullennec, international director of The MICHELIN Guides. “We hope that these regular revelations and updates to the selection throughout the year will provide opportunities to highlight the profession and invite everyone to discover and support the restaurants around them.”
Here’s the list of additions with inspector notes from each restaurant:
Chef Jonathan Sawyer's restaurant is on the seventh floor of the Four Seasons hotel. It's a glorious space with a bar and lounge that blend seamlessly with the airy aesthetic. The menu is a love letter to global influences along with the bounty of the Midwest.
From Boka chef Lee Wolen, this spot brings nostalgia to the fore, by way of its Italian-American cooking. Take your pick from an array of classics, including pizza, pasta and a host of shareable entrées.
There is more than one way to enjoy this handsome Greek looker, set just off Logan Square Park. Some make an entire meal out of the mezze by swiping warm pita through dips, while others might zero in on that hulking platter of grilled lamb chops.
Flaunting a fantastic location, right by the McCormick Place Convention Center, the design of this dining room conceived by Chef Stephen Gillanders' wife, Seon Kyung Yuk, is cool and chic. Over in the kitchen, the chef is the kingpin and may be found shuffling between the wood-burning oven and serene counter. His cooking is straightforward, exemplary, and poised for sharing.
Azul Mariscos + Muelle
Diners are attended to by a small army of smiling servers. Pan-Mexican dishes are on the menu, with such popular plates as a whole grilled pineapple stuffed with tender octopus, chipotle-cream sauce and Chihuahua cheese.
Bloom Plant Based Kitchen
Chef/owner Rodolfo Cuadros is in the saddle, while the staff are always on the ball, presenting diners with a menu full of flavor and textural complexity. A perch here will ensure you're in full view of the team as they work closely with a host of pristine ingredients.
From antojitos and tacos to otros, every dish by Chef Guillermo Reyes is delicious. If the roasted beet salad is on offer, go for it. Then indulge in such tacos as the beef suadero or seasonal soft-shell crab.
Chef Trevor Teich landed upon this welcoming Bucktown location. Named after his mother, Claudia is über cool and contemporary.
Chef/owners Ian Rusnak and Eric Safin's newcomer offers Sinatra crooning overhead, sleek wood overtones and handsome leather. A hearty bread basket is the kickoff of dreams, while rigatoni a la vodka requires little introduction but a garnish of breadcrumbs makes a welcome surprise.
Creative pairings like Prime steak with fish sauce caramel or halibut with sake-dill beurre blanc are approachable and delicious. In a hurry? Sit at the bar and go for the smash burger with roasted Kennebec potatoes.
Together with his co-owner and wife, Katrina Bravo, Chef Jenner Tomaska lays bare lofty ambitions at this airy atelier. The show begins with intriguing bites served at standing tables just inside. The multi-course meal that follows features a variety of dishes, each offered on custom pieces made by local artists.
Chef Zach Engel brings his experience to bear on this personal brand of modern Middle Eastern cuisine. His prix-fixe allows diners to make their own selections from a range of options, but sharing is key to cover the most ground. Kick things off with salatim (spreads and pickles) accompanied by flame-kissed pita.
Chef Otto Phan has set up in the "Elston Industrial Corridor" to offer his fans a less expensive and more casual omakase experience. This may be had at Hinoki Sushiko, which is a counter located on the second floor of the building. The first floor izakaya, meanwhile, caters to those in the mood for some sips and snacks.
This lovely little jewel sits on a corner of Clinton Street, within the splendid CH Distillery. Omakase is the way to go, but don't sleep on the à la carte, as it features much of the same flavor and quality. A meal here is basically one delicious bite after another — think Massachusetts oysters with yukari ponzu, silky Japanese snapper, and Threeline grunt with rice and seaweed.
This unique carte, from Chef Macku Chan, unites traditional Japanese flavors with Latin American accents. Behold the savory chawanmushi with sweet pear sauce and kanpachi sashimi kicked up a notch with jalapeño.
Julia Momosé is the creative force behind this hip corner haven. The name depicts a woodworking technique, and its serene surrounds feature a deluge of natural light. Informed and attentive servers glide through the room — perhaps in tune with moody jazz tunes — delivering a lineup of creative plates.
Cantonese-style char siu pork collar and jumbo shrimp with chili-garlic arrive with fluffy coconut rice. Wide, house-made rice noodles are either steamed or wok-seared, before being paired with the likes of minced soy sauce beef or smoked tofu. It is, by all means, very easy to over-order, but under no circumstance should diners skip those egg custard tarts.
Chef and co-owner Jourdan Higgs is pushing boundaries at his new restaurant — a small and intimate gem where Creole and Italian cuisines converge.
Robert Et Fils
Detailed elegance is the name of the game, especially when it comes to house-made breads, like a fluffy black garlic brioche paired with foie gras terrine. A small, frequently changing menu may feature hearty mains, like quail assembled as a roulade wrapped around foie gras and black truffle.
Conceived by Chef Joe Flamm, this neighborhood delight in the West Fulton Market is worth every bit of hype — from its singular menu to the airy design. Imagine a setting that evokes Croatia's konobas (akin to a rustic trattoria).
This modern French spot — complete with an oyster bar — is set just off the Magnificent Mile. In brief, it's an updated brasserie furnished with sultry lighting and lively chatter.
The Coach House by Wazwan
Chef Zubair Mohair's culinary respite is a delicious and welcome surprise. The small, intimate and historic "coach house" brings a myriad of new flavors and layers of complexity to the cuisines of both South- and Southeast Asia. Born in India and raised in the Middle East, before settling down in Chicago with his family, he pivoted from finance to his true calling — cooking.
Dishes feature some exceptional products, as seen in smoked eggplant with roasted peppers and ricotta salata. Focaccia makes a fine match to the latter, not unlike the guanciale-infused all'arrabbiata that adorns twists of casarecce.
The new selections will be available on the MICHELIN Guide iOS and Android app. Download the app to explore all the Michelin-rated restaurants across the globe and book the world’s most unique and exciting hotels. App users can also create and share their own restaurant and hotel wish lists.