In Hebrew, ‘aba’ means ‘father,’ and the menu at this bright, modern eatery does a good job honoring Middle Eastern culinary traditions while including other global, modern elements. Fan-favorite dishes include black garlic shrimp scampi with chilies and lime pickle, kebabs, short rib hummus and truffle baked orzo. Lots of sunlight and greenery makes Aba feel like a garden oasis in the city, especially during weekend brunch and on the rooftop terrace. (PS: gluten-free-ers rejoice: Aba has an entire menu for you.)

If you are up for a culinary adventure, the three Michelin-starred Alinea is surely one of the most exciting restaurants in the country. Chef Grant Achatz, previously of the French Laundry, combines haute cuisine, science and art in set menus that change frequently and come in three different "experiences." The most casual boasts 10-12 courses, while the most exclusive is a meal at the Kitchen Table, for six guests only. The ingredients may be unfamiliar, the flavor combinations unconventional—butterscotch and bacon, quince and foie gras, soy and chocolate—but the result is simply delicious and wholly unforgettable. And the presentations are so exquisite, they’re almost too pretty to eat.

The décor is elegant and the service warm and incredibly precise; at one point at a neighboring table, six servers worked in tandem to make sure the six diners were served simultaneously. Allow two to three hours for dinner, come hungry, and reserve at least two months in advance.

Owned by Paul Kahan, Avec is a local favorite for its creative cuisine. It’s also tiny, narrow and cramped, with wooden tables packed together and a communal atmosphere (and, due to its no-reservations policy, a reliably lengthy wait list). Open for weekday lunch, Sunday brunch and until late for dinner, it offers a choice of mouthwatering small plates (burrata with smoked persimmon and a walnut-anchovy vinaigrette; chorizo-stuffed Medjool dates) or large ones (braised lamb neck with charred brussels sprouts; roasted mushroom pizza with butternut-squash pesto and arugula) prepared by chef Perry Hendrix. There’s also a wide selection of wines and eight artisanal cheeses.

For larger groups, check out Avec's sister restaurant in the River North neighborhood.

With sleek black and gold interiors, the contemporary Boka has lured well-heeled diners since it opened in 2003. Chef owner Lee Wolen creates sophisticated American cuisine offerings with an emphasis on seasonal ingredients. Pasta dishes are consistently incredible and interesting, and unlike many of the city’s high-end restaurants, Boka offers an a la carte as well as tasting menu.

James Beard Award-winning Chef Stephanie Izard–also the first female chef to win Bravo’s Top Chef—opened Duck Duck Goat as a way to celebrate the Chinese-American cuisine she has loved her whole life. The vibe here is buzzy, with groups sharing plate after plate of dim sum like soup dumplings (aptly made with duck and goat), pork steam buns, spicy chicken wings with a chili crunch, along with hand-pulled noodle dishes, fried rice and other classics (the Peking Duck and grilled beef with broccoli, a soy mayo, and shallots are particular highlights). In summer months there is outdoor seating as well.

The handsome and heavily tattooed Chef Curtis Duffy earned two Michelin stars for the highly sophisticated Ever, considered one of Chicago’s most notable restaurants. The gastro experience here involves a 10-course tasting menu that is as creative as it is modern, featuring visually stunning dishes. Reservations book out two-plus months in advance. ‘After,’ next door, is the lounge from the same owners located next door and offers small plates.

Pan–Middle Eastern fare isn’t really a ‘thing’... but it should be if Galit is a model. Here, diners enjoy four courses: a salatim, a mezze, a dish cooked over coal and a dessert. Highlights might be Iraqi Kubbeh Halab lamb with saffron crust; “Armenia-meets-Lower East Side pastrami;” and fig leaf ice cream served with honey and almond.

James Beard Award-winning Chef Stephanie Izard–also the first female chef to win Bravo’s Top Chef—continues to impress with exciting and fresh New American cuisine at this Randolph Street stalwart. It can be difficult to get a reservation, so a good alternate option is to snag a seat at the bar area (the cocktails are delicious) and order off the bar menu which features all of Izzard’s signature dishes. And yes, one of her signature dishes is “Pig Face.” The name is jarring, but the product—cheeks, snout, and tongue seasoned with cilantro and lime, rolled like porchetta and cooked in a wood-fired oven and then topped with a fried egg—is delicious.

Juno Sushi has received accolades for its excellent sushi and other Japanese-inspired international fare (think chicken meatballs and ceviche). The visually beautiful restaurant serves an omakase or a la carte menu.

A small, cozy Japanese cocktail bar, Kumiko, located in the West Loop, is considered one of the best bars in the country—but “bar” isn’t giving it enough credit. This seriously stylish, masculine but warm establishment also serves tasting menus with an emphasis on what’s in season. Drinks are thoughtful and interesting and the truffle milk toast is a must-order.

Considered the most revered sushi restaurant in Chicago, Kyōten has a price tag to match at nearly $500 a head. Chef Otto is famous for his creations and welcoming personal style, which is simple and unassuming but spectacular. Sushi mavens who have eaten here claim this is to be some of the best sushi they’ve had outside of Japan.

Kyōten’s more reasonably priced sister restaurant features the Wabi Sabi theory with rich textured furniture, mood lighting and straightforward bites that are about the ingredients. The omakase menu typically features between 17-20 courses including many pieces of nigiri made with fish flown in from Japan and New Zealand. The restaurant has only ten seats.

This farm-to-table institution is beloved by locals and took inspiration from Chez Panisse for its seasonally driven fare. Though the dishes are of the same caliber as Chicago heavy-hitters Avec or Sepia, the ambiance (and pricing) are of a relaxed neighborhood eatery. The menu changes constantly but has included ocean trout with brandade-stuffed peppers and short ribs with cauliflower three ways. Staples like the satisfying pasta “yiayia” (bucatini, cinnamon, feta, garlic and brown butter) and beet bruschetta remain year-round. Note that this no-reservations joint is perpetually mobbed on the weekend, but makes a peaceful venue for a weekday lunch.

Top Chef runner-up Sarah Grueneberg puts a personal twist on Italian classics, and pastas are the heart of her menu, with the noodle offerings divided into two sections: Atipica and Tipica. The latter includes such sublime dishes as corzetti discs in a rich duck ragu, while the former boasts untraditional dishes like wok-fried orecchiette and cacio e pepe augmented with creamy whey and four types of peppercorns. If you sit at the bar, you’ll witness pasta-makers crafting pappardelle, tortelli and the like for your own enjoyment.

The two-Michelin-starred Moody Tongue is a restaurant and brewery where dining options are as impressive as its beers. The vibe here is bare bones and dark (see: moody) and diners can choose between the tasting menu or the elevated bar menu. In whichever case, dessert shouldn’t be overlooked—the twelve-layer chocolate cake is dreamt about.

Diners order up front at this laid-back Asian American eatery in Wicker Park which serves such dishes as braised short rib with oyster congee and five-spice ginger scallion sauce. Note that the burger is famously excellent and equally famously only served until 7pm.

Because of its off-the-beaten-path location—not only is it in Lincoln Park, but you actually have to walk through the grounds to get there—locals consider North Pond a beloved hidden gem. Its rustic Arts and Crafts design and lake view make it a romantic spot on a summer evening. Chef-partner Bruce Sherman, a native Chicagoan, prepares market-driven cuisine that makes the most of unusual ingredients: shaved foie gras with cocoa-beet jam, for instance, and cider-brined pheasant with rainbow chard, pear and sweet potato rosti. The spot is fitting for an intimate date, and also serves a delicious Sunday brunch.

Note: There is only indoor dining available as outdoor seating is not permitted by the Chicago Park District.

There’s a lot of lore around what makes Chicago-style pizza so special, about how it’s not just ‘deep dish’ and about where it originated. (Key satient point: it’s all about the crispy crust). Pequod’s is a hole in the wall well-removed from downtown that stays open until after midnight. Incongruous to the relaxed nature of the place, reservations are highly recommended as the wait times are legendary.

Emmanuel Nony, a charming Frenchman who looks a little like Sting, opened Sepia in 2007. The charming restaurant, housed in a restored 1890s print shop, has a warm ambiance, with exposed brick walls, custom Art Nouveau tile floors and communal tables. “We tried to keep a lot of the original architectural details,” Nony explains. “Like the setting, the cuisine is inspired by tradition and craftsmanship; it’s rustic and simple but prepared with the best materials.”

The contemporary American menu is constantly changing, but you might start with fresh scallops with grapefruit and pig ears, and progress to the delicious duck breast with apricots and mushrooms. The cocktail program turns out tempting homemade specialties, like the well-balanced Ginger Ninja (George Dickel whiskey with fresh ginger).

Smyth might have three Michelin stars but its décor is rustic, featuring lots of rough-hewn wood, exposed brick walls and oversized black metal–paned windows. The husband-and-wife chef/owners duo serve a set-course tasting menu inspired by their time living in rural Virginia and the farm they own outside the city (where many ingredients hail from). An example of a dish served from the open kitchen might be Osetra caviar with pumpkin seed cannoli and a cured oyster. The Loyalist is a relaxed bar/eatery downstairs that also serves Sunday brunch.

You’ve heard of reservations-only restaurants, you’ve probably heard of unmarked restaurants, but a suite restaurant? (There can’t be many.) Sushi Suite 202 is a six-seat omakase sushi establishment set in a hotel suite at the Hotel Lincoln. Beyond the incredible novelty factor, the pocket-sized eatery regularly turns out excellent food accompanied by tasty cocktails and high caliber sake. The 17-course meal is crafted with great attention to detail and takes less than an hour and a half. For a family or small group of friends, this is a fun option to fully book. (There are a few seatings each night.)

Modeled after a European beer hall, The Publican boasts rustic décor and a farmhouse-inspired menu that changes daily. The menu is focused on oysters, hearty meat dishes and beers from around the world.

At this crowded spot on the Magnificent Mile, diners are welcomed by the following words: “Cheese, Swine & Wine.” With a menu light on green items and teeming with adventurous plates (crunchy pig’s ear, anyone?), the tag line is fitting. The meaty delicacies attract nose-to-tail fanatics, but also young couples, groups of friends and post-shopping crowds who happily lunch at the communal tables. Sadly, The Purple Pig doesn’t accept reservations, and wait times can stretch beyond two hours.

The adjoining sister restaurant to Rick Bayless’s casual Frontera Grill, Topolobampo offers a more elegant dining experience. The atmosphere is a touch more refined, though still funky, with walls covered in museum-quality Mexican artwork in eye-popping colors. The menu, which guests choose from to create three-, five- or seven-course tasting menus, features elegant Mexican cuisine such as chayote salad with Oaxacan chiles and enchiladas with black truffles, roasted organic vegetables and huitlacoche. Always available is an impressive selection of ceviches such as lime-marinated Hawaiian blue marlin with jicama and the Sopa Azteca, a heavenly chicken soup with pasilla chiles, avocado and grilled chicken.

Bayless is a strong proponent of organic and sustainably raised ingredients and Mexican regional specialties, and the gracious, informed waiters are happy to talk about the meticulous sourcing that goes into different dishes. You can learn how the frothy hot cocoa on the dessert menu uses dark-roasted chocolate made by hand by a family in Oaxaca—or you can just lean back and savor the rich, spicy, sublime flavors with a sigh.