#chicago-restaurants

#chicago-restaurants

But chef Stephen Sandoval - known for his Soho House pop-up Sueños and Mexican cocktail bar Diego - and business partner Oscar Sotelo reimagine the formula at his latest West Loop venture. The steakhouse classics are unquestionably impressive: Sweet Sinaloa blue shrimp blossoms with a dip in the rojo cocktail sauce while beef tartare mixes tallow aioli, mustard, machaca, and a cured yolk for surprising depth.

"I love French food - I love the history of cuisine itself," Tomaska says. "I think that's why I've always latched on to it throughout my career. France's ingredients are very relatable to here in the Midwest."

The cucumber and wakame salad makes a light, refreshing start, tossed with pickled red onions, cherry tomatoes, and a tangy yuzu-soy dressing. The bright acidity awakens the palate for the richer flavors that follow. Pan-fried beef gyoza - five per order - have a crisp, golden bottom and juicy filling. A dip in the yuzu-ponzu sauce adds a zesty sweetness to every bite.

"The time has come for us to hang up our aprons and say farewell," owner Mary Beth Liccioni announced in a post on Instagram. "When we opened our doors ... we never could have imagined the incredible journey ahead - the laughter shared over meals, the celebrations hosted at our tables, and the friendships that blossomed over the years. You welcomed us into your lives, and for that, we are forever grateful."

Time Out Market Chicago is getting a splashy new addition this fall from a celebrated Chicago chef. In November, Christian Hunter will debut Hooligan, a 50-seat seafood and wine bar on the food hall's second floor, transforming the space into a sit-down dining experience. Hunter, a Michelin Young Chef Award winner in 2023 for his work at Atelier and a James Beard finalist, is known for blending technical skill with inventive flair, using local, seasonal produce in unexpected ways.

Executive chef Matt Eckfield worked with Kim, splitting about 13 years at Belly Shack and Belly Q, bringing a fusion of cultures to the menu.