Tuesday, May 24, 2022
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Restaurants

Restaurants are one of Chicago’s top tourist attractions. The city has a thriving restaurant scene featuring some of the world’s top chefs.

SushiSamba Rio

It's almost impossible not to get excited when talking about global fusion restaurant Sushi Samba Rio in River North. The eclectic Japanese-Brazilian-Peruvian combination of the restaurant is historically inspired as a result of the culturally intertwined communities in South America during the early 20th century. Vibrant colors and textures drape the restaurant's interior, matched with the energy of...

Thai Urban Kitchen

Thai Urban Kitchen opened in September of 2007 and recently began serving dinner to diners seeking Thai fare. TUK offers gourmet, contemporary Thai delicacies in a sleek and hands on environment. Inspired by Thai classics, the menu fuses international flavors from around the world into a melody of unique dishes. Dark wood, black leather and stainless steel appliances merge...

The Paramount Room

Paramount Room exudes modernity, class, and sophistication. A modern food & drink lounge, Paramount Room caters to the night crawlers of Chicago. With a cool indigo color theme and dark earth tones, this restaurant slash lounge is ultra chic. The underground lounge, one floor below the restaurant, is complete with a full bar, DJ booth, large LCD screens, and intimate...

Topolobampo

Famed chef, Rick Bayless, delivers a mature variety of Mexican festival food, wild game and rare regional specialties with Topolobampo. These attributes and great decor are only a few of the reasons why it was nominated for the prestigious James Beard Foundation Award for "Outstanding Service" in 2005 and "Outstanding Restaurant" in 2002. Like the adjacent Frontera Grill, the monthly-changing,...

Vermilion

Located in River North, Vermilion is one of the finest and most unique Indian-Latin restaurants in the Chicago area. Vermilion has received awards from Chicago Magazine, May 2004: "Top Twenty New Restaurants," USA Today, July 2004: "Most Chic Coupling in Chicago" and Esquire, May 2004: "Restaurant of the Month." With a menu combining traditional Indian and Latin cuisines, the...

Wildfire – Steaks, Chops & Seafood

Swanky vintage jazz music and classic celebrity nostalgia are the bees knees at Wildfire. Inspired by 1940s dinner clubs, the restaurant evokes the aged wisdom of the jazz era that is perfect for a romantic date or a night on the town with friends. The menu consists of traditional steaks, chops and seafood with a touch of flair. Using quality ingredients signature...

Nacional 27

StyleChicago.com's Souch Beach Style at Nacional 27
Dining at Nacional 27 is like taking an exotic Latin vacation. This modern Latin restaurant, ceviche bar and salsa club offers something different every night of the week. The menu at Nacional 27 is inspired by the cuisine of 27 countries of Central and South America and the Latin Caribbean. In addition to ceviche, they are known for the pork...

Chef Profile: Chris Turano of Dine

Learning to cook at age seven with his Italian-born father, Dine executive chef Chris Turano remembers eating delicacies, such as grilled octopus and raw oysters, as a young boy. "I remember having a great time with my dad in the kitchen and eating all these different foods that most kids would never touch." Turano's early explorations helped his palette to...

Top Chicago Chefs – Carrie Nahabedian of Naha

Carrie Nahabedian wasn't your typical teenager growing up in Chicago.  While her high school friends were busying themselves with SATs and college applications, Nahabedian cooked the entire provincial France cookbook from her mother's Time Life series. "My parents were willing participants," Nahabedian jokes. "I was the last one at home so they were happy to have me cook for them." Nahabedian's...

Top Chicago Chefs – Paul Virant – Vie

Paul Virant grew up in St. Louis and made his way back to the Midwest after earning a degree in Nutrition from Wesleyan University and attending the Culinary Institute of America. He spent some time at March in New York after culinary school, and then had a brief stint in Oahu. He planned to move home, but finding that...