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We've compiled the best of the best in Lincoln Park - browse our top choices for the top things to see or do during your stay.
Believe the hype and secure tickets—yes, tickets—well in advance, since Chicago's most exciting restaurant demands an adventurous spirit and a serious commitment of time and money. If you have two to four hours and $305 to $495 to spare, the tasting menu that showcases Grant Achatz's stunning, cutting-edge food is a fantastic journey through intriguing aromas, visuals, flavors, and textures.
If you're looking for a Steppenwolf pre-theater dinner, this upscale spot gets the foodie stamp of approval. The seasonally driven menu is constantly changing, showcasing elegant fare like slow-cooked fish or an elevated presentation of roasted chicken, and the slick bar and outdoor patio both serve food, so this is a big draw even for those not watching curtain time.
A repurposed Arts and Crafts–style warming house for ice-skaters at Lincoln Park’s North Pond, this romantic gem in the woods fittingly champions an uncluttered culinary style amid scenic views. Organic ingredients, wild-caught fish, and artisan farm products appear on the seasonally changing four-course tasting menu. Come Sunday, diners can welcome the new week over a leisurely three-course brunch.
The art that hangs in this Michelin-starred spot's dining room isn't decoration, but inspiration: four times each year, the restaurant mounts a new show by a local artist, and chef Jenner Tomaska composes a multicourse tasting menu in response. Appropriately, the plates are highly visual, often featuring vivid color palettes, sculptural elements, and trompe l'oeil twists. If it all sounds a bit toney, be assured the kitchen has a sense of humor, which comes across in bites like fiery homemade Cheetos. To sample Tomaska's technique without the steep tasting menu price tag, book a seat at the elegant adjoining bar, which offers a three-course dinner for $68.
Chef Zachary Engel has established himself as a critical favorite for his approach to Middle Eastern cuisine, which merges fine dining technique with big flavors and a disarming sense of humor that’s telegraphed through cheeky menu descriptions (e.g., tehina hummus with “way too much olive oil”).
