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Foodies rejoice – the restaurant scene in the Windy City continues to evolve, tantalizing the taste buds of Chicagoans and visitors alike. Treat yourself to a one-of-a-kind creation at one of these top restaurants…if you can snag a table.

Frontera Grill and Topolobampo

At these two restaurants in the River North neighborhood, you’ll feel instantly transported to a colorful and vibrant kitchen in Mexico. Frontera Grill offers up memorable Mexican options like hardwood grilled dishes and chile-thickened braises, while sister restaurant Topolobampo provides a changing menu that includes Mexican specialties in a more upscale setting.


Boeufhaus opened in 2015 in Humboldt Park in a former Polish butcher shop. At this French- and German-inspired sandwicherie and brasserie, meat is king. With a slogan of “Enjoy yourself. Be carnivorous,” you won’t be surprised to see indulgent cuts of meat like the 22-ounce 55-day dry aged ribeye on the menu.


Built in an 1890 print shop, Sepia combines vintage and contemporary styles, both in its menu and atmosphere. Award-winning chef Andrew Zimmerman uses quality ingredients to create traditional dishes with a modern twist, like duck breast with apricot and strip steak with eggplant cannelloni. The pasta, chutneys and hams are all homemade at this West Loop establishment.


At contemporary Italian restaurant Ballaro, no entrée is over $30. Ballaro’s space in the Highwood neighborhood has been completely redone with wood floors and brick walls, all inspired by Italy’s historical open air markets. Try the homemade sausage pizza and finish off your meal with a scoop of buckwheat honey gelato – all without breaking the bank.

Girl & the Goat

Since 2010, Girl & the Goat in the Randolph Restaurant Corridor has been serving up a family style menu of bold foods alongside wine, craft beers and cocktails. This open kitchen-style restaurant has many seating options, including four seats right near the kitchen line, where you can sit and enjoy adventurous menu items like escargot dumplings and goat carpaccio.