Top 5
Restaurants with fireplaces
Cantare
200 E. Chestnut St.
312-266-4500
The main dining room of this upscale Italian restaurant is more spacious, but the back room has a cozy hearth.
Courtright’s
8989 Archer Ave., Willow Springs
708-839-8000
There are few cozier spots around than a fireside table at Courtright’s, with the winter scene visible through the picture windows.
Maison
30 S. LaGrange Rd., La Grange
708-588-9890
This charming French restaurant becomes even more alluring when the fireplace is blazing.
Napa Valley Grille
626 N. State St.
312-587-1166
With fireplaces on the upper and lower levels of this large exponent of California cuisine, getting a fireside table is an easier bet.
North Pond
2610 N. Cannon Dr.
773-477-5845
The recent addition to
this exemplary American restaurant includes a corner fireplace framed in Illinois fieldstone; beyond the fireplace, looking through the new French doors, is a lovely view of the pond and the city.
TOP 5
Places for venison
Crofton on Wells
535 N. Wells St.
312-755-1790
Suzy Crofton’s seasonal American menu includes grilled venison medallions on a bed of frisee and arugula pesto, along with sweet-potato gnocchi, a Balaton-cherry wine reduction and a drizzle of peppered mascarpone.
Elaine
10 W. Jackson Ave., Naperville
630-548-3100
Owner Ted Cizma is a big fan of venison; he serves loin slices over black-trumpet-mushroom risotto with white truffle oil, along with braised red cabbage with maple-cider vinegar.
Gioco
1312 S. Wabash Ave.
312-939-3870
Corcoran O’Connor offers venison as an occasional special (most frequently in the fall and winter) at this South Loop Italian; look for seared venison medallions paired with juniper-berry sauce.
one sixtyblue
1400 W. Randolph St.
312-850-0303
As part of his recently revised menu, Martial Noguier features rack of venison with a ragout of baby turnips and plums, with armagnac sauce and prune pudding.
1776
397 Virginia St., Crystal Lake
815-356-1776
Owner Andy Andresky offers a good amount of game on his menu, including venison chops and venison loin, matched to a blueberry barbecue sauce or a chipotle-pepper sauce.
TOP 5
Upcoming restaurants
Aria
200 N. Columbus Dr.
This “culturally inspired, comfortably American” eclectic restaurant will open in late fall in the Fairmont Hotel, in a remodeled space that once housed Entre Nous and Metropole lounge.
Ohba
2049 W. Division St.
Opening in the former Rambutan space, Ohba (owned by Miae Lim of Mirai) will be a lounge-like room with a wine and sake bar and an Asian-French-American menu.
Opera
1301 S. Wabash Ave.
An upscale Chinese restaurant, its menu designed by
Paul Wildermuth (Red Light) and Arun Sampanthavivat (Arun’s), Opera should open sometime this month.
Platiyo
3313 N. Clark St.
By the time you read this, Platiyo should be open. It’s a traditional Mexican restaurant owned by Scott Harris; consulting chef is Patrick Concannon; longtime Frontera Grill chef Kevin Karales is the chef de cuisine.
Siena
400 N. Clark St.
Paul LoDuca is planning to open this 50-seat, fine-dining Tuscan restaurant in February; at the same time he’ll unveil Cafe Vinci, a casual spot in the adjacent space.
TOP 5
Cheese selections
Blackbird
619 W. Randolph St.
312-715-0708
Launched last spring, Blackbird’s cheese program features a menu of five to six seasonal and artisanal cheeses, with sweet or savory accompaniments. Available individually or as a tasting sampler.
The Dining Room
Ritz-Carlton Hotel
160 E. Pearson St.
312-266-1000
The largest cheese selection in the city can be found on the rolling cart of this four-star French restaurant. The twin challenges are choosing from dozens of varieties — and managing to save room for the marvelous desserts.
Les Nomades
222 E. Ontario St.
312-649-9010
Les Nomades’ cheese tray offers more than a dozen selections, predominantly French but occasionally including Spanish and domestic cheeses.
Spiaggia
980 N. Michigan Ave.
312-280-2750
Spiaggia’s new “cheese cave,” visible as guests enter the dining room (to the left of the bar) maintains 20 to 30 cheeses at one time. Cheese-loving customers can order samples of five, nine or every cheese available, adding another level of excitement to Chicago’s finest Italian restaurant.
Zealous
419 W. Superior St.
312-475-9112
Offered as an after-entree option or a substitute for dessert, Michael Taus’ cheese course features a selection of three cheeses matched to a savory cheese creation — such as a cabrales (Spanish bleu) souffle with fresh fig.
