John Kessler

There are now three branches of this purveyor of Michoacán-style carnitas, distinct cuts of pork slow-cooked in lard until each reveals its special texture and flavor. The Heart of Chicago...

In a traditional Chicago-style steakhouse, the grills and ovens are hidden behind swinging doors to the kitchen. Not so at El Che, from chef-owner John Manion. Here, the wood-fired grill...

After 10 years, there’s little wiggle room on Sarah Grueneberg’s brilliant menu. Fans would revolt if they made it through the reservation gauntlet and then couldn’t get their Burrata e...

This restaurant can’t seem to make up its mind what it offers. It serves lunch, then not, then brings it back again (it’s available on Saturdays). A happy hour, then...

This farm-to-table mainstay turns 27 this year, and the space has a well-used, well-loved energy. When the host tells you to watch your step as she escorts you from the...

Boka Restaurant Group is one of the most influential hospitality collectives in the country, including Chicago stalwarts like Swift & Sons, Alla Vita, and Girl & the Goat as well...

The shrewd menu here shows you how a proper Levantine meal comes together. The first course, hummus with your choice of toppings, is essential, as are the pitas, hot from...

Maybe it’s the Bear effect, the charisma of chefs Tim Flores and Genie Kwon (pictured above), or the way the ube Basque cake cannot not look mouthwatering on Instagram. Whatever...

Norman Fenton’s paean to Latin America can blind you with razzmatazz. So much happens during this tasting-menu meal: Clouds of beer foam go poof over michelada oysters, dry-ice smoke fills...

Jonathan Goldsmith wants to give you a piece of focaccia. He’ll hand you one to nosh on while you’re waiting in the vestibule for a seat or at a table...