One wouldn’t call Chicago’s latest spate of new restaurants thrilling. Opulent? Sure. Nostalgic, meat-centric and conceptually risk-averse? Remarkably.
Every week of 2025 seemed to deliver a splashy new steakhouse or sleek sushi spot, bistro, pizza joint or trattoria. Some proffered uncommon delights, including an omakase’s chocolate, honey and sobacha dessert bordering on mystical; a pizza tavern’s giardiniera dip so creamy good we didn’t bother sharing; and neobistro gnocchi that tasted like a smothered Croque Madame.
But after stepping back and surveying the year, what excited us more were pockets of inventiveness. We saw the city’s Asian-leaning restaurants soar, via openings like the first sit-down Lao restaurant in Irving Park and a sibling-run Korean spot in West Town. We can even boast of our own Little Manila, thanks to a concentration of superb third-culture cooking around Ravenswood, including a Filipino spin on the McGriddle on a baked rice cake.
We watched Grand Avenue transform into Tavern Style Pizza Row. And speaking of dough, many memorable bites arose at all-day cafes, including a stunning cardamom bun riff at Milli by Metric.
It’s perhaps no surprise we’re seeking carb-y comfort in a year that left many worn out and tender. For those of us on WBEZ/Chicago Sun-Times’ food beat, heaviness marked the year’s end, as we covered the devastating effects of Trump’s immigration enforcement on independent restaurants in majority Latino communities.
Solace came through listening, retelling and the nourishment of dishes hecho a mano — from deeply personal Mexican fusion in Pilsen and fluffy chicken tamales in Belmont Cragin to oversized quesabirria tacos at a sports bar in Little Italy. We left full, proud and reminded that immigrants and their descendents represent the bedrock and future of Chicago’s thriving food scene, and that diners are more than willing to show up for their restaurant neighbors.
Now without further ado, behold our 16 favorites bites of 2025. We want to know: What was the best dish you had in 2025? Tell us at arts@wbez.org (use the subject line: “Best Eats”) and your pick may be included in future coverage.
The Mezze Course at Beity, West Loop
813 W. Fulton St.
Open for dinner Tuesday-Saturday at 5 p.m. Reservations recommended.
The mezze course (part of an eight-course tasting menu that runs $95 per person, also available à la carte) stands out at Beity, one of the few Middle Eastern fine dining restaurants in town and the only one specializing in Lebanese cuisine.
The muhammara ($24) is a fire-roasted red pepper dip with toasted walnuts, finished with pomegranate molasses and a sprinkling of pomegranate seeds. Smoky notes from the peppers play with the sweet, tangy fruit for a light, refreshing finish. A creamy hummus shattah ($18) arrives in tandem, made with garlic and serrano peppers for a spicy take on the traditional dip. Crispy chickpeas and dollops of lemon tahini top the starter, adding rich, tangy flavor.
The course is accompanied by a soft and pillowy sourdough pita, which is made fresh daily and uses a nine-year-old starter.
“What people think of Lebanese cuisine is usually a dumbed-down approach to Mediterranean or Middle Eastern [food], or even just shawarma, sandwiches, and falafel,” said Executive Chef and Owner Ryan Fakih. “I wanted to showcase the cuisine that we actually have in dishes that aren’t shown in Lebanese restaurants here. It’s not easy, because we’re educating people on a new cuisine and palette, but we’re doing it our own way with our own spins.”
Fakih’s favorite mezze on the menu is a fig-wood-smoked labneh ($18), inspired by the dish his grandmother ate daily. The labneh is spun in brown butter and honey for a sweet, smoky, creamy profile, topped with sumac and olives. — Ximena N. Beltran Quan Kiu
BBL at Boonie’s Filipino Restaurant, North Center
4337 N. Western Ave
Open for lunch 11 a.m. to 2 p.m. Wednesday through Saturday
The breakfast sandwich renaissance continues apace, with my favorite 2025 contender coming from a tiny Filipino restaurant that routinely blows me away at dinner. Lucky for us, chef and owner Joseph Fontelera loves the McDonald’s McGriddle and decided it needed a Filipino remix on his lunchtime menu.
Much of the BBL ($12, served with vinegary house BBQ sauce) looks familiar enough: silky housemade omelet, a salty hash brown and melty square of smoked gouda. The handmade sausage nods to the garlicky Vigan City style (less fatty and sweet than ubiquitous Pampanga sausage from the province of the same name), seasoned with a zingy shot of unfiltered sugarcane vinegar from Ilocos, from where Fontelera’s grandmother hails. Most cleverly, he swaps the pancake “bun” for bibingka, the springy, sweet cake made from rice and wheat flours and lots of butter. Indulgent though this two-hander may be, it masterfully tightrope walks savory, sour and sweet flavors in singularly Filipino fashion. Micky Dee’s, eat your heart out.
Pro tip: Arrive early on weekends, as sandwiches have been known to sell out by 1 p.m. — Maggie Hennessy
Chicken Caesar Wrap at Buttermilk inside of Little Victories, Wicker Park
1725 W. Division St.
Open Saturday and Sunday starting at noon; Monday-Thursday starting at 4 p.m., Friday from 2 p.m.
Every bite of Buttermilk’s Chicken Caesar Wrap ($15) delivers a crunch that lingers in your mind long after you have left the bar, Little Victories, that houses it . The wrap, made by Buttermillk of Sublime Hospitality, arrives heated and sliced in half, perfect for sharing and sprinkled with finely shredded bits of Parmesan. Tucked inside are hunks of juicy buttermilk-fried chicken, romaine lettuce, and pita chips, evenly tossed in Caesar dressing. If wraps are not your thing, order the meal as a salad. All of Buttermilk’s food items are only available for in-dining, so plan accordingly. Sublime Hospitality also operates Taco Sublime at Marz Community Brewing and Patty Please at Small Bar. — X.N.B.Q.K.
Duck Carnitas Nachos at Cerdito Muerto, Pilsen
1700 S. Halsted St.
Open for dinner Wednesday-Saturday starting at 5 p.m. Reservations recommended.
The number “six” printed beside the duck carnitas nachos ($25) should have been a clue that the dish would arrive with each chip individually topped. It wasn’t. So when the plate arrived with six chips each topped with a generous portion of duck, slow-cooked in heavy garlic and orange peel, then finished with pork lard (also known as Michoacan-style carnitas), a jicama-citrus pico de gallo (no tomatoes) and mint, it was a pleasant surprise to realize there would be no battle for toppings.
At this Mexican-heritage-meets-Chicago-style speakeasy bar and restaurant, the thoughtful and intentional approach stems in part from owner Emidio Oceguera’s 10 years spent as the general manager of Chicago Cut Steakhouse, a restaurant known for its exceptional service. Cerdito Muerto, which opened this summer, brings his years of hospitality back to the place where he grew up; his family has owned the building where the restaurant operates since the ‘70s. Oceguera was raised upstairs.
“People have pigeonholed me and my culture,” said Oceguera. “There’s an expectation I need to provide certain things for the American consumer. At Cerdito we’re throwing all of that out the window. I’m doing what I want because it’s my house.”
Tip: Don’t miss the aguachile, made with sushi-grade tuna, and a burger with a hand-blended patty of 90 percent beef and 10 percent chorizo. Also, reservations are hard to come by and highly recommended. — X.N.B.Q.K.
Parisian gnocchi with swiss, ham & egg yolk at Creepie’s, West Loop
1360 W. Randolph St.
Open for dinner Thursday through Monday at 5 p.m.; closed Tuesday and Wednesday
Anna and David Posey, the married chef/owners of Michelin-starred Elske, orchestrated one of the buzziest openings of the year in their curiously named neighborhood bistro, which sits one door west of their Danish-leaning flagship. Outfitted like a francophile’s Midwestern rec room, Creepie’s is buoyantly inventive, featuring regional nods (tavern-style tart flambé) and cleverly reimagined classics (mussels with fennel giardiniera and Pernod foam) from chef de cuisine Tayler Ploshehanski.
My favorite of these takes up the comfy guise of Parisian gnocchi ($22) that tastes like a Croque Madame. The little dumplings are pan-fried and dressed with gooey Swiss and sticky egg yolk, punctuated by salty ham and tangy bursts of mustard seed. They arrive hidden beneath a lid made of a whisper-thin sheet of pastry, which fractures with the quick strike of a fork. Since when has bistro food been this fun? — M.H.
Giardiniera Dip at Dicey’s Pizza & Tavern, Ukrainian Village
2109 W. Chicago Ave.
Open for lunch and dinner Monday-Saturday starting at 11 a.m.
It doesn’t get more Chicago than giardiniera dip at a pizzeria. This dip ($10) is exactly what it sounds like: bits of housemade giardiniera — featuring serrano peppers, jalapeñoos, banana peppers and more — are chopped and whipped into a base of cream cheese, Parmesan, a touch of mayo and hot sauce. The whole concoction is molded into a low-crater volcano and in a shallow moat of oil around it, with another heaping of giardiniera at its center.
Scoop bits of the creamy, spicy, and crunchy dip with kettle potato chips, or for a small fee ($3), upgrade to the crudite of celery and carrots. My tip? Go with the latter. The raw vegetables complement what’s in the mix. Those who can’t get enough of it should order the crispy artichoke sub, dressed with fried capers, lemon, olives and of course, this dip. — X.N.B.Q.K.
Quesabirria at La Katrina Autentica inside of Little Joe’s, Little Italy
1041 W. Taylor St.
Open for dinner Monday-Friday starting at 4 p.m.; open lunch and dinner Saturday-Sunday starting at 11 a.m.
Walk into this old school Chicago sports bar and you might question if you are in the right place for Mexican food. Saddle up at the bar and ask for the menu. One look at La Katrina Autentica’s offerings, the restaurant that operates inside the space, and the torta, tacos and quesabirria will assuage your concerns. La Katrina skips the traditional use of goat meat and opts for beef in this quesadilla and birria taco medley known as a quesabirria ($13), a gooey comfort food perfect during the city’s cold months. The slow-cooked meat is folded into cheese and held together by a crispy, golden tortilla with a sprinkle of cilantro on top. The three-quesabirria order comes accompanied by a warm sidecar of the meat’s cooking juices — a tomato-based broth flavored with guajillo and ancho peppers and topped off with chopped onions and cilantro. Use the savory dipping sauce for an added hit of juice and flavor.
Tip: Squirt lime into the broth and give it a stir before dipping your quesabirria in it — or sip straight from the container if you prefer. — X.N.B.Q.K.
Nam Khao at Lao Der, Irving Park
3922 N. Elston Ave.
Open for dinner Monday, Wednesday and Thursday starting at 4 p.m.; open for lunch and dinner at 11:30 a.m. Friday through Sunday; closed Tuesday
Nuttawut “Frankie” Waljorhar, the chef behind Logan’s Eathai, joined forces with childhood friend Jack Ekkaphanh to open the city’s only sit-down Lao restaurant this summer, on a mission to spread the gospel of this aromatic, sour-loving Southeast cuisine. Dynamic textures abound in every bite at Lao Der — be it chewy handpulled noodles in the fortifying chicken soup, the moist crunch of green papaya, or the dense chew of sticky rice that accompanies most dishes.
The savory, bright, gently funky nam khao ($14.95), a larb-like fermented pork salad scented with red curry paste, unlocked new-to-me textural dimensions. The springy chew of tangy pickled pork mingles with the crunch of sizzled rice and airy toasted rice kernels. The creamy, chalky fat of peanuts and shredded coconut carry flavor and add richness, while tender mint and crisp lettuce leaves lend freshness. It’s utterly thrilling nourishment, which fires up all five senses at once. — M.H.
Tamales verdes con pollo at Magos Tacos y Tamales 2, Belmont Cragin
5211 W. Diversey Ave.
Open 6 a.m. to 10 p.m. Monday through Sunday
On assignment to gauge how Belmont Cragin restaurants were faring during the Trump administration’s Operation Midway Blitz, I ate my way through this predominantly Latino neighborhood this fall. In the process, I fell in love with many new-to-me spots.
One night in October, 20-odd diners and I packed into Magos — with a six-piece folk band — as part of the grassroots Taste of Belmont Cragin series to support struggling restaurants. As I unwrapped a green chicken tamal ($2) from its husk, the aromas of cumin-scented stewed chicken and buttery corn enveloped me like coming in from the cold to a pot of Mom’s chicken soup. The fluffy masa and soft chicken shreds bore a tangy edge from tomatillo salsa; I leaned in, dabbing on bracing globs of salsa verde to the upbeat soundtrack of laughter and guitar. It was a fortifying reminder, not just of the universal comfort derived from handmade edible pockets, but of the power of showing up for one’s neighbors. — M.H.
Pineapple wings at Mahari, Hyde Park
1504 E. 55th St.
Open daily for lunch and dinner at 11 a.m.
Mahari, which translates to “gift” in Swahili, lives up to its name with a menu curated to celebrate and honor the African diaspora. Dishes and ingredients from Africa, the Caribbean, Latin America, and Southern states mingle together to tell a story that is only possible in a culinary town like Chicago. This is a menu that requires repeat visits to fully appreciate the breadth of what is on offer — but regardless of how many times you go, the pineapple wings ($18) should be a part of your order.
The wings arrive slightly charred and glazed with a sweet-and-tangy pineapple barbecue marinade. Chunks of briny pineapple are served on top, and a bit of heat comes with each bite. The meat is tender and juicy with plenty of sauce dripped over for repeated dipping. Show up in dark clothing to keep any accidental drips from ruining the night.
Tip: Still hungry? Go for the cazuela de mariscos ($38), a bubbling pot of scallops, mussels, and crawfish in a pineapple coconut broth with basmati rice. The restaurant prides itself on taking a zero-waste approach and ensuring that everything in the restaurant — from syrups and spice mixes to chairs and lighting fixtures — is made by hand. Don’t miss the clay tiles, a rare interior design element in the city. — X.N.B.Q.K.
The Gold Chocolate at Midōsuji, Loop
12 S. Michigan Ave.
Open Tuesday – Saturday nightly starting at 6 p.m. Reservations required.
The Gold Chocolate at Midōsuji ($195 per person for an 11-course tasting menu), the latest concept from the Boka Group, arrives with little fanfare. It is a round container that could double for a teacup, filled to the brim with what looks like cream and dusted with cocoa. One spoonful later, and you will immediately understand why this sweet and rich salty treat made this list.
The bottom of the cup is filled with a caramelized white chocolate cremeux, a custard made with chocolate, cream and egg yolk. That layer supports a chocolate crumble with ground freeze-dried miso flakes mixed into it, with both strata topped with house-made sobacha ice cream (a traditional Japanese tea made from roasted buckwheat kernels). By steeping the milk and cream in sobacha and then blending into ice cream, the team enhances the herb’s toasty flavor. The final layer, crowning the dish?, is whipped buckwheat honey that caps the entire cup.
“Kristine [Antonian-Vilarosa], the pastry chef, is an absolute genius,” said Chef Brian Lockwood, who recently moved to Chicago to run Midōsuji’s kitchen and has worked in some of the world’s most elite restaurants, including the French Laundry, El Celler De Can Roca, and Eleven Madison Park. “That’s really her dessert. It’s super simple and very clean looking. Then you break through, and you get all these different layers and textures and flavors. This is her creation. I just helped guide it along from a visual and somewhat of a flavor standpoint.”
Lockwood consulted on seasons three and four of “The Bear,” training stars like Jeremy Allen White on proper kitchen technique. The project required a five-month stint in Chicago, where Lockwood met Boka’s Kevin Boehm and Rob Katz. The relationship developed and flourished, sparking the September 2025 opening of the eight-seater omakase experience that is Midōsuji.
On moving to Chicago because of its food scene, Lockwood said, “I just realized that there’s a whole community just based around food here. This is just something that people go and do. It’s really unique. Not a lot of cities support restaurants as Chicago does.” — X.N.B.Q.K.
Paradise bun at Milli by Metric, Avondale (vegetarian)
3110 N. Kedzie Ave.
Open 7 a.m. to 4 p.m. Monday through Sunday
It’s no coincidence that the toothsome, spiced paradise bun ($7) at this dazzling three-month-old cafe from Metric Coffee, is twisted into an infinity shape. What began as a poorly drawn “blob on paper,” as head baker Lou Turner called it, yielded high pastry art symbolizing her creative relationship with culinary director Kirstin Alexander and their equitable, seasonal kitchen. “It was one of the first pastries we discussed,” Alexander said. “Lou had this idea for the shape, filling and jam, and I had this favorite spice, grains of paradise.”
In this beguiling cardamom bun riff, milk bread dough is smeared with butter-based filling flavored with the citrusy, peppery West African spice. The pastry is then cut, shaped into figure-eights and baked till crisp at the edges. After soaking in simple syrup infused with more grains of paradise, it’s finished with two blobs of breathlessly seasonal jam — right now, puckering cranberry, whose acidity makes your mouth water in agony for another bite. If only this pastry wasn’t finite. — M.H.
Uni rice at Mister Tiger, West Town (gluten free)
1132 W. Grand Ave.
Open 5 to 9 p.m. Monday through Saturday; closed Sunday. Reservations recommended on weekends.
Sibling owners Charlie Park and chef Min Lee debuted Mister Tiger in January to homage the poignantly delicious Korean homestyle cooking their mother and grandmother raised them on. Think savory, crunchy chive pancakes and sticky, fiery stir-fried pork with cabbage. I’d consider chef de cuisine Hans Hwang’s sizzling uni rice ($32) starter a must, which arrives as a riot of color straight out of the Land of Oz. Puffed nori resembling volcanic rock and orange, tongue-shaped uni drape over glistening pearls of orange and black flying fish roe, accessorized by funky kimchi jam, diced fresh and pickled vegetables and sunflower shoots. But wait! There’s sizzling rice edged in crunch underneath, a glutinous vehicle for all that oceanic goodness. I mix, dive in, then gasp! The pop of briny roe, the custardy uni and crunchy pickled veg; the guttural crunch of nori and the rice’s craggy chew erupt in brackish freshness on my tongue like a foamy wave.
Pro tip: Park’s cocktail menu is as personal as it is delicious. I love bright and delicately fragrant Uprooted, with gin, amaro nonino, strawberry, tomato, perilla and lemon — all “ingredients our mother grew in her garden,” Park writes on the menu. — M.H.
Falafel ka’ak sandwich with a side of z’tar mayo at Ragadan, Uptown (vegetarian)
4409 N. Broadway St.
Open 11 a.m. to 8 p.m. Tuesday through Saturday; closed Sunday and Monday
For a city awash in standout sandwiches, this three-year-old storefront shines as a singularly delicious mashup of Jordanian street food and Midwestern diner. Owner Danny Sweis’s parents hail from Amman, Jordan. He was born and raised in his family’s diner in Oklahoma City — hence the appearance on Ragadan’s menu of an OKC burger, with shaved onions caramelized smashed right into the ground beef.
Anything between bread is a win, but the sandwich that keeps me biking the five miles from Logan Square is the falafel ka’ak. Craggy outside, achingly soft inside, handmade falafel pucks exhale warming spices layered amid bright, crunchy veg, sharp pickles and silky hummus. And oh, that bread: wispy, airy, caked in sesame seeds, made just for Ragadan by Latino bakery Markellos. Ask for a z’tar mayo side for dipping your falafel ka’ak. If you don’t, Sweis may deposit a little cup with your sandwich anyway.
Pro tip: The shakes are not to be missed, most especially the baklava, in which vanilla ice cream is blitzed with actual bits of honey-drenched phyllo pastry. — M.H.
Smoked oxtails at Sanders BBQ Supply, Beverly
1742 W. 99th St.
Open 11 a.m. to 9 p.m., Wednesday through Sunday; closed Monday and Tuesday
How good does a spot have to be to land consecutive best-of-year-eats listings? Sanders BBQ Supply appeared on our 2024 list, and it’s here again thanks to the recent, succulent addition of smoked oxtails. Lines have been snaking down 99th Street non-stop since this counter-service BBQ joint opened in June 2024.
At the urging of chef and owner James Sanders, pitmaster Nick Kleutsch started playing around with gelatin-rich and intensely beefy oxtails, with masterful results. Not only is Kleutsch something of a savant at coaxing that taut connective tissue into tender, jiggly submission, but he has a knack for deploying smoke more as a seasoning than brash main character. Here smoke is balanced by a heavy hand of garlic, both of which stand up beautifully to the fall-apart oxtail’s concentrated beefiness. Any eater would be hard pressed not to lick the bone clean. — M.H.
Pickled fish at Yao Yao, Chinatown
230 W. Cermak Rd.
Open daily for lunch and dinner starting at 11:30 a.m.
PSA to all who love bonafide Sichuan cooking, get thee to three-year-old Yao Yao. You can’t go wrong with the spicy chicken or slippery pork dumplings swimming in chili oil. But I’m coming back again and again for one dish in particular: pickled fish ($59.89, for two).
I go for “mild” so I can feel the tingle of Szechuan peppercorns and burn of dried chilies without missing all the beautiful nuance of sour pickled mustard greens mingling with flaky sweet white fish (bass, recently) in deliciously tacky, tangy, restorative broth. Prepare to take leftovers; the so-called “small” nearly overflows as it wobbles to the table in its hubcap-sized bowl. Even so, I like adding bouncy glass noodles for heft, which come in little knottled bundles, bobbing amid the stunned gaze of two fried bass heads. — M.H.