Episodios

  • Chicago's Hottest Bites: Bagel Wars, Steakhouse Secrets, and the Reservations Everyone's Fighting Over

    Chicago's Hottest Bites: Bagel Wars, Steakhouse Secrets, and the Reservations Everyone's Fighting Over
    Jan 17 2026
    Food Scene Chicago

    Chicago's Culinary Renaissance: Bagels, Steakhouses, and Bold New Bites

    Listeners, Chicago's food scene in 2026 is exploding with fresh energy, blending global twists on comfort classics with hyper-local innovation. Picture the steam rising from Holey Dough's weekend pop-ups, where Instagram-stalking secures your limited-order bagels—crisp, chewy perfection that has lines snaking around the block, as Chicago Magazine notes in their trend roundup. Nearby, Rosca in Pilsen elevates the game with Mexican-inspired flavors like mango-pepita or red mole bagels, fusing Heart of Chicago's vibrant heritage into every bite.

    New openings dominate Chicago Restaurant Week, spotlighting 28 hotspots like Cafe Yaya from Galit chef Zach Engel, an all-day cafe next door serving seamless transitions from coffee to wine and inventive plates. Bar Tutto by Top Chef winner Joe Flamm in the West Loop promises the same anytime allure, while Adalina Prime, Ambar, Akiro Handroll Bar, and The Alston draw crowds with prime cuts and handrolls. Resy’s Hit List crowns Cafe Yaya, Giant in Logan Square—where Jason Vincent’s jalapeño biscuits with maple butter and saffron tagliatelle steal the show—and Mi Tocaya Antojería’s heirloom corn tortillas and lamb neck barbacoa, steeped in Mexican tradition.

    Steakhouses reimagine the genre at Trino in the West Loop, chef Stephen Sandoval’s ode to Northern Mexico and Galicia, featuring ribeye with huitlacoche Bordelaise and maiz au poivre seared on a scorching plancha. Dimmi Dimmi in Lincoln Park channels red-sauce nostalgia with oversized mozzarella sticks and stuffed shells in vodka sauce, bookings tougher than Bavette’s. Tavern-style pizza surges at The Little Lark in Avondale, and croissants rule via Del Sur’s toasted rice stunner or Daeji Dough Co.’s tteokbokki-filled Korean hybrids.

    Local ingredients shine through Slagel Farm roasts at Lula Café and Next Restaurant’s 2026 fashion-inspired tasting menus evoking Japan’s precision. These spots weave Chicago’s farm-fresh bounty with immigrant stories, from YooYee’s fiery Sichuan in Uptown to Boonie’s Filipino comforts in North Center.

    What sets Chicago apart? Its unpretentious grit fuels relentless reinvention—bagel mania meets high-end tasting menus—making it a must for food lovers chasing the next craveable thrill. Dive in before the lines form..


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    3 m
  • Chicago's Food Scene Gets Spicy: Steakhouses Are Back, Bagels Are Gold, and Secret Bars Are Everywhere

    Chicago's Food Scene Gets Spicy: Steakhouses Are Back, Bagels Are Gold, and Secret Bars Are Everywhere
    Jan 15 2026
    Food Scene Chicago

    # Chicago's Culinary Renaissance: A City Transformed by Innovation and Tradition

    Chicago's restaurant landscape in 2026 is experiencing a remarkable transformation, marked by bold new concepts and a revival of classic forms. The city's food scene continues to evolve at a brisk pace, with chefs and restaurateurs pushing boundaries while simultaneously honoring the traditions that define the Windy City's gastronomic identity.

    The year began with a notable shift in dining paradigms. While McCormick & Schmick's closure marked the end of an era for upscale steakhouses, the city simultaneously witnessed an explosion of new steakhouse concepts that prove the genre far from finished. According to Chicago Magazine's dining critic John Kessler, establishments like Trino in the West Loop, helmed by Stephen Sandoval, are redefining what steakhouse dining means, moving beyond traditional cuts to explore creative culinary territory. Meanwhile, Adalina Prime has emerged as a stunning newcomer, offering diners a gorgeous dining room and an energetic crowd that captures the aspirational spirit of contemporary Chicago dining.

    The bagel phenomenon deserves particular attention. What began as underground pop-ups has evolved into a full-fledged movement, with establishments like Holey Dough commanding devoted followings. These artisanal bagel makers have captured the city's imagination, forcing enthusiasts to plan ahead and follow Instagram accounts just to secure their coveted creations. The bagel trend extends beyond traditional preparations, with Rosca in Pilsen offering Mexican-inspired variations featuring mango, pepita, and red mole versions.

    Tavern-style pizza continues its meteoric rise, with established pizzerias like Giardanos launching tavern concepts and newcomers like Pizz'Amici earning recognition as one of Esquire's Best New Restaurants in America. This Chicago-specific pizza style has transcended its humble origins to become a defining culinary statement.

    All-day cafes represent another significant trend shaping Chicago's dining culture. Establishments like Cafe Yaya and Bar Tutto are redefining how diners interact with restaurants, offering flexible spaces where one can enjoy coffee in the morning, wine at lunch, or cocktails in the afternoon. This concept reflects evolving consumer desires for spaces that adapt to different occasions and moods throughout the day.

    The city's restaurant scene also reveals a sophisticated approach to hidden bars and speakeasy concepts. Venues like Laberinto and Clandestino are transforming dining establishments by creating destination bars that operate independently from their restaurants, acknowledging that today's diners view bars as standalone experiences rather than mere waiting rooms.

    Chicago's culinary landscape refuses to stagnate. Whether through innovative takes on beloved formats or entirely new concepts, the city continues proving itself a premier destination for those seeking authentic, exciting, and memorable dining experiences..


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    4 m
  • Chicago's Hottest Tables: From Bear Alums to Bagel Drama Plus the Croissants Breaking the Internet

    Chicago's Hottest Tables: From Bear Alums to Bagel Drama Plus the Croissants Breaking the Internet
    Jan 13 2026
    Food Scene Chicago

    Chicago's Culinary Scene Sizzles into 2026: A Byte-Sized Feast for the Senses

    Listeners, buckle up for Chicago's food frontier, where the Windy City's grit meets gourmet innovation. Time Out spotlights Gingie, the February 2026 debut in River North from chef Brian Lockwood, a Bear alum with pedigree from Eleven Madison Park and El Celler de Can Roca. Backed by James Beard winners Kevin Boehm and Rob Katz, this à la carte gem fuses European precision with Japanese flair—think shareable plates of silken sashimi and charred meats that dance on the tongue, evoking smoky izakaya vibes in a buzzing, unpretentious space.

    Meanwhile, Next Restaurant unveils its 2026 menus, honoring Japanese culture through avant-garde twists: dishes like market-fresh weaves of texture and emotion, blending Chicago's bold spirit with global artistry. The Infatuation's Hit List crowns Dēliz as the freshest buzz, while Chicago Magazine charts trends like Holey Dough's Instagram-famous bagels, Rosca's mango-pepita stunners from Pilsen, and Del Sur's toasted rice croissants that shatter into buttery bliss. Tavern-style pizza surges too—Giordano's and Pequod's neighbor Zeitlin's tap into thin, crispy nostalgia amid steakhouse revivals at Trino in the West Loop.

    Local roots shine through: all-day cafes like Cafe Yaya from Galit’s Zach Engel and Bar Tutto from Joe Flamm offer seamless shifts from coffee to wine-paired bites, fueled by Midwest grains and Great Lakes fish. Chicago Restaurant Week in January packs over 500 spots, including 28 newcomers, celebrating fixed-price feasts that honor immigrant traditions from Puerto Rican rods to red-sauce havens like Dimmi Dimmi.

    What sets Chicago apart? It's the unyielding fusion of heartland bounty—corn masa echoes, Lake Michigan perch—with fearless chefs reimagining classics. Food lovers, this scene demands your fork: raw ambition, communal warmth, and flavors that linger like a Loop skyline at dusk. Dive in before the lines form..


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    2 m
  • Bagels, Butter Wars, and Bold New Steakhouses: Inside Chicago's Delicious Drama

    Bagels, Butter Wars, and Bold New Steakhouses: Inside Chicago's Delicious Drama
    Jan 10 2026
    Food Scene Chicago

    Windy City, Hot Kitchen: Chicago’s Next Wave of Dining

    Listeners, Chicago is cooking with a new kind of swagger, and it’s not just about deep-dish and steakhouses anymore. The city’s latest restaurants are remixing Midwestern comfort with global technique, turning familiar flavors into something that feels thrillingly new.

    In Logan Square, chef Joe Frillman’s upcoming The Radicle at 237 North Avenue is a prime example, marrying coastal Italian ideas with Midwestern produce. Expect bright crudos and wood-kissed vegetables built on the same farm-driven ethos that made Daisies a darling, all grounded in the bounty of Illinois growers. Over in the West Loop, Bar Tutto from Rose Mary chef Joe Flamm takes the “all-day café” trend and stretches it from espresso to Negronis, a place where a simple lunch of focaccia and olive oil can drift lazily into a plate of pork collar at dusk, as described by The Infatuation’s look at 2026 trends.

    Bagels, of all things, have become a full-blown obsession. Chicago magazine’s Dish podcast points to spots like Holey Dough, Beachwater Bagels at Bungalow by Middle Brow, and Zeitlin’s Deli in Lincoln Park as proof that listeners now line up for blistered, boiled rings of dough the way they once did for cronuts. In Pilsen, Rosca spins out Mexican-inspired bagels scented with mango, pepitas, and even red mole, capturing Chicago’s layered Latin influences in a single chewy bite.

    The pastry arms race doesn’t stop there. Chicago magazine also highlights bakers like Del Sur and Daeji Dough Co., where croissants become culinary passports: think toasted rice or even tteokbokki-stuffed versions that shatter, then give way to buttery, chewy, distinctly Chicago creativity.

    Steakhouses still have their moment, but they are far from stodgy. Chicago magazine name-checks Trino in the West Loop and Adalina Prime as examples of a new breed, where the best bite might be a meticulously roasted carrot or a French-onion-inspired side rich with caramelized onions and Gruyère, reflecting a broader French onion flavor craze across town.

    Events keep the momentum high. Axios Chicago notes that Chicago Restaurant Week 2026 has over 500 participating restaurants, plus a sold-out Bites Bash kickoff, giving listeners an efficient way to taste everything from Khmerican supper clubs at Hermosa by chef Ethan Eang Lim to polished newcomers like Ambar and Akiro Handroll Bar, mentioned by WTTW.

    What makes Chicago’s scene unique right now is its mix of humility and ambition: tavern-style pizza and giardiniera cream cheese sharing the stage with omakase counters and tasting menus like Atsumeru, referenced by Chicago magazine. This is a city where local farms, immigrant stories, and a relentless urge to tinker all end up on the plate. For food lovers paying attention, Chicago isn’t following trends—it’s quietly, confidently writing the next chapter..


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    3 m
  • Chicago's Carb Diva Era: Where Bagels Get Weird, Croissants Go Korean, and Every Restaurant Feels Like Nonna's House

    Chicago's Carb Diva Era: Where Bagels Get Weird, Croissants Go Korean, and Every Restaurant Feels Like Nonna's House
    Jan 8 2026
    Food Scene Chicago

    Chicago is having a moment, and it smells like wood smoke, toasted bagels, and butter-laminated dough.

    Across the city, a new generation of openings is reshaping how listeners eat, starting with all-day spots that refuse to be boxed into a single meal period. The Radicle in Logan Square, from chef Joe Frillman of Daisies, spins coastal Italian flavors through a Midwestern lens, pairing a raw bar and aperitivo cocktails with vegetable-driven plates and pizza that lean on regional produce. Bar Tutto in the West Loop, from Rose Mary chef Joe Flamm, doubles down on the all-day café trend The Infatuation has flagged, inviting listeners to linger from espresso to Negroni with Italian-leaning small plates and pastas that feel both comfortingly familiar and sharply contemporary.

    Meanwhile, Chicago’s obsession with nostalgia is getting deliciously weird. The Infatuation points to spots like Cerdito Muerto in Pilsen and Mister Tiger and Pizz’Amici, tavern-style rooms where candlelight bounces off walls packed with family photos and paintings of long-gone relatives. These “hot restaurants with old souls” pair martinis and pork collar or crisp-edged pizza with a sense of story; dinner feels like crashing someone else’s family reunion in the best possible way.

    On the casual side, carbohydrates have entered their diva era. Chicago Magazine and The Infatuation both note a full-on “bagel wave,” with names like Holey Dough, Rosca in Pilsen with its Mexican-inspired mango-and-pepita and red mole bagels, and Zeitlin’s Deli expanding beyond pop-up status. At the same time, bakeries like Del Sur and Daeji Dough Co. are turning croissants into edible passports, stuffing them with toasted rice flavors or even tteokbokki rice cakes for a playful Korean-inflected crunch.

    Tasting menus and fine dining are hardly sitting out. Atsumeru, highlighted by Chicago Magazine, brings a precise, almost Oriole-like grace to its courses, while Next Restaurant continues its globetrotting themed menus, promising a 2026 lineup that travels through Japan, eras of excess, and even the world of fashion, all without leaving town.

    Chicago Restaurant Week 2026, covered by WTTW and Axios, stitches these stories together with more than 500 restaurants and 27 notable newcomers, from Adalina Prime to Akiro Handroll Bar and Ambar. Multi-course menus priced to tempt turn the city into a two-week buffet of experimentation.

    What makes Chicago’s culinary scene singular is this constant negotiation between heritage and reinvention: Midwestern ingredients treated with global technique, immigrant foodways elevated without losing soul, and a dining culture where a red-sauce joint like Dimmi Dimmi Corner Italian can be as coveted as the latest tasting counter. Listeners should pay attention because Chicago isn’t chasing trends—it’s writing the next chapter of American dining, one everything bagel and croissant mash-up at a time..


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    3 m
  • Chicago's Pizza Revolution: Tavern Squares, Steakhouse Drama, and Why Everyone's Suddenly Obsessed with Omakase in 2026

    Chicago's Pizza Revolution: Tavern Squares, Steakhouse Drama, and Why Everyone's Suddenly Obsessed with Omakase in 2026
    Jan 6 2026
    Food Scene Chicago

    Chicago's dining landscape is experiencing a remarkable renaissance as 2026 unfolds, with ambitious new establishments reshaping the city's culinary identity while honoring its storied traditions.

    The suburbs are witnessing an extraordinary expansion of innovative concepts. Little Pops NY Pizzeria is opening its fourth location in North Aurora, bringing award-winning New York-style pizza alongside a full bar and party facilities. Meanwhile, the Chicago steakhouse institution Rosebud is establishing its fifth location within Fox Haven Square in St. Charles, continuing its legacy of featuring locally sourced, dry and wet-aged Angus beef. Aurora's riverfront scene is being revitalized by Vibez on the River, a new establishment at 29 West New York Street that promises to blend flavor and music with Fox River views, featuring signature dishes like lamb chopz and marry me chicken pasta.

    The city itself is embracing bold culinary directions that reflect both its past and future. Tavern style pizza has emerged as a dominant trend, with establishments like Washington Gardens, Giardano's, and Pizza Hut each launching dedicated tavern pizza concepts. This throwback style, traditionally cut into small squares and served on cocktail napkins, has become a vehicle for both established and innovative chefs to engage diners in a more casual, interactive dining experience. Beyond pizza, steakhouses continue flourishing alongside a surge of omakase experiences, reflecting Chicago's appetite for both classic indulgence and contemporary sophistication.

    The restaurant scene also welcomes ventures from nationally recognized culinary talents. Bar Tutto, helmed by the Rose Mary chef, represents the caliber of ambitious projects taking root in Chicago. The Radicle and other emerging concepts are similarly poised to challenge conventional dining narratives, offering listeners unexpected flavor profiles and immersive experiences that transcend traditional restaurant categories.

    What sets Chicago apart is how its culinary evolution balances respect for heritage with fearless innovation. The city's food culture draws deeply from its immigrant communities and agricultural connections to the heartland, yet simultaneously embraces experimental techniques and global influences. This duality creates a dining environment where a century-old steakhouse sits comfortably alongside a cutting-edge omakase bar, and where tavern pizza can coexist with haute cuisine explorations.

    As 2026 progresses, Chicago's restaurant scene promises to deliver both comfort and surprise, making it essential viewing for food enthusiasts seeking to understand where contemporary American cuisine is heading. The city remains a place where culinary tradition and reinvention dance together, creating something genuinely irreplaceable..


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    3 m
  • Gingie Sizzles, avec Expands, and Bagels Reign Supreme: Chicago's 2026 Food Scene Heats Up!

    Gingie Sizzles, avec Expands, and Bagels Reign Supreme: Chicago's 2026 Food Scene Heats Up!
    Jan 3 2026
    Food Scene Chicago

    Chicago's Culinary Fire: Sizzling Openings and Trends Igniting 2026

    Listeners, buckle up for Chicago's food scene, where the Windy City's grit meets gourmet innovation, fueled by Midwestern bounty and global flair. In River North's electric buzz, Gingie arrives this winter as Chef Brian Lockwood's debut brick-and-mortar, backed by James Beard winners Kevin Boehm and Rob Katz. Expect Lockwood's pedigree from Eleven Madison Park and El Celler de Can Roca to yield plates that dance with precise flavors—think silken textures and bold contrasts, whispering of his high-end haunts.

    Suburban expansions amplify the excitement: avec, the Chicago darling featured in FX's The Bear and crowned Jean Banchet's Restaurant of the Year in 2025, unveils its first outpost in Highwood this spring. Its rustic Mediterranean-Midwestern shared plates spotlight local ingredients like hearty grains and seasonal produce, evoking wood-fired warmth and communal feasts. Meanwhile, bagels reign supreme, with Zeitlin’s Deli scaling up in Lincoln Park and Schneider Deli upgrading its pastrami-packed beauties from the Ohio House Motel lot, capturing that chewy, smoky nostalgia.

    Chicago Restaurant Week, from January 23 to February 8, 2026, boasts a record 500-plus spots across 33 neighborhoods and 61 suburbs. Dive into prix-fixe steals like Barcocina's four-course Mexican dinner for $45, complete with chips, salsa, and firepit vibes, or BITES Asian Kitchen's expansive lunch and dinner menus blending bold Asian spices. First-timers Lula Cafe in Logan Square deliver unfussy creativity, while Gene & Georgetti's steaks nod to tavern-style pizza and omakase surges.

    Local traditions shine through Great Lakes fish, prairie-raised meats, and immigrant influences—from Balkan boldness at ambar's unlimited feasts to Next Restaurant's 2026 fashion-inspired menus draping Japan and rococo excess in edible artistry. What sets Chicago apart? Its unpretentious soul marries neighborhood haunts with world-class ambition, proving food lovers ignore it at their peril—this is where heartland roots fuel fearless reinvention..


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    2 m
  • Windy City's Sizzling Food Scene: Steak, Sushi, and Everything in Between!

    Windy City's Sizzling Food Scene: Steak, Sushi, and Everything in Between!
    Jan 1 2026
    Food Scene Chicago

    Chicago's culinary landscape is experiencing a remarkable renaissance, with the city's restaurant scene expanding in ways that reflect both innovation and deep respect for tradition. According to the 2026 Culinary Guide and Chicago Restaurant Week organizers, this is proving to be the most dynamic year yet for dining in the Windy City.

    The diversity of Chicago's food culture has never been more pronounced. River North's ambar is introducing Balkan cuisine with bold, savory flavors that blend centuries-old traditions with contemporary creativity. Meanwhile, Goddess & Grocer continues establishing itself as a Chicago cafe staple, serving specialty coffees and pastries alongside prepared meals for those seeking quality without pretension. For those craving something unexpected, Randong Republic by chef John Avala brings Indonesian cooking back to a city that has missed it deeply, offering dishes like rendang that rank among the finest in the world.

    The culinary trends emerging from Chicago reveal a city rediscovering its roots while embracing global influences. Steakhouses have experienced an unexpected renaissance, with establishments continuing to dominate the fine dining conversation. Simultaneously, omakase restaurants are proliferating across neighborhoods, reflecting listeners' growing appetite for Japanese precision and artistry. Even deep-dish pizza territory is evolving, as chefs now experiment with tavern-style preparations alongside traditional formats.

    Chicago Restaurant Week, entering its 19th year, underscores why this moment matters. Running from January 23rd through February 8th, more than 500 restaurants across 33 neighborhoods and 61 suburbs will participate, marking the largest lineup in the event's history. New participants include Lula Cafe from Logan Square, known for creative, unfussy plates, and Café Yaya in Lincoln Park with its bright Mediterranean approach. Returning stalwarts like Gene & Georgetti and Big Jones ensure that both heritage and innovation have seats at the table.

    What makes Chicago's culinary identity genuinely compelling is how the city weaponizes accessibility. Prix fixe menus at Restaurant Week start at just thirty dollars, democratizing experiences at restaurants listeners might otherwise overlook. This approach transforms fine dining from an exclusive luxury into an invitation to adventure, whether sampling Persian stews, handmade pastas, sushi flights, or hotpot.

    Chicago's food scene thrives because it refuses to choose between its meat-and-potatoes heritage and its multicultural future. The city honors its traditions while fearlessly exploring global cuisines, creating a dining landscape where a century-old steakhouse shares the spotlight with a brand-new Indonesian restaurant. For food enthusiasts, Chicago represents something increasingly rare: a major metropolitan food culture that remains both sophisticated and genuinely unpretentious..


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    3 m
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