Chicagoland chefs share their favorite suburban meals in 2023

We asked some of the most trusted local chefs and culinary pros to name the best thing that they ate out in the Chicago suburbs in 2023. This list of their favorites will keep you sampling through 2024. Here are the foods that local food pros ate and are still talking about.

1. James Day, Executive Chef, Pescadero Seafood and Oyster Bar, 1167 Wilmette Ave., Wilmette; PescaderoFish.com

Best Thing: Wood-Fired Pork Chop

Restaurant: The Phoenix Kitchen & Cocktails, 15905 S. Bell Road, Homer Glen; ThePhoenixKitchen.com

The Skinny: “Hands down the best thing I ate in the Chicago suburbs in 2023. Old friends chef Scott Ruzicka and owner Joe Christiano hit a fire-kissed porky home run that would wow any Chicago area pork chop aficionado! Hints of cherry and oak from the wood hearth balance the light sweetness from the bourbon-peach glaze and make this dish a true standout!”

2. Catherine Lambrecht, Culinary Historians of Chicago and Greater Midwest Foodways Alliance; CulinaryHistorians.org

Best Thing: Wonton Soup, Egg Rolls, Chinese BBQ, Mongolian Beef, Sweet and Sour Pork, and Egg Foo Young

Restaurant: China Chef, 5920 Lincoln Ave., Morton Grove; ChinaChef.org

The Skinny: “Remember when all Chinese food was Cantonese with a fond nickname of Jewish American Chinese? A meal began with a thrilling wonton soup with floating bits of Chinese bbq and scallions. Next arrived a crunchy egg roll with tiny shrimps and more Chinese BBQ cloaked in peanut butter. Main dishes of Mongolian Beef, Sweet and Sour Pork, and Egg Foo Young arrived with steaming rice. A visit to China Chef in Morton Grove is time traveling transcendent Chinese of the 1960s. Now if only Dad still picked up the bill!”

3. Gale Gand, Pastry Chef, Author, Teacher; GaleGand.com

Best Thing: Brussels sprouts, Orecchiette Con Salsiccia, and Pappardelle Bolognese

Restaurant: Disotto, 310 Green Bay Road, Highwood; DisottoItalian.com

The Skinny: “One of the best meals I had this year was at Disotto in Highwood with it’s lively and bustling dining room and open kitchen (I like when you can see the cooks). My go-to appetizer is always their roasted Brussels sprouts with pecorino and crispy prosciutto, topped with a fried egg. Even my kids love that dish, so we order it for the table along with their warm focaccia. I love their pasta because it’s made in house and cooked perfectly, so the texture has the right tooth to it whether it’s for a first course or a main course. My two favorite pasta dishes are the Orecchiette Con Salsiccia with fennel sausage, rapini and Calabrian chilies, and their classic Pappardelle Bolognese, wide flat pasta tossed with a perfectly prepared prosciutto meat sauce. The Pollo alla Milanese is another favorite done right. Thinly pounded breaded chicken, pan-fried ’til crisp, then topped with arugula dressed in olive oil and lemon, served with a side of creste di gallo (coxcomb shaped pasta) in vodka sauce. The dish is light, crisp, and uplifting. And it’s so big, you’ll take half home and it’s just as good the next day. For dessert, I recommend the Vanilla Mascarpone Cheesecake — toppings change seasonally. Right now it’s Spiced Red Wine Fig Syrup. Order a glass (or two) of wine and you’ll have yourself a very nice experience.”

4. Neil Byers, President, Horse Thief Hollow Brewing Co., 10426 S. Western Ave., Chicago; HorseThiefBrewing.com

Best Thing: Tavern Style Pizza

Restaurant: Kim’s Uncle Pizza, 207 N. Cass Ave, Westmont; UnclePizzaWestmont.com

The Skinny: Growing up on the South Side of Chicago, we’re blessed to have many great Tavern style pizzas. Kim’s Uncle not only gives the best of them a run for their money … I consider it to be the best thin crust in Chicagoland. The crust is crisp across the whole pizza, toppings generous and of high quality, the perfect amount of cheese and a spicier sauce plus a little char on the edges.”

5. Executive Chef Michael Lachowicz, George Trois Group, 64 Green Bay Road, Winnetka; GeorgeTroisGroup.com

Best Thing: Assorted BBQ, specifically beef brisket

Restaurant: Hofherr Meat Co., 300 S. Happ Road Northfield; HofherrMeatCo.com

The Skinny: “I had the barbecue beef brisket at a friends party last summer. Sean Hofherr can throw down barbecue with the best of them. Why? Because he is a pure cook first and a student of the art of barbecue second. A chef has to know how to boil water before dropping in the eggs. Sean worked for some big dogs such as the like of John Hogan before doing his own thing. He absorbed the skill of how to coax and draw out flavors. The perfect smoke ring the buttery unctuous and juicy beef within that smoke ring and the balanced nuance of his cure show a deft touch and thoughtful process, not a sweet/savory, smoke bomb. He accents with his technique he does not hide behind it. EXCEPTIONAL craftsmanship!”

6. Sean Hofherr, Butcher/Proprietor, Hofherr Meat Co., 300 S. Happ Road Northfield; HofherrMeatCo.com

Best Thing: Duck Duck Goose

Restaurant: DeLishka Sandwiches & Bites, 1819 Waukegan Road, Glenview; DelishkaSandwichesAndBites.com

The Skinny: “My wife Arielle and I are always excited when new mom and pop food establishments open in our area. We were especially intrigued when our friend, Cullan, posted this past March about a place that had just opened in Glenview with “maybe the best bread” he’d ever eaten. He was not exaggerating. Fresh ingredients, deftly assembled, perfectly balanced flavors in every bite. We were blown away. After having tried nearly all of their offerings, this one was an easy choice for the best thing we ate in the Chicago suburbs in 2023.”

7. Nick Gangas, Managing Partner, Steak + Vine, 37 South La Grange Road, La Grange; SteakAndVine.com

Best Thing: Avgolemono (egg lemon) Soup; Fried Zucchini and Shrimp Pasalimani; Lamb Aginarato; Lamb Yiouvetsi

Restaurant: Thassos Greek Restaurant, 1 Walker Ave., Clarendon Hills; ThassosGreekRestaurant.com

The Skinny: “I’ve been to Thassos several times now and have always been very impressed; usually going with fellow Greek. We’ve also had a large family event there as well as their catering. For starters, the Avgolemono (egg lemon) Soup is fantastic. Perfectly balanced with just the right amount of refreshing acid from the lemon makes this a mandatory order for me. I also love the Fried Zucchini and Shrimp Pasalimani. Both fresh and delicious. The former just like my father used to love. The salads are all great also, as are the dips. Great for groups so you can share and get a taste of everything. For entrees you won’t be disappointed with the chicken or any of the traditional choices. For me, I love and I mean love, the lamb aginarato (lamb and artichokes) or lamb yiouvetsi. This is served with rosemarina and tomato sauce. The sauce is more like a tomato broth than a thick Italian style ‘gravy.’ Once again. it brings me back to meals my mama used to make. Now that I’m writing this, I’m planning my next trip back. Opa!”

8. Marc Jacobs, Executive Partner and Divisional President, Lettuce Us Entertain You Restaurants; Lettuce.com

Best Thing: Shrimp DeJonghe

Restaurant: EJ’s Place, 10027 Skokie Blvd., Skokie; EJsPlaceSkokie.com

The Skinny: “I think it was a combination of how they make you feel — like a part of their family, and of course the craveable flavors of the dish. I was celebrating my birthday there. It had the perfect balance — between the comforting garlic sherry sauce and garlic breadcrumbs … need I say more?”

9. Mike Marr, Owner and Brewmaster, Buffalo Creek Brewing, 360 Historical Lane, Long Grove; BuffaloCreekBrewing.com

Best Thing: Uncle Jerry’s Sweet Sting

Restaurant: Uncle Jerry’s Pizza Company, 133 W. Main St., Cary; UncleJerrysPizzaCompany.com

The Skinny: “Heard about this place and decided to go on a Tuesday night for pizza. The setup is interesting because it’s a pizza shop with bar, deli, and meat market all under one roof. Ordered the Uncle Jerry’s Sweet Sting, which is a deep-dish style pizza with char pepperoni and homemade habanero hot honey. I believe this is the best deep-dish crust around with a knockout tomato sauce. The crunch of the pepperoni and heat balanced with sweet honey was perfect. We’ll definitely be back for more.”

10. Mark S. Grosz, Chef, Owner, and Wine Guy, Oceanique, 505 Main St., Evanston; Oceanique.com

Best meal: Cheeseburger with Feta and Vinegar; Greek fries

Restaurant: Cross-Rhodes Restaurant, 913 Chicago Ave., Evanston; CrossRhodesEvanston.com

The Skinny: “Maria is the best host ever and a great neighbor. Eating this is flavor texture decadence and debauchery all together at once! I enjoy it with a glass or two of Charles Heidsieck Champagne. Livin’ large and livin’ the dream!”

11. Mark Newman, Chef/Partner Greenwood American Kitchen & Bar, 200 Green Bay Road, Highwood; GreenwoodHW.com

Best Thing: Crispy Lobster and Shisitos

Restaurant: Sophia Steak, 181 E. Laurel Ave. Lake Forest; 1146 Wilmette Ave., Wilmette; SophiaSteak.com

The Skinny: “Best bite of food this year locally in the suburbs has to be at Sophia Steak House in Lake Forest. We were there celebrating my son’s first job after graduation. I have to say, the Crispy Lobster and Shisitos were great. Amazing combination of crunch and heat with lobster prepared perfectly with a little lemon aioli on the side for dipping. It was a great starter to a great meal.”

12. Sarah Stegner, Executive Chef, Prairie Grass Café, 601 Skokie Blvd., Northbrook; PrairieGrassCafe.com

Best Thing: Mac and Cheese, Smoked Brisket and Bean Chili, Cornbread Muffin

Restaurant: Soul & Smoke, 1601 Payne St., Evanston; SoulAndSmoke.com

The Skinny: “It has an intense cheesy flavor and creaminess. It blew me away! It’s delicious. The Smoked Brisket and Bean Chili with a sweet and crumbly cornbread muffin were amazing, too.”

13. Paul Virant, Chef/Owner. Vistro Prime, 112 S. Washington St., Hinsdale, VistroPrime.com; Gaijin, 950 W. Lake St., Chicago, GaijinChicago.com, JarSessions.com

Best Thing: Poke Bowl, Shawarma, Grilled Octopus

Restaurant: Foxtail, 5237 Main St., Downer’s Grove; TheFoxtailDG.com

The Skinny: “Really enjoyed a handful of things! The poke bowl, the Shawarma, and the grilled octopus with the shishitos! A lot of delicious, thoughtful, and bold flavors!”

14. Eddie Sweeney, Brand Representative, Catch 35, 35 S. Washington St., Naperville; Catch35.com

Best Thing: The Chubbie Italian Beef Sandwich

Restaurant: Fat Ricky’s, 646 N. Independence Blvd.; Romeoville; also in Plainfield and Tinley Park FatRickys.com

The Skinny: “A Chicago classic sandwich — the Chubbie features beef juice soaked Italian bread with crunchy housemade giardiniera and stuffed with thinly sliced beef. I found myself in awe of the freshness and thoughtfulness put into this dish. Though it is not a new dish, Fat Ricky’s has perfected it. It’s a satisfying dish for lunch or dinner. Anytime I drive by a Fat Ricky’s, I stop in to pick one up.”

15. Paul Kahan, Executive Chef and Partner, One Off Hospitality; OneOffHospitality.com

Best Thing: The Whole Tsipoura Fish (sea bream)

Restaurant: Pisistaria Greek Taverna, 4711 W. Touhy Ave., Lincolnwood; Psistaria.com

The Skinny: “Part of my wife’s family is Greek, and for special occasions, we love to gather the group at Pisistaria for delicious and classic Greek food. I always get Whole Tsipoura Fish and actually eat it right off the bone; simple, clean and fresh with olive oil and a squeeze of lemon. With the fish, I actually love to special request an order of gigante beans and dandelion greens, and one of the best parts is they will bring out a platter of bread that’s been griddled with sesame seeds, as well as some Taramosalata. We always order a bunch of Greek pink wine to go with the meal. It’s just terrific; his place just never fails.”

16. Phil Rubino, Executive Chef, The Evie, 537 N. Michigan Ave., Chicago; EvieChicago.com

Best Thing: Perry’s Famous Pork Chop, Au Gratin Potatoes

Restaurant: Perry’s Steakhouse & Grille, 1780 E. Golf Road, Schaumburg; PerrysSteakhouse.com

The Skinny: “The famous pork chop from Perry’s Steakhouse is lights out! It’s a huge smoked pork chop, it gets carved tableside and has this great BBQ spiced crust. It’s always cooked to perfection, juicy and the smoke isn’t overpowering. Also, the au gratin potatoes are pretty amazing too, always creamy, cheesy and bubbly.”

17. Joe Frillman, Executive Chef and Owner, Daisies, 2375 N. Milwaukee Ave., Chicago; daisieschicago.com

Best Thing: Tony’s Special Tavern-style Pizza and Chicken Parmesan

Restaurant: Sal & Tony’s Italian, 48 Raupp Blvd., Buffalo Grove; SalAndTonysItalian.com

The Skinny: “This one’s very personal to me since I used to work for the owner, Tony Fontanini — my very first kitchen job was at his old spot, Rita Pia’s, which served some of the best thin-crust pizza I’ve ever had to this day. Tony currently owns Sal & Tony’s, which is an old school-inspired Italian restaurant. Their pizza is a super thin and crispy tavern style and my favorite to order there is the Tony’s Special with ricotta and meatballs.”

18. Joe Decker, Executive Chef/Partner, Wildfire, 1250 E. Higgins Road, Schaumburg; 232 Oakbrook Center, Oak Brook; 159 W. Erie St., Chicago; WildfireRestaurant.com

Best Thing: Fire Dragon Roll, Pink Lady, and Spring Trio Futomaki

Restaurant: Torino Ramen, 1162 Wilmette Ave., Wilmette; TorinoRamen.com

The Skinny: “I really enjoy the sushi at Torino Ramen in Wilmette. I enjoy some of their signature rolls — Fire Dragon Roll, Pink Lady, and Spring Trio Futomaki. Has the quality of some of best sushi restaurants in the city, right on the North Shore.”

19. Jovanny Diaz, Executive Chef, Tacos Guanajuato, 20771 N. Rand Road, Kildeer; TacosG.com

Best Thing: Steak & Shrimp Molcaje

Restaurant: Guanajuato Contemporary Mexican & Tequila Bar, 1005 Green Bay Road, Winnetka; GuanajuatoToGo.com

The Skinny: “One of the best meals! Feels like home every time I eat it. I keep coming back time after time, and I enjoy it always! It’s layers of black beans, cheese, mild tasty salsa, shrimp, steak, cactus, onions, all blended together. A wonderful mix of flavors! Served with your choice of tortillas (flour or corn) to make a taco or eat it by itself. Never disappoints me! Love it every time! Pair it with mezcal margarita or a tequila! They serve delicious drinks all handcrafted from fresh ingredients.”

20. Jeff Shapiro, Founder, Real Urban BBQ, 1260 S. Milwaukee Ave., Vernon Hills; 2119 Clearwater Drive, Oak Brook, RealUrbanBBQ.com; Director of Culinary Operations BBQ Holdings, Inc., BBQ-Holdings.com

Best Thing: Shrimp Cocktail. Cheddar Burger

Restaurant: Charlie Beinlich’s, 290 Skokie Blvd., Northbrook; CharlieBeinlichsFoodAndTap.com

The Skinny: “There’s not much that hasn’t said about this old classic restaurant. Opened in 1950. I have being going there since I was a little boy. Nothing has changed, the sign, staff, interior or furniture. It’s my guilty. I always start with the Shrimp Cocktail. Served in an old style single scoop ice cream dish, it’s always fresh and slathered in cocktail sauce. In addition, saltine crackers always are served on the side. The burgers, one-half-pound juicy fresh ground beef, comes from Lakeside Meats. There’s a sign posted in the dining room, been the same recipe for many years. The grind on the beef is perfect, and always cooked to perfection! My order hasn’t changed much. Cheddar Burger, cooked medium, raw onion, and french fries. The crinkle cut fries are always served piping hot. If you want to keep this authentic, chase it down with an ice cold Old Style Beer. If you haven’t been there, you’ve been missing out! One of the best burgers on the North Shore.”

21. Bonny Davidson, Marzipan Artist / Owner, Faerie Castle Marzipan, Mount Prospect; facebook.com/faeriecastlemarzipan/about

Best Thing: Rolled Cheese Sticks

Restaurant: A Thousand Tales, 2340 S. Elmhurst Road, Mount Prospect; ThousandTales.com

The Skinny: “Similar to Filipino lumpia, a bourak is an Assyrian egg roll that is in popular in Mediterranean cuisine. Made with a rice paper “skin,” the bourak from A Thousand Tales is jammed with seasoned shredded cheese and baked. Every bite is a delight and eating just one is not enough. Whether you serve A Thousand Tales bouraks as an appetizer or grab some as a quick snack, you can trust you will not be disappointed.”

22. Maryann Slavin, Owner/Pastry Chef, Maryann’s Sweet Treats & Edible Art; Director of Food Service, Rondout School; facebook.com/maryannssweettreat

Best Thing: Honey-Fried Chicken and Fish Fry (Cod and Perch)

Restaurant: Rita’s Bar & Grill, 13744 Rockland Road, Lake Bluff; facebook.com/profile.php?id=100063722705743

The Skinny: “Rita’s is like a Wisconsin supper club. It’s like Cheers. They know everyone’s name and they are quick to introduce everyone new to their regulars. I’m all about the mom and pop places. Definitely a hidden gem.”

23. Melissa Tantillo, Pastry Chef, NaKorn Urban Thai Restaurant, 1622 Orrington Ave., Evanston; NakornKitchen.com

Best Thing: Greek salad

Restaurant: Chrissoulas, 602 N. Milwaukee Ave., Libertyville; Chrissoulas.com

The Skinny: “Chrissoulas restaurant in the heart of downtown Libertyville offers new and modern dishes inspired by Greek and Mediterranean flavors and ingredients. The restaurant is owned by brothers, Nick and Chef Theo, since 2008. Named after their Yiayia (Greek for Grandma). Chrissoulas is a very special place for family and friends. It is chef-driven restaurant with a regularly changing menu and incredible specials. One dish that is a staple for us every time we dine is their delicious Greek salad. It is wonderfully fresh utilizing local hydroponics and imported feta. There is no lettuce in this salad so the freshness of the vegetables and the feta really shine, making it a must-try. Opa!”

24. Christine Tully Aranza, Operating Partner, Autre Monde, 6727 Roosevelt Road, Berwyn; AutreMondeCafe.net

Best Thing: Seasonal Chiles en Nogada

Restaurant: New Rebozo, 7403 Madison St., Forest Park; NewRebozo.com

The Skinny: “The restaurant I have been loving lately is New Rebozo, which recently moved from Oak Park to Forest Park (former Heritage space). Although Paco has been on the scene for decades the new location breathes new life into what he does. He’s known for his wide variety of moles which are fabulous but I love his Seasonal Chiles en Nogada which is a wonderful amped up chile rellenos really. It is a green chile stuffed with spiced meat and topped with a flavorful white sauce and pomegranate seeds. It is delicious! Always love when a new location breathes live into an old favorite.”

25. Bradford Knaub, Butcher/Owner, Carnivore, 1042 Pleasant St., Oak Park; CarnivoreOakPark.com

Best Thing: The Goldyburger

Restaurant: Goldyburgers 7316 Circle Ave. #1165, Forest Park; facebook.com/Goldyburgers

The Skinny: “Like it was clearly hand-formed 40 seconds before it went on the grill. Not perfectly formed. A wonderful place with a delicious homestyle hamburger, and I love it. Nice, quiet sweet little place. It’s become my new designated spot for meetings and more. If I went more often than a couple of times a month, it would be cheers.”

26. Amy Morton, Amy Morton, Owner/Operator, AMDP Management (Le Tour, Bank One Bldg, 625 Davis St., Evanston, LeTourEvanston.com; The Barn Steakhouse, 1016 Church St. Rear, Evanston, TheBarnSteakhouse.com

Best Thing: Caesar salad, Grilled Octopus, Cannellini Beans, Fresh Herbs and Lemon Balsamic

Restaurant: Trattoria Demi, 1571 Sherman Ave., Suite 1, Evanston; TrattoriaDemi.com

The Skinny: “My go to meal/dish of the year is from Trattoria Demi in Evanston — and it’s female owned! My fave dish is one I have somewhat created from two starters on the menu that I combine. Caesar salad (no extra cheese or croutons) topped with (this is the other starter) grilled octopus, cannellini beans, fresh herbs and lemon balsamic. FABULOUS! Perfect on a chilly night as well as in the garden on a warm summer night.”

27. Pascal Berthoumieux, Owner, Patisserie Coralie, 600 Davis St., Evanston; Cafe Coralie on campus, 2200 Campus Drive, Floor 2, Evanston; Coralie Coffee, 160 W. Van Buren St., Chicago; BestFrenchPastries.com

Best Thing: Short Ribs

Restaurant: Campagnola, 815 Chicago Ave., Evanston; CampagnolaRestaurant.com

The Skinny: “I think the food is solid all around (how many years has it been?) and the atmosphere is ideal for a date night or for larger gatherings too. The reason I would like to highlight this place is because, well, there aren’t many restaurants left in Evanston, but it doesn’t mean the one left should be forgotten. Steve Schwartz, the owner, is hands on and knows his customers by name, he is personable and friendly and makes this place a local hang out. At this time of the year, you can’t go wrong with the short ribs.”

28. Todd Stein, Vice President of Culinary, Ballyhoo Hospitality; BallyhooHospitality.com

Best Thing: Lamb Chops

Restaurant: EJ’s Place, 10027 Skokie Blvd., Skokie; EJsPlaceSkokie.com

The Skinny: “Best thing I have eaten this year is the lamb chops at EJ’s Place In Skokie. They are truly the best lamb chops I have ever had. I eat there often late on Friday nights with a good friend. They are perfect every time. EJ’s serves Colorado lamb, which is truly the best. They are simply broiled with olive oil and herbs. BTW their grilled Calamari runs a close second.”

29. Katie O’Reilly, TV Celebrity Chef and Best Selling Cookbook Author; KTOFoodCarnival.com

Best Thing: Salt and Pepper Shrimp

Restaurant: MingHin Cuisine, 1633 N. Naper Blvd., Naperville; MingHincuisine.com

The Skinny: “I am a chef who is always curiously searching for the artistry and passion within the food I choose to eat. Authentic ethnicity in food can be a rare find. MingHin is a culinary highlight of Western suburban eating. My most loved dish is the “salt and pepper shrimp.” Fresh premium shrimp, lightly battered and fried, finessed with bright jalapeño slices, minced garlic, scallions and delicate sesame oil with fluffy steamed rice. Every ingredient in this dish offers a subtle pure flavor with a true understanding of the contribution each brings. The chefs are skilled and consistent, always preserving the integrity of this craveable dish. The entire menu of MingHan Cuisine is authentic and irresistible. The portions are generous and the ingredients are always supreme. The high-end traditional recipes are welcome and appreciated in this region of the suburbs.”

30. Debbie and Carlos Nieto, Co-Owners, The Happ Inn, 305 N. Happ Road, Northfield; TheHappInn.com; Owners, Freehling Room at Ravinia, 206 St. John’s Ave., Highland Park; Ravinia.org/DiningOptions

Best Thing: The Assortment Plate

Restaurant: Tallgrass Restaurant, 1006 S. State St., Lockport; TallgrassRestaurant.com

The Skinny: “Lobster and Prawn Lasagna, Smoked Salmon Gnocchi, Crab Beignet, Parmesan Deviled Egg, and Shrimp Tostada. Beautiful, and so delicious!”

31. Jim Lederer, Owner, Bluegrass, 1636 Old Deerfield Road, Highland Park; BluegrassHP.com

Best Thing: Smoked Steak Tartare, (presented under a smoked glass); Blistered Shishitos; Octopus

Restaurant: Patina Wine Bar, 112 S. Prospect Ave., Park Ridge; PatinaWineBar.com

The Skinny: “Oh, how the landscape has changed in the last few years. Suburban dining is better than ever before. As an owner of a restaurant dining incognito is often challenging. As we try to go out for a nice outing, casual date night, we tend to go farther away from our hometown of Highland Park, just so we can disappear into the background. This random Thursday we ended up at a newer wine bar in Park Ridge. To our surprise, there were two regulars of Bluegrass, sitting at the bar asking, ‘what are you guys doing here?’ We both had the same intent, escaping the chaos of the world in a quiet town, 20 miles away. The dinner consisted of a few appetizers, and a couple of glasses of wine. The staff was well tuned in to wines, which is how we selected the restaurant. The food was right on point. The Smoked Steak Tartare, came to us under a smoked glass. Great presentation and great quality. The Blistered Shishitos were just as advertised. And the final appetizer was the Octopus. All well thought out, well presented with an efficient staff. I recommend this newer restaurant, call ahead for reservations because they do get busy!”

32. Julio Cano, Group Partner, Bien Trucha Group; Santo Cielo, Quiubo, Naperville; Bien Trucha, Geneva; A Toda Madre, Glen Ellyn; Lil Donkeys, Geneva, Glen Ellyn, Naperville; BienTruchaGroup.com

Best Thing: Fish Collar Sinigang, (Pan-seared, garlic kale, blistered tomato, sour tamarind broth)

Restaurant: Maypole, 121 W. Front St., Wheaton; GatherAtMaypole.com

The Skinny: “I always order fish collar if I see it in a menu. It’s the most tender and flavorful part of the fish in my opinion, and this one is perfectly highlighted with a tangy tamarind sauce. Pair that with one of their Toki Highballs and you are set.”

33. Ellen King, Head Baker Hewn, 1733 Central St., Evanston; HewnBread.com

Best Thing: Braised Short Ribs with Parsnip purée and root vegetables, Gremolata

Restaurant: Sophia Steak, 181 E. Laurel Ave. Lake Forest; 1146 Wilmette Ave., Wilmette; SophiaSteak.com

The Skinny: “The short ribs were cooked perfectly and the staff members are incredibly attentive and outgoing. Everything about the dish was perfect, but the refined and warm atmosphere made the evening even more memorable. For dessert, I had a slice of chocolate cake. It is an old school rich chocolate cake with chocolate buttercream and a scoop of vanilla ice cream.”

34. Michael Paulsen, Chef/Proprietor, Abigail’s American Bistro, 493 Roger Williams Ave., Highland Park; Abigails493.com

Best Thing: Tournedos Rossini with Seared Foie Gras and Truffle-Madeira Sauce

Restaurant: Pomeroy, 844 Spruce St., Winnetka; PomeroyWinnetka.com

The Skinny: “Beef tenderloin with a nice bordelaise sauce served with a potato purée. It was cooked perfectly, and served with fresh truffles shaved tableside.”

35. Jeff Vucko, Executive Chef, Deer Path Inn, 255 E. Illinois Road, Lake Forest; TheDeerPathInn.com

Best Thing: Wood-Fired Pizza

Restaurant: Wooden Paddle, 212 Stephen St., Lemont; WoodenPaddle.com

The Skinny: “Hits the spot. Pizza is usually a shared experience, making it immediately more enjoyable than hovering over a plate by yourself. Chicago has loads of pizza places. The chef here has the dough down. It has the wood-fired crispiness generated by the amazing ovens and cooks churning out one pizza after another. The location brings a fun vibe to downtown Lemont. They have been open for a few years now and keep the pies attractive and seasonal with their high-end toppings.”

36. John Buonavolanto, Director of Franchise Partnerships, The Buona Companies, Willowbrook; Buona.com

Best Thing: Coal-Fired Pizza and Homemade Rigatoni

Restaurant: Frankie’s Ristorante, 9501 W. 171st St., Tinley Park; FrankiesSince1988.com

The Skinny: “The meal was made by a chef from Calabria, and it was made with the highest quality ingredients. It truly reminded me of an authentic meal in Italy. Each bite was better than the last. The pizza dough was the perfect combination of crunchy and soft made in their Italian pizza oven. The pasta melted in your mouth, and you can taste how fresh it was. My brother and I ate there in celebration of a Rainbow Cone franchise agreement signing for Tampa Bay, Florida.”

37. Elisabeth (Lis) Settimi, President and Owner, Char Crust Dry-Rub Seasonings; CharCrust.com

Best Thing: Sausage and Giardiniera Pizza

Restaurant: Grateful Bites, 899 Green Bay Road, Winnetka; GratefulBites.com

The Skinny: “We love to cook at home, so we do that most of the time. But occasionally we take a break, which definitely feels like a special occasion, especially on a weeknight. My favorite place to do that is at tiny, cozy Grateful Bites, which is a bike ride from our house. The ingredients are of the highest quality, the pizza tastes like Italy, the atmosphere is warm and neighborhoody. I also love their arugula salad and citrus vinaigrette dressing and their mushroom soup.”

38. Scott Warner, President, Culinary Historians of Chicago; CulinaryHistorians.org

Best Thing: Marinated Skirt Steak

Restaurant: Valley Lodge Tavern, 1141 Central Ave., Wilmette; ValleyLodgeTavern.com

The Skinny: “Nothing fancy schmancy, but straightforwardly tasty and juicy with a delightful softly chewy texture; a generous portion of beef — definitely doggy-bag worthy.”

39. Margaret McSweeney, Host and Founder of Kitchen Chat podcast; KitchenChat.info

Best Thing: Bon Bons

Restaurant: Cocolotte, 100 W Higgins Road, E-5, South Barrington (The Arboretum); Cocolotte.com

The Skinny: “Each bonbon is a bite of luxury and a delicious celebration of chocolate with flavors that are surprising and sophisticated and pleasing to the palate. If you are looking for the perfect hostess gift or holiday gift, consider a box with an assortment of these exquisite chocolates that are hand-painted by talented chocolatiers. Some of my favorite bites include Haiku, Fleur de Sel, and Honey Lavender Caramel. Cocolotte also offers a delightful Princess Tea for Two served in a mini tea set in the lounge area, and tiaras are included. Savor the Day and Savor the Season!”

40. Chef Art Smith, Executive Chef and Co-Owner, Chef Art Smith’s Reunion, Navy Pier, 600 E. Grand Ave., Chicago; Navypier.org/location/chef-art-smiths-reunion/

Best Thing: Falafel

Restaurant: Halal Kitchen, 16209 94th Ave., Orland Hills; facebook.com/profile.php?id=100094110347081

The Skinny: “Seeking a reconnection to my world travels as a Chef Ambassador across the Middle East, my banker, Sam Beder, invited me to his friend’s restaurant. My last experience with delicious falafel was in the old market in Amman. Sameeh, owner, makes delicious homemade falafel that are worth the hike to this amazing Chicago suburb neighborhood full of coffee shops, and delicious sweet shops. I’ve had falafel all over the world, from the Old Damascus Gates leading into the Muslim Quarter Jerusalem. I promise you’ll have a sandwich made with pita, hummus, pickles, tomatoes, and a dash of harissa, and you will come back for more. You bite into these crunch chickpea fritters and they are green just like the Holy Lands. Tahini sauce, hummus, and spicy harissa.”

41. Vince DiBattista, Chef/Partner, Campagnola, 815 Chicago Ave., Evanston, CampagnolaRestaurant.com; Union Pizzeria, 1245 Chicago Ave., and Union Squared, 1307 Chicago Ave., Evanston, UnionPizza.com

Best Thing: Pasta and Margherita Pizza Combo (if you have to narrow it down)

Restaurant: Sapori Napoletani, 6050 Northwest Hwy., Norwood Park; SaporiNapoletani.com

The Skinny: “The whole meal was great. I had a good feeling when I walked in and saw the slogan on the staff’s shirts: ‘It’s not a job, it’s a family business.’ The restaurant is in a little strip mall in Norwood Park. The staff was warm and inviting, and the chef/owner and his daughters make the pizzas themselves. We started with the Calamari Alla Griglia, which was tender and flavorful. Then had the Orecchiette Con Broccoli, which was really amazing. It was so rustic and delicious. It consisted of freshly cooked broccoli that was cooked with garlic and olive oil and then crushed into a chunky sauce and tossed with the orecchiette pasta. The dish was finished with Parmesan and basil. The small “little ear” pasta shape together with the small bits of broccoli worked very well as each bite combined both elements. It was a perfect dish to have along side our pizzas. For pizza we had the margherita and salsiccia e friarielli. which is sausage, rapini, mozzarella and olive oil. The sweet Italian sausage with bitter rapini on an olive oil base made a wonderful combination. The margherita was perfect. Blistered crust, fresh mozzarella and basil. The pizzas cook quickly and come right to the table so they retain that crisp outside and soft inside. The combination of the two pizzas and broccoli pasta was truly a great meal. The owner is from Naples and has been in the restaurant business since his childhood. The experience was very much like eating at a family owned restaurant in Italy. I highly recommend it!”

42. Eric Olson, Culinary Director of Bourbon Belly Hospitality; BourbonBelly.com

Best Thing: Bay Scallop Ceviche

Restaurant: The Graceful Ordinary, 3 E. Main St., St. Charles; TheGracefulOrdinary.com

The Skinny: “It was a fun evening celebrating a friend’s birthday with loved ones. Everything was really well done for a special birthday event, the kitchen did an amazing job and service was top notch. I really enjoyed the Bay Scallop Ceviche, it was fresh, bright, sweet, acidic, just hit all the right buttons.”

43. Jory Downer, Owner & Master Baker, Bennison’s Bakery, 1000 Davis St., Evanston; BennisonsCakes.com

Best Thing: Baby Back Ribs Appetizer

Restaurant: Le Colonial, 655 Forest Ave., Lake Forest; LakeForest.LeColonial.com

The Skinny: “The meat falls right off the bone, and it was just seasoned so well. The flavors didn’t fade.”

44. Matt Halack, Owner, Grateful Bites, 899 Green Bay Road, Winnetka; GratefulBites.com

Best Thing: Sushi

Restaurant: Jimoto, 813 Oak St., Winnetka; JimotoWinnetka.com

The Skinny: “Our favorite meal out this year was sushi at Jimoto in Winnetka. We went with a few other couples and basically ordered the entire menu. Everything was excellent.”

45. Juan Ramirez, Executive Chef, Pomeroy, 844 Spruce St., Winnetka; PomeroyWinnetka.com

Best Thing: Maple Leaf Farms Roasted Half Duck

Restaurant: Pixca, 455 Central Ave., Highland Park; PixcaRestaurant.com

The Skinny: “The apple cider gastrique was out of this world! Loved the decadence of the gastrique.”

46. Joseph Rizza, Culinary Director, Dineamic Hospitality; Dineamic.com

Best Thing: Dan Dan Ramen

Restaurant: Ichiban Ramen, 14407 S. Bell Road, Homer Glen; facebook.com/pages/Ichiban-Ramen/526207317917387

The Skinny: “Typically my family and I always make our way back into the city for dinner if we are dining out. But we happened to stumble upon Ichiban Ramen one day and we decided to give it a try. I love all things spicy, I always have. The Dan Dan Ramen was just that: Spicy but balanced with really rich umami, the signature sauce (which I have no idea what it actually is), had just the right amount of heat that paired incredibly well with the ground pork and crisp fresh scallions on the top. As I said, we just happened to find Ichiban by just doing a random search for ramen in the area, which we normally would just come downtown for, but we were all starving so traveling far was a “no go.” We are ecstatic to know that such an awesome place is only about 15 minutes from our house. Being a chef, and my wife being in the industry for over a decade prior to starting our family; my kids have become quite the connoisseurs of food. That being said, Ichiban Ramen got a thumbs up from all of us.”

47. Lisa Drucker, Owner, Superdawg Drive-In, 6363 N. Milwaukee Ave., Chicago; 333 S. Milwaukee Ave., Wheeling; Superdawg.com

Best Thing: Chilean Sea Bass

Restaurant: EJ’s Place, 10027 Skokie Blvd., Skokie; EJsPlaceSkokie.com

The Skinny: “It’s perfect! Although EJ’s is well known for their steaks, their Chilean Sea Bass is my new favorite at EJ’s. It’s our favorite special occasion destination because in addition to the delicious food the service and ambience are impeccable. The extra attention that EJ’s gives to the food it serves is only matched by their attention to customer service. Their servers are true professionals. Each guest is made to feel extra special and that there is no such thing as a special request.”

48. D’Andre Carter, Chef, Soul and Smoke, Soul & Smoke, 1601 Payne St., Evanston; SoulAndSmoke.com

Best Thing: French Omelet

Restaurant: Towne & Oak, 921 Green Bay Road, Winnetka; TowneAndOak.com

The Skinny: “My favorite dish in Chicago’s suburbs is the French Omelet at Towne & Oak. It’s perfectly executed every time. Simple and delicious. Elaina and her team have created something really special. It’s our family’s go-to breakfast spot.”

49. Bridget Vanaman, Executive Chef/Owner, Maypole, 121 W. Front St., Wheaton; GatherAtMaypole.com

Best Thing: Vodka Pasta

Restaurant: Vai’s, 916 Illinois Route 59, Naperville; VaisNaperville.com

The Skinny: “The Eight Finger Cavatelli is great! I really like Vai’s vodka pasta because the shape of the eight finger cavatelli pasta is a perfect vehicle for the sauce. It’s pasta is cooked perfectly and the sauce has just the right amount of heat. The crispy prosciutto adds some nice crispy, savory bites. And for the quality, the price point is very very reasonable”

50. Mike Anderson, General Manager, Craft Urban, 211 James St., Geneva; 41 S. Stolp Ave. Aurora; CraftUrban.com

Best Thing: Fried Rice, Smoked Wild Boar Plate (Special beer dinner menu item)

Restaurant: Niche, 14 S. 3rd St. #2201, Geneva; NicheGeneva.com

The Skinny: “Smoked Wild Boar was on the menu of one of their recent beer dinners. It was out of this world. The flavoring was really great. It wasn’t overly smoky. While the boar was a special menu item that is not always available, the Fried Rice is also amazing, and it is a main menu item. It’s made with Chinese sausage, tamari, kim chi, with a soft egg on top. Fantastic!”

51. JR Luna, Executive Chef/Managing Partner, Dancing Marlin Restaurant, 20590 S. La Grange Road, Frankfort; DancingMarlinRestaurant.com

Best Thing: Fried Chicken, Banana Cream Pie

Restaurant: Enrico’s, 20535 S. La Grange Road, Frankfort; EnricosItalian.com

The Skinny: “It’s the best banana cream pie. It’s made in-house, it’s always fresh, and he uses real bananas and fresh, hand-whipped cream. The whipped cream is always fluffy, the crust is always buttery and flaky.”

Veronica Hinke is a freelance reporter for Pioneer Press.