The Most Talked-About Dishes in Chicago – June 2026

You may have already heard about this dish, and for good reason. The family-style mid-course from this five-course tasting menu by the team behind two-Michelin-starred Oriole looks almost too beautiful to eat. Mezza luna pasta filled with rich, creamy Délice de Bourgogne and beurre monté with chives and peas arrives in a polished copper serving dish topped with pea tendrils. 

Taste the pasta on its own before gently drizzling the warm chicken brodo from its miniature pitcher over the top. Even then, pour sparingly so the broth doesn't overwhelm the pasta. As if that weren't enough, a third plate brings seeded sourdough toast spread with honey butter and topped with puffed wild rice and quinoa. That on its own is fantastic, but it's also the perfect vehicle for soaking up every last bit of sauce. Happy sopping.

One of 2026's hottest openings, Guillotine lives up to the hype. From its perfectly crisp, buttery croissants made with imported French butter to the light-yet-rich pain aux raisins, listed simply as "raisin swirl," the pastries stay true to the delicious simplicity of a French bakery. Then you get to the flan. Known by its full name, Le Flan Vanille, this classic French custard tart is traditionally baked as a large-format dessert. Here, it's made as an individual pastry. The cross-laminated croissant dough gives way to a flaky crust and lightly eggy vanilla custard that's so balanced, it makes you pause after the first bite. It's not too sweet. It's not overly custardy. It's just right.