Le Flan Vanille at Guillotine Bakery

The Most Talked-About Dishes in Chicago – June 2026

8 Minute read

26 Jun 2026

Ari Bendersky

Writer

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Chicago's dining scene never stands still. Between exciting new openings, standout specials, and dishes that keep calling you back, there's always something worth ordering. These are the most memorable bites I had around the city this month.

Lobster Salad at John's Food & Wine

No matter the time of year, the salad, piled high with plump, pink, freshly picked lobster meat, blossoms with fines herbes. Oversized parsley leaves, dill, mint, and other herbs accompany lobster dressed in a fish sauce vinaigrette and melted leek aioli. What sounds simple on paper is layered with so much flavor that it has become one of those dishes that could spark a revolt if it ever disappeared from the otherwise ever-changing menu.

John's Food & Wine

Délice de Bourgogne Mezza Luna Pasta and Puffed Grain Toast with Smoked Chicken Brodo, Buckwheat Butter at All Well

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.

All Well

French Fries with Melted Leek Aioli at Apothecary Cocktail Bar

While Apothecary is already causing a stir for its cocktail program inspired by apothecaries of yore, its food deserves just as much attention. Even the smallest details stand out. Take the snackable side of fries with aioli. The fries are both crisp and fluffy, which alone would make them worth ordering. But dip them into chef Jacquelyn Lord's creamy, savory, slightly sweet melted leek aioli, and they're nearly impossible to stop eating. If you live within walking distance, consider yourself warned: This fry-ad-dip combination can quickly become your newest obsession.

Apothecary Cocktail Lounge

French Fries with Melted Leek Aioli at Apothecary Cocktail Bar

Le Flan Vanille at Guillotine Bakery

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.

Guillotine Bakery

Egg Avo Sandwich at Egg Tuck

In a city with no shortage of outstanding breakfast sandwiches, including those at Kasama, Loaf Lounge, and Doma Café, this Los Angeles newcomer earns its place among them. Stacked between two thick, buttery, fluffy slices of brioche, this sandwich oozes deliciousness. Maybe too oozy for some, but I dare you to eat it slowly. Fluffy egg spills from the brioche, mingling with fresh avocado, just-spicy-enough housemade Sriracha aioli, chives, and Egg Tuck's signature egg sauce. You feel like a beast going in again and again, but it’s really that good.

Pro tip: Grab extra napkins. You're going to need them.

Egg Tuck