The Most Talked-About Dishes in Chicago – May 2026

This restaurant from former master sommelier and Check, Please! host Alpana Singh honors strong women from history, Hollywood, and politics, while serving consistently good food. Post up at a table or the bar and start with Brussels sprouts crostini or burrata with strawberry mostarda and basil. Then move to the pasta section and land on the pistachio pesto garganelli.

The vibrant green sauce coats the al dente pasta, mingling with melted lemon feta and firm green beans. The dish screams spring and looks the part, too. Be sure to get a glass of crisp white wine to cut through the richness. If you catch Singh's eye, ask her to pair something with your order. You'll be happy you did when all those flavors line up perfectly.

When you want a juicy steak, sometimes you need to prime your stomach, and a salad just doesn’t stand up to that full-fat Old Fashioned made with Old Forester Bourbon, salted brown butter, and Michter’s Rye. Yes, you could get a half-dozen oysters, but the plate of sloppy joes sounds much more whimsical.

This starter sees minced grass-fed beef in a mini cast-iron crock, bubbling with spices and thickened with powdered oats for added flavor and texture. Alongside is a dish of horseradish cream. Take a scoop of each and add it to a steaming Yorkshire pudding, basically an eggy popover, to make your tiny sandwich. The order comes with four puddings and plenty of sloppy joe, making for a perfect snack while you await your ribeye.

There’s something about a great neighborhood pub. It’s dark, cozy, stocked with good beer and whiskey, and, of course, quality food. At this Lincoln Square “chippy and bar,” proper British chips come topped with everything from slaw and cider-braised corned beef to curry sauce for dipping.

But why mess with the classics? Fish and chips is always a solid choice, but veering off the path for the buttermilk-brined chicken sandwich is a decision you won’t regret. Lightly breaded, the sizable breast hardly fits the bun. Its crisp coating gives way to tender, juicy chicken, stacked on a buttery toasted bun with crunchy pickles, chili crisp for a touch of heat, and a dollop of malt vinegar aioli to remind you you're in a pub. Served alongside those light, fluffy double-fried Kennebec chips and a good pint, you're all set.