The Best Restaurant Openings in Chicago - June 2026

What happens when three Frenchies decide to move to Chicago to build the city's best French bakery? The answer is simple: They do it. Months of social media hype and a sold-out pop-up at Mindy's Bakery led to a rainy-day opening with lines down the block. Guillotine opened in a West Town storefront that previously housed an art gallery next to Brasero. The team is serious about ingredients, sourcing its flour and butter from France. Buttery, flaky, sweet, or savory, they nail it all, baking everything in full view inside a glass-enclosed kitchen. Long live the French Revolution.

Following the splashy openings of Adalina and Adalina Prime, Hospitality Included and chef-partner Soo Ahn (who competed on season 21 of Top Chef and won Last Chance Kitchen) came out swinging with their latest project: ARLA. Set on the sixth floor above Oak Street's Cartier boutique in the former Fred's at Barneys New York space, the restaurant blends Mediterranean and Japanese influences through a menu of coastal cuisine. Mains range from specialty sushi rolls and hearth-fired skewers to caramelized miso cod and a 9-ounce filet mignon with za'atar butter. The 8,500-square-foot space seats 230 guests amid low lighting, wood- and marble-topped tables, bespoke chandeliers, curved fabric banquettes, terracotta plaster, and jade quartzite accents. Two terraces extend the dining room and offer views across the Gold Coast to Lake Michigan. It's been a minute since Oak Street has seen an opening like this, and the well-heeled crowd is responding in full.

What once had one of Lincoln Park's stickiest floors from all the spilled beer at this erstwhile 20-something bar has transformed into one of the North Side's hardest reservations. Following an extensive renovation, Beaumont's has given the neighborhood a handsome new tavern. Executive chef Johnny Besch (formerly of Bistro Monadnock) offers a menu with everything you'd expect from a neighborhood tavern: steak tartare, escargot, a classic blue cheese wedge, pastas, steak frites, and, of course, a griddled double cheeseburger. That's complemented by a beverage program featuring classic cocktails and a curated wine list focused on French and Italian bottles, with a smattering of American selections. Watch for The Bull Moose, an intimate Chicago-style steakhouse, to open on the second floor in the coming months.

The south side of the Chicago Riverwalk has gotten the lion's share of attention over the past decade, but Naia is helping the north side blossom. The newest restaurant from DineAmic Hospitality, the team behind Lyra and La Serre, this sprawling Mediterranean destination spans 12,000 square feet indoors and out, including a 150-foot veranda overlooking the river. Chef Athinagoras Kostakos, who also owns NOEMA on the Greek island of Mykonos, oversees a menu of mezze (falafel, halloumi souvlaki), spreads (spicy feta, beet tzatziki), raw bar selections, crispy rice, Greek pastas, skewers, and mains like whole branzino and lamb chops. On a recent visit, the veranda was packed and buzzing, a strong sign that Naia is already becoming one of the city's hottest tables this summer.

Nestled between the sports bars of Wrigleyville and the dance clubs of Northalsted, Apothecary offers a refined cocktail lounge with well-crafted drinks in a relaxed setting.

More of a reconcept than a new opening, Midōsuji has evolved from an upscale omakase experience into an intimate handroll bar. Led by chef Brian Lockwood, the eight-seat counter occupies the former Prohibition-era speakeasy inside the Chicago Athletic Association hotel. Lockwood and the Boka Restaurant Group originally introduced Midōsuji as a modern omakase destination, but the new format offers a more flexible way to experience the restaurant. The menu now features handrolls like spicy crunchy tuna, Dungeness crab with horseradish, Wagyu skirt steak with koji pepper, and miso salmon with yuzu kosho, alongside small plates including miso eggplant dip, okonomiyaki tots, and hiramasa crudo. Guests order from individual menu cards while chefs prepare each dish directly in front of them at the counter. Highballs, single malt Scotch, and sake anchor the beverage program, completing a concept that feels both more approachable and just as thoughtful.