New on Resy: Bar Biscay, Tzuco, Old Pueblo Cantina

The hallmarks of Basque cuisine are quite simple: approach the very best ingredients in an unfussy way. Inspired by the wild coastline near the Franco-Spanish border, Bar Biscay doles out rustic regional cuisine packed with oomph. Build yourself a shareable feast of briny tomato anchovy toast, fried manchego gougères, and squid croquettes, before diving into heftier plates, like the whole fish with salsa verde and pork loin brochette. To cap it off, sangria or a glass of tempranillo are all the libations you need.

You may remember Carlos Gaytán as the first Mexican chef to win a Michelin star with his French-Mexican stunner Mexique. After a year in Mexico, the chef is back, and bringing along a piece of his homeland, too. Tzuco—short for Huitzuco—aims to be the best Mexican restaurant in the world, and once you encounter his show-stopping food, you might be convinced. The plates arrive like edible masterpieces: guacamole envelops steak tartare, French onion soup is peppered with poblanos, and pork pibil kisses off the bone, all within a poetic and design-savvy space.

Spot the painted mural of electric green cacti against a fiery sunset, and you’ll know stunning Mexican food is not far behind. Old Pueblo Cantina deals in the regional cuisine of Sonora, where the kitchen presses flour tortillas in-house, and mesquite wood fuels the open-flame grill. Try the spicy chorizo cheese crisp (or Sonoran quesadilla), a trio of juicy pineapple-laced Arabe pork tacos, and zippy margaritas made with 100% blue agave tequila.

Through a set of mirrored glass doors, you’ll find a shrine to fish. The minimalist space—a sleek wooden counter bordered by eight plush seats—is home to one of the city’s very first omakase restaurants, and chef Sangtae Park delivers in every way. At the newly-crowned, Michelin-starred Omakase Yume, Park minutiously prepares glistening hirame, fatty tuna, and torched salmon, wowing lucky diners with each bite. It’s a tantalizing experience, and a coveted one, too—make a Resy for one of the eight seats, pronto.

Utopian Tailgate is a 10,000-square-foot rooftop set on bringing a never-ending tailgate to the Old Town crowd. The technicolor space boasts mini-golf, super-sized board games, and foosball, while the indoor-outdoor bar has you covered with refreshing drinks and finger foods. We’re talking sweet corn fritters doused in maple syrup, fried chicken thighs, pork belly kabobs, and bacon-wrapped dates.

Close your eyes and breathe in deeply: this Lakeside eatery is a blissful tribute to Spain’s seaside tapas. mfk. restaurant is lauded to say the least—think a Michelin Bib and a James Beard Rising Star Chef of the Year nom for chef Alisha Elenz, just this year. And it’s in no small part due to the deceptively simple, flavor-packed Catalan- and Basque-inspired dishes the kitchen whips up. Fried croquettes pull apart to reveal ham and oozing Montamoré cheese, prawn heads burst in a fizzle of paprika and lemon, pan con tomate crackles under the tooth, and Cantabrian salt-cured anchovies are an absolute hit.

The same people from Le Sud are behind this swanky piano lounge, where globally-inspired dishes are best enjoyed against the backdrop of live entertainment. Inspired by the city’s diverse landscape, the kitchen produces an ode to French onion soup (cappelletti stuffed with sauerkraut and Gruyère, served with a charred onion broth), a reimagined Italian beef (roasted Wagyu in a red wine jus with peppers and giardiniera), alongside an all-American wine list and a great selection of whiskey. It’s a leisurely meal with a great soundtrack, and a perfect way to cure the end-of-the-summer blues.

Chicago’s first cider pub is a handsome affair. Picture a cushy interior, where luminous bistro lights lend a warm glow to the long wooden bar and tables for two. The Northman pours an excellent selection of ciders, apple-based spirits, beers, and cocktails, while the menu has you covered in terms of belly-warming tavern fare. Tuck into Welsh rarebit, coq au vin, and battered fish & chips, or go straight for the classic melt: a juicy beef patty hugged by buttery brioche buns.

For his upcoming project, fine-dining chef Paul Virant (Vie, Vistro) is bringing okonomiyaki to the West Loop. Gaijin will specialize in the savory Japanese pancake—a crunchy delight made with your choice of cabbage, noodles, pork, shrimp, and fried eggs—griddled to order, and topped with paper-thin bonito flakes. On the dessert side, you’ll find love in kakigori, a shaved ice dessert amped up with sweet sauces, fruit, and syrups. Doors open November 11th, and Resy’s are up for grabs.

Fountainhead is the sort of treasured neighborhood haunt locals flock to, and it’s easy to see why. An excellent beer list and enticing whiskey cabinet draw the crowds in, while gussied-up pub grub—think potato gnocchi, country pâté, braised lamb-and-greens pie—and genial service keeps them returning again and again. Raise a glass to this Ravenswood favorite, and take it all in.

White linens, exposed brick walls, and family recipes abound at Sapori Trattoria, a “locals-only” place where patrons enjoy the grace and warmth of a well-tuned Italian operation. The menu boasts the best of what’s in season, preparing it simply yet deliciously, where the likes of cappellaci di zucca (pasta stuffed with pumpkin, sauced in burnt butter with chopped butternut squash, sage, and pine nuts) brush up against vitello paesana (tender veal scallopini sautéed with artichokes and cherry tomatoes).

From Tokyo to Bangkok, Niu Sushi has it all. The sleek and stylish eateries (which include a noodle bar in South Loop and a lounge in Streeterville) pull from all over Southeast Asia for their bombastic menu: a colorful array of maki and steamy bowls of udon hail from Japan, while China boasts plump wontons, spicy mapo tofu, and wok-fried string beans. There’s pad Thai and Korean-flecked kimchi ramen, and beer, sake, and cocktails, all mixed in with a distinctly Chicago vibe.

Ehtiopian cuisine is one that is steeped in tradition, and at Ras Dashen, you’ll be tucking into preparations from the country’s mountainous region that have stood the test of time. Get ready to eat with your hands, as you pull apart pieces of Injera (a thin, round spongy and sour bread made from Teff grains), wrap it around spiced vegetables and meats, and dip it in tangy sauces. It’s cuisine done with heart, with a history that stretches back thousands of years ago.

Once the howling gusts return to the Windy City, head straight to Wishbone Restaurant. The family-operated affair deals in sunshine-soaked Southern food, where blackened catfish and shrimp and grits are known favorites. Open from breakfast to dinner within a light-filled locale, Wishbone puts together savory cornmeal pancakes in the AM, crackly po’ boys at noon, and saucy crawfish étouffée at night. As for the bar, you’re drinking a Southside Mule, or the Bone Fashioned.

This Wicker Park pizzeria fires the kind of Neapolitan-inspired pies that draws a crowd. At Knead Pizza, the dough is made in-house and topped with local greenmarket goods, before sliding into a stone hearth oven. The result is a thin, charred, and puffy crust, the perfect vehicle for everything from Italian sausage (the Tony Bologna) to buffalo chicken (the Wingin’ It pie). Don’t miss out on special fall cocktails, like the Goodbye Summer (vodka, spiced pear liqueur, lemon, cinnamon, sugar rim).

The secret behind these excellent plates lies in Italy. Chef Chepe took cues from the Italian way of life, shopping only the market’s best, and letting the chosen ingredients do the talking. A simple dish of fire-roasted vegetables stuns, a classic Margherita knocks it out of the park, and fresh fettuccine in a forest mushroom ragu will leave you weak in the knees. Throw in fantastic wines (the cellar leans heavily towards Italy) and cocktails, and you’ll find yourself coming back soon.

Milt’s BBQ for the Perplexed is more than a restaurant, it’s a community hub through and through. The bustling eatery serves the paragons of kosher barbecue fare, from braised short ribs to smoked BBQ chicken. But Milt’s is here to nourish both the body and the mind, and the family-owned operation, in addition to hosting inspiring guest talks, donates 100% of its profits to a different charity every month. So don’t feel guilty for ordering a side of those brisket chili fries: they’re for a good cause.