The September Hit List: Lure Fishbar, Split-Rail, The Chicago Diner, and More

Following a year-plus serving carryout fried chicken from a darkened Split-Rail, owners chef Zoe Schor and GM/beverage director Michelle Szot have joined forces with The Martin gallery’s Whitney LaMora to re-debut Split-Rail as a combined neighborhood restaurant and art gallery. The trio literally split the dining room in half to create space for the event venue and art gallery, where paintings and 3D art installations bedeck white walls. As ever, expect reimagined nostalgic fare from Schor, like Nashville hot steak tartare with Cape Cod chips and crab gravy with crispy Carolina Gold rice, plus wines from women and producers of color.

This Rogers Park cafe serves up superb breakfast sandwiches for carryout and delivery, like the self-described Bestest Seller with buttery scrambled egg, garlic-chive mayo, and bacon jam on a cheesy biscuit. Post up on the cheery patio on weekends, when you can expect specials like seared cherry French toast.

The Chicago outpost of this New York City seafood establishment serves an expansive menu of coastal dishes inside an inviting space with nautical accents. If you find yourself overwhelmed by the — ahem — sea of choices, we’d suggest starting with a shellfish platter piled high with oysters, shrimp, crab claws, and clams. And don’t miss the raw bar featuring exceptional sushi and lobster rolls — it’s one of the city’s most underrated.

Starting with its original Lakeview home in 1983 and now for almost a decade in Logan Square, this iconic, veg-friendly diner has delighted customers with sustaining diner fare like pancakes, biscuits and gravy, and omelets. You’ll also find meatless takes on comfort foods like gyros, poutine, and a stellar seitan Reuben sandwich. Don’t forget to order a milkshake; they’re second to none here.

European-leaning dishes join an expansive lineup of small-batch wines from natural, sustainable, biodynamic, and organic winemakers at this colorful Vernon Hills bistro and wine shop. Grab a seat on the plant-filled front patio as long as the summery weather holds. Heads up, curious drinkers: Nirvana also offers a wine club with four different tiers.

Speaking of wine, this newish tasting room is pouring small-production, mostly natural and organic juice in the heart of charming downtown Glen Ellyn. Stop in for a glass and drinking snacks like housemade pretzel bites and marinated olives, then buy a bottle (or case!) to take home. Ko-ze also offers five different monthly wine club memberships — whether you self-describe as a bubbles lover or wine nerd.

With expertly calibrated cocktails, a delicious hodgepodge of dishes (from tartare to cornbread to truffle bucatini) and sexy, low-lit environs, this OG bar from Team Hogsalt is a true gem in River North. After-work crowd, take note: Gilt Bar’s stellar daily $5 Happy Hour includes everything from old fashioneds to all draft beers, three kinds of sliders and, of course, fries.

This European-inspired bistro and cider house is the ideal place for a relaxed night out, pouring 35 ciders and 20 craft beers alongside upmarket comforts, like a 50/50 lamb and beef burger with drunken goat cheese and pepper jelly, Caesar-inspired grilled romaine salad, and pan-roasted half chicken. If you’re going alfresco, choose between the canopied 43-seat sidewalk patio or a twinkle-lit, fenced-in courtyard.

A fresh take on Jamaican cuisine awaits at this casual Noble Square newcomer, whose original location opened in 1981 in Buffalo, N.Y. Think jerk chicken shawarma poutine; roadside-style patties (fried stuffed pastries) with spicy beef or spinach; rasta pasta with slow-roasted tomatoes, coconut milk and Gruyère; and a whole menu of rummy desserts.

The jewel in the crown of the luxe Chicago Athletic Association Hotel, Cindy’s features seasonal family-style comfort food from executive chef Christian Ragano, plus biodynamic wines and elegant cocktails with a side of panoramic Lake Michigan views. As summer winds down, we’re craving roasted pork chops with green bean salad, charred spring onion, and pickled banana peppers.