Chicago

Resy staff picks in Chicago

Staff Picks

The Chicago Restaurants We Loved in April

From French onion tortilla soup to short rib beignets, these were a few of our Resy staffers’ favorite meals this month.

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Chris Jung of Maxwells Trading

Dream Team Dinners

How Sean Brock Helped Me Find My Culinary Identity

For Maxwells Trading chef Chris Jung and a generation of cooks, Sean Brock’s “Mind of a Chef” episodes defined what it meant to cook as an American.

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The Rundown

Sophia Steak Aims to Bring Chicago a Unique Steakhouse

When Ballyhoo Hospitality saw an opportunity to bring a third location of its very successful North Shore steakhouse to the city, they didn’t hesitate.

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Resy staff picks in Chicago

Staff Picks

The Chicago Restaurants We Loved in March

From butter chicken croissants to a five-course cocktail tasting, these were a few of our Resy staffers’ favorite meals this month.

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The Rundown

Meet the Cafe Serving Pastries and Bistro Fare in Lincoln Park

What do you do after your first restaurant earns a Michelin star? Naturally, you open a second spot that takes its cues from the sidewalk cafes of Paris and Tel Aviv.

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Resy Spotlight

Parson’s Chicken & Fish Has Remained a Chicago Staple for 10+ Years. Here’s Why.

When its first location in Logan Square opened in 2013, Parson’s Chicken & Fish was a hit right out of…

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Guides

The Ultimate Resy Guide to Chicago Brunch

Our top brunch picks across Chiacgo, for every type of situation and every type of craving. You’re welcome.

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Resy staff picks in Chicago

Staff Picks

The Chicago Restaurants We Loved in February

If there’s one thing you must know about the people who work at Resy and Tock, it’s that we genuinely…

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Dish By Dish

How La Licor Panamericana Takes Diners Down the Panamerican Highway

Many restaurants want to take their customers on a journey through food. But few aim to take guests on a…

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Interviews

Big Jones Celebrates a Beautiful Vision of Regional Southern Cuisine

Growing up in Southern Indiana, spending time on his family’s farms and in their kitchens, Paul Fehribach knew from a…

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