Chef

Jill Barron

"The carpaccio from Buena Terra is amazing. The combination of thin sliced beef, raw portobellos, good Grana Padano, and truffle oil is the bomb."

"The nicest way to start a night out is with this tiny wine bar's selection of cheeses, charcuterie, and of course, wine. Make sure to try the pig's ear terrine, rabbit rillette, and tangy Sofia goat cheese."

"I have never seen this dish served anywhere else. It is perfectly seasoned and cooked, accompanied by roasted grape tomatoes and balsamic vinegar. Plates here are meant to be shared, but I like to keep this one for myself."

"Simply the best brandade I have ever eaten. Perfectly browned, whipped salt cod and potatoes are served with French country bread. Yum!"

"This is a great Chicago treat and can't be beat as a late-night snack. Dogs charred on the grill and crispy fries groaning with cheese are one of my favorite combos in Chicago."

"This is a giant portion of tender king crab served on seasoned cucumbers. It's so gorgeous and tasty that I keep a picture of it on my phone."