Neua dad deaw
$$, Thai, Wrigleyville
"I can’t pick just one dish from TAC, but if I had to, it would be their Thai beef jerky. It is so tender and comes with a fantastic Thai Sriracha sauce. You can find it on their secret menu."
ChefCurtis Duffy
Chicago
Accolades
- Three Stars (Grace)Michelin Guide
- Four Stars (Grace, Avenues)Chicago Tribune
- Nominee for Best Chef: Great LakesJames Beard Foundation
- Nominee for Best New Restaurant (Grace)James Beard Foundation
- AAA Five Diamond Award (Grace)American Automobile Association
- 7 Hottest Chicago OpeningsZagat Survey
- Nominee for Best ChefJean Banchet Awards for Culinary Excellence
- Best New Restaurant (Grace)Chicago magazine
- Chef of the YearChicago Tribune
- Restaurant of the Year (Grace)Jean Banchet Awards
- Chef of the YearJean Banchet Awards
- ChefsFeed WinnerOne of the Best Things to Eat in Chicago
Where I Go Out
Scallop ceviche
$$$, Mexican, Near North Side
"This is a gorgeous dish. The acidity lends delicate balance and clean flavors, and the texture of the scallops is fatty and unctuous. It's not always on the menu, but definitely worth getting if it is!"
Sawa gani
$$, Sushi, Full Bar, Sheffield Neighbors
"This family-run restaurant may be known for its sushi, but the kitchen's hot dishes are not to be missed. This app of fried river crabs with shichimi togarashi and Japanese curry is one of my favorites."
Coconut tapioca pirouettes
$$$$, Modern, American, New American, Cocktail, West Loop Gate
"I love these on Sepia's dessert menu. The richness of the milky tapioca, brightness of the pineapple, and crunchy, spicy cashews are a spectacular combination, and finished with a rum syrup, it's truly amazing."
Lemongrass pork bánh mì
$, Sandwiches, Breakfast, Vietnamese, Uptown
"If you’re a bánh mì fan, this sandwich has a great balance of pork sausage, pickled vegetables, and Vietnamese herbs. It’s light and filling at the same time."
Tom kha kai soup
$, Thai, Sushi, Old Town
"This small Thai restaurant's soup is probably the best in the city (besides mine, of course). The balance of acidity from the kaffir lime and tamarind is a sure match for the richness of the coconut. I get it a few times a month and have never had a bad experience. They make it to order, so if you order two, each soup tastes completely different. It’s balanced differently each time, but done flawlessly."