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Eater Chicago’s Most Read Stories of 2023

By Ashok Selvam

Chicago’s Biggest Dining Surprises of 2023

By Ashok Selvam

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Where to Drink Cocktails Right Now in Chicago

By Ashok Selvam and Naomi Waxman

Here Are Chicago’s Michelin Star and Bib Gourmand Winners for 2023

By Ashok Selvam

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The Ultimate Guide to Halloween 2023 in Chicago

By Naomi Waxman and Ashok Selvam

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Chicago’s Essential Bars and Taverns

By Ashok Selvam and Naomi Waxman

Proxi and Oriole Find New Chefs De Cuisine and Five More Shuffles

By Ashok Selvam

In ‘The Bear,’ the World’s Greatest Restaurant Resides in Chicago

By Ashok Selvam

Michelin-Starred Tasting Menu Claudia Closes After a Year and a Half

By Ashok Selvam

Small Cheval Wrigleyville Upgrades Burger Choices For Cubs Fans

By Ashok Selvam

Ex-Alinea Group Chef Competing on New Food Network Show

By Samantha Nelson

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Where to Drink Wine in Chicago

By Naomi Waxman, Audarshia Townsend, and 1 more
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After Nearly a Decade, Ramen-san Evolves to Stay Relevant in Lincoln Park

By Ashok Selvam

City Awards Demera Ethiopian $3.1 Million For New Bronzeville Restaurant With Rooftop

By Ashok Selvam

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Where to Find Scrumptious Skewers in Chicago

By Naomi Waxman and Ashok Selvam

Illinois’ Minimum Wage Increases for 2023

By Ashok Selvam

La Petite Folie Says Au Revoir to Hyde Park and Two More Restaurant Closings

By Naomi Waxman and Ashok Selvam

Inside Naperville’s Fun New Taqueria With Mexican Seafood Bar

By Ashok Selvam

Federales Logan Square and Eight Upcoming Bars and Restaurants

By Naomi Waxman and Ashok Selvam

Alinea Is Among 19 Chicago Restaurants Hailed as the Highest-Grossing in America

By Ashok Selvam

This Chicago Bar Stocks More Than 1,200 Pieces of Glassware

By Naomi Waxman

After, Curtis Duffy’s Sleek Cocktail Lounge, Features 275 Different Spirits

By Brandon Summers-Miller

Chef Curtis Duffy’s Luxe New Lounge Debuts

By Ashok Selvam

Fine Dining Heavyweight Curtis Duffy to Open a Cocktail Bar

After, the most exciting bar opening in years, looks like it belongs on a starship

By Ashok Selvam