New American in Chicago: 13 Local Favorites.

The Whale on North Milwaukee Avenue is built around a Gatsby-era, casino-style look, and diners say it feels more like an evening out than a family stop. The menu is organized with the idea of a boat, and a patio adds outdoor seating in warm weather. Wine drinkers note a good Italian list by the glass.

Happy hour is the loudest part of the praise, with oysters and cocktails at prices diners call a good value. The lobster tacos and the burger lead the orders, along with a Moroccan turkey burger, the steak, a fish sandwich and a hearts of palm salad. Brunch brings chicken and waffles and a lobster and waffles dish. Fried chicken and wings also appear.

For best results, confirm that the happy hour menu is in play when sitting down, since a few diners were handed a different menu. Patio service has run slow for some, and the room is loud at peak hours. Reservations are common, and staff earn warm comments for turning a bad Saturday around.

Lula Cafe on Kedzie Boulevard earns its place by working across the whole day. Diners come for the breakfast burrito and the buttermilk pancakes, and they come back at night for pasta and roast chicken. The room has local art, a worn-in bar and a patio that fills in good weather.

Brunch is the busiest stretch. The pork belly breakfast sandwich and the royale breakfast sandwich both get mentions, and the heirloom tomato salad appears when the season supports it. Vegetarian and vegan diners find options, and a farm dinner has drawn praise from regulars. Happy hour runs in the late afternoon every day, which diners call a good find.

The practical note is the wait. Brunch lines build, and the room is small, with tables close together and a lot of noise when it is full. A few diners found service uneven. Most describe food that is creative and comfortable at once, and a neighborhood restaurant that has built its name slowly.

Alinea sits at the top of Chicago's fine-dining tier, a three-Michelin-star room in Lincoln Park that has carried the city's name into the international conversation for two decades. That reputation arrives with weight, and the room itself does not cushion the landing: a spare, grey, close-quarters space with a handful of tables, no tablecloths in the conventional sense, and a deliberate absence of anything soft or decorative. For some, that austerity reads as focused. For others, it reads as underwhelming given the price of admission, which runs well into the hundreds per person before wine.

Both reactions are reasonable and both show up in the record. What Alinea sells is not dinner in the standard sense. It sells a multi-course performance, a sequence of dishes and presentations designed to disorient the familiar and replace it with something theatrical. The kitchen table seating, reserved for a small number of guests, functions as the closest thing to a front-row position: courses arrive from the working kitchen, stages are set and cleared, and the boundary between dining room and production dissolves.

It is the room's most extreme configuration and its most discussed. Because no signature dishes are fixed to a printed menu, the content of any given night's tasting changes. What the record establishes is that the experience is structured as an event, not a meal, and that the physical space is secondary to the sequence unfolding across it. Whether the food justifies the price and the mythology is a question this room forces onto every guest who sits down.

Chicago has deep-dish and the dipped beef and the tavern-cut square for the everyday argument. Alinea is the other argument: that this city can produce something that belongs in the same sentence as anything on earth. The case is still being made, table by table.

Elske sits in the West Loop, the corridor that has become Chicago's serious dining address, and it operates as a destination tasting-menu room at high-end prices. The kitchen runs a prix-fixe format, and the menu shifts, so what arrives on one visit is not what arrives on another. That variability is deliberate. A special-event menu brought in for a collaborative dinner showed the kitchen capable of ambitious, composed work, the kind of cooking that holds up as a favorite against a high bar. That is the record this room has built.

The room itself is a mixed proposition. The main dining experience tracks as strong, but the bar table situation is a weak point in an otherwise polished setup. In a room at this price, every seat should carry the same weight as the main floor, and the bar tables fall short of that standard. That gap matters at a tasting-menu room, where the experience is the product as much as the food. Chicago's West Loop and Fulton Market corridor has developed a genuine Michelin-tier dining culture, and Elske is part of that conversation.

It is not a casual room, not a neighborhood stop, and not a place to drop in on a weeknight without a reservation and a plan. It is a special-occasion room, an expense-account room, a place where the cooking is the point and the format demands engagement. The price signals that clearly. For diners who want the tasting-menu experience on Chicago's Restaurant Row, Elske is a serious option. The kitchen has the range to produce memorable collaborative and seasonal menus.

The caveat is seating: the main dining room is where this experience pays off. The bar tables are a different, lesser room within the same address.

The Loyalist sits below Smyth, one of Chicago's Michelin-tier rooms, and operates as the more accessible counter to that upstairs ambition. The setup is deliberate: a moderately priced New American room where the burger is the anchor and the kitchen takes the whole card seriously. The burger is the reason most people show up, and it holds up. The execution reads as consistent across the record, and it draws the kind of loyalty that keeps a room filling without much fanfare. This is not a novelty patty built around a gimmick.

It is a burger that the kitchen treats as a signature, and that distinction matters in a city where the bar on beef is set by a century of Italian beef counters and corner taverns. The clams are the other item worth noting. Small portions, but the flavor reads as precise and intentional. The kitchen is not padding the plate. That kind of restraint on a shellfish starter at a moderately priced room signals a menu that knows what it is doing beyond the headliner dish.

The drinks program earns its own mention. The cocktails come across as original rather than rote, well-constructed and distinct enough that opening with drinks is the right move rather than a formality. Service runs smoothly. The room seats walk-ins and takes reservations, the staff moves efficiently, and the room handles celebratory occasions without making a production of itself. The card sent to a guest celebrating a work milestone is the kind of detail a front-of-house operation gets right when the culture is in order.

The West Loop address puts The Loyalist in the middle of Chicago's most competitive dining corridor, but the room does not compete on flash. It competes on a short focused menu executed well, a burger that deserves its reputation, and a price point that keeps the room accessible to more than just the expense-account crowd.