CFM's Top Picks for Chicago Restaurant Week 2025

Fulton Market District

• Publican Quality Meats

For $60 per person, Head Butcher and Chef Rob Levitt is serving up a three-course dinner that includes Pâté Maison with cornichons, mustard, and green salad; Trout Amandine with brown butter and green beans; and Boeuf Bourguignon with carrots, potatoes, turnips, and bread. End the meal with a sweet pastry dessert from One Off Hospitality’s Head Pastry Chef Natalie Saben.

• The Publican

Locally sourced farmhouse fare is centerstage during lunch ($30/per person) and dinner ($60/per person) services. For your midday fix, your choice between fried artichoke or crudo, followed by your desired entree for course two: options include crispy chicken milanese, bouchot mussels, or hearty kale & farro salad. End the meal with your choice between ice cream, or an ice cream sandwich by One Off Hospitality's Head Pastry Chef Natalie Saben. For an evening dinner, start with salmon tartare dressed with creme fraiche, cider vinaigrette, horseradish, and potato chips followed by fried sunchokes served with hazelnut mayonnaise. Course three brings a smoked pork collar with a side of barbecue lentils, then wrap up the evening with an airy banoffee cream puff. 

Gold Coast

• Torali

To start your lunch experience, your choice of Beet Cured Salmon, served with cucumber, radish, citrus gel, dill cream cheese, bagel chips and pickled fennel, or the Chef’s selection of Soup of the Day. Entree selections include Bucatini, with vodka sauce, ricotta and fresh basil; Rainbow Trout, with creamy fregola, shimeji mushrooms and beet-pickled shallots; or Meatball Sub, served on a hoagie roll with Pomodoro, provolone, pepperoncini and french fries. Complete the meal with a Strawberry Canoli, served with whipped ricotta and mascarpone, orange blossom, rose and pistachio; or Affogato & Biscotti, with vanilla bean gelato, espresso shot, holden cocoa and date biscotti. 

For their dinner offering, start with Arugula Salad, a fresh mix of orange, fennel red onion and lemon vinaigrette; or Baked Caprese Salad, with focaccia crouton and blood orange balsamic. For the main course, indulge in Cioppino, featuring mussels bay scallops, clams, tomato, pancetta and grilled sourdough; Herb-Roasted Chicken Breast served with sweet potato hash, apricots, almonds, spinach and jus; or Bucatini, with vodka sauce, ricotta and fresh basil. Sweet selections include Baked Ricotta Cheesecake, topped with red currants, maple, créme fraiche and rosemary; or Citrus Tiramisu, with tangerine mascarpone mousse, amaretti cookies, espresso caramel and almond praline. 

Lincoln Park

• Galit

The Michelin-starred restaurant Galit is presents an experience for $60 per person during this Restaurant Week. The menu includes hummus, a salatim platter, a choice of mezze, and dessert, offering a taste of Middle Eastern-inspired cuisine infused with a farm-driven Midwestern twist. Reservations can be made on Resy. 

Logan Square

• Daisies

This year, choose between a 3- or 4-course dinner showcasing offerings from its veggie-focused, Midwestern-inspired menu, crafted with hyper-seasonal and locally sourced ingredients. Kick off with your choice of a fresh starter, like the Shaved Squash Salad dressed in a brown butter vinaigrette, followed by one of Chef Joe Frillman’s handmade pastas, like the Pappardelle with mushroom ragù or Stracci with lamb sugo. For the optional protein course, pick one of Daisies’ mains, like the Braised Chicken Thigh with white beans or the Rainbow Trout with an almond salmoriglio sauce. And for dessert, Pastry Chef Leigh Omilinsky’s sweets; choices include her Tiramisu, Olive Oil Crumb Cake, or Butterscotch Budino.

• Bar Parisette

Bar Parisette's Chicago Restaurant Week menu has options like steak frites and a black truffle rigatoni. The third course offers an option of their soft serve or a gluten-free chocolate cake. 

• Table, Donkey and Stick

Table, Donkey and Stick is offering guests a wide variety of choices from their everyday dinner menu. A choice of charcuterie or cheese can be paired with crispy brussels sprouts, a pappardelle with rabbit ragu and the pork schnitzel.

Loop

• PERILLA

A steakhouse lunch for under $30. Classic items with a Korean twist will be offered such as a caesar salad, smash burger, fried chicken sandwich and their cacio e pepe rice cakes.

• Kindling

Kindling is offering a 3-course dinner for $45 per person. To start, guests can choose between Crispy Brussels Sprouts with mint, Thai chili sauce, and lime, or a Caesar Salad with farm egg bottarga, Revel Romaine, crispy shallots, and breadcrumbs. For the main course, options include Rigatoni alla Vodka with a rich, classic sauce, Parmigiano Reggiano, and basil; ½ Rotisserie Chicken roasted in the restaurant's 13-foot live-fire hearth with crispy skin, mashed Yukon potatoes, and gravy; or Cedar Grilled Salmon with a maple miso glaze, ponzu, and charred lemon. To finish, guests can indulge in either Frango Mint Chocolate Cake or Spiced Cookie Butter Cheesecake. Reservations can be made on OpenTable. 

• The Dearborn

The Dearborn is offering 3-course menus for lunch and dinner this Restaurant Week. For lunch, guests will begin with Maryland Style Blue Crab Soup made with a tomato based broth, mixed vegetables, blue crab, old bay, served with oyster crackers followed by BBQ Pulled Pork Sandwich with house made BBQ sauce, low and slow pork shoulder, rainbow slaw, dill pickles, and ciabatta, served with fries. For dessert, Eclairs made with house baked choux pastry, vanilla pastry cream, and dark chocolate sauce. Optional 2-course wine pairings are available for an additional $15pp. For dinner, guests will start with a choice of the Maryland Style Blue Crab Soup or Potted Chicken Liver Mousse with balsamic dates, cornichons, and sourdough. For the main course, a choice of 10oz 45-day Dry Aged Prime Ribeye with mashed potatoes, asparagus, and bordelaise or 8oz Arctic Char with celery root puree, fricassee of winter vegetables, and meyer lemon beurre blanc. For dessert guests will indulge in a Salted Caramel Brownie Skillet made with a warm caramel brownie, vanilla bean Ice Cream, chocolate sauce and salted caramel sauce. Optional 3-course wine pairings are available for an additional $21pp. Reservations can be made on their website. 

• Petterino's

Petterino’s Chicago Restaurant Week 2025 $30 lunch menu offers choices like the Crispy Chicken Parmesan Meatball, Grilled Octopus with fennel and roasted garlic puree, or the Vegetarian Baked Ricotta with Taleggio cheese, roasted grapes, and hazelnuts. The $60 dinner menu includes starters like the Beef Carpaccio and Grilled Octopus, followed by entrées like Risotto with roasted pumpkin or Grilled New York Steak with crispy polenta. End your meal with Ricotta Cheesecake or Almond Cake with orange crème anglaise. Reservations are available on OpenTable.

Magnificent Mile

• Venteux

A three-course dinner of classic French fare offered exclusively during Chicago Restaurant Week 2025. Start with one of Executive Chef Marcel Heiduk’s lighter bites, like Steak Tartare on a potato fritter or the Petite Raw Platter, featuring a daily selection of oysters and shellfish. For course two, choose from French classics like their Seared Sea Bass, served with a warm lentil salad and topped with saffron beurre blanc sauce, or opt for the Lion’s Mane Bourguignon stew, served with a creamy pomme purée and carrots, chestnut mushrooms, and red onion. Complete your meal with something sweet like Venteux’s Crème Brûlée or Grand Marnier Soufflé. 

• About Last Knife

ALK's lunch starters include Soup of the Week served with crostini; or Chopped Salad, with red wine vinaigrette, fennel salami, heirloom tomato, romaine and giardiniera. For the main course, savor handhelds such as Avocado Toast, with guacamole and heirloom tomato on sourdough bread; Beef Sliders, topped with red onions, mayo and sriracha; or a Turkey Club, with smoked turkey, bacon, tomato and mayo, served with house chips. End the meal on a sweet note with New York-style Black Cherry Cheesecake, topped with black cherry compote, coulis; or Chocolate Mousse.

For dinner service, diners can choose starters like Garlic Hummus, with olive tapenade and crudité; Soup of the Week served with crostini; or Chopped Salad, with red wine vinaigrette, fennel salami, heirloom tomato, romaine and giardiniera. Main dishes include the ALK Burger, a 6 oz patty topped with mushroom, fried onion, house pickles, cheddar or Swiss cheese and fries on the side; Bolognese, with pappardelle and beef ragu; or Herb-Roasted Chicken, leg and thigh served with fingerling potatoes and asparagus. The dinner menu also features New York-style Black Cherry Cheesecake or Chocolate Mousse for dessert. 

Near South Side

• Moody Tongue - The Bar

Michelin-starred restaurant and brewer, Moody Tongue, is participating in Chicago Restaurant Week, featuring a selection of classics from their à la carte menu at The Bar for $60 per person.

River North

• Hawksmoor

The British steakhouse is serving up regular menu and RW-only options for their inaugural Restaurant Week — including a new vegetarian dish. Guests can choose from two or three course meals, kicking off by picking between their Potted Beef & Bacon served with a Yorkshire Pudding and onion gravy, a Caesar Salad, or their Ash-Baked Beets served with pickled fennel and spicy horseradish. For a main course, choose from a Steak Frites served with beef dripping fries, their Charcoal Chicken Ana Mari with roast garlic dressing, shmaltz croutons and mashed boat toes, a Baked Whole Sea Break with a fennel salad, or vegetarian Ricotta Dumplings served with a medley of mistake, beech and silver oyster mushrooms. For dessert, try their take on a British classic with the Sticky Toffee Sundae, which comes with a house made milk ice cream, their Hot Chocolate Tart with brown butter ice cream, or the tropical Coconut & Passionfruit Pavlova.

• Legal Sea Foods

Legal Sea Foods makes their debut at  Chicago Restaurant Week. Select a 2-course prix fixe lunch menu for $30 or a 3-course dinner menu for $45. Options like their New England Clam Chowder, Hoisin Glazed Salmon, Shrimp Scampi, Boston Cream Pie, and more.

• Coco Pazzo

The River North restaurant will offer a $60 four-course dinner for Restaurant Week (Jan 24-Feb 9)! Reservations can be made on OpenTable and hours are Mon-Sat from 5pm- 9/10pm. The four-course meal will include Antipasto: Polenta e Funghi Fried polenta, mushrooms, sunchoke sauce, and black truffle; Primi: Choice of Seven Vegetable salad, Mozzarella di Bufala, Calamari Fritti with a spicy tomato sauce, Salumi with pickled vegetables and baked bread sticks; Secondi: Choice of Melanzane alla Parmigiana, Fettuccine ai Frutti di Mare, Pesce alla Livornese, Petto di Pollo Ripeno, and Maiale Milanese; and Dolci: Panna Cotta with berry sauce or Flourless Chocolate Cake and cappuccino gelato.

• Sifr

Sifr is participating in Chicago Restaurant Week with a 4-course dinner for $60pp, highlighting the flavors of the Middle East. The meal begins with Mezze featuring classic hummus made with charred green chickpeas, zaatar, zhoug, puffed lentil, extra virgin olive oil, house pickles, and pita, followed by a choice of grilled dishes like Maitake Mushroom with zaatar, Chicken Kebab with zhoug, Lamb Adana Kebab with tzatziki, Scallops with fermented pepper beurre blanc (add $8), or Beef Kebab with baharat spice and shishito peppers (add $21). For the third course, guests can enjoy options such as Hearth Roasted Cauliflower with pilaf, Branzino with tahini, Roasted Chicken with couscous risotto, Duck Fesenjan with pomegranate glaze (add $12), or Lamb Shank with Persian pilaf and sumac onions (add $16). Dessert offers a choice of Date Pudding with caramelized hazelnut and salted caramel ice cream or Passion Fruit Sorbet. Additional sides such as Labneh, Harissa, and Fattoush Salad are available ($3-$9). Reservations can be made on OpenTable. 

• Nonnina

Nonnina's $30 lunch menu features options like Campanelle Rosso with lamb sausage, kale, and Pecorino, or the pan-roasted Branzino with fennel sofrito and red pepper dressing. The $45 dinner menu elevates the experience with starters like the Stracciatella Toast with whipped Gorgonzola and shaved prosciutto. For the entrée, enjoy the Vaccinara braised oxtail, the red wine-infused Campanelle Rosso, or a vegetarian Risotto with roasted grapes and Taleggio whipped ricotta. Round out your meal with desserts such as Ricotta Cheesecake or a Pumpkin Olive Oil Cake with cinnamon gelato and amaretto caramel sauce. Reservations are available on OpenTable.

• Gordon Ramsay Burger

Gordon Ramsay Burger will be offering a two course lunch menu for Chicago Restaurant Week.  At $30 per person, the menu includes a choice of Chicago Dawg or the Classic Backyard Burger (both of which are served with fries) for the main course with an option to add a specialty burger for an additional $4.50. For dessert, guests can choose from an Oreo Crème Brûlée Shake or the featured shake of the day. Reservations can be made on their website.

West Loop

• TenGoku Aburiya

Chef Sangtae Park and his team have created menus featuring a 3-course lunch priced at $30 per person and a 4-course dinner priced at $60 per person. Lunch options include a starter selection, such as miso soup or cucumber salad, followed by your choice of entree like sakamushi udon with clams and mussels, their bento boxes with assorted sushi sets (made with the same fish used by sister concept Omakase Yume) and salmon teriyaki, nigiri maki sets, or a 3-sashimi poke bowl topped with dash-soy wasabi and crunchy onions, finished by sweet mochi ice cream. For dinner, guests can select from bites like crispy rice topped with spicy tuna, savory snow crab Japanese egg custard, chef’s choice handrolls, A5 wagyu, and a strawberry cheesecake for dessert.

• Leña Brava

Leña Brava will be launching their lunch service during Chicago Restaurant Week, offering existing menu items and new additions. The steak frites from their year-round dinner menu will be featured as a main dish option along with a fried baja fish and frites and vegetarian enchiladas.

Leña Brava will also have dinner options for Chicago Restaurant Week. The salsa macha ceviche is offered as a starter alongside wood-oven empanadas and charred shishitos. They are offering their “surf” platter known as the baja marsiscada is a fire-roasted platter of shrimp, mussels and lobster and a “turf” version known as the parrillada mexicana featuring skirt steak, chicken and a short rib toastada. 

• Cruz Blanca

Cruz Blanca is bringing a taste of Mexican street food to Chicago Restaurant Week. Guests will have an option of carne asada, chicken al carbon or mushroom for the oaxaca taco platter served with all of the fixings like refried beans, tortillas, carmelized onions and more. The boozy sweet treat to top things off is called “not just a cookie float” a butter cookie dawns dark chocolate, mexican candy and more over a Cruz Blanca barrel aged beer and vanilla custard.

• Bonyeon

Bonyeon has unveiled a new, limited-time “omakase select” service for $70 compared to the usual $255 price tag. The five-course Restaurant Week-inspired menu will be available at the 12-seat chef's counter from Sunday to Thursday on the weeks of January 26th and February 2nd. It features dishes like beef carpaccio with ponzu pearls, bone marrow miso tenderloin, ribeye yukjeon with habanero sauce and bap sang with mushroom stone pot rice and hearty gomtang beef soup. The savory plates will be followed by a dessert course of bingsu shaved ice with Oishii Omakase strawberries, lychee, and rose powder. 

Wicker Park

• Dove's Luncheonette

For $60, a three-course, Southern-inspired dinner for two. The menu starts with Alubia Blanca Bean Dip with sikil pak gremolata, a pumpkin seed topping, and a flour tortilla, followed by the main course: tender Braised Short Rib smothered in chipotle-pomegranate glaze and served with spicy cotija, herb salad, and a corn tortilla. For dessert, choose either the chocolatey champorado or a buttermilk pie.

• Cafe Robey

Cafe Robey is offering three courses with options across breakfast and lunch categories. With choices like loaded potato tots, burrata toast, cinnamon crusted french toast and a double cheeseburger.

Multiple Locations

• avec

With brunch offerings listed at $30/per person, lunch at $30/per person, and dinner at $60/per person, get a bite at avec's OG West Loop location or at the River North location. 

• Big Star

For lunch at all three locations, a three-course meal for sharing. Start with chips and salsa for the table, followed by your choice of flautas made with Yukon Gold potatoes and queso Oaxaca or the Big Star Salad. For the main course, choose from a variety of Big Star tacos—such as Al Pastor, Camarones Fritos, Papas con Rajas, and more—or tostadas, including Achiote Pescado or Brussels Sprouts. Finish lunch with a skillet cookie, flan, or apple empanadas.

For dinner at their Wicker Park and Wrigleyville locations, guests can select starters such as flautas made with Yukon Gold potatoes and queso Oaxaca or the Big Star Salad. For the main course, guests can choose between Beef Birria or Roasted Lion’s Mane Tlayuda. 

Big Star’s newest seafood-focused outpost in West Town is serving up a three-course dinner inspired by the coastal regions of Mexico. For $45, start with flautas made with Yukon Gold potatoes and queso Oaxaca or the Big Star Salad. The main course features your choice of three entrées: Cochinita Pibil, Pescado Zarandeado, or Roasted Lion’s Mane. End on a sweet note with your choice of a skillet cookie, flan, or apple empanada.

• Avli

All Avli locations in Chicago will participate in Chicago Restaurant Week with Greek-inspired brunch, lunch, and dinner menus January 24th through February 9th. Reservations can be booked on OpenTable.

Dinner is 3 courses for $45 and the same menu will be at all locations. For the first course, Avli has curated a special Restaurant Week Meze Platter typically not found on the regular menu. It features three spreads with toasted pita: tzatziki, tirokafteri, and roasted eggplant; marinated olives, marinated feta, and dolmades. The second course features the choice of Gemista stuffed tomato, stuffed bell pepper, and rice; Chicken Souvlaki with tzatziki, herb dressing, and pita; and Gundagai Lamb Chops with smoky rub, eggplant, and sweet & spicy sauce. The third course, dessert, includes the choice of Baklava Cigar; or Greek Yogurt served with mixed berries and honey.

All Avli weekday lunch and weekend brunch menus will be 3 courses for $30 and will feature the first course Choice of Spread; a second course Choice of Salad, and a Souvlaki option as a third-choice.

• Farm Bar

Both Farm Bar locations are offering deals for brunch, lunch, and dinner. Farm Bar Ravenswood presents a 3-course brunch and lunch for $30, and dinner for $45, while Farm Bar Lakeview offers brunch for $30 and dinner for $45. Guests can enjoy brunch dishes like the Pimento Sandwich with Chef Martin’s breakfast sausage, sunny egg, pimento cheese, arugula, and roasted red potatoes, or the Harissa Shakshuka with garbanzo beans, goat cheese, poached eggs, and sourdough toast. For lunch in Ravenswood, options include the Classic Farm Bar Burger with Slagel Farms beef and fries, or the Chicken Sandwich with crispy marinated chicken thigh, comeback sauce, pickles, and fries. Dinner features favorites like Wisconsin Cheese Curds with jalapeno mayo, along with hearty dishes like Short Rib Pot Roast with braised short rib, whipped potatoes, and roasted onion velouté, or Pork Ragu with pappardelle, caramelized fennel, and pecorino romano. All meal sets include dessert choices of cheesecake or gelato in Dark Chocolate, Espresso, or Chocolate Hazelnut Crunch. Reservations can be made on the Farm Bar website.

Suburbs

• Ramsay's Kitchen

Ramsay’s Kitchen will be participating in both Naperville (1/20-2/3) and Chicago Restaurant Week. The prix-fixe menu, offered at $45, will include choice of Classic Caesar Salad, a seasonal Harvest Salad, and a Potato Leek Soup for the first course. For the second course, there will be a choice of Chicken Milanese, Fish and Chips, Cacio Pepe Gnudi, and the Petite Beef Wellington (+$15). Finally, for the third course, guests will have the choice of Pot de Crème and the Blackberry Apple Crumble. Reservations can be made on their website.