Chicago Restaurant Guide: Lunch

Balsan
Designer: Simeone Deary Design Group
Executive Chef: Jason McLeod
Neighborhood: Gold Coast
Cuisine: Contemporary American
Address: 11 E. Walton St.
Phone: 312-646-1400
Web: www.elysianhotels.com

This newcomer, named for a confidante of Coco Chanel, instantly became one of downtown’s most stylish lunch spots when it opened last December. Chef Jason McLeod turns out deceptively simple dishes marked by classic French technique and attention to detail−the Croque Madame is made with farmstead cheese and served with hand-cut fries. An applewood-fired oven is used for preparations such as whole roast chicken and a stellar tart flambé. The room is a chic twist on Art Deco, accented with luxe materials and fixtures such as a marble bar backed by mirrors etched in a fili-greed pattern, and custom glass clustered-orb chandeliers.

BIN 36
Designer: Koko Architecture + Design
Executive Chef: John Caputo
Neighborhood: River North
Cuisine: Contemporary American
Address: 339 N. Dearborn St.
Phone: 312-755-9463
Web: www.bin36.com

More than 50 bottles are available by the glass at this wine-centric spot, and all the dishes on the menu−from the Cobb salad to the housemade ricotta gnocchi−are listed with suggested pairings. The choice of a 6-ounce or 2.5-ounce pour means that even at lunch you can happily sample the combinations put together by chef John Caputo and noted wine director Brian Duncan. The 12,000-square-foot space was designed by Adam Weintraub of KOKO Architecture + Design and broken up into separate sections by open shadow-box shelving. Lunch is served in a light-flooded area with a 35-foot atrium and oval zinc-top bar.

Café des Architectes
Designer: Pierre-Yves Rochon
Executive Chef: Martial Noguier
Neighborhood: Gold Coast
Cuisine: Contemporary French
Address: 20 E. Chestnut St.
Phone: 312-324-4063
Web: www.cafedesarchitectes.com

The dapper, sunny restaurant has long been a favorite of the downtown lunch crowd, but since chef Martial Noguier arrived in the kitchen in late 2008, the buzz about it has only increased. Dishes are rooted in contemporary French cooking−cured coho salmon with caviar and lemon crème fraîche, a steak sandwich with blue cheese and shallot marmalade. The two elegant but efficient prix-fixe menus are popular options. The 96-seat room is wrapped in windows and was designed by Pierre-Yves Rochon, who filled it with overstuffed chairs and banquettes in eye-popping hues. Dramatic ceiling lights cheekily ref-
erence the shape of a chef’s toque.

Terzo Piano
Designer: Dirk Denison Architects
Executive Chef: Tony Mantuano
Neighborhood: The Loop
Cuisine: Seasonal Italian
Address: 159 E. Monroe St.
Phone: 312-443-8650
Web: www.terzopianochicago.com

Acclaimed chef Tony Mantuano, of Spiaggia, has crafted a locally sourced, seasonally driven menu for the new restaurant in the Art Institute of Chicago’s just-opened Modern Wing. Frittata sandwiches are made with free-range Yuppie Hill eggs and studded with fennel and chiles; line-caught walleye pike comes with Nichols Farm cipollini onions and an almond-herb puree. Dirk Denison Architects designed the 160-seat dining room and 60-seat terrace with a spare, clean-lined touch that synchs beautifully with the Renzo Piano building. Swag Leg chairs by George Nelson and Durat and Lightblocks tabletops frame the floor-to-ceiling views of Millennium Park.

Park Grill
Designer: Aria Group Architects
Executive Chef: Bernard Laskowski
Neighborhood: The Loop
Cuisine: Casual American
Address: 11 N. Michigan Ave.
Phone: 312-521-7275
Web: www.parkgrillchicago.com

Barring a picnic on the lawn, it’s hard to find a better vantage on Millennium Park than this cheery spot, set below the instantly iconic Cloudgate sculpture. The menu is full of classics such as club sandwiches, fried calamari, and French onion soup. Many locals consider the burger here one of the best in the city. The dining room is sectioned into different areas, with a variety of table sizes and booths; on warm days the floor-to-ceiling windows fold open. Taupe-colored walls and striped upholstery lend a zing of personality without detracting from the main event: views of the park and cityscape, and that shimmery, bean-shaped sculpture.

The Purple Pig
Designer: Rocky Albizi
Executive Chef: Jimmy Bannos Jr.
Neighborhood: Magnificent Mile
Cuisine: Mediterranean
Address: 500 N. Michigan Ave.
Phone: 312-464-1744
Web: www.thepurplepigchicago.com

The food at this relaxed, friendly small-plates spot was inspired by the cultures of the Mediterranean. Pork gets top billing−charcuterie includes jamon serrano and a mortadella-balsamico-pistachio spread−but there are sea-food dishes too, such as sepia with snap peas and toasted almonds. For dessert, the olive oil and gianduja soft-serve swirl might be the last word in Midwestern Med. The dining room has long, hip-high communal tables, with smaller two-tops by the wall; the reclaimed-wood floors originally formed part of a 15-story grain elevator. An additional 58 seats outside catch the spillover of boisterous patrons when the weather is nice.

Xoco
Designer: Farr Associates
Executive Chef: Rick Bayless
Neighborhood: River North
Cuisine: Mexican
Address: 449 n. clark st.
Phone: 312-334-3688
Web: www.rickbayless.com

Chef Rick Bayless’s new spot is a bustling homage to Mexico’s vibrant street-food culture and artisanal traditions. Tortas (sandwiches) are stuffed with a variety of combinations: red-chile chicken, pickled onion, and avocado; housemade chorizo, roasted poblanos, and tomatillo salsa. Chur-ros are fried fresh all day and hot chocolate is made from cacao beans roasted on-site. The LEED Gold—certified space was designed by Farr Associates. Low-VOC paint, recycled wood, solar panels, and fluorescent and LED light-ing give the place serious eco cred. Food waste is composted; cooking grease, recycled; and organic chiles and tomatoes are grown on the roof.

 
LUNCH: ADDITIONAL RESTAURANTS

Aja
Contemporary Asian
660 N. State St.
312-202-6050
danahotelandspa.com
Inventive, seasonal cooking and a kitchen committed to sustainability, in the Dana Hotel.

Al’s #1 Italian Beef
Iconic Sandwich
601 W. Adams St.
312-559-2333
alsbeef.com
The place to sample Chicago’s classic Italian beef sandwich: thinly sliced beef, with jus—or, in local lingo, “gravy”—on the side for dunking.

Berghoff Café
German
17 W. Adams St.
312-427-3170
theberghoff.com
Weiner schnitzel and sauerbraten in the basement café of a storied downtown restaurant.

Blackbird
COntemporary American
619 W. Randolph St.
312-715-0708
blackbirdrestaurant.com
Stylish, seasonally driven cooking from James Beard Award-winning chef Paul Kahan.

C-House
Seafood
166 E. Superior St.
312-523-0923
c-houserestaurant.com
Brazilian-inspired seafood and raw bar from chef Marcus Samuelsson.

Café Spiaggia
Italian
980 N. Michigan Ave.
312-280-2750
spiaggiarestaurant.com
Delicious antipasti, housemade pastas, and pizzas from celebrated chef Tony Mantuano.

David Burke’s Primehouse
Steakhouse
616 N. Rush St.
312-660-6000
jameshotel.com
Meticulously sourced steaks dry aged for at least a month in a Himalayan salt-tiled room.

Eve
Contemporary American
840 N. Wabash Ave.
312-266-3383
evechicago.com
Haute bistro food with global influences, served in a shimmering, jewel box-like space.

Flatwater
Contemporary American
321 N. Clark St.
312-644-0283
flatwater.us
River-level restaurant with upscale, well-prepared dishes and gorgeous views.

Fox & Obel
Delicatessen
401 E. Illinois St.
312-410-7301
fox-obel.com
One of the city’s best gourmet markets also has a full menu of salads, sandwiches, and soups.

French Market
Covered Market
131 N. Clinton St.
312-575-0306
frenchmarketchicago.com
A year-round indoor market with dozens of vendors, including a creperie and a Vietnamese stand that serves pho and banh mi.

Fulton’s on the River
Seafood/Steakhouse
315 N. LaSalle St.
312-822-0100
fultonsontheriver.com
Steak and seafood restaurant along the river; some of the city’s best alfresco dining.

Gibson’s Bar & Steakhouse
Steakhouse
1028 N. Rush St.
312-266-8999
gibsonssteakhouse.com
Classic Chicago steakhouse for nearly 20 years; the walls are lined with historic photographs.

Gino’s East
Pizzeria
633 N. Wells St.
312-943-1124
ginoseast.com
One of the perennial contenders for best deep-dish pizza in the city. Established in 1966.

Hub 51
American
51 W. Hubbard St.
312-828-0051
hub51chicago.com
Casual food in a stylish setting: think tacos, burgers, and overstuffed sandwiches. Garage door panels along the facade are opened when the weather is warm.

Le Bouchon
French
1958 N. Damen Ave.
773-862-6600
lebouchonofchicago.com
Cozy spot popular with regulars for its simple French classics.

Lula
New American
2537 N. Kedzie Blvd.
773-489-9554
lulacafe.com
Delicious dishes made from almost all local ingredients

Mercat a la Planxa
Spanish
638 S. Michigan Ave.
312-765-0524
mercatchicago.com
Catalan tapas spot specializing in grilled-to-order meats and seafood.

Milk & Honey
American
1920 W. Division St.
773-395-9434
milkandhoneycafe.com
An innovative take on comfort food for breakfast and lunch.

Naha
Contemporary American
500 N. Clark St.
312-321-6242
naha-chicago.com
Seasonal cooking and a standout wine list from James Beard Award-winning chef Carrie Nahabedian.

Park Café
American
11 N. Michigan Ave.
312-521-7275
parkgrillchicago.com
Millennium Park spot with a simple menu of sandwiches and snacks, plus picnic lunches to take away.

Province
Contemporary American
161 N. Jefferson St.
312-669-9900
provincerestaurant.com
Farm-to-table cooking inspired by the food traditions of Spain and Latin America. Located in a LEED Gold-certified building.

Sunda
Contemporary Asian
110 W. Illinois St.
312-644-0500
sundachicago.com
Tony Chi-designed setting for inventive, pan-Asian dishes.

SushiSamba Rio
Japanese/Brazilian Fusion
504 N. Wells St.
312-595-2300
sushisamba.com
Buzzing sushi spot in a theatrical space designed by David Rockwell.

Tavern at the Park
New American
130 E. Randolph St.
312-552-0070
tavernatthepark.com
Casual dining in a space designed by Aria Group Architects and with views of Millennium Park.

Vermilion
Indian/Latin American
10 W. Hubbard St.
312-527-4060
thevermilionrestaurant.com
Inventive cooking influenced by the flavors of India and Latin America.

Wow Bao
Asian Dumplings
175 W. Jackson Blvd.
312-334-6395
wowbao.com
Steamed buns, potstickers,
noodle bowls, and salads, plus housemade ginger ale.