OpenTable

“I like homey sort of things, and I think Frankies does a really good job of making Italian American food that is memorable and super simple.” — Paul Carmichael

“It's a long time OG of Pakistani and Indian Cuisine.” — Zubair Mohajir

“I celebrated my birthday at Gage & Tollner. I went and had a good steak. I usually sit at the bar. The bar is incredible with really good cocktails.” — Paul Carmichael

“Wildair is just a fun little wine bar with incredible desserts and really tasty food. The dishes there change a lot.” — Paul Carmichael

“That room feels really good, and I think Ignacio’s approach to cooking is very unique. I’ve been going there since it opened, and on every trip I came back to New York over the last 10 years, I’d pop in and have a bite.” — Paul Carmichael

“We grew up together as pop-ups in the scene in 2018. I'm proud to see where we both are today. Thattu offers amazing food from amazing people.” — Zubair Mohajir

“Roberta’s is nostalgic for me because when I lived here back in the day, when Roberta’s opened, I used to go there. They’ve got great pizza and nice little bites.” — Paul Carmichael

“The chef there, Zack Zeidman, is someone I call one of my sons. He used to work with me when he was a wee little lad, and I love his approach to food. He’s a very detailed human.” — Paul Carmichael

“John Manion is the father of chef dad jokes in Chicago. An inspiration, he always carries the most lethal micro fan to start a fire wherever he may be. His chef de cuisine Adam Meyer is an amazing chef as well, although he needs to work on his dad jokes.” — Zubair Mohajir

“They do an incredible job with the food, and I just like going. The room feels nice. It’s always packed.” — Paul Carmichael

“Solid every time and a great team.Enough said.” — Zubair Mohajir

“Le Veau d’Or is another spot where I felt really welcomed—small, little restaurant.” — Paul Carmichael

“The best people and foundations of the AAPI community in Chicago. They've led the way always. Thomas [Oh] and Andrew [Lim] are amazing people and they, of course, cook some amazing food.” — Zubair Mohajir

“Chef [Brian] Jupiter and chef Azazi [Morsi] are my brothers. They provide amazing hospitality and food, whether it's a whole animal feast at Frontier or halal eats at sister spot Migos Fine Foods.” — Zubair Mohajir