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Chicago Fine Dining

Blackbird
619 West Randolph Street Market District • Chicago, IL 60606 • 312.715.0708
On the eastern boundary of the Randolph Street Market District's "restaurant row," ultrachic Blackbird continues to draw a hip power crowd. Stylishly spare, Blackbird exudes a smart urban chic that could blend into the dining scene of any major city. The narrow room is dense with close-packed tables, and everyone pretends not to be looking around too much. As in many newer restaurants, the noise level can get high, but it's fun for people who like to make the scene.

Charlie Trotter's
816 West Armitage Avenue • Chicago, IL 60614 • 773.248.6288
Charlie Trotter's is regarded as one of the finest restaurants in the world. For over 15 years, the restaurant has dedicated itself to excellence in the culinary arts. Not willing to ride on its laurels, Charlie Trotter's is continuously forging new directions and has been instrumental in establishing new standards for fine dining worldwide.

Foodies flock to the namesake restaurant of chef Charlie Trotter, Chicago's first celebrity chef. Yes, he's done TV shows and authored a series of cookbooks (with almost impossible-to-follow recipes). But Trotter's focus is this restaurant, a shrine to creative fine dining. There is no a la carte menu, so this is not the place to come if you're a picky eater.

Morton's
1050 North State Street• Chicago, IL 60610 • 312.266.4820
Morton's is a well-known chain with a couple dozen locations nationwide; but it's Chicago born and bred, and many people still consider it the king of the Chicago-style steakhouses. Named for its founding father, renowned Chicago restaurateur Arnie Morton, Morton's holds its own against an onslaught of steakhouse competition with gargantuan portions of prime, wet-aged steaks, football-size baking potatoes, and trees of broccoli rolled out on a presentation cart. Timeless fare includes starters of lobster bisque, Caesar salad, shrimp, or jumbo lump crabmeat cocktail. Meat is the main event, with the spotlight on a double filet mignon with sauce béarnaise and classic cuts of porterhouse, New York strip, and rib-eye. A la carte sides include baked or mashed potatoes, hash browns, potato skins, or potatoes Lyonnaise.

This is a great place for a slice of carnivorous Chicago power dining--and a slice of Key lime pie or New York cheesecake.

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