The Best Casual Restaurants in Chicago

Featuring a bustling and homely atmosphere, Alla Vita offers a unique Italian dining experience. The staff is knowledgeable, friendly and always ready to assist. The menu boasts of fresh, high-quality Italian dishes, making it an ideal spot for a work lunch or a lively dinner.

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Dan Fahy

Travelling Foodie – Dubai, United Arab Emirates

Bustling, homely, Italian gem Top-class, rustic, busy Italian in the heart of downtown Chicago. Staff are well-versed, friendly and helpful and the food is all fresh and high quality. A great spot for work lunch or a lively dinner.

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Located in the South Loop area, Apolonia offers a taste of the Mediterranean cuisine. The menu features a variety of handmade pastas and a unique pastry program, with the truffle bread being a standout dish. Run by the team behind Restaurant S.K.Y., their culinary creations are not only visually appealing but also packed with intense flavors.

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Steve Dolinsky

Food Writer – Chicago, USA

Tastes of the Mediterranean in Chicago's South Loop. From the team behind Restaurant S.K.Y., tastes of the Mediterranean in the South Loop, in a sort of restaurant desert. Stephen Gillanders and his team cook handmade pastas but also have a unique pastry program. Do not miss the truffle bread, an earthy, lusty baked-and-fried creation that is not only Insta-worthy, but seriously delicious as well. Photo credit: Barry Brecheisen

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Avec Restaurant is a Mediterranean-inspired establishment with a focus on local and regional ingredients. The menu features simple, rustic dishes with a Midwestern twist, including their signature chorizo-stuffed dates and thin focaccia stuffed with taleggio. The restaurant also boasts a carefully curated wine list, primarily featuring selections from Mediterranean countries.

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Steve Dolinsky

Food Writer – Chicago, USA

Very simple and rustic with Midwestern influences. A great wine list. Mediterranean, but the ingredients are all local or regional, and the cooks have to work within the distinct four seasons of the Midwest. There are just two dishes on the menu that have never left: chorizo-stuffed dates resting in a shallow pool of tomato sauce, and the uber-thin focaccia stuffed with taleggio and a whiff of truffle oil. I’d get the whole fish and whatever salad they have going; the hidden gem is usually the one pizza they have on offer as well. Superb wine list curated by Eduard Seitan from mostly Mediterranean countries.

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This Middle Eastern restaurant offers a unique blend of culinary influences from the entire Middle East region, reflecting the global Jewish diaspora's impact on the cuisine. Known for its fresh-baked fluffy pita, a variety of hummus, and a beautiful plate of snacks like labneh and pickles, it also serves a selection of roasted items such as carrots, halloumi, and chicken thigh. The lively atmosphere encourages interaction and conversation, complemented by a well-thought-out and playful wine list.

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Ari Bendersky

Food and drinks writer – Chicago, United States

A modern Middle Eastern restaurant, Galit — helmed by partners Zach Engel and Andres Clavero — pulls culinary influence from the whole Middle East region, while also reflecting the global Jewish diaspora that has influenced cooking there. Come for the fresh-baked​ fluffy pita and various hummus (especially Bubbe's Brisket), stay for the Salatim, the beautiful plate of "snacks" like labneh and pickles, as well as the selection of roasted items: carrots, halloumi, chicken thigh and a gorgeous shakshuka. The convivial space begs for intermingling and lively conversation while you drink from a well-thought-out and playful wine list.

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Specializing in traditional Jalisco-style birria, Birrieria Zaragoza offers a distinct culinary experience. The restaurant is known for its goat meat, which is first steamed, then rubbed with homemade red mole, and finally slow-roasted until tender. Alongside the succulent meat, they serve a thin, flavorful consommé made from tomatoes and chiles, and fresh, house-made tortillas.

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Steve Dolinsky

Food Writer – Chicago, USA

This is as close to Jalisco as you’ll get in Chicago. Using only goat (not beef), rubbed with house made red mole. Stop by for a bowl of birria. Located on the far SW Side, past Midway airport, the Zaragoza family has been making birria from their native Jalisco, since 2007. Using only goat (not beef) they first steam it, then rub with their house made red mole, and finally roast the goat slowly, until tender. They also make a separate consommé, a thin soup made from tomatoes and chiles, served alongside the tender meat with house made tortillas that are produced throughout the day. This is as close to Jalisco as you’ll get in Chicago.

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At Boeufhaus, the focus is on old world culinary techniques combined with a modern style. The chefs, trained in classical methods, serve dry-aged meat cooked in the French style, in cast iron with butter and herbs. The menu is balanced and seasonal, with a standout Philly cheesesteak made with prime rib recommended for lunch.

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Steve Dolinsky

Food Writer – Chicago, USA

One of the city's best-kept secrets for meat lovers. Unlike the giant, overpriced steak temples downtown, this Ukrainian Village gem is led by two classically-trained chefs, who get the same dry-aged meat everyone else in town does, but they cook them in the French style, that is, in cast iron, with butter and herbs. Lunch is also a great option, including their must-have Philly cheesesteak made with prime rib.

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Stepping into Frida Room Pilsen, you might feel like you've been transported to the lively streets of Mexico City. The restaurant stands out with its authentic approach, including retaining Spanish menus instead of Americanizing them. Their brunch is a rich symphony of flavors that are distinctly Mexican, offering a culinary journey resonating with tradition and a love for genuine Mexican cuisine.

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Gilberto Briceño Gómez

Chef – Costa Rica, Costa Rica

Frida Room: Authentic Mexico in Chicago Stepping into Frida Room feels like being whisked away to the vibrant streets of Mexico City—a sensation I'm familiar with, having visited the city numerous times. The hallmark of authenticity? Often, it's a family touch. Here, young staff greet patrons with heartfelt smiles, hinting at genuine Mexican hospitality. Located in Chicago, they've audaciously retained Spanish menus, resisting the urge to Americanize. It's a refreshing nod to authenticity, a far cry from places that resort to gimmicky taco puns. The brunch is the pièce de résistance, a symphony of rich flavors that are distinctly Mexican. Frida Room doesn’t just serve food; it offers a genuine slice of Mexico. It's a culinary journey that resonates with tradition, pride, and a love for genuine Mexican cuisine. For those longing for a true taste of Mexico, your search might just end here.

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Frontera Grill offers an authentic regional approach to Mexican cuisine, where you won't find the usual tacos, but rather unique dishes rarely found elsewhere. The restaurant has been serving for more than 30 years, setting standards by preparing mole and tortillas from scratch. Chef Rick Bayless supervises the preparation of moles and sauces nearly every day to ensure the flavors are perfectly balanced.

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Steve Dolinsky

Food Writer – Chicago, USA

Frontera Grill is still a Chicago classic. Authentic regional Mexican cuisine by chef Rick Bayless. The first Mexican restaurant of its kind in America to do authentic regional Mexican cuisine, they made making mole and tortillas from scratch the norm. 30 plus years later, Frontera Grill is still a Chicago classic. Rick Bayless tastes the line nearly every day, making sure moles and sauces are properly calibrated. Don’t come expecting tacos, but rather, a regional approach to Mexican cuisine rarely found anywhere else in the U.S. Photo: Galdones Photography

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Enjoy a unique deep dish experience at George's Deep Dish, where the dough is based on a Greek pastry and uses an all-natural starter, a rarity in deep dish pies. The pie's balance and ratio of bottom crust to cheese are notable, providing a texture and flavor that hint at a sourdough tang. It's a thick, hearty slice that you can pick up and eat, no knife and fork required, reminiscent of a robust Sicilian slice.

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Steve Dolinsky

Food Writer – Chicago, USA

I love the flavor and texture of his crust, and I like that there’s a hint of a sourdough tang. George Bumbaris, a Greek boy from Chicago, bases his dough on a Greek pastry and uses an all-natural starter, which you rarely see in a deep dish pie. I love the flavor and texture of his crust, and I like that there’s a hint of a sourdough tang. He has the right ratio of bottom crust to cheese, and understands balance. You don’t need a knife and fork, you can pick it up and eat it. It’s almost like having a thick Sicilian slice. Photos by Azuree Wiitala.

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This restaurant, HaiSous Vietnamese Kitchen, is a personal homage to Vietnam, the homeland of the chef, Thai Dang. The menu celebrates Vietnamese cuisine, offering a deeper exploration into its history through dishes, with a café next door serving outstanding coffees and Vietnamese comfort food like rice bowls and banh mi. The atmosphere is described as chic, approachable, warm, and inviting, aiming to change how people feel about Vietnamese cuisine.

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Steve Dolinsky

Food Writer – Chicago, USA

Thai Dang is one of Chicago's most talented chefs. After stints at high-end hotels and Embeya, he and his wife opened this personal homage to Thai's homeland, Vietnam, in Pilsen, a historically Czech and now Mexican neighborhood, south of downtown. There is a cafe next door with outstanding coffees and other Vietnamese comfort food like rice bowls and banh mi.

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Featuring authentic Thai street food, JJ Thai Street Food offers a cozy atmosphere and top-notch service. The menu, crafted by Chef Jina, who developed her passion for cooking from a young age, includes everything from appetizers and soups to noodles, rice, and desserts. A popular recommendation is to try the Thai tea with lime, which is said to be a traditional way of enjoying the beverage.

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Genie Kwon

Chef – Chicago, United States

Authentic Thai street food in a cozy atmosphere with the best service. We eat here once a week. Honestly every dish we have ordered is delicious so you can’t go wrong. Don’t skip dessert! And the thai tea with lime is a more traditional way of drinking it and it is amazing.

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This eatery, La Casa Del Pueblo Taqueria, is known for its cafeteria-style authentic Mexican dishes. Customers frequently enjoy the Chilaquiles en salsa verde, carne de res en salsa roja, and flour tortillas and chicharron en salsa verde. Despite its busy environment, the service is consistently friendly and attentive.

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Genie Kwon

Chef – Chicago, United States

Cafeteria style authentic Mexican serving some of the most satisfying plates in Chicago. On our days off we need something that we know will be the most satifying thing we can eat. It has to be fast and convenient. We eat here once a week. They know our order. The service is always friendly and they get busy but are so attentive. Eveything we have tried is delicious be we are creatures of habit and our go tos are: Chilaquiles en salsa verde, carne de res en salsa roja and flour tortillas and chicharron en salsa verde.

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Labriola Chicago is an Italian restaurant known for its unique Chicago-style deep pan pizza. The pizza, inspired by local favorites, features a crust spread to the edge and left to rise a third time in the pan, topped with Russo sausage that renders its fat and fennel into the pie during baking. Aside from pizza, the restaurant also offers a variety of Italian dishes, catering services, and a loyalty program for regular visitors.

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Steve Dolinsky

Food Writer – Chicago, USA

Chicago-style deep pan pizza Chicago-style deep pan pizza (wait, what’s the difference between deep-dish and deep-pan?) Deep pan is inspired by legendary joints such as Burt’s or Pequod’s from the suburbs, and usually have a browned, maillard reaction along the outer, upper edge, consisting of excess mozzarella. Also, unlike deep-dish, a deep pan pizza doesn’t necessarily have a pronounced wall around the perimeter, but rather, a crust that is simply spread to the edge and then left to rise a third time in the pan. Rich Labriola uses Russo sausage (always raw, bulk sausage that’s pinched and pressed onto the pie) so that when it bakes, the fat and fennel render into the pie.

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Known for its inventive and mostly organic food, Lula Cafe offers a unique dining experience in a casual, funky space. The restaurant is particularly renowned for its Monday night farm dinners, which showcase fresh produce delivered over the weekend. Additionally, its brunch service is highly sought-after, making it a popular spot for a weekend meal.

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Steve Dolinsky

Food Writer – Chicago, USA

Jason Hammel's crew has always been laser-focused on working with local farmers (before everyone else was). Monday night farm dinners highlight whatever was delivered over the weekend, and the brunch is one of the toughest tables in town. If Alice Waters lived in Chicago, she'd be eating here weekly.

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Stepping into the world of television history, this sandwich shop, Mr. Beef, is said to be the inspiration behind the popular TV show "The Bear". Each bite of their juicy sandwiches, paired with crispy golden fries and Pepsi served in a plastic cup, offers a unique flavor journey. Beyond the food, it's the soulful atmosphere of the place that truly captivates.

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Gilberto Briceño Gómez

Chef – Costa Rica, Costa Rica

Mr. Beef: "The Bear" Sandwich shop in real life. A Taste of TV Reality Stepping into Mr. Beef, you're not just entering a sandwich shop but a piece of Chicago's television history. Said to be the inspiration behind the hit TV show "The Bear", whispers even suggest some episodes were filmed here. As you revel in the lively ambience, each bite of their juicy sandwiches is a testament to their culinary craft. Paired with golden crispy fries, and Pepsi served on a plastic cup, it's a flavor journey unlike any other. Beyond the food, it's the soul of the place that captures hearts. If you ever in Chicago and craving an iconic meal? Mr. Beef is the answer.

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With a history dating back to 1971, My Pi Pizza is known for its old-school Chicago deep-dish pizza. Their signature pies are characterized by a seasoned tomato sauce that provides a hint of fennel and oregano, even if you don't opt for a sausage topping. The crust is light and somewhat flaky, offering a unique dining experience that requires no utensils, just lift and eat.

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Steve Dolinsky

Food Writer – Chicago, USA

Old school Chicago deep-dish, off the beaten tourist track. This old school deep-dish slinger started in 1971, and shows no signs of slowing down, even though they have just one location in Bucktown, about a 15 min. cab ride from downtown. Currently run by founder Larry Aronson’s son, Rich, the pies are highlighted by a seasoned tomato sauce, so that even if you don’t choose a sausage pie (the preferred order in Chicago), you’ll still get some of the trademark fennel and oregano seasoning by virtue of the sauce. The crust is light and somewhat flaky, not at all what the tourists are eating downtown on Michigan Avenue. These are slices that require no utensils; just lift and eat! Photos courtesy of My Pi.

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Offering NYC-style pizza slices, Pazza Pizza stands out in its own unique way. The pizza here is known for its sturdy crust and tight crumb, with a perfect blend of low-moisture mozzarella and evenly applied tomato sauce. The slices are so well made that you can easily do a three-finger fold without any tip sag, giving you an authentic East Coast pizza experience.

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Steve Dolinsky

Food Writer – Chicago, USA

NYC-style pizza slices with a sturdy crust and a tight crumb. There aren’t that many NYC-style slice shops in Chicago as we just don’t have the same portable pizza culture here, but the few I’ve found seem to really know what they’re doing. Pazza is one of them. With a sturdy crust and a tight crumb, the low-moisture mozzarella blends superbly with the even-handed tomato sauce application. You can easily do a three-finger fold here and have zero tip sag on your East Coast-worthy slice.

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Situated in West Loop, Perilla Korean American Fare offers a modern take on traditional Korean BBQ. The menu, curated by Andy Lim, strikes a balance between tradition and innovation, featuring dishes like kimchi jigae and unique rice cakes studded with tender bulgogi. The restaurant also offers a do-it-yourself grilling option and a noteworthy dish of kimchi fried rice with Spam and egg.

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Steve Dolinsky

Food Writer – Chicago, USA

Modern Korean BBQ in West Loop While most of the mom & pop Korean joints are way up north on Lawrence Ave., Perilla is one of the few BBQ houses near downtown, and thankfully they don’t pander to tourists. Andy Lim’s food is both tradition-bound and forward-looking. You can tuck into a bowl of kimchi jigae but also find über chewy rice cakes studded with savory bits of tender bulgogi. Grilling is do-it-yourself and don’t overlook the kimchi fried rice with Spam and egg. Lim’s professional training shines through in his choice of purveyors and farms he sources.

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At Robert's Pizza and Dough Company, the pursuit of great pizza is a journey, not a destination. Their artisan pies, perfected through a twenty-year quest to fine-tune a dough recipe, are baked in a brick oven, resulting in a thin crust that evolves in flavor from the soft center to the crunchy heel. The menu is a testament to creativity, featuring pies with homemade toppings like duck prosciutto, Calabrian chiles, and fresh mozzarella, as well as a pie garnished with fennel in four stages - roasted, pickled, fronds and pollen.

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Steve Dolinsky

Food Writer – Chicago, USA

Artisan pies with a 3-day ferment, homemade toppings and a delicious range of flavors. Duck prosciutto, Calabrian chiles and fresh mozzarella on one pie; fennel in four stages (roasted, pickled, fronds and pollen) on another. Great craft beer list too.

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Scofflaw is a gin-focused cocktail bar that offers a diverse range of beautifully crafted cocktails, craft beer, and small plates. The bar's ambiance is a unique blend of Victorian-style salon and affordability, attracting a varied clientele. Whether you prefer to enjoy dinner and cocktails in the salon, grab a barstool for a shot and a beer, or brunch on the patio, you'll experience warm service and a fun, familiar vibe.

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Steve Dolinsky

Food Writer – Chicago, USA

Chicago’s most prolific gin bar, located next to one of the best places to eat - Giant. Start with an Aviation or a Corpse Reviver, and move on from there. Since you’re deep in the heart of Logan Square, cocktails here will run several dollars less than what you’d pay downtown.

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