The 25 Best Restaurants in Chicago Right Now
Baua Electric
APRIL 9, 2024
It’d be hard, though, to top the focaccia baked with ricotta, taleggio and truffle oil, a dish so luxurious it feels like a quesadilla for owners of superyachts. His cooking — he was the chef de cuisine under Grant Achatz at Alinea — is meticulous and often surprising. Virtue changed everything.
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