Michelin starred Boka Restaurant has been a fixture in Chicago dining since 2003. In January 2014, Chef Lee Wolen joined as Executive Chef/Partner after the restaurant underwent a major renovation. Since his time at Boka, critics have taken notice. Phil Vettel of Chicago Tribune and Eater Chicago both named Lee as “2014 Chef of the Year.” Most recently, Lee was named 2015 “Chef of the Year."

Seamlessly melding refined and rustic, vintage and contemporary, Sepia has the feel of an instant classic. The stylish space is warm and inviting, comfortable yet lively. The easy elegance of the room serves as the perfect backdrop for the inventive American cuisine. Chef Andrew Zimmerman's product-driven, seasonal menu showcases the purity and quality of the ingredients, letting both the ingredients and his passion for what he does shine through.

Girl & the Goat opened in 2010 with the goal of serving a family style menu of tasty, bold flavored foods in a fun and lively setting. To enhance the experience they offer a selection of wines from around the world with a focus on small producers, a rotating list of craft beers, and a list of fun cocktails.

avec, a wine bar from the award-winning team behind One Off Hospitality, opened in October 2003 out of a partnership between Executive Chef Paul Kahan, Donnie Madia and wine steward Eduard Seitan. The rustic menu, which features Midwestern takes on Mediterranean classics, takes its cue from the wine-growing regions of Southern France, Italy, Portugal and the coast of Spain.

Elske means love in Danish, a nod to both David Posey’s Danish mother and the fact that the couple got engaged in Copenhagen. “Our travels in Denmark have really influenced us,” Chef Posey said. “We like that clean, simple aesthetic.” The dining room — all crisp lines, minimalist décor & soft lighting — is anchored by a wide open kitchen on one side & a small patio with a working fireplace on the other.

Chef Thai & Danielle Dang’s critically acclaimed restaurant celebrates Vietnamese cuisine in the heart of a vibrant Chicago neighborhood, Pilsen.Enjoy Chef Thai's famous Caramelized Fish Sauce Wings, his signature Whole Fried Fluke and one of the New York Times favorite dishes, HaiSous' Grilled Oysters.

Through a fresh and innovative American lens, Proxi, a sister restaurant to Partner and Executive Chef Andrew Zimmerman’s Sepia, scours the most culinary-rich corners of the globe to inspire a menu that celebrates the bold flavors of multicultural street foods through pristine ingredients.

Cabra Chicago is a spirited rooftop dining and drinking destination inspired by the vibrant flavors of Peruvian Cuisine. Helmed by acclaimed Chef Stephanie Izard and her longtime partners Rob Katz and Kevin Boehm of Boka Restaurant Group, Cabra offers crave-worthy food in a colorful, lively setting.

Cira is a modern, Mediterranean restaurant, serving breakfast, lunch, and dinner, as well as weekend brunch. The menu is made up of small, shareable plates, inspired by the countries that make up the Mediterranean Basin and their symbiosis over the years.

Korean American cuisine centered around a communal dining experience. Inspired by classic Korean flavors and ingredients, we offer our approach on many traditional classics including Korean BBQ paired alongside new and exciting takes created by the Chef to represent the second generation of Korean Americans.