. . . about:
Lockwood (17 E. Monroe St., 312-917-3404): ". . . . So is roasted Poulet Rouge Fermier ($28), that all-natural, heritage chicken. It is textbook crisp, browned and juicy, on an intense natural jus. On the side are decadent Lyonnaise potatoes topped by a poached egg that oozes rich yolk over all as you cut into it."—Laura Bianchi (Crain's Chicago Business) Read full review here.
Mythos (2032 W. Montrose Ave., 773-334-2000). "Garlicky, creamy skordalia gives punch when spread on cheesy fried zucchini patties, a.k.a. keftedes; grilled octopus proves tender at center and charred at the edges; spinach and feta–stuffed spanakopita is deliciously flaky and fresh; and loukaniko (sausage made off-site but to the sisters’ specifications) is the best I’ve had locally, char-grilled and juicy, with bright notes of orange zest."—Heather Shouse (Time Out Chicago) Read full review here.
Volo Restaurant Wine Bar (2008 W. Roscoe St., 773-348-4600). "The bubbly flight, which includes samples of Cava wine and champagne, and the food-loving flight, make perfect companions to the delicately seared halibut and rare sliced beef with fennel, shaved fennel and spicy greens. The true stars are the melts-in-your-mouth mussels floating in a garlic, butter and white wine sauce and the ahi tuna tataki served with marinated anchovies."—(Chicago CitySearch) Read full review here.
Vong's Thai Kitchen (6 W. Hubbard St., 312-644-8664). "The strength of the kitchen at VTK comes out in the curry dishes and pad thai. Panang chicken, for example, was great. If you like your curry to make your eyeballs sweat, then ask for it 'extra hot.' Slices of tender chicken ('pulled chicken,' the menu notes) were awash in a peanut curry that had been laced with kaffir lime for background flavor. Peas, snow peas and strips of red bell pepper added the perfect mix of texture and accent."—Pat Bruno (Chicago Sun-Times) Read full review here.