While it’s now a few years old—and has been expanded from its original, 16-seat footprint—it’s still hard to get through the door at Spring. Chicago-native Daniel Rose’s prix-fixe fare, which is served out of the large open kitchen, is reliably excellent and continues to justify the hype. In fact, there’s no actual menu: In their words, they will just make you dinner, all sourced from the Places des Fêtes.

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