The latest restaurant from the owners of Le Bouchon, Obleix, and Taqueria Chingon, revives the space inside Thalia Hall in Pilsen, giving the concert venue a full-service restaurant that celebrates Mexican seafood. There’s also a notable dessert program with ice cream and more.

This new tasting menu restaurant in Ukrainian Village comes from a young Chicago native who has dreamed of shaking up the status quo. Feld promises about 30 courses — the menu constantly changes, and showcases local farmers, though the restaurant isn’t limited. Fall and winter are seasons to showcase seafood, and chef Jake Potashnick and his team may travel to places like Maine to bring in lobster and other delights. Potashnick has cooked at restaurants across the world, including Ernst in Berlin.

The cooks at Sanders BBQ bring their talent and diverse passions for smoked meat to Beverly where Chicagoans will find the best pork spare ribs in the city. Yes, the ribs are perfect, slightly sauced, and plump. The prime brisket is nice, but the showstopper is the beef rib which is basically a fattier cut of that same brisket on a bone — there’s more flavor. Don’t forget to experiment with the sauces. The cumin-forward mustard-based gold sauce is better than Chicago’s signature Memphis-style sauce. It’s that good. There’ are also two patios at this family-friendly restaurant (it would be better if they actually had high chairs but don’t take that as a reason not to go — run over to Beverly)

This all-day restaurant inside the newly rebranded L7 Chicago, a luxury hotel line from Korean conglomerate Lotte, has become a favorite for breakfasts, with both Western and Korean dishes. The lunch menu features a fabulous Italian beef sandwich with a kimchi-giardiniera hybrid, and each table is a grill table so there are plenty of options for Korean barbecue. Diners will also fine noodles and seafood options.

In Bucktown, two Indian chefs from different backgrounds have teamed up for one of the most unique restaurants in the country, thoughtfully combining South Asian and Mexican cuisine and presenting the finished product for a Chicago audience. At Mirra, much of the spices are Mexican, and it gives dishes like soft-shell crab chaat and mashed eggplant (baingan bharta, it’s served with a sliced, dry-aged carne asada) new depth. The small dishes vary and come with crispy chips that blend masa traditions with familiar Indian papadam. It’s perfect for dipping into a velvety sikil pak. There are also cold-cured fish served as ceviche. The chaas aguachile uses a buttermilk-lime tiger milk which has created one of the best bites in Chicago. Brunch and a tasting menu are planned in the future. This is from the chef at Coach House and a chef who worked with Rick Bayless at Bar Sotano. The restaurant has recently launched a chef’s counter menu.

A couple has taken over the former Bridgeport Bakery space and the lines have been long with customers looking for croissants, cakes, and more. Fat Peach also serves coffee from Four Letter Word. The owners say they’re inspired by bakery culture in Mexico and want to bring Chicago something different. That means folks who fetishize “old-world” bakeries might not find the bacon buns they are accustomed to, but if they open their minds they probably will find something to please their carb cravings. (Hat tip to former Chicagoist editor Chuck Sudo)

The passion project of the husband-and-wife team Danny Espinoza and Jhoana Ruiz, this far north Mexican restaurant serves one the best tacos in town, the signature Santo Taco piled with proprietary green chorizo, barbacoa, and adobada. But tacos aren’t even the featured items at this casual counter. The tamales are front and center and they deliver everything a diner would want. They come in a variety of flavors. The restaurant also serves a fun breakfast that shouldn’t be missed.

Johnny Clark is passionate about sound systems, which plays a big role in Parachute’s transformation. Clark and wife Beverly Kim have made big changes to their former Michelin-starred restaurant, a landmark space for many in the Korean community. The space feels casual and hip, harkening to a Korean pub where soju and beer are enjoyed. There’s plenty of wine and cocktails like a milk punch and a whisky apple drink with Granny Smith apple and Japanese whisky. While there’s no karaoke, Kim and Clark are playing out their DJ dreams with theme music nights. The menu includes a burger in fondue with a patty ground with short rib. Kimchi-spam fried rice and salmon nigiri are some of the comfort foods. Every neighborhood would be lucky to have a space like Parachute HiFi, a pub that walks the line with edgy food without trying to be too cool for school.

There’s a nostalgic quality to Lynn’s Chicago Pizza, a South Side pizzeria with tavern and stuffed pizza that perhaps will remind locals of the ‘90s. Classic Buffalo wings, and pizzas in the same vein as Giordano’s are what to expect at this space owned by a local couple. The South Shore comes topped with pork sausage, pepperoni, giardiniera, bell peppers, and gouda. For folks who don’t eat pork, look for options with Italian chicken sausage.

Construction along Milwaukee Avenue may have shielded passersby from Void, a fun Italian spot from a group of veteran chefs who worked at some of Chicago’s best restaurants. Outstanding pasta, like ricotta ravioli; delicious salads with produce procured from nearby farms, and a large bar where patrons can stretch out are some of the highlights. There are also the Spaghetti Uh-Ohs, a tribute to Franco-American with fresh circular spaghetti that is poured table side from special Void-branded cans. The restaurant business is tough, but it’s always nice when customers can tell workers are having a little fun, and that transfers to the overall dining experience at Void.

This unassuming restaurant in Lakeview can be easily missed at the intersection of Halsted and Clark, but that would be a mistake. Katsu-Shack uses top-quality pork in its dishes, delectable and perfectly crispy pork cutlets (tonkatsu) and nicely seasoned. A newish dish, black katsu curry, is like a warm hug. The tornado fries, which are popular at night markets and other food festivals, are a nice touch. The space is decorated with memorabilia celebrating Japanese baseball, including call outs to Cubs players.

This new French restaurant in Old Town pushes to be different, with a modern take on the cuisine. It’s run by Jason Chan, a Chicago hospitality veteran; his parents owned restaurants around town. Chan’s hope is to give Wells Street a boost, a break from the mundane to satisfy diners who want old-school French food — like ratatouille, gnocchi, steak frites, and escargot — but also to build a new legion of francophiles with dishes like an A5 miyazaki ribeye with beef-fat peppercorn mignonette, and béarnaise.