Six years after opening, Paul Kahan's narrow West Loop wine bar is still a foodie favorite. Chef Koren Grieveson (an F&W Best New Chef 2008) produces maximum flavor in Mediterranean-inspired dishes like her house-pickled sardines. Sommelier Eduard Seitan's all-European list is packed with small producers, with about a third of the selections available by the carafe. We loved: Wood-roasted cobia (a type of fish also known as black salmon) with smoky ham hock.
Photo © Doug Fogelson DRFP