Celebrating the people, passion, and stories behind great hospitality with Tock 10.
Photo courtesy of Kelly Sandos
Photo courtesy of Kelly Sandos
Photo courtesy of Kelly Sandos
Cariño
Chicago, IL
The concept
A modern Mexican restaurant with an in-house masa program, Cariño is inspired by Chef Norman Fenton’s time road-tripping across Mexico, from Oaxaca to Michoacán, and cooking in Tulum, along with his fine dining training at Chicago’s Schwa and The Aviary. The dining room seats 20 guests, but the 7-seat chef’s counter contains the best seats in the house. It’s here that diners receive a couple extra courses, with surprise supplements like fresh shaved truffles, all while watching each plate come to life.
Fenton and his team nixtamalize corn to make fresh tortillas for daintily garnished empanadas, tostadas, and quesadillas. Aguachile and ravioli flavored with huitlacoche, or sweet corn and truffle, are signature dishes, while the beverage list features plenty of agaves and unique Mexican spirits, including Pox and Charanda. Michelada, the classic hangover cure, is reimagined as a raw oyster dressed with tomato dashi mignonette, clamato pearls and beer foam, rimmed with tajin.
For the late night taco omakase. In the spirit of sustainability, Fenton repurposes ingredients from the tasting menu for a second service at a more affordable price point. Sometimes, guest chefs even join in on the fun.
Jook Sing
Chicago, IL
The name
Jook Sing refers to a term of endearment toward a person of Asian descent born in Western countries, having a foot in both cultures. “Jook Sing embraces the multicultural crossover many of us experience—the sense of not fully belonging,” partner Josue Mancero tells us. “Our menu is far from traditional, and we’re proud of that. It’s a story of someone inspired by their Eastern traditions but shaped by Western culture. From the graffiti on our walls to the hip-hop playing, we live this blend every day.”
The team behind Chicago wine bar Press Room takes inspiration from Asia’s bustling night markets. Partners Jeff Williams and Josue Mancero collaborate on the eclectic menu while Jorge Vallejo stays on top of the colorful bar program. Vibrant murals, string lights, and paper lanterns transport you from Chicago to a lively Asian street scene.
For the menu spanning Japanese, Indonesian, Filipino, Thai, Singaporean, and Malaysian cuisines. Enjoy crispy togarashi tofu, Dan Dan noodles, or galangal-lemongrass shrimp curry paired with bright cocktails. They regularly bring in guest bartenders, from Chicago’s Lazy Bird to Miami’s Cafe La Trova, to add even more cultures into the fold.
Alinea
Chicago, IL
Origin
This is the story of an ambitious young chef from Saint Clair, Michigan who set out to open one of the world’s most groundbreaking restaurants. After training with the likes of Thomas Keller and Ferran Adrià, Grant Achatz came onto the scene with provocative dishes, often presented on custom Crucial Detail service pieces, that challenged and delighted diners. The world fell in love with foams, explosions, and vapors—because behind every technique and unexpected presentation was something undeniably delicious.
“Rules?” Achatz teased on his 2016 episode of Chef’s Table. “There are no rules.” The Alinea Group has consistently challenged itself to break down conventions at every level. After all, they’re named for a pilcrow, or the start of a new train of thought. This year, Alinea celebrates its 20th anniversary by taking a new pop-up on the road to Brooklyn, Miami, Beverly Hills, and more.
For the experience that will make you giddy. Whether it’s sucking the helium from an edible green-taffy balloon or biting into a piece of blueberry glass, a discernible joy can be felt throughout the dining room.
Smyth
Chicago, IL
Origin
In 2003, John Shields and Karen Urie were working at the legendary Charlie Trotter’s, John as a sous chef, and Karen as head pastry chef. The two eventually married, and in 2008, embarked on a new adventure, moving to the one-stoplight town of Chilhowie, Virginia, to reimagine a destination restaurant called Town House. It was here that the Shields’ found their creative voices, earning praise from the likes of the New York Times and Food & Wine. After four years, the couple returned to Chicago to open a fine dining restaurant that would encompass their love for foraged ingredients and their time together in Smyth County, Virginia.
Smyth has become one of the country’s most sought-after tasting menu restaurants, reflecting the couples’ 30+ years of combined culinary experience. In 2023, Smyth earned the highest honor of three Michelin stars. It’s apparent that the Shields have not only demonstrated a true commitment to their unique vision, but also to one another. “We were young and in love,” John recently told Fine Dining Lovers. “Now, we’re at least still in love.” Downstairs from Smyth, the couple operates The Loyalist, a neighborhood bar serving French fare and what many believe to be one of the best burgers in America.
For the unexpected flavor combinations. Take the barbecue uni glazed in pepper dulse and paired with preserved frozen cantaloupe, tomato, pink guava oil, and tepache, a traditional Mexican beverage made by fermented pineapple. Or, beeswax caramels made with cardamom and served with passionfruit umeboshi.
