The culinary landscape of Chicago just got a Michelin nod with the addition of three more restaurants to its esteemed guide. As reported by NBC Chicago, the latest update to the 2024 Michelin Guide for Chicago includes a trio of eateries that span a diverse array of cultures and flavors.
Securing a spot on the coveted list, Anelya captures the essence of Eastern European cuisine with dishes crafted in the creative minds of chefs Bill and Beverly Kim. The Avondale restaurant, celebrated for its green borsch and pampushky bread, has now established itself as a recommended dining destination. "Throw back a shot of horseradish-infused vodka or sip a glass of Balkan wine in the bar before moving to the cozy dining room," encourages the Michelin Guide, in a statement obtained by NBC Chicago.
Helmed by husband and wife team Lawrence Letrero and Raquel Quadreny, Bayan Ko offers a unique Filipino/Cuban fusion that stands out in Ravenswood. According to The Chicago Sun-Times, the restaurant's tasting menu is an ever-changing voyage through its heritage with dishes like adobong pugita and arroz caldo, signaling their new status as one of Chicago's "hidden gems."
Completing the trio is Beity, Ryan Fakih's homage to Lebanese cuisine nestled in the bustling Fulton Market District. Described by the Michelin Guide as a place where, "Chef Ryan Fakih makes it easy to forget that his tables reside in the Fulton Market District," a sentiment echoed in a statement obtained by NBC Chicago. Offering a stylized tasting menu that includes parsley hummus with lamb and shish barak, Beity secures its recommended status.
These Chicago additions to the Michelin Guide not only mark the city's growing recognition in the culinary world but also reflect a diverse palate that spans continents. From the Ukrainian-inspired dishes at Anelya to the Lebanese tastes at Beity to the distinct Filipino-Cuban fusion at Bayan Ko, Chicago continues to cement its reputation as a world-class food destination. The full roster of the newest Michelin Guide selections showcases not just the city’s culinary expertise but also its ability to celebrate heritage and innovation on the plate.
