{"id":422347,"date":"2025-12-03T18:31:39","date_gmt":"2025-12-03T18:31:39","guid":{"rendered":"https:\/\/www.europesays.com\/us\/422347\/"},"modified":"2025-12-03T18:31:39","modified_gmt":"2025-12-03T18:31:39","slug":"chicagos-2025-eater-award-winners","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/422347\/","title":{"rendered":"Chicago\u2019s 2025 Eater Award Winners"},"content":{"rendered":"

The Eater Awards shine a spotlight<\/strong> on the restaurants and chefs who are making a mark and pushing the boundaries of the local dining scene. From bold new ventures to inventive twists on tradition, the awards celebrate the teams shaping Chicago\u2019s culinary future \u2014 the places that inspire and transform how we think about a dish or drink.<\/p>\n

\"\"<\/a><\/p>\n

The 2025 awards highlight the spots fueling the city\u2019s dining buzz, with a steakhouse, pizzeria, and bakery among the winners. Bars also stood out in 2025, including a Hyde Park retreat with tropical cocktails and an accessible tavern from one of Chicago\u2019s biggest hospitality groups. These winners embody the creativity, passion, and resilience defining the culinary scene, which continues to evolve with experiences that leave a lasting impression.<\/p>\n

Trino<\/a>: Best New Restaurant<\/p>\n

In an era when Chicago\u2019s already robust steakhouse scene is booming, it\u2019s easy to mistake Trino<\/a> for just another carbon copy. But chef Stephen Sandoval \u2014 known for his Soho House pop-up Sue\u00f1os<\/a> and Mexican cocktail bar Diego<\/a> \u2014 and business partner Oscar Sotelo reimagine the formula at his latest West Loop venture. The steakhouse classics are unquestionably impressive: Sweet Sinaloa blue shrimp blossoms with a dip in the rojo cocktail sauce while beef tartare mixes tallow aioli, mustard, machaca, and a cured yolk for surprising depth. It\u2019s when you stray from the expected, though, that Trino reveals its true character. Central and South American influences run throughout, from the verdant cangrejo tostada of crab, avocado, dill, Asian pear, and pistachio to the buttery empanadas stuffed with spiced lamb. That flair even extends to the beef as picanha, the prized Brazilian cut, is seared on a Vulcan plancha that mimics the heat of an Argentinian chapa, and paired with sauces like corn liqueur-spiked au poivre and pequin pepper chimichurri. It\u2019s a break from tradition and a deeply personal project \u2014 Trino is both Stephen Sandoval\u2019s middle name and his grandfather\u2019s \u2014 and exactly the kind of steakhouse Chicago needs right now.<\/p>\n

\"A<\/a><\/p>\n

A beautiful cut of beef with sauces on the side. Barry Brecheisen\/Eater Chicago<\/p>\n

Cecily and Billy Federighi, along with friend Bradley Shorten, laid the foundation for Pizz\u2019amici<\/a> in 2018 with Eat Free Pizza, a grassroots way to test and refine their pies by giving them away to followers. That experiment eventually led to the openings of Pizza Fried Chicken Ice Cream<\/a> and Kim\u2019s Uncle Pizza<\/a> in Westmont. In late-2024, the Federighis returned to Chicago<\/a> with what became one of 2025\u2019s hottest reservations. At Pizz\u2019amici, diners book weeks in advance<\/a> for a taste of the new standard in tavern\u2011style pizza. The cracker\u2011thin crust emerges with a beautifully charred bottom and just enough chew to support toppings like fennel\u2011laced sausage, hot giardiniera, and tender Italian beef. The rest of the menu honors Italian American tradition with dishes such as beef-and-pork meatballs in sausage ragu and snappy sausage and peppers. The small but lively dining room buzzes with energy, making each visit feel like a celebration \u2014 especially once you\u2019ve managed to snag a coveted table.<\/p>\n

\"A<\/a><\/p>\n

A glistening tavern-style pizza. Garrett Sweet\/Eater Chicago<\/p>\n

In the heart of River North, Gus\u2019 Sip & Dip<\/a> stands out as a refreshing, affordable option backed by hospitality powerhouse Lettuce Entertain You. Every cocktail on the 30-drink menu is $12, with a weekday happy hour rotating special at $6<\/a> \u2014 a rare find in a neighborhood noted for premium pricing. The space evokes the spirit of a midcentury tavern, featuring leather booths, oak-paneled walls, a wraparound wood bar, and service by bartenders in white jackets. Beverage director Kevin Beary, who also oversees Three Dots and a Dash<\/a>, assembled a menu packed with refreshed interpretations of classic cocktails organized by spirit, from an easy-drinking Hemingway daiquiri served over a Matterhorn of shaved ice to stiffer sips like the Sazerac and Wisconsin Old Fashioned. It\u2019s paired with (what else?) dips, including a crab Rangoon version that blends cream cheese with chunks of blue crab that diners readily scoop up with wonton crisps. Don\u2019t miss the French dip, practically buckling with sliced beef. Given its first come, first served approach, it\u2019s easy to understand why this unexpected hot spot always draws a crowd.<\/p>\n

\"A<\/a><\/p>\n

Freshly shaved ice livens up a daiquiri. Garrett Sweet\/Eater Chicago<\/p>\n

Chicagoans don\u2019t usually line up for anything short of a breakfast sandwich, but Del Sur<\/a> is a rare exception. The Filipino American bake shop became an instant phenomenon when it opened in March<\/a>. Customers formed lines that snaked down the street before the doors even opened each morning. The crush resulted in a one-of-each-pastry policy<\/a>, which hasn\u2019t deterred fans from seeking out Justin Lerias\u2019s technically flawless Filipino flavor-blasted Viennoiseries. Meticulously laminated croissants are stuffed with juicy longganisa, slender turon Danishes \u2014 a playful nod to the classic Pinoy snack \u2014 layer caramelized banana jam with sweet vanilla flan, and calamansi chamomile buns cradle a bright, citrus curd. Even the chocolate chip cookies are a surprise, made with toasted wild rice dough and two types of chocolate, then finished with a sprinkle of flaky sea salt. Every item at Del Sur is a surprising twist on tradition, setting a new standard for what a Chicago bakery can be.<\/p>\n

\"Pastries<\/a><\/p>\n

Every pastry at Del Sur is a surprising twist on tradition. Kim Kovacik\/Eater Chicago<\/p>\n

After bolstering Hyde Park\u2019s dining landscape with Virtue<\/a> and Daisy\u2019s Po-Boy and Tavern<\/a>, Erick Williams turned his attention to cocktails with the opening of Cantina Rosa<\/a>. The bar is both a love letter to family \u2014 named for Williams\u2019 grandmother, Rose \u2014 and a celebration of his staff\u2019s heritage, many of whom have roots in Mexico. In the dim, cozy space, agave and sugarcane spirits lay the foundation for tropical cocktails that captivate from the first sip. A house favorite, the Jushu balances smoky mezcal with acacia honey, lime, and mango for a drink that\u2019s equal parts refreshing and comforting. The Desert Spoon Swizzle pairs sotol \u2014 a cousin of tequila and mezcal \u2014 with rum, sorrel, lime, and mint, delivering a bright, herbal kick, while frozen drink lovers can cool off with the guava colada. The food menu may be small, but it\u2019s thoughtfully composed, with mushroom-stuffed empanadas and chicken tinga tostadas making ideal companions to the beverages. More than a cocktail destination, Cantina Rosa offers a vibrant escape from city life, where every sip feels like its own small adventure.<\/p>\n

\"A<\/a><\/p>\n

Tropical drinks delight at Catina Rosa, like the guava colada. Garrett Sweet\/Eater Chicago<\/p>\n","protected":false},"excerpt":{"rendered":"The Eater Awards shine a spotlight on the restaurants and chefs who are making a mark and pushing…\n","protected":false},"author":3,"featured_media":422348,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5124],"tags":[960,14440,197124,5386,1818],"class_list":{"0":"post-422347","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-chicago","8":"tag-chicago","9":"tag-chicago-restaurant-news","10":"tag-eater-awards","11":"tag-il","12":"tag-illinois"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115657067506502994","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/422347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=422347"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/422347\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/422348"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=422347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=422347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=422347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}