Foodle

Boka serves creative, contemporary American food using seasonal Midwestern ingredients in an elegant but non-formal setting. There are different dining sections, a bar area, and a cozy back patio open during good weather. The cocktail and wine program is strong and they have citrus or herbal house made sodas. The sound level is conducive to conversation with adequate lighting and the restrooms are located downstairs.

A notable dish is the duck entree (for two) that comes with an array of sides of the duck used in different ways. There is a seasonal tasting menu if you wish to let the kitchen build your meal. The dessert menu has special beverages, cheese and desserts ranging from savory to sweet.
Chef: Lee Wolen
https://loustejskal.com/2017/01/08/boka-3/ Less

NoMi Kitchen is located in the Park Hyatt Hotel Chicago. The space at NoMI is light, airy and elegant and the views can’t be beat. NoMi has a notable sushi program and uses fresh wasabi. Be sure to go to the back of the restaurant into the hallway where there is a Dale Chihuly lighting sculpture.

Chef: Ed Sura (formerly of Perennial Virant and Graham Elliot)
Pastry Chef: George Mosko (formerly of North Pond, Bouchon and French Laundry) Less

Puesto serves upscale Mexican street food with an emphasis on freshness. The open air space (La Jolla location) is colorful and lively with views of the kitchen along the back wall. The taco combinations are creative starting at $5 each up to $8.50 for the lobster taco. Taco math might lead you to take advantage of their taco specials. Happy Hour $3.50 tacos, 3pm-5pm. Taco Tuesdays $2.50 tacos, 3pm-9pm. Less

Acadia is a restaurant in Chicago where you can order a tasting menu that is 5, 10, or more courses long. But what’s special about Acadia is you can also sit in the bar area and enjoy one of the best burgers in the city with tasting menu items on the side.

They are currently offering a seasonal Bar Tasting Menu that gives you a sample of what the dining room’s tasting menu might be like. The bar menu itself is concise but I like it that way because that means you usually can’t go wrong. It’s hard not to order the burger and the lobster roll each time.

Chef: Ryan McCaskey Less

The collaboration between Gaggan Anand and his "brother from another mother" Fukuyama "Goh" Takeshi - known as "Gohgan" - is always a fun and special affair. It takes place 2 or 3 times a year, and is an opportunity for the two chefs to create new dishes.

We flew to Bangkok to participate in the 7th edition of Gohgan a week before Christmas, and it was a Christmas party complete with decorations and Christmas music...

Full account of the dinner is here: http://www.diarygrowingboy.com/2017/12/days-of-burning-tongue-day-3-christmas.html
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