5 Chicago restaurants to try in July

From the moment it opened in 2005, this unassuming Wicker Park restaurant has played by its own rules, loud rock music and all. Chef Michael Carlson and his team of chefs-slash-servers turn out inventive dish after inventive dish at the bold, MICHELIN-Starred BYOB spot. It’s anyone’s guess what might be on the 15-course menu, but the egg yolk raviolo that’s everywhere now got its Chicago start here. Come with an open mind and leave your expectations at the door.

The lush, plant-filled terrace of Fulton Market’s Aba—which means “father” in Hebrew–provides the perfect backdrop to enjoy chef CJ Jacobson’s Mediterranean-leaning fare. So does the main dining room, decked out with more greenery and an overhead skylight. Either way, be prepared to feast on a variety of hummus and spreads, plus other hits like truffled salmon and chicken kebabs. Up the festive vibe and opt for the build-your-own spritz tower.

While tavern-style pizza seems to get all the love these days, this Bucktown/Wicker Park restaurant goes all in on Detroit squares. Choose from clever pies like a Chicago-style Italian beef with giardiniera or a classic cheese, all with sturdy, crunchy crusts thanks to a three-day fermentation process. The drinks—think an electric blue icy pisco martini and a plum-hued whiskey sour—are as whimsical as the pizzas.

At this charming wife-and-husband-owned spot in Pilsen, James Beard-nominated chef Thai Dang celebrates his Vietnamese heritage with refined takes on family recipes and street food favorites. Start with papaya salad with house-made beef jerky before moving on to crispy chicken wings—some of the city’s best. Or opt for the seasonal tasting menu with thoughtful drink pairings and linger in the cozy, brick-lined space with an open kitchen and bamboo accents.

This laid-back listening bar is a reboot of powerhouse couple Beverly Kim and Johnny Clark’s James Beard Award-winning fine-dining spot of the same name. Sip on a stellar skin-contact wine or creative cocktail, like a whiskey-forward on a take matcha latte, as DJs spin vinyl ranging from early punk to</span> Japanese pop. Pro tip: come on Wednesdays to dig into Parachute’s beloved Korean bing bread in the moody, wood-paneled space.