Chicago

This is one of the prettiest restaurants in the city, set in a turn- of-the-century brownstone. The menu is contemporary French and changes according to availability, but look for starters such as herb-roasted lobster with heirloom squash in a coconut milk-curry sauce. Main courses might include Arctic char with maitake mushrooms, rice and tapenade in a yellow tomato- lemongrass sauce; or the braised wagyu flat iron steak with root vegetables and trumpet royale mushrooms. The extensive wine list has 18 selections by the glass.

This 1912 structure once served as a warming shelter for ice skaters. The redone interior is a fine example of the Arts and Crafts style, with wood accents, ochre brick walls, period posters and a feel of rustic elegance. Chef Bruce Sherman’s creative menu is keyed to fresh, seasonal ingredients, so items change regularly. Recent starters have included a tarragon crêpe stuffed with chicken served with a poached egg, morels and asparagus, all in a Madeira jus with watercress garnish; and a luxurious soup of a velouté of artichokes and white wine with a goat cheese emulsion and a touch of rosemary. Look for main courses such as grilled fillet of black bass with charred leeks and a bacon-infused braise of shell beans with Vidalia onions, or medallions of charred New York strip steak, roasted golden beets and a red-onion salad. The wide-ranging, fairly priced wine list has 21 selections by the glass.

Named for chef Takashi Yagihashi, this fine restaurant serves food billed as French-American with Japanese influences, but that doesn’t quite account for the menu’s inventiveness. Selections are categorized as hot and cold small plates and large plates. Among the intriguing choices: a spring roll packed with shrimp, octopus, arugula, carrots, peanuts and jicama with a piquant chili-sansho pepper vinaigrette; sautéed Maine scallops and soba gnocchi with trumpet royale mushrooms in a celery root-Parmesan foam; Amish chicken in a clay pot with shimeji mushrooms, eggplant and haricots verts, all in a tangy yuzu juice; and a seared veal loin with a gratin of scallions, couscous with asparagus and bacon and a preserved lemon-caper brown butter. The wine list is based on the predominant characteristics of the wines, so you will see categories such as “Crisp, Clean and Refreshing” for whites and “Big Boys” for reds.