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Best Upscale Ethnic Eats?

ExercisetoEat Mar 24, 2008 02:09 PM

Hi Chicago Chowhounds,

I'm going to be in town for about a week and would love your ideas on the best midscale to upscale ethnic restaurants. (I wouldn't consider Italian, French, etc. to be necessarily ethnic.) Price really isn't a factor, just looking for inventive and adventurous eats, preferably in the downtown area or within reach of the metro in a safe neighborhood.


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  1. nsxtasy RE: ExercisetoEat Mar 24, 2008 03:35 PM

    All of the following are in the downtown area of Chicago; all are excellent and reasonably upscale:

    Topolobampo (Mexican) - www.rickbayless.com/restaurants
    Shanghai Terrace (Chinese) - http://chicago.peninsula.com
    Vermilion (Latin-Indian) - www.thevermilionrestaurant.com
    Le Lan (French-Asian) - www.lelanrestaurant.com
    Le Colonial (Vietnamese) - www.lecolonialchicago.com
    Red Light (Asian fusion) - www.redlight-chicago.com
    Mercat a la Planxa (Spanish-Catalan) - www.mercatchicago.com
    Carnivale (Latin fusion) - www.carnivalechicago.com
    Aria (global fusion) - www.ariachicago.com
    Vong's Thai Kitchen (Thai) - www.vongsthaikitchen.com (Arun's is even more expensive and upscale for Thai food, but not at all convenient to downtown)

    8 Replies
    1. re: nsxtasy
      ExercisetoEat RE: nsxtasy Mar 27, 2008 08:00 AM

      Wow - these all look like fantastic restaurants and are very much what I had in mind. Do you have any favorites?

      1. re: ExercisetoEat
        nsxtasy RE: ExercisetoEat Mar 27, 2008 05:09 PM

        Of these, not really (although they are all very good). The main reason is that, when I go downtown for an upscale dinner, I'm more likely to be eating contemporary American cuisine (such as one sixtyblue, my favorite restaurant in the city) or else French, Italian, seafood, etc. When I eat ethnic cuisines, I'm more likely to do so at restaurants that are not particularly upscale (and that are often not downtown).

        1. re: nsxtasy
          RVA Transplant RE: nsxtasy Mar 28, 2008 08:15 AM

          I went to Red Light for the first time this week. I was VERY impressed. Some of the best service I've had - wife and I were out with friends we hadn't seen for a while, and the waiter let us take all the time we needed to sip our drinks, catch up, etc. He knew the menu inside and out and gave us REAL recommendations (not the all-too-standard "it's all really good, it just depends on what you like" that you usually hear) for everything from shared appetizers to entrees. Once we ordered, the service was spectacularly prompt and spot-on, in my opinion.

          I got the Firsherman's Stew - sort of a pan-asian bouillabaise - which was great. Halfway through, I switched with my wife - she got the pan-seared filet special which was great, but a bit too rare for her (medium was more like medium rare - I know, I know, why get medium???). Halibut also looked wonderful. Atmosphere is sleek and sophisticated without being overdone.

          I'm not sure of our waiter's name, but you can't miss him - bleach-blonde hair and beard - Wednesday he was wearing some sort of orange print pants and suspenders. He was great.

      2. re: nsxtasy
        nsxtasy RE: nsxtasy Mar 12, 2009 09:43 AM

        Sunda, a new pan-Asian restaurant in River North, looks like it belongs on this list too.

        Restaurant website: www.sundachicago.com
        Metromix First Look: http://chicago.metromix.com/restauran...

        1. re: nsxtasy
          Matthew Ascaridis RE: nsxtasy Mar 12, 2009 10:21 PM


          1. re: Matthew Ascaridis
            nsxtasy RE: Matthew Ascaridis Mar 13, 2009 05:12 AM

            I don't think anybody would consider that to be "upscale" - LOL!

            1. re: nsxtasy
              lbs RE: nsxtasy Mar 13, 2009 07:30 AM

              Oh that made my morning. LOL

              1. re: nsxtasy
                Eaterlover RE: nsxtasy Mar 16, 2009 12:28 PM

                If the chef at Lockwood can make an upscale hot dog (http://www.seriouseats.com/2009/03/ch...); I think a upscale italian beef is in order! (kobe or wagyu would have to be named dropped in the recipe).

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