Grace

Three Michelin stars on Randolph Street placed Grace at the apex of Chicago fine dining during its run in the West Loop, a neighbourhood that had already established itself as the city's most serious restaurant corridor. Curtis Duffy built the kitchen on a foundation laid at Charlie Trotter's, Alinea, and Avenues — a lineage that explains both the technical precision and the restrained, ingredient-first philosophy that defined the room at 652 W Randolph St. The menu structure was deliberate: two tasting paths, Flora and Fauna, with Flora serving as the vegetarian route. That division gave the kitchen a clear framework for showcasing seasonal produce alongside proteins such as Osetra caviar, Alaskan king crab, and Miyazaki beef on the Fauna side. The approach was progressive without being theatrical — modern technique applied in service of the ingredient rather than spectacle for its own sake. Service matched the cooking in formality and polish. The room itself was minimal and warm, a combination that kept the focus on the plate without the cold austerity that sometimes accompanies this tier of fine dining. A James Beard Best New Restaurant nomination added to the critical recognition that accumulated around Grace, confirming that the ambition of the project registered well beyond Chicago's own dining press. Pricing reflected the three-star positioning: published diner accounts placed meals at roughly $280 per person before wine pairing, with full evenings including wine reaching considerably higher. That puts Grace in the same financial register as other American tasting-menu destinations operating at the top of the Michelin tier, where the cost is inseparable from the commitment — extended service, a fully staffed kitchen brigade, and sourcing at the level the menu required.

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