Chef Thai Dang has a starry past, having cooked at Michelin three-star L20 and two-star RIA, and his new spot might just get some more. Instead of serving up a hodgepodge of Asian ingredients or fried sugary treats as most pan-Asian spots do, Dang is serving up refined but fairly authentic Thai and Vietnamese salads and roast meats. His squid stuffed with bone marrow is a triumph of precision with both proteins cooked to perfection.
Embeya, 564 West Randolph, (312)612-5640, embeya.com
Best of Chicago 2012