Jeong

"One of Chicago’s best Thanksgiving traditions comes at Jeong, the Korean fine dining restaurant in West Town. Order their famous holiday pie with dry-aged Angus beef, caramelized kimchi, crimini mushrooms, onions, carrots, beef and kimchi gravy. Order via Tock. These pies keep, too." - Eater Staff

"Korean flavors and French techniques come together at this eight-course tasting menu spot in West Town. Some dishes are straightforward like tteokbokki with creamy quail egg and punchy mustard seed. But the less conventional dishes show off Jeong’s creativity best, like salmon tartare with earthy dwenjang gastrique and crispy rice, or refreshing kkaetnip granita with pear gelee that perfectly bridges the savory and dessert courses. At $135, it’s not cheap, but the excellent food and intimate, minimalist space is a great choice for a special date night, or a dinner with a few friends and their surprisingly big tax refunds." - john ringor, adrian kane

"Like a Choose Your Own Adventure book, or that one Robert Frost poem, there are two paths to choose from at Jeong in West Town: ordering a la carte or (you guessed it) getting the $87 seven-course tasting menu. It’s not a decision to make lightly - both have entirely different dishes, and duck fat-fried tteokbokki versus kimchi truffle steak isn’t an easy choice. But after a lot of research and development, we can confirm that the tasting menu is the way to go. From a simple salmon tartare with creme fraiche to silky tofu custard to the steak - everything is excellent. Plus, we just order the tteokbokki from the al la carte menu regardless." - josh barnett, adrian kane

"Eater Chicago’s 2019 Chef of the Year Dave Park and partner Jennifer Tran elevated Korean cuisine to new heights with the opening of their contemporary restaurant in West Town. The couple showcase Korean ingredients and flavors through intricate and refined plates. Park constructs beautiful dishes like salmon tartare dressed with creme fraiche and crispy rice pearls; and seared scallop with beurre blanc sauce, spinach, trout roe, and chives." - Eater Staff, Ashok Selvam

"At this modern Korean fine dining restaurant, chef Dave Park only offers his caramelized kimchi and braised beef pie during the holiday season, for Thanksgiving and Christmas preorders, and fans have to be on high alert in order to score one before they sell out via Tock." - Ashok Selvam, Naomi Waxman, Eater Staff