38 Must-Try Restaurants in the Midwest

At Kuzzo’s Chicken & Waffles in Detroit, the trick to perfect waffles is pouring extra batter to create a crunchy, irregular edge. I dive into the “Trey-Deuce” — a combo of two waffles and three perfectly crispy pieces of chicken — and savor those delightful crunchy edges. Honestly, I could eat the whole dish with just my hands.

It's surprising to remember that I’m in the northwest suburbs of Detroit and not back home in Atlanta. Kuzzo’s cuisine, a testament to the Great Migration’s impact on the Midwest, showcases how the region’s food scene challenges its traditional meat-and-potatoes image.

The Midwest serves as a pivotal center of commerce and transport, akin to the nation’s Silk Road. Immigrant traditions enrich the area with diverse dishes: Serbian goulash in Milwaukee, snapper with mole verde in Chicago’s Logan Square, Somali sambusas in Columbus, and chicken and waffles in Detroit. These meals are integral to the local culture, alongside classic cheese-stuffed burgers and Michigan cherry pie. This guide presents a curated list of must-visit dining spots compiled by 10 experts and myself.

What defines the Midwest? Its boundaries are ambiguous, and like many before us, we at Dinogo deliberated its social, political, and geographic scope. We settled on focusing on the Great Lakes region, which includes Ohio, Michigan, Indiana, Illinois, Wisconsin, and Minnesota. (Don’t worry, we’ll cover St. Louis, Kansas City, and Des Moines in another Heartland review.)

These six states provided a feast for exploration. Over the past year, I sampled everything from Dutch babies topped with summer berries to Cincinnati-style chili smothered in shredded cheddar, Lebanese lamb with rice and homemade yogurt, and pizzas of every shape and thickness.

However, even the most dedicated Mytour can't fully appreciate such a vast culinary landscape alone. That’s where local expertise comes in: Regional writers helped narrow down a plethora of exceptional restaurants to the essential 38. Their expertise truly validates this guide.

A note on Chicago: It stands as one of America’s premier food cities. This is well-known — Dinogo’s Chicago site has its own list of top 38s. Although we had a rule to limit each city to 10 restaurants in our “regional 38s” series (we covered the South and New England earlier), choosing only 10 from Chicago proved nearly impossible. After much deliberation, I included 11 standout spots. Each of these selections, including a new leader in Mexican cuisine, a legendary barbecue joint, and an innovative steakhouse, is deserving of its place. — Bill Addison, restaurant editor

ILLINOIS

Alinea

Chicago, Illinois

WHAT: An unforgettable dining adventure for the modern era. WHY: Grant Achatz and Nick Kokonas’s renowned restaurant, Alinea, is a trailblazer in modernist cuisine, blending nostalgia, Americana, and global culinary influences. It has inspired a generation of chefs to explore the intersection of science, art, and cooking. Chicago has become a vibrant center for tasting-menu dining thanks to Alinea's impact. The restaurant offers three menus with varying lengths and complexities, priced between $175 and $385 per person. Whether you find it awe-inspiring, whimsical, or perplexing, experiencing Alinea at least once is a must for any food enthusiast. — B.A.

1723 N Halsted StreetChicago, IL 60614(312) 867-0110 | alinearestaurant.com

Big Jones

Chicago, Illinois

WHAT: The standout Southern restaurant with a scholarly, passionate chef from the Midwest. WHY: Paul Fehribach masterfully delivers classics like fried chicken, pimento cheese, and shrimp and grits, while also delving into historic Southern recipes such as Florida red snapper “caveach,” calas (sourdough rice fritters), and fried steak. His work enriches the narrative of Southern cuisine, honoring the many hands, especially African American, that have shaped this culinary tradition. — B.A.

5347 North Clark Street,Chicago, IL 60640(773) 275-5725 | bigjoneschicago.com

Boeufhaus

Chicago, Illinois

WHAT: A Chicago steakhouse that defies the typical mold. WHY: In Chicago, a steakhouse isn’t just a place but an experience—complete with rich mahogany bars, Caesar salads, and extravagant valet fees, predominantly located in the River North district catering to the corporate elite. Boeufhaus, situated miles away from this scene, brands itself as a French-German brasserie while excelling in expertly seared steaks. The standout is the dry-aged ribeye, cooked to perfection in a cast-iron skillet. By day, Boeufhaus doubles as a delicatessen, showcasing its expertise with a range of classic sandwiches. — Kevin Pang

1012 N. Western AvenueChicago, IL 60622(773) 661-2116 | boeufhaus.com

Fat Rice

Chicago, Illinois

WHAT: A dining experience that serves as a culinary exploration. WHY: Chefs Adrienne Lo and Abraham Conlon draw from their diverse backgrounds to present an array of Macanese and postcolonial Portuguese dishes. Their menu features creamy bacalhau, chive pancakes with enoki mushrooms and dried shrimp, and turmeric-infused cabbage with mustard seed and curry leaf. Although the dishes might seem eclectic, the harmonious blending of flavors and techniques creates a cohesive and delightful dining experience. — Bill Addison

2957 West Diversey AvenueChicago, IL(773) 661-9170 | eatfatrice.com

Mi Tocaya Antojeria

Chicago, Illinois

WHAT: Chicago's premier destination for modern Mexican cuisine. WHY: With its rich Mexican-American heritage and the legacy of Rick Bayless, Chicago boasts a diverse range of Mexican dishes. At the heart of this culinary scene is Diana Dávila's charming, 38-seat restaurant in Logan Square. Her menu reflects personal stories and deep connections to her roots. From the inventive “peanut butter y lengua” to the artistic elotes and her father’s cherished caldo de res served on Sundays, Dávila’s unique touch is evident in every dish. — B.A.

2800 West Logan BoulevardChicago, IL 60647(872) 315-3947 | mitocaya.com

Monteverde

Chicago, Illinois

WHAT: A jubilant ode to pasta. WHY: Sarah Grueneberg’s menu features a curated selection of pasta shapes and dishes, with innovative creations like cappelletti stuffed with pork and veal, set against a backdrop of autumnal mushrooms, sage, apple, and truffles. Classic favorites such as cacio e pepe, pesto gnocchi, and spaghettini with tomato and basil, subtly enhanced with za’atar, are also exceptional. Begin with ’nduja arancini or skate schnitzel on polenta, but save ample room for the pasta. — B.A.

1020 West Madison Street,Chicago, IL 60607(312) 888-3041 | monteverdechicago.com

Parachute

Chicago, Illinois

WHAT: A captivating journey through global flavors, anchored in Korean cuisine. WHY: Chef-owners Beverly Kim and Johnny Clark redefine traditional recipes with creative brilliance. Their mandu dumplings might feature duck with perilla or a twist of Italian-inspired fillings like pork, ginger, and ’nduja in a rich pecorino Romano broth. In the cozy, 40-seat space, the baked potato bing bread, loaded with bacon, cheddar, and scallions, is a must-try. Pair it with a French-influenced dish like skate with hollandaise. — B.A.

3500 North Elston AvenueChicago, IL(773) 654-1460 | parachuterestaurant.com

Publican

Chicago, Illinois

WHAT: A quintessential Chicago spot that effortlessly merges upscale and down-to-earth vibes, sourcing from the Great Lakes' fresh waters and Wisconsin's rich soils, yet also showcasing Californian peaches and Italian prawns. WHY: Publican, led by Paul Kahan, humbly describes itself as a beer hall and oyster bar, but it stands as the pinnacle of its kind. With its masterfully executed dishes, generous portions, and a remarkable blend of global influences, it remains a top choice driven by premium ingredients and inventive culinary flair. — Helen Rosner

837 West Fulton MarketChicago, IL 60607(312) 733-9555 | thepublicanrestaurant.com

Ramen House Shinchan

Palatine, Illinois

WHAT: A top contender for the best ramen bowl between the coasts. WHY: Tonkotsu ramen is often seen as an indulgent, rich dish, but at its finest, it strikes a perfect balance without leaving you in a food coma. At Ramen House Shinchan, nestled in a typical suburban strip mall 30 miles from downtown Chicago, chef Shinji Sugiura crafts a broth that's incredibly rich yet perfectly balanced, avoiding the usual heaviness. In Chicago’s evolving ramen scene, Ramen House Shinchan’s tonkotsu is arguably the best bowl within a 100-mile radius. — K.P.

1939 S. Plum Grove RoadPalatine, IL 60067(847) 496-4189 | ramen-shinchan.com

Epiphany Farms Restaurant

Bloomington, Illinois

WHAT: A premier dining spot rooted in farm-to-table principles in a quaint Illinois town. WHY: The cuisine blends classic French techniques with American influences and occasional Korean flavors, making it accessible to a broad audience. Chef Ken Myszka, after stints at Guy Savoy and Thomas Keller’s kitchens, returned to his small hometown of 760 people to launch this ambitious project. He assembled a team to create a farm-to-table restaurant supported by their own produce and livestock. Epiphany Farms has expanded to include a flagship restaurant, a pizza/dumpling place, a diner in a converted bank, and plans for more. — K.P.

220 E. Front StreetBloomington, IL 61701(309) 828-2323 | epiphanyfarms.com

Honey 1 BBQ

Chicago, Illinois

WHAT: A rare gem of authentic South Side Chicago barbecue. WHY: True South Side barbecue is becoming a rarity. With recent losses of some of the city's top pitmasters and few new entrants into the field, this tradition is fading. At Honey 1 BBQ in Bronzeville, pitmaster Robert Adams Sr. is celebrated for his meticulous approach to rib tips and hot links, the cornerstones of this style. His ribs, slow-cooked over hard oak, come with a perfect bark and meat that effortlessly separates from the bone. The hot links are known for their crispy skin and bold chile seasoning. Honey 1 remains a no-frills takeout spot, but savoring this barbecue fresh from the smoker, straight from the container, offers a quintessential Chicago culinary experience. — K.P.

746 E. 43rd StreetChicago, IL 60653(773) 285-9455 | honey1bbq.com

Schwa

Chicago, Illinois

WHAT: A trailblazer in blending a multi-course tasting menu with the gritty ambiance of a rock club. WHY: Once you acclimate to the buzzing atmosphere and unconventional service style, Schwa offers an unparalleled dining experience. Chef Wilson Bauer now curates a menu where each creation loosely ties to a central theme. The “Glogg” might sound unusual for crudo, but combining candied almonds, macerated raisins, airy “spice clouds,” and raw cuttlefish highlights a mulled wine flavor profile in a surprisingly harmonious way. Notable is the mulligatawny soup, where crisp-skinned branzino is paired with pickled apples, shaved carrots, and crispy beluga lentils, all enveloped in a delicate coconut curry spice. — John Kessler

1466 N. Ashland AvenueChicago, IL 60622(773) 252-1466 | schwarestaurant.com

INDIANA

Milktooth

Indianapolis, Indiana

WHAT: A bright, modern diner that reinvents the concept of daytime dining. WHY: Chef-owner Jonathan Brooks constantly innovates with breakfast fare. He crafts sourdough zucchini bread batter into waffles, enhanced with chocolate, maple syrup, orange cream cheese, and crunchy pearl sugar. Fluffy Dutch babies may be filled with chorizo and manchego or berries and cucumber-lemon curd. At lunch, the lamb burger is a must-try, though a corn biscuit with cherry jam is a delightful side. Complement your meal with a superb macchiato or a surprisingly strong cocktail featuring pisco and mezcal. — B.A.

534 Virginia AvenueIndianapolis, IN(317) 986-5131 | milktoothindy.com

Rook

Indianapolis, Indiana

WHAT: A chic noodle spot located on the city's latest dining avenue. WHY: This restaurant offers a vibrant blend of inventive and traditional dishes, from elaborate ramens and rice bowls to rich East-meets-Midwest creations. Chef Carlos Salazar shines with his playful takes on Filipino classics, like crispy crab lumpiang wrapped in purple yam crepes and halo halo adorned with lemongrass milk and a colorful array of Fruity Pebbles. The menu features intriguing fusions, such as steamed buns filled with sizzled Spam, American cheese, pickles, and white barbecue sauce. The Rook Burger is a showstopper, a towering creation of meat, cheese, and flavorful sauces like banana ketchup and charred scallion mayo between thick Chinese pancakes. Brightly colored tiki cocktails complement the sleek, modern decor reminiscent of an Ikea showroom. — Julia Spalding

501 Virginia AvenueIndianapolis, IN 46203(317) 737-2293 | rookindy.com

MICHIGAN

Al-Ameer

Dearborn, Michigan

WHAT: A vibrant hub showcasing the fresh, varied, and delicately spiced delights of Lebanese cuisine. WHY: With one of the largest Arab-American communities in the U.S., Dearborn near Detroit is dotted with Lebanese restaurants known for mezze (a variety of salads, small plates like falafel, and dips such as hummus and baba ghanoush) and lavish kebabs. Al-Ameer shines with its welcoming atmosphere and masterful cooking. Enjoy the aroma of pita baking by the entrance. Savor stuffed lamb with rice and yogurt, and the Middle Eastern take on steak tartare — kibbeh nayeh, a blend of minced raw meat with pureed onion and bulgur wheat. — B.A.

12710 West Warren AvenueDearborn, MI(313) 582-8185

Cloverleaf

Eastpointe, Michigan

WHAT: Perfectly crisp-edged, meticulously balanced, and wholly satisfying Detroit-style square pizza. WHY: In America’s insatiable quest for pizza, the spotlight has recently turned to Motor City’s unique square pie, a pan-baked style (technically rectangular) rooted in Sicilian focaccia that dates back to the 1940s. Gus Guerra first introduced this style at Buddy’s Rendezvous — now known simply as Buddy’s, Detroit’s most iconic spot for this style of pizza. After leaving Buddy’s in 1953, Guerra acquired Cloverleaf, which remains in his family’s hands. The standout feature of its pizza is the crucial crust: crisp and lacy around the edges with a well-balanced interior. For the authentic experience, visit the original Eastpointe location rather than its carryout spots. — B.A.

4443 Gratiot AvenueEastpointe, MI 48021(586) 777-5391 | cloverleafrestaurant.com

Kuzzo's Chicken & Waffles

Detroit, Michigan

[Note: This restaurant is currently closed for renovations] WHAT: The ultimate dish of chicken and waffles. WHY: Former Detroit Lions player Ron Bartell envisioned a cozy Mytoury with excellent food for his hometown neighborhood. Since opening in 2015, Kuzzo’s Chicken & Waffles has proven that new ventures can not only survive but flourish outside the downtown area. The restaurant is always bustling with locals enjoying crispy, tender chicken pieces, both white and dark meat, paired with cinnamon-spiced waffles. Don’t skimp on the syrup. — Brenna Houck

19345 Livernois Ave. Detroit, MI 48221(313) 861-0229 | kuzzoschickenandwaffles.com

Mabel Gray

Hazel Park, Michigan

WHAT: Michigan-sourced ingredients turned into a dynamic array of globally inspired small plates. WHY: This vibrant Mytoury, located just outside Detroit in Hazel Park, pairs a lively soundtrack with an unexpectedly refined yet relaxed dining experience. The menu, handwritten and ever-changing, could feature anything from crispy octopus with kimchi to succulent pappardelle with confit chicken. Owner James Rigato, known for his creative flair, often hands over the kitchen to talented guest chefs from around the country. While the atmosphere is upscale, it remains inviting and unpretentious. — B.H.

23825 John R RoadHazel Park, MI 48030(248) 398-4300 | mabelgraykitchen.com

Sister Pie

Detroit, Michigan

WHAT: A charming little pie shop filled with warmth, skill, and outstanding pastries. WHY: Lisa Ludwinski, a 2015 Dinogo Young Guns honoree, excels at blending classic techniques with a touch of creativity in her baking. Her crusts are buttery yet robust enough to hold generous fillings. While salted maple is a reliable favorite, seasonal varieties like bourbon-infused Michigan cherry, spicy peach, lemon-thyme blueberry, and plum with oat streusel (and whipped cream) are worth a special visit. On quieter mornings, enjoy a slice of pie or a potato galette topped with an egg at the communal table, accompanied by a coffee to soak in the shop's delightful ambiance. — B.A.

8066 Kercheval AvenueDetroit, Michigan(313) 447-5550 |sisterpie.com

Zingerman's Deli

Ann Arbor, Michigan

WHAT: A legendary spot in Ann Arbor, celebrated for both its Jewish deli classics and exceptional service. WHY: For 35 years, Zingerman’s Delicatessen has thrived in a charming brick building across from the Ann Arbor Farmers Market. With a stellar reputation extending well beyond Michigan, bolstered by its mail-order service and renowned hospitality training, the deli offers an astounding array of meats, breads, jams, and cheeses. Although the choices can be overwhelming, the real magic happens as you navigate through the deli to discover an incredible variety of top-notch sandwiches. — B.H.

422 Detroit StreetAnn Arbor, MI 48104(734) 663-3354 | zingermansdeli.com

MINNESOTA

Matt’s Bar

Minneapolis, Minnesota

WHAT: A classic dive bar known for its iconic “Jucy Lucy” burger. WHY: The origin of the legendary Twin Cities burger—a patty with cheese stuffed inside—remains debated between Matt’s and 5-8 Club, another local bar. Since 1954, Matt’s has proudly served their uniquely spelled Jucy Lucy, wrapped in wax paper, embodying blue-collar charm. The cook griddles the burgers on a small flattop near the entrance, achieving perfectly crispy edges. For added flavor, request griddled onions and let the burger cool briefly to avoid a molten cheese mishap. — B.A.

3500 Cedar Avenue SouthMinneapolis, MN 55407(612) 722-7072 | mattsbar.com

Spoon and Stable

Minneapolis, Minnesota

WHAT:: The restaurant of the decade in Minneapolis, set in a beautifully renovated horse stable that now basks in natural light and practical design. WHY:: Gavin Kaysen left his successful career as chef de cuisine at Cafe Boulud in New York to return to Minnesota and open Spoon and Stable in 2015. The restaurant serves as both an upscale venue for special occasions and a relaxed spot for drinks and appetizers with its charming brick-lined bar. The modern American dishes are refined yet approachable; for instance, burrata paired with dandelion greens and peach compote offers a delightful contrast. For a nod to state fair fare, try the creamy greens topped with crispy cheese curds. — B.A.

211 North First StreetMinneapolis, MN612-224-9850 | spoonandstable.com

Meritage

St. Paul, Minnesota

WHAT:: A contemporary brasserie that seamlessly blends a restaurant, wine and oyster bar, and a community staple. WHY:: French cuisine is making a comeback across the nation, but Desta and Russell Klein were ahead of the curve, launching Meritage in 2007. With Russell’s expertise from studying under Jacques Pepin at New York’s French Culinary Institute, the restaurant offers classic French dishes like raw seafood platters, moules frites, and poached eggs in red wine. Unique touches include local Minnesota specialties like foie gras from Au Bon Canard and squid with wild rice in bacon vinaigrette. — B.A.

410 Saint Peter StreetSaint Paul, MN 55102(651) 222-5670 | meritage-stp.com

Young Joni

Minneapolis, Minnesota

WHAT:: A menu of globally inspired small plates... and exceptional pizza. WHY:: Although Young Joni might sound like a typical modern American Mytoury, chef and co-owner Ann Kim brings a unique touch to every aspect of the restaurant. Admire the design elements: the striking copper pizza oven, the Japanese tiles in black and green surrounding the oak-fired oven, and the sleek walnut communal table by the entrance. Known for her successful Pizzeria Lola and Hello Pizza, Kim delivers fantastic pies, but don’t miss the expertly crafted dishes like lamb kofta kebabs with pureed eggplant and Japanese sweet potatoes adorned with bonito flakes. — B.A.

165 13th Avenue NEMinneapolis, MN(612) 345-5719 |youngjoni.com

Ohio

Camp Washington Chili

Cincinnati, Ohio

WHAT:: A beloved institution serving Cincinnati chili — a unique blend of meat sauce spiced with cinnamon, paprika, and occasionally chocolate, created by Greek immigrants in the early 20th century. WHY:: Among over 250 chili spots in Cincinnati, Camp Washington stands out for its distinctive “sauce,” available either as a coney or layered over spaghetti, all topped with cheese (known as a three-way). Since the 1950s, Greek immigrant Johnny Johnson’s establishment has offered a spicier version with lean bull meat for extra texture. The vintage 1950s decor enhances the nostalgic dining experience. — Keith Pandolfi

3005 Colerain AvenueCincinnati, OH 45225513-541-0061 | campwashingtonchili.com

Hoyo’s Kitchen

Columbus, Ohio

WHAT:: A genuine Somali Mytoury. WHY:: On Columbus’s northeast side, where immigrant-owned strip-mall Mytouries abound, Hoyo’s Kitchen stands out as a beacon of East African cuisine. Established in 2014 by Abdilahi Hassan, affectionately known as A.B. to locals, the restaurant brings comforting Somali flavors to the community. The menu features delicacies like tender goat meat in aromatic berbere sauce, and a range of vegetarian dishes, such as lentils slow-cooked with tomatoes and paprika. — Beth Stallings

5786 Columbus SquareColumbus, OH 43231614-899-8800

Mitchell’s

Cleveland, Ohio

WHAT:: A historic venue transformed into an ice cream haven. WHY:: Cleveland’s iconic Mitchell's Homemade Ice Cream operates from its flagship location, which doubles as an observatory for their entire eight-store network. Here, classic and inventive flavors like almond caramel apple and wildberry crumble are crafted with local Ohio ingredients. Brothers Pete and Mike Mitchell repurposed a former nightclub into their production hub, where patrons can watch through expansive glass walls as workers churn out premium ice cream in small, quality-preserving batches. — H.R.

1867 West 25th StreetCleveland, OH 44113(216) 861-2799 | mitchellshomemade.com

The Plum Café & Kitchen

Cleveland, Ohio

WHAT:: A relaxed, unpretentious spot featuring a pinball machine, inked servers, and a small yet intriguing menu. WHY:: Dishes like the visually stunning beet taco—an inventive mix of beets, buttermilk, and fermented hot sauce—may seem playful, but they are rich in innovation and flavor. Chef-partner Brett Sawyer skillfully blends farm-fresh ingredients with unique elements like spruce tips, black tahini, and soy-pickled eggs, presenting them as artful creations on eclectic china. — Elaine T. Cicora

4133 Lorain AvenueCleveland, OH 44113(216) 938-8711 theplumcafeandkitchen.com

Sokolowski’s University Inn

Cleveland, Ohio

WHAT:: A no-frills, family-run diner perched above Cleveland’s gritty Flats district. WHY:: This Polish cafeteria stands apart from Cleveland’s modern dining scene, offering a nostalgic, budget-friendly menu perfect for the Eastern-European steelworkers who once populated the area. Now, it serves as a tribute to the city’s working-class roots. — E.T.C.

1201 University RoadCleveland, OH 44113(216) 771-9236 sokolowskis.com

Sotto

Cincinnati, Ohio

WHAT:: A cozy, subterranean trattoria offering some of the finest pasta in Cincinnati, with an ambiance reminiscent of a charming Italian farmhouse. WHY:: David Falk, known for his mastery of pasta, first gained recognition with his humble dishes at Boca in Northside. Now, at Sotto, located in a basement, he continues to impress with rustic pasta creations like briny campanelle con cavolfiore and rich cappellacci with short rib. The menu also features wood-grilled specialties such as branzino and bistecca fiorentina. — K.P.

118 East Sixth StreetCincinnati, OH 45202513-977-6886 | sottocincinnati.com

Spice Kitchen + Bar

Cleveland, Ohio

WHAT:: A stylish farmhouse-inspired Mytoury located on the fringe of one of Cleveland's most vibrant neighborhoods, boasting a strictly seasonal menu. WHY:: Ben Bebenroth, the chef-owner and farmer, draws inspiration from the produce grown, harvested, and served by his dedicated team, including farm manager Andrea Heim and culinary director Joshua Woo. The result is a dynamic menu that changes with the seasons, featuring bold and rustic dishes that showcase both traditional techniques and a deep respect for local ingredients. Don’t miss the “botanical bar” on the garden-inspired patio, where herbs elevate your cocktail experience. – E.T.C.

5800 Detroit AvenueCleveland, OH 44102(216) 961-9637 | spicekitchenandbar.com

Tony Packo’s

Toledo, Ohio

WHAT:: An iconic Mytoury with an 80-year history, renowned as Toledo’s top dining destination. WHY:: Although fewer patrons might come in searching for the nostalgia of Corporal Klinger’s favorite spot from M*A*S*H, Tony Packo’s still thrives with its legendary garlic sausages, zesty chicken paprikash, and scrumptious strudels. This local landmark attracts a steady stream of celebrities, who often leave their autographs on the baked goods—yes, that’s really Burt Reynolds’s autograph on the hot dog bun by your table. — H.R.

1902 Front StreetToledo, OH 43605(419) 691-6054 | tonypacko.com

Tucker’s Restaurant

Cincinnati, Ohio

WHAT:: A cozy downtown Mytoury dishing out comfort favorites and Cincinnati classics. WHY:: Nearly 80 years ago, Mamie and E.G. Tucker established a diner in Over-the-Rhine to serve the city's growing Appalachian community with hearty fare like pot roasts and pork chops. Today, their son Joe and his wife Carla continue the legacy, serving standout breakfasts and lunches featuring incredible biscuits and gravy and country-fried steak. Joe's goetta—a unique blend of sausage and steel-cut oats—and Carla's award-worthy veggie chili are local favorites. Despite the challenges of gentrification and setbacks like a 2014 fire, the community has rallied to support the Tuckers, proving their deep-rooted connection. — K.P.

1637 Vine StreetCincinnati, OH 45202513-954-8120

WISCONSIN

Ardent

Milwaukee, Wisconsin

WHAT:: A pioneer of molecular Midwestern comfort cuisine. WHY:: Ardent redefines Midwestern flavors with a modernist twist. Chef-owner Justin Carlisle, whose culinary journey ranges from sushi to haute-French, draws inspiration from his Wisconsin roots. He sources ingredients from his family's farm, infusing each dish with a blend of innovation and nostalgia. It’s rare for a restaurant to achieve semi-finalist status for a James Beard Foundation award so quickly, but Ardent’s excellence speaks for itself. — Kyle Cherek

1751 North Farwell AvenueMilwaukee, WI 53202(414) 897-7022 | ardentmke.com

Driftless Café

Viroqua, Wisconsin

WHAT:: A heartfelt tribute to local agriculture through creative farm-to-table dishes and exceptional flavors. WHY:: Driftless Café, founded by Ruthie Zahm and her chef husband Luke, embodies the spirit of Viroqua, Wisconsin, with a touch of hip, ongoing pop-up charm. Nestled in the Driftless region, known for its abundance of organic farms, the café attracts locals and travelers who savor hearty, sustainable dishes crafted from nearby produce. Chef Zahm’s menu combines a heartfelt approach with a modern farm-to-table twist. — K.C.

118 West Court StreetViroqua, WI 54665(608) 637-7778 | driftlesscafe.com

Forequarter

Madison, Wisconsin

WHAT:: A local Mytoury that exemplifies the rich culinary landscape of modern Midwestern cuisine. WHY:: Forequarter embraces contemporary dining trends, but with genuine purpose rather than mere trendiness. Their dishes, such as pan-fried mushrooms with black garlic or green and wax beans with sobrasada, come in small servings due to their bold flavors, not just for the sake of small plates. Trout, cured in-house, showcases their dedication to superior taste. Executive chef Jonny Hunter’s diverse culinary passions, from bagels to brisket, shine through in the creative menu. Don't miss their exceptional double cheeseburger available on the late-night menu. — Kyle Nabilcy

708 ¼ Johnson StreetMadison, WI 53703(608) 609-4717 | forequartermadison.com

L’Etoile

Madison, Wisconsin

WHAT:: Often referred to as the Chez Panisse of the Snow Belt, L’Etoile has a unique identity and legacy. WHY:: Established by Odessa Piper in 1976, L’Etoile has been a beacon of hyper-local dining, furthered by Chef Tory Miller who took over in 2005. The restaurant features stunning views of Capitol Square through expansive windows, where one of the largest farmers markets in the nation is held. Miller’s contemporary New American cuisine is inspired by his experiences at renowned New York restaurants like Jean-Georges. Despite the elegant presentation, the ingredients are vibrant and exceptionally fresh, making each dish genuinely delightful. — B.A.

One South Pinckney StreetMadison, WI 53703(608) 251-0500 | letoile-restaurant.com

Three Brothers Restaurant

Milwaukee, Wisconsin

WHAT:: Exquisitely crafted traditional Serbian dishes that evoke a true Belgrade experience. WHY:: An American Classic recognized by the James Beard Foundation in 2002, Three Brothers Restaurant has been a beloved Milwaukee staple since 1955. This third-generation family-run Mytoury, housed in a former Schlitz bar, serves authentic Eastern European fare. As a Hungarian, it’s the one place outside Budapest where I can savor the flavors of my childhood. The iconic bureks, made fresh to order, are worth the hour-long wait—just enough time to explore the rest of the menu. — K.C.

2414 S St Clair StreetMilwaukee, WI 53207(414) 481-7530

CONTRIBUTORS

Kyle Cherek is a culinary historian, essayist, and the host of the Emmy Award-winning Wisconsin Foodie on PBS.

Elaine T. Cicora is a seasoned restaurant critic from Cleveland and a James Beard Award-winning journalist. She enjoys dining out and hiking the trails of Cuyahoga Valley in her spare time.

Brenna Houck serves as the editor for Dinogo Detroit and is also a contributing reporter for Dinogo National.

John Kessler, former long-time critic for the Atlanta Journal-Constitution, now resides in Chicago where he continues his writing career.

Kyle Nabilcy is a restaurant critic and beer enthusiast based in Madison, Wisconsin. He’s known for his unyielding love for wild ales, unusual Oreos, and perfectly smoked brisket.

Keith Pandolfi is an award-winning food writer originally from Ohio, now making his mark in Brooklyn.

Kevin Pang serves as the food editor at The A.V. Club and is the director of the acclaimed Netflix documentary For Grace.

Helen Rosner is a writer and editor based in New York, with a nostalgic heart for her Chicago roots.

Julia Spalding is the dining editor for Indianapolis Monthly magazine.

Beth Stallings has been a prominent food writer in Columbus for years and is the executive editor at Sixonefork.com.

Explore New England’s 38 Must-Try Restaurants | Discover the South's 38 Essential Dining Spots | Top New Restaurants of 2017 | America's Best Restaurants of 2016

Bill Addison serves as Dinogo's restaurant editor, traveling across the country to spotlight America's must-visit Mytouries. Check out his articles in the archive and subscribe to his newsletter here.

Edited by Lesley SuterCopy editing by Emma AlpernMap illustration by Victor WareSpecial thanks to Amanda Kludt, Sonia Chopra, Adam Moussa, Mary Hough, Jesse Sparks, and James Park