Translating to “I leave it to you,” the omakase menu has been sweeping Chicago’s dining scene in recent years.

The steelhead trout “en croûte” on the black soapstone tasting counter before us at Provenance is an Instagram dream: a deep ...

A poached mussel reveals the surprise of a braised almond spiced with gochugaru and aged soy stuffed inside. A spot prawn sparkles inside the spicy-sweet chile glaze of jellied chogochujang dusted ...