Five Chicago Restaurants Join the 2025 Michelin Guide

The Michelin Guide has added five Chicago restaurants to its 2025 list, which makes them eligible for either Bib Gourmand or Michelin Star status later this year. South Asian and Mexican flavors figure prominently in the additions, with Indian Mexican mashup Mirra, regional Indian specialists Nadu, and Mexican street food spot Taqueria Chingón joining Tama and Oliver’s on the list.

In recent years, Michelin has drummed up more attention by announcing new additions, a precursor to the tire guide’s party, held last year in December in New York, where it shares which Chicago restaurants earned stars. Perhaps having the new announcement confuses the consumer with another category, but it does add a level of drama for chefs while building more anticipation in a sea of “best of” dining lists littering the Internet (this publication included).

Stars traditionally recognize fine dining and are viewed by many as one of the top honors a restaurant can achieve (a reminder — chefs aren’t awarded Michelin Stars, the entire restaurant shares the achievement). Chicago currently has 21 Michelin-starred restaurants, with two — Alinea and Smyth — earning the maximum three-star rating. Officially, the Bib Gourmand designation debuted in 1997 as a way to recognize restaurants with affordable prices and quality food. In some ways, a Bib was viewed as a consolation for restaurants that didn’t earn stars. The guide began recognizing “reasonable prices” in 1955 when it marked a restaurant with an “R.” The Bib Gourmand replaced that designation.

Here’s a rundown of Michelin’s five adds, which may or may not appear on the tire guide’s list of stars or Bib Gourmands.

Mirra

Mirra is from Top Chef alum Zubair Mohajir, who burst onto Chicago’s scene with the Coach House, a fine dining restaurant that celebrated Indian flavors through his unique upbringing in South India and Qatar. He teams up with chef Rishi Manoj Kumar, a chef of Indian heritage who grew up in Singapore. Kumar immersed himself in Mexican cuisine while working for Rick Bayless. The duo created Mirra as an outlet to combine South Asian and Mexican flavors in unexpected ways, like a lamb barbacoa biryani with a pastry shell baked over to keep in the aromatics. Michelin says this of the Bucktown restaurant: “This cross-cultural menu weaves Mexican and Indian narratives in a vibrantly convincing manner.”

Nadu

Sujan Sarkar is an eccentric; don’t let his quiet demeanor fool you. The chef behind Indienne, Chicago’s only Michelin-starred Indian restaurant, has toned it down a bit at Nadu, which he says goes back to basics with more of a traditional spin on Indian food, but not a boring one or one packed with an overuse of heat, cilantro, and onions. The menu takes Lincoln Park diners through a tour of different regions of the subcontinent. Michelin remarks: “There’s plenty to sample, including meen gassi, or walleye in a rich and spicy coconut and tamarind curry infused with dried chilies, turmeric, and curry leaves,” adding, “Vegetable moilee with a light and fragrant coconut curry and a variety of seasonal vegetables is best when accompanied by ghee bhat or naan.”

Tama

Greek chef Avgeria Stapaki has teamed with chef Adalberto Olaez on a unique Bucktown spot that dials up a trifecta of Mediterranean, South American, and East Asian influences. A katsu sandwich is topped with preserved lemon aioli, for example, and empanadas are stuffed with braised lamb. Michelin raves about the menu, talking up “charred oyster mushrooms tossed with caramelized chopped hazelnuts are mixed tableside with a thick miso yogurt for a savory opener, while short rib orzo loaded with Parmesan is perfectly indulgent.”

Taqueria Chingón

Taqueria Chingón has found its way from Bucktown to Fulton Market, bringing its same ethos of honest cooking with great ingredients. The octopus roasted on a trompo is one of the restaurant’s most popular dishes. The restaurant is from the owners of Obelix and Le Bouchon, showing off a small French influence when it comes to cooking techniques. The specials grabbed Michelin’s attention: “Ever had a blood sausage taco with salsa macha? Here’s your chance.”

Oliver’s

Oliver’s started as a pandemic meal kit service, with food from a chef who worked at the French Laundry. Once restrictions were lifted, owners eased into their South Loop space, sharing a quality menu including a top-notch burger, roasted chicken, and killer cocktails. Owner Jason Weingarten opened this restaurant before taking the reins as CEO of the Alinea Group: “The walls are hung with paintings and photographs, and cushioned chairs lend a 1930s Hollywood vibe to chef Alex Carnovale’s stylish spot,” Michelin writes. “Meanwhile, in the kitchen, it’s all about seafood sporting global influences. Quality ingredients are allowed to shine without a lot of fuss.”