This Uptown restaurant has been tackling Hong Kong-style barbecue for more than 30 years, and the team has maintained the same basic philosophy since day one — that “food is medicine.” Expect classics like roast pork and beef and broccoli at this James Beard Awards America’s Classic, but it’s the Beijing duck dinner that steals the show. Duck is carved tableside and incorporated into three courses: Bao sandwiches, fried rice, and a bone-based soup.

Choosing a bottle to bring to this Michelin-starred tasting menu go-to has never been easier, thanks to its neighboring wine shop and some serious service. The team emails diners the wine list in advance of their reservations to ensure they can find them the perfect pairing for that night’s menu, and they’ll then have the selection chilled (if need be) and ready to go upon arrival. It’s just the beginning of a memorable meal from chef Chris Nugent, whose refined, French-inspired approach is revealed in a series of courses.

One of the best and busiest spots for Korean barbecue in Chicago is also BYOB. The no-frills Lincoln Square restaurant often has a line out the door but those who are willing to wait are rewarded with tasty meats, such as chadol-gui. This house specialty stars thinly-sliced beef brisket that’s cooked tableside in a stone pan. The leftovers are then used to make kimchi fried rice.

Barbecue enthusiasts will appreciate the menu at this Eater 38 meat mecca, where pitmaster Barry Sorkin and his team specialize in slow-smoked regional American ‘que. Texas-style brisket is smoked for 14 hours with natural hardwoods, and the St. Louis ribs are smoked for four hours with a dry rub before meeting a glaze of Memphis-style sauce. Terrific sides — mac and cheese, cornbread, and brisket chili — are all on offer too. 

The team at this Lakeview Mexican eatery abides by a sustainably-driven, ingredient-first mentality and because of it, has earned a loyal following over the years. Small plates are the specialty — think mahi mahi ceviche, grilled pork ribs, and chili-marinated flank steak. Dessert includes hibiscus flan, chocolate-chili mousse, and peanut butter-filled empanadas.

Getting a seat at this tiny Lincoln Park storefront is a challenge as owner Mitch Kim has gained a loyal following for his creative and affordable maki in a BYO setting. The “Oh My God” roll (tempura shrimp, unagi, kani salad, cream cheese, mango, cucumber, avocado, and more) is a crowd pleaser, while the volcano roll, served with a sparkler, is a visual spectacle.

Indonesian street food is the focus at this Lincoln Park restaurant, where the Setiawan family has spent the past six years recreating the country’s vibrant culture through food. Highlights include the beef rendang, a bowl of braised, caramelized beef curry (complete with more than 21 spices), as well as Indonesian spice-infused fish that’s wrapped in banana leaves before it hits the steamer and grill. For a group, reserve the rice table, a family-style meal of 15 to 21 dishes that range from shrimp crackers and yellow coconut rice to braised pork belly and grilled black tiger shrimp.

Girls night out and couples on the town are a constant occurrence at this popular sushi spot, which is a favorite in the area for its fish delivered daily and BYOB policy. Customers often kick things off with a round or two of nigiri before delving into the signature rolls, such as the “Sunrise” (ginger-seared tuna, mint, mango) and the “White Dragon” (shrimp tempura, avocado, eel sauce, cream cheese). Choose wine wisely — management caps it at one bottle per couple.     

Owners Alberto and Christina Gonzalez have spent the past decade serving Chicagoans their take on traditional Cuban fare, as evidenced in plates like puerco rostizado (marinated roasted pork with prunes, bacon, guava, and ham), ropa vieja (slow roasted and shredded angus beef with peppers, and Creole sauce) and the beloved Cubano sandwich. Find them at at three locations — Roscoe Village, Logan Square, and Lincolnwood — though it’s the first two that operate on a BYOB basis (Logan Square also features mixers for making mojitos and sangria). A corkage fee is nominal ($5 for a bottle or six-pack), but avoid it entirely on Mondays or from 3 p.m. to 6 p.m. Tuesdays through Fridays.

Traditional Costa Rican cuisine has been served at this Bucktown gem since 1990. Customers bring bottles of wine and feast on empanadas, the classic pepito sandwich (steak or chicken, sautéed onions, cheese, beans, Lizano sauce), or casado — a plate of meat served with white rice, black beans, plantains, egg, and cabbage salad. The enclosed patio is popular during the summertime, as are the oatmeal shakes.

Rangoli – one of the best Indian restaurants outside of Devon Avenue – ably executes the staples, such as samosas, butter chicken, and biryani. The Gobi Manchurian is also a popular Indo-Chinese dish featuring fried cauliflower tossed in a sweet and spicy sauce. Diners bring booze from outside to temper the spices.

Alegrias starts diners off with complimentary ceviche and tostadas before presenting them with an abundance of fresh catch. Prawns, langoustines, crab legs, and lobster are just a few of the choices and they can be prepared in different styles, such as breaded or with the house special Nayarit sauce.

Nestled in the heart of Pilsen, owner Alfonso Sotelo offers homey Mexican cooking. Traditional dishes like chicken mole and carne en su jugo, are avaiable as well as some of the best tacos in town. Whichever folks prefer, they can also bring a bottle of wine or six-pack to complement the food.

This classic Italian-American spot on the South Side comforts diners with checkered tables and red sauce favorites. The menu is loaded with classics like arancini, chicken parm, mostaccioli, sausage and peppers, and more. On top of all that, the portions are generous, it’s BYOB, and folks can pick up groceries to take home.

There are plenty of Asian restaurants in Bridgeport but none are comparable to Han 202. The fusion spot only offers a $35 four-course prix fixe menu with BYOB pairings. The food blends modern technique and traditional flavors to create dishes like rack of lamb with bonito plum sauce; crispy quail with fresh lemon; and soft shell crab with sweet chili sauce.