Fat Rice, with an open kitchen and counter seating, features cuisine inspired by the travails of colonial Portuguese throughout Southeast Asia over the last 500 years. That means curries, noodles and wood-grilled meats with a beverage program pulled together by Craig Perman.

Chef Gene Kato's "lifelong dream" is finally a reality. The former Japonais chef's first solo venture is two-floor traditional Japanese robata bar first, with the exclusive 11-seat Charcoal Bar underneath. Find juicy grilled meats and intricate cocktails either place.

Takito Kitchen opened with a splash, bringing "modern tacos" to the Division Street bar strip. Chef David Dworshak is rolling out redfish tacos, chicken tinga tacos and lamb chorizo tacos, ceviche and yucatan chicken soup in a stunning interior and exterior.

The latest Land and Sea Dept. project was kept quiet for months and opened unannounced. Now that it's open, however, diners are flocking for the fried chicken, fish, Negroni slushies, and the '77 El Camino.

Jason Chan and B.K. Park had abrupt endings with their former restaurants and joined forces to open Juno. The "contemporary Japanese" cuisine is delicately plated inside the former Merlo space that's made over with Japanese pop art.

The "Mayor of Chinatown's" (Tony Hu) empire has finally reached downtown. Lao 18, the crown jewel thus far, features the best of all his restaurants, elegant atmosphere, and a trendy neighborhood rolled into one.

The heralded team behind Ruxbin Kitchen has expanded north to that red building on Ashland. The night market-themed menu features "everything wings," crab brain fried rice, and kimchi and Oaxaca spring rolls with chimichurri creme fraiche.

Matt Eversman's Southeast Asian restaurant, nearly two years in the making, is finally open on restaurant row. The anticipation has foodie crowds flocking to get a taste.

Since opening in mid-August, Gaston Acurio's first foray into the Midwest has drawn rave reviews and buzz from diners and media. It's no wonder he's one of the most renowned chefs in the world.

Despite early hiccups with the "delicatessan" name and expectations of food offerings, most diners have agreed that the food is delicious and the decor is stunning at Brendan Sodikoff's latest.

Renowned chefs David Burke and Rick Gresh are supplying an array of bacon-themed "handwiches," bacon desserts, and bacon retail items inside a tiny storefront next to David Burke's Primehouse. Grab a seat if you can or take them to go for a downtown jaunt.