Anchoring the western border of Randolph Street's restaurant row, one sixtyblue has lived down the hype over its not-so-secret silent partner Michael Jordan (yes, he does eat here when he's in town, but usually only in the restaurant's private dining room). Some Chicago foodies consider this the best contemporary American restaurant in town.

The menu changes seasonally; dishes are artfully composed and perfectly satisfying. Chef Martial Noguier brings a French influence to the preparation of the contemporary dishes, but he draws on practically every world cuisine for inspiration. Appetizers run the gamut from ravioli with lobster-tarragon sauce to Thai lobster soup to a modern version of moussaka (made in this case with eggplant puree, braised lamb shoulder, lemon confit, and dried tomatoes). Entrees include thinly sliced loin of lamb with a casserole of fresh vegetables, venison with dried-plum bread pudding, and a rich honey-glazed salmon topped with an emulsion of chestnuts and walnuts. There is also a daily vegetarian entree selection. Designed by Adam Tihany (Le Cirque 2000, Jean Georges), the setting is quietly sophisticated. Begin or end your meal with a drink in the stylish lounge.