With new restaurants always popping up throughout the Windy City, foodies in Chicago will continue to have their pick of the finest fare. From Mediterranean steakhouses and Latin fusion, to sandwich glory with an in-house butcher, here are the top three new restaurants that will sizzle in 2026.
SuSu brings global flavors to Chicago steaks in West Loop
Chicago’s West Loop will soon host SuSu, a bold new steakhouse fusing Mediterranean, Middle Eastern and Asian tastes. The 6,000-square-foot spot takes over the former Three MICHELIN-starred Grace space at 652 W. Randolph St., according to a press release. Owners Paul Alqas and Managing Partner Chase Meyer lead the project. They draw from their success at Lincoln Park’s Medi.
Executive Chef/Partner Alexander Willis will shape the menu, as his Lebanese heritage and time in Thailand, Vietnam and Japan help inspire the dishes. The restaurant eyes an early 2026 opening.
According to the press release, SuSu honors old trade routes with premium beef cuts accented by zhoug, black tahini and ssamjang. Mezze plates feature tabbouleh, labne, lobster dumplings and foie gras ya’bra. Communal family-style feasts highlight shared plates.
“We set out to make SuSu a distinctly ‘Mediterasian’ experience, blending our appreciation of Lebanese, Assyrian, Mediterranean, and Asian flavors together,” says Chef/Partner Alexander Willis, according to the press release. “In a city with so many great steakhouses, SuSu is in line with how people want to experience dining now, with a sense of global curiosity and undeniably social energy.”
The intimate 12-seat private room serves the “Kan Zaman” tasting menu. This 12-course lineup mixes steak, seafood and vegetables. It pairs with sake and wine selected by Willis, a Level One Certified Sake Professional
Photo by Libertad
Skokie’s hit Libertad lands in Wicker Park
Libertad, a favorite from Skokie since 2011, opens its first Chicago spot in Wicker Park this February. Owner Marcos Rivera leads the charge at 1835 W. North Ave. The spot sits in the old Las Palmas building, Rivera’s first venture from 2001, according to a press release.
Rivera grew up in his family’s Las Palmas kitchens. He started Libertad in Skokie as a family spot with vibrant Latin-American food. Now, with partner Roberto Maso and wife Leonella Rivera, he aims to spark the same vibe in Chicago.
The menu focuses on shared dishes from Latin America’s traditions. According to the press release, fans will spot Skokie hits like Veneras—pan-seared scallops with forbidden rice and yuzu-habanero butter. Asada brings grilled skirt steak, chipotle chèvre, yucca frites and chimichurri.
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New items join from local farms like Mick Klug Farms and Spence Farms. Chef Armando Gonzales runs the kitchen. He comes from top spots like Mas and Amerikas, the press release states. Mixologist Ziyad Asrar crafts drinks with city ties. His Libertad Old Fashioned uses reposado tequila, mezcal and mole bitters. Asrar shaped menus at La Sirena Clandestina and Apologue liqueurs.
“We want to bring the spirit of old Wicker Park to this next generation,” said Owner and Operator Marcos Rivera, according to the Press Release. “Growing up in this kitchen, and now coming back here with a family of my own, is truly a one of a kind experience.”
The design nods to roots with Frida Kahlo art and old Las Palmas murals, like the Virgin Mary alcove by Laura Gomel. Street artist Rahmaan Statik painted the outside and patio, and a fireplace and glass atrium make it cozy year-round.
Chef Charlie McKenna | Photo by Fatback
Fatback brings butcher craft to Chicago Loop
Chicago chef Charlie McKenna is teaming up with hospitality veterans Greg Mohr and Scott Weiner of the Fifty/50 Group. Their new spot, Fatback, blends a sandwich shop with a butcher counter, according to a press relese. It aims to open early 2026 at 176 W. Wacker Drive in the Loop.
This hybrid eatery goes beyond basic lunches by mixing top-shelf techniques with everyday grabs. McKenna, known for his award-winning barbecue at Lillie’s Q, now turns to sandwiches and meats.
“It’s not a traditional sandwich shop,” McKenna states in the press release. “We’re obsessive about technique and quality. We take top-tier kitchen standards and apply them directly to making sandwiches so we are serving something exceptional every time.”
The menu draws from flavors worldwide. Expect fresh salads, rotating sides and seasonal specials. Custom breads come from West Town Bakery, a Fifty/50 spot.
“Fatback really came out of conversations Charlie and I were having during COVID,” says Greg Mohr of Fifty/50 Group, according to the press release. “Charlie was making these simple sandwiches with phenomenal ingredients and it clicked immediately. The concept is about letting great ideas lead, pulling inspiration from different places, flavors and cultures and expressing all of that through sandwiches.”
A standout is the rotisserie chicken program. According to the press release, McKenna uses a French-style method for birds that beat grocery store picks. Guests can grab cuts from the in-house butcher or dine in at high-top tables.
The space nods to Parisian markets and 1950s French butcheries. Large windows face Wacker Drive. A vintage Berkel slicer sits as the star in the center of the restaurant.
A specialty market will stock McKenna’s staples. Find Lillie’s Q sauces, premium pastas and local artisan goods. It’s set to be a one-stop for office workers and food lovers.
Dining and Cooking