Andalous, Chicago

Andalous’s brigade of women chefs cooks hearty Northern African fare that has regularly garnered recognition in print and television media. Sprung from the traditions of French and Arabic cuisine, Moroccan dishes permeate heaps of sautéed vegetables with liberal pinches of saffron or swaddle succulent chicken in dainty phyllo dough. The establishment’s BYOB policy, like a preschooler’s dinner party, encourages guests to bring their own bottles to complement meals. As an intoxicating mélange of spices swirls in the air, diners can punctuate evenings with a soothing pot of mint tea or a sweet signature pastry.