Polanco, Chicago

How do you stand out as the youngest of 15 siblings? For Cesar Reyes, the answer is to open a high-end Mexican steakhouse. His road to Polanco—named for his favorite Mexico City neighborhood—has been a long one: Reyes initially came to the U.S. intending to be an engineer. His true calling soon roared too loudly to ignore, so in 1989 he began to work his way up through the kitchens of Chicago's top restaurants. Finally, after pulling the fabled spatula out of its magic stone, Reyes knew it was time to open Polanco. He tasked one of his brothers with running the kitchen, and began to curate an upscale menu.

Food matters to Reyes. He sources all his steak from within a 250-mile radius of Chicago, and many of the menu's beers hail from craft breweries. Ladles exclusively spoon "yesterday soup," so called because it cooks for 12–24 hours and only bubbles to the beat of yesterday's pop hits. Taste buds leave satisfied, but if the ceviche, plantain-infused gnocchi, and four signature steak sauces (chimichurri, bordelaise, chile morita, herb citrus) leave epicureans wanting more, they're in luck: Reyes hosts monthly cooking classes, inviting guests to visit the market with him and select ingredients themselves.