Epic is true to its name. You might notice it first in the decor: the soaring ceilings, industrial accents, and 3,000-square-foot rooftop terrace certainly make a bold first impression. However, when Esquire named Epic one of its best new restaurants of 2010, they saved their praise for the quality of the kitchen, stating "this is big Chicago food."

That singular cuisine has been grabbing the attention ever since. It helped the restaurant win a Diners' Choice award from OpenTable in 2012, and earn a Recommended nod from the Michelin Guide in 2013. Epic's positive press includes clippings from a who's who of notable publications, from the Chicago Sun-Times and Chicago Tribune to Zagat and TimeOut.

This positive coverage is a testament to the quality of Epic's menu, which applies a bold touch to regional American cuisine. New York strip steak, for instance, is paired with shaved pecorino and marrow hollandaise; duroc pork chop is sweetened with honey roasted peaches; seared diver scallops are presented with wild mushrooms and asparagus puree. A raw bar adds tastes of the ocean to the mix, with oysters, mussels, and shellfish sourced from beds in both East and West Coast waters. Diners can begin the meal with roasted baby octopus served with chorizo, lemon brûlée and spearmint pesto; Jonah crab cake with avocado, mango, and lime basil; or tuna and prime steak duo of tartare.

In addition to serving as a meeting place for memorable dinners, Epic is also a hub of beguiling nightlife. Behind the bar, mixologists put their own spins on classic cocktails, turning out exemplary versions of everything from the Greyhound to the Sazerac. A well-curated wine list and ever-rotating selection of craft beers rounds out the bar's offerings, which can be taken in the dining room or inside the hip lounge. There, intimate tables and low lighting create the perfect mood for good-natured conspiring, with a soundtrack provided by a cadre of seasoned guest DJs.