"What were your first impressions when you arrived? For this caliber of cooking (from a team that just this month earned a Michelin star), these environs are refreshingly low-key. Enter off of Augusta Boulevard into a long dining room, with banquette seating on either side of the front door. To the left, nearly a dozen bar seats mirror those banquettes; to the right, that same area is where the kitchen team takes up residence. A neutral color palette helps the lush greenery and hanging plants take on even more prominence here, all of which are aglow during daytime hours for (a stellar) brunch , and illuminated by candlelight come dinner service. What’s the crowd like? Neighborhood denizens, family gatherings, and in-the-know travelers (all looking to try this team’s culinary game firsthand). What should we be drinking? Cocktails incorporate Filipino flavors and ingredients, from calamansi (the Calamansi Mimosa) to pandan (the Binibini, with resposado, Ancho Reyes, and Sanzo yuzu). For dinner, you’ll want to spring for the beverage pairing, a thoughtful journey that includes a range of selections like Champagne, sake, and Barbaresco. Main event: the food. Give us the lowdown—especially what not to miss. After teaming up with chef Noah Sandoval to open fine dining venture Oriole (and helping the venue earn two Michelin stars in its first year), chefs Genie Kwon and Timothy Flores decided to open their own restaurant with Kasama, where they put forth updated, personalized takes on Filipino cuisine. The restaurant started with brunch and garnered consistent praise for standouts like the longanisa sausage breakfast sandwich, mushroom adobo (with soy braised mushrooms and garlic rice), and transcendent pastries (don’t miss the croissants). Little did Chicago ’s dining scene know it was just a taste of what was to come with the team’s 13-course dinner service, which books at least 45 days out. That experience has already earned the restaurant a Michelin star, making them the first Filipino restaurant in the world to receive the accolade. And how did the front-of-house folks treat you? Attentive, informed, and with energy to match that found throughout the vibrant dining space. What’s the real-real on why we’re coming here? Come for brunch with family or friends, and check out dinner with your plus one of choice for celebratory occasions or a special eve of chill vibes and bold flavors." - Nicole Schnitzler
