"For diners looking for another creamy and still-caffeinated alternative to the espresso martini, head to this cocktail bar in the Heights. This luxe cocktail is made with a combination of Ketel One vodka, creme de cacao, vanilla, and matcha, with a celebratory sprinkle of matcha on top. Enjoy casually in a seat at the bar or while lounging on a patio couch on the lush patio, and if you work up an appetite, consider ordering one of Best Regards's fancy charcuterie boards." - Brittany Britto Garley

"Though most people are flocking to this sushi restaurant for the fresh sashimi, nigiri, and sushi rolls, and hot dishes like Korean-style fried rice, the dessert is worth a visit, too. Served in a sake box, this multi-layered treat features a delightful mascarpone mousse and a passionfruit jam that brings a slight sweet and tart contrast to this powdery Matchamisu." - Brittany Britto Garley

"This Sugar Land coffee shop is a true destination. Kohiko prides itself on Japanese-style coffees and drinks, including ceremonially grade matcha offered in strains of soft, almond-forward Seion and the creamy, slightly grassy Uji Homare. Enjoy in more traditional forms — as a latte, cortado, Americano, or as a tea, or try the Moshi Moshi, a light combination of banana, brown sugar, matcha, and milk that might remind you of banana bread in drink form." - Brittany Britto Garley

"For many diners, ramen doesn’t seem to be the first thought for a matcha pairing, but at this Michelin-recognized spot that hails from San Francisco, it’s a match made in heaven. An order of the Duck Matcha yields a savory bowl of springy noodles seeped in a creamy green-hued chicken broth made with matcha, with thin slices of smoked duck layered on top. The matcha flavor is delicate but distinct and puzzlingly good." - Brittany Britto Garley

"Rarely does tavern-style pizza get put together with the care displayed at Phil’s, located near Sox Park in Bridgeport. For fans of sausage and Italian beef on their pie, Phil’s is unmatched inside a small dining room. The pie keeps well, too — don’t worry about reheating it at home after a long drive." - Ashok Selvam

"Zazas has built a Lakeview following with New York-style pizzas that fall into the new Neapolitan category with thin, chewy, and foldable crusts topped with ingredients like truffled mushrooms, Calabrian chili, and soppressata. The rotating menu includes a bacon ham pie (red onions, Calabrian chili, cotija cheese, Sichuan garlic oil, scallions), a white pie (garlic, olive oil, whipped ricotta, mozzarella, basil, sesame seed crust), and a truffle mushroom pie (shiitake mushrooms, rosemary, garlic truffle cream, goat cheese, sea salt). Grandma-style pizzas are also available in limited quantities, and the restaurant is BYOB. Online ordering is available." - Ashok Selvam

"This Ravenswood destination is always busy on nights, with a dining room full of hungry customers waiting for an experience closer to what one would expect in Italy. The Neapolitan pies are quickly fired and pulled out to perfection. There’s a lot to experience, from delicious smoked mozzarella on the Conciato (with squash cream), to a sublime pistachio cream and sausage. Reservations can be made by giving the restaurant a call and walk-ins are always welcome." - Ashok Selvam

"Novel Pizza Cafe, nestled in a residential near Harrison Park in Pilsen, is a throwback with vintage sports gear, a few tables, and a few seats at a counter near the window. This is a tribute to Filipino and Mexican immigrants with the signature tavern-crust pizza topped with Spanish chorizo and giardiniera. It provides a sweet and spicy kick. Look out for a rotating special. There’s also Chicago pan pizza which will have old-heads reminiscing about wiping their hands before so they don’t dirty an arcade video game. Online ordering is available." - Ashok Selvam

"This isn’t a misprint, as some of the city’s most inspired pizza comes from Superkhana International, a daring Indian fusion spot in Logan Square that uses a pizza oven instead of a tandoor for its naan. But the dough used for the pizza isn’t the same. It produces a thin, yet puffy crust. The toppings are South Asian influenced — there are also usually two or three pies on the menu and they rotate seasonally. Expect to find ramps, rhubarb — whatever’s fresh. Recent examples included a Margherita with Thai basil and tomato achar and a palak paneer with fried shallots, mozzarella, and spinach. Make reservations on Resy." - Ashok Selvam

"D.C.’s neon-lit egg parlor serves up a menu of egg sandwiches, loaded tots, and French toast sticks in a squeaky clean space that vibes with ‘80s-era nostalgia. A “next-level” BLT called “Southern Charm” stacks a fried green tomato, pimiento cheese, arugula, bacon, egg, and lemon aioli on a challah bun. The Cleveland Park original is joined by another standalone store in Shaw." - Tierney Plumb