"This River North restaurant is run by French American brothers Oliver and Nicolas Poilevey, whose parents had some of the city’s most successful French restaurants in town (Le Bouchon, La Sardine). Obelix provides Chicago with a unique perspective on French cuisine, with specialties ranging from beef Wellington to tacos filled with foie gras. As for dessert, The pastry program here is headed by serious talent with executive pastry chef Courtney Kenyon — a vet of numerous Michelin-starred restaurants (Oriole, North Pond, Le Bouchon). Try a scoop from the rotating menu of handmade ice creams, which have been available in flavors like Sicilian pistachio, apricot, and basil. Indulge in bite-size mignardise like rice pudding macarons and pistachio cardamom madeleines, or go big with a chocolate chiffon opera cake. Kenyon, along with Obelix head baker Louise “Lou” Turner (who once owned a bakery in Cincinnati’s Findlay Market), and pastry sous chef Ashleigh Lyons have even developed a weekly to-go croissant program — featuring a rotating variety of sweet or savory laminated pastries." - Serena Maria Daniels