Torali

"Starting at $85 per person For a traditional afternoon tea that doesn't feel stuffy, go to the Ritz-Carlton. Tea service happens in a calm space with lots of big windows and skylights, and exceptionally deep chairs you can sink into while enjoying the creative snacks—like a lobster roll stuffed into a cannoli shell or a lemon buttermilk tart decorated like a baby chick. Presentation is clearly important, from the artfully designed food to the attentive but not intrusive service. Despite not having a large tea selection (only six options to choose from), the Ritz is one of the best spots for a relaxing tea service." - veda kilaru

"Toralli, the restaurant inside the Ritz-Carlton at Water Tower Place, has a new executive chef, Guenther Moreno, who has previously worked at the Ritz-Carlton in Palm Beach, Florida, and Peninsula Chicago." - Ashok Selvam

"The Ritz-Carlton is the best place to have a relaxed afternoon tea in Chicago. The surroundings are relatively casual, located on the top floor of the hotel adjacent to the lobby and alongside a Starbucks (which, fortunately, is closed on Saturday and Sunday when tea service is available). Instead of dealing with tourists, you’ll be treated to a calm space with skylights, big windows, and exceptionally deep chairs you can sink into while enjoying creative snacks—like a lobster roll stuffed into a cannoli shell or a lemon buttermilk tart decorated like a baby chick. Presentation is important here, from the artfully designed food to the attentive but not intrusive service. Despite not having a large tea selection (only six options to choose from), the Ritz is one of our favorite spots for tea." - Veda Kilaru

"The Ritz-Carlton’s swanky restaurant on the 12th floor presents an Italian-tinged feast for brunch. Do as the Sicilians do and munch on egg white frittatas, veal meatballs, yellowfin crudo, and polenta fries. Then sit back, relax, and sip some amaro." - Jeffy Mai

"Just like true love, a good steak is worth waiting for — especially one that’s been dry aged for 36 days. It’s just the case at this Italian restaurant, where chef de cuisine Nihad Hajdarhodzic cooks the aged steak on a 900-degree grill top and seasons it with a house “sale” before slicing it for guests to share. Accompanying flavors of housemade steak sauce and black truffle-garlic butter only enhance the experience." - Nicole Schnitzler