Web scraping for food and beverage.
The jobs food and drink businesses run with Simplescraper, each one done on a real site with the data it returns and the steps to repeat it.
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Every restaurant becomes a row.
Compile a city's restaurant rankings and awards, with each restaurant's cuisine and price.
Restaurant rankings| Restaurant | Distinction | Cuisine | Price | Address | Critic review |
|---|---|---|---|---|---|
| Smyth | Three Stars: Exceptional cuisine | Contemporary, Creative | $$$$ | 177 N. Ada St., Chicago, IL, 60607, USA | Smyth offers a polished yet welcoming dining experience, where chefs John Shields and Karen Urie-Shields present a highly personal and ingredient-driven tasting menu. The open kitchen and warm, understated room create an atmosphere that's both refined and relaxed. The cooking is thoughtful with a focus on seasonal products: ingredients are thoughtfully sourced, including elements foraged or gathered locally. Dishes are creative without excess, showcasing a clear point of view while allowing the ingredients to remain at the forefront. A meal here reflects both technical mastery and a distinctive culinary identity, delivered with a sense of warmth that raises the bar. |
| Oriole | Two Stars: Excellent cooking | Contemporary, American Contemporary | $$$$ | 661 W. Walnut St., Chicago, IL, 60661, USA | Guests enter this former warehouse through a converted freight elevator, a testament to Oriole’s unique brand of elegance, further exemplified by the striking ceiling collage above the spotless open kitchen. Chef Noah Sandoval and team execute a thoughtful tasting menu that blends French and Japanese elements. Small bites in the impressive bar are accompanied by a welcome drink and might include razor clam with ginger and sea buckthorn. Hudson valley foie gras with California fig, pink peppercorn and anise hyssop is served overlooking the impressive open kitchen watching the kitchen team in full flow. The capellini with black truffle is a highlight and a great lesson in culinary self-restraint. Service is polished, detailed and discreet. |
| Alinea | Two Stars: Excellent cooking | Creative, Modern Cuisine | $$$$ | 1723 N. Halsted St., Chicago, IL, 60614, USA | Not shying away from performance and theatrics, Chef Grant Achatz’s flagship restaurant continues to be one of the city’s most immersive experiences. Combining scented vapors, hidden ingredients and tableside service, dinner is a constant mix of whimsy and surprise. Signatures like the black truffle explosion or bourbon-maple cured Arctic char are woven in with a series of small, at times diminutive, courses that involve a number of unexpected ingredients and preparations. Dessert offers pure, childlike delight, starting with an edible helium balloon and ending with a nitro-fueled, Pollock-esque creation that’s sauced, splattered, cracked and glittered directly onto the table. |
| Ever | Two Stars: Excellent cooking | Creative, Modern Cuisine | $$$$ | 1340 W. Fulton St., Chicago, IL, 60607, USA | Ever sits on a quiet stretch of Fulton Market, where Chef Curtis Duffy runs a world of his own making. Venetian plaster, subdued lighting and a minimalist design set the tone for a dramatic, carefully staged room, where tables are spaciously spaced and service is precisely choreographed. This attention to detail carries through to the cuisine, which is technically accomplished and visually refined. Dishes are thoughtfully constructed, often combining multiple elements and textures with a clear emphasis on structure and presentation. The cooking shows a high level of control, with compositions that are polished and deliberate in their execution. A generous wine program, spirit-free pairings and the adjoining cocktail bar, After, further enhance an experience to remember. |
| Kasama | Two Stars: Excellent cooking | Filipino, Contemporary | $$$$ | 1001 N. Winchester Ave., Chicago, IL, 60622, USA | Drawing its name, fittingly, from the Tagalog word for “together,” Kasama unites the culinary talents (and fine dining pedigrees) of husband-and-wife team Tim Flores and Genie Kwon. Flores's background provides inspiration for this modern interpretation of Filipino cuisine, while Kwon’s pastry training elevates the sweet side of things. In a simple space, the two cook with striking originality. Homey traditional preparations are reimagined in elegant, inventive ways, as in an “adobo” of mussels and wild mushrooms that balances tangy, sweet and savory. Bold, original sauces like peanut with shrimp paste have few equals. Desserts, like a “mais con yelo” that features sweet corn semifreddo and milk granita, are every bit as satisfying. |
| Galit | One Star: High quality cooking | Middle Eastern, Mediterranean Cuisine | $$$$ | 2429 N. Lincoln Ave., Chicago, IL, 60614, USA | Its exterior is unassuming, but one step inside the hot spot and you'll be smitten by its lively vibe, warm hospitality and seductive aromas. Chef Zach Engel brings his experience to bear on this personal brand of modern Middle Eastern cuisine. His prix-fixe allows diners to make their own selections from a range of options. A generous first course kicks things off with a classic masabacha with chickpea hummus with tahini and a hint of spice. Even familiar favorites like lamb kebab el babor with navy beans, lamb bacon, escarole and harissa offer surprising depth. The team’s impressive intentionality extends to its beverage program, as esoteric wines from Armenia, Lebanon, Palestine and Israel tell their own stories and make for beautiful pairings. |
| Mako | One Star: High quality cooking | Japanese, Sushi | $$$$ | 731 W. Lake St., Chicago, IL, 60661, USA | Veteran chef B.K. Park has spun out this inspiring shrine to omakase. With nothing but a lone plaque marking its entrance, this Japanese delight can be tough to spot. But once inside, the surrounding din of traffic fades and you’ll be transfixed by the team's dedication to sushi.Mako is a hot ticket, with just 22 seats from which to savor the smartly considered omakase. Throughout the evening, the chef and itamae showcase their style through unique adornments, like sudachi juice and sesame-pepper soy. Equally enticing are cooked items, like braised abalone or black cod with burnt scallion ponzu. Not to be outdone, chawanmushi stocked with mushroom and crab is the essence of elegance. Dessert is not an afterthought, as in sweet potato with whiskey caramel. |
| Schwa | One Star: High quality cooking | Contemporary, Innovative | $$$$ | 1466 N. Ashland Ave., Chicago, IL, 60662, USA | Schwa has never been interested in doing things the conventional way.... |
| Indienne | One Star: High quality cooking | Indian, Contemporary | $$$$ | 217 W. Huron St., Chicago, IL, 60654, USA | In a city where kitchens break molds and defy expectations, Chef Sujan Sarkar makes a splash of his own on this quiet strip of River North. Vegan, vegetarian, and non-vegetarian tasting menus deliver an original, modern vision of Indian cuisine. His food may look like pieces of art but taste like familiar favorites pulled from across his vibrant homeland. At times showcasing a hint of French sensibility, pani puris, chats and curries arrive deftly spiced and elegantly presented. The kitchen is quick, and the overall effect is impressive refinement. All the while, the expansive room balances smooth warehouse floors and exposed ceilings with thick wooden beams, white tablecloths and rose-pink booths. |
| Esmé | One Star: High quality cooking | Contemporary, Creative | $$$$ | 2200 N. Clark St., Chicago, IL, 60614, USA | Together with his co-owner and wife, Katrina Bravo, Chef Jenner Tomaska lays bare lofty ambitions at this airy atelier. The minimalist, well-lit space evokes an art gallery, complete with a high concept tasting that's aimed at blurring the boundaries between art and dining. The multicourse meal that follows features a variety of dishes; each offered on custom pieces made by local artists. Flavorful compositions showcase unexpected combinations, as in Dover sole with sweet plantain, buckthorn and vanilla or squab with salsify and huckleberry. Petit gâteau with rose, pistachio and bubblegum is a triumphant finale. |
| Moody Tongue | One Star: High quality cooking | Contemporary, American Contemporary | $$$$ | 2515 S. Wabash Ave., Chicago, IL, 60616, USA | Moody Tongue is a unique showcase, whereby a creative menu bearing a panoply of inspiration and influence is brilliantly matched with a virtuosic array of house-crafted brews. The contemporary dining room is discreetly perched atop the working brewery. Unsurprisingly, the word "moody" befits the intimate yet masculine vibe.Beverages are an equal partner to the food, and the beer pairing is a must to fully engage in the experience. Indulge in such creations as Hokkaido scallop and a tempura-fried squash blossom filled with Iberico pork, as well as Australian wagyu with sweet corn bread filled with braised oxtail. A hazelnut financier with hibiscus ice cream followed by dulcey crémeux with hoja santa meringues and chocolate sorbet are a nice end to the meal. |
| Next | One Star: High quality cooking | Contemporary | $$$$ | 953 W. Fulton Market, Chicago, IL, 60607, USA | One visit to Next is never quite like the, well, next. With themes ranging from ancient Rome and Paris in 1906 to Wall Street in 1987, the restaurant completely reinvents itself a few times a year. The transformation extends beyond the menu, encompassing the artwork, music, tableware and service to create an immersive experience. The recent Wall Street 1987 menu channeled the era through dishes inspired by lavish expense-account dining: caviar, shrimp cocktail, oysters Rockefeller, pasta primavera and baked Alaska, all presented with playful nods to boardroom culture and the opulence of late-1980s New York. Despite the dramatic shifts in concept, the cooking stays consistent. Every menu is made with confidence, refinement and attention to detail, letting the theatrics enhance the food. Few restaurants commit so completely to reinvention while maintaining such a high level of execution, making each return visit feel entirely new. |
| Topolobampo | One Star: High quality cooking | Mexican, Regional Cuisine | $$$$ | 445 N. Clark St., Chicago, IL, 60654, USA | This jewel in Rick Bayless' crown welcomes a rush of diners for original Mexican food... |
| Sepia | One Star: High quality cooking | American, American Contemporary | $$$$ | 123 N. Jefferson St., Chicago, IL, 60661, USA | Housed within a 19th-century print shop, this urbane dining room mixes original... |
| Boka | One Star: High quality cooking | Contemporary, American | $$$$ | 1729 N. Halsted St., Chicago, IL, 60614, USA | After more than a decade of excellence, Chef/owner Lee Wolen’s flagship shines as bright as ever. The relaxed dining room fitted with banquettes and mirrored light bulbs exudes elegance with a bit of romance and quirk. All the while, an appealing modern menu celebrates seasonal ingredients with bold preparations and exceptional clarity. Brown butter-toasted Hokkaido scallops accompanied by green garlic puree, green strawberry, buckwheat, and an aerated sabayon sauce is particularly skillful. Don't sleep on the pasta, especially the house-made ricotta gnocchetti bathed in a rich and creamy sauce and topped with crispy chicken skin and shaved cheese. The talented cocktail program is its own adventure. |
| Feld | One Star: High quality cooking | Contemporary, Farm to table | $$$$ | 2018 W. Chicago Ave., Chicago, IL, 60622, USA | It may be in the city—Chicago's Ukrainian Village neighborhood, to be specific—but Feld is focused on the farm, sourcing most products from within a four-hour radius. Their passion is clear, and all eyes are trained on the kitchen team as they work in the center of the room. Chicago native Chef Jacob Potashnick highlights in-season products, and the same ingredient may be highlighted in different forms, like raw asparagus with a cured lemon emulsion, tempura fried or as a juice accompanying fresh cheese, or in main dishes like poached Maine halibut with a maitake mushroom purée, maitake mushroom and thyme foam and a piece of grilled maitake mushroom. If the weather cooperates, sit by the fire pit in their backyard and spy their sour cherry trees, which naturally also appear on the menu. |
| Sifr | Bib Gourmand: good quality, good value cooking | Middle Eastern | $$ | 660 N. Orleans St., Chicago, IL, 60654, USA | It is difficult to imagine a dinner here that doesn’t include the hummus. A gorgeous... |
| Mott St. | Bib Gourmand: good quality, good value cooking | Fusion, Contemporary | $$$ | 1401 N. Ashland Ave., Chicago, IL, 60622, USA | Offerings at this hip haven in Bucktown crisscross the globe. Chef Edward Kim has a vivid imagination and his cooking takes detours through delicious landscapes, pulling off a rare feat of cooking delicious Midwest/Asian food with a touch of novelty. Take the crispy cauliflower, for one. These wok-fried cauliflower florets are crisp and juicy, then served with a sweet and tangy chili sauce, Szechuan peppercorn and coriander for a savory dish that's both warm and wonderful. Garlic fried rice may be simple and to the point but it's oh-so-good with pungent garlic and flavorful seasoning. Do keep an eye out for the special Chinese New Year menu. |
| PERILLA Fare | Bib Gourmand: good quality, good value cooking | Korean, American | $$ | 401 N. Milwaukee Ave., Chicago, IL, 60654, USA | This prime location welcomes diners with a mural of former First Lady, Michelle Obama,... |
| Gilt Bar | Bib Gourmand: good quality, good value cooking | Gastropub | $$ | 230 W. Kinzie St., Chicago, IL, 60654, USA | Doughnuts, dry-aged steaks, and house-made pastas—Hogsalt Hospitality certainly has the lockdown on this corner of River North, but it all started in 2010 with this moody and imposing retreat. The bar up front mixes cocktails to a metronomic rhythm, while the back feels more intimate with studded leather banquettes and nostalgic lighting.True to form, the restaurant excels at big plates and bold flavors. We're hooked on the fried chicken that arrives with a golden-brown crust and rich mashed potatoes. But, who then will order the beef cheek pot pie with bone marrow gravy? You won’t have room for dessert, but order it anyway. A towering slice of carrot cake with spiced cream cheese frosting and toasted coconut counts as a vegetable anyway, right? |
| HaiSous | Bib Gourmand: good quality, good value cooking | Vietnamese | $$ | 1800 S. Carpenter St., Chicago, IL, 60608, USA | This passion project of Chef Thai Dang and wife, Danielle, offers refined Vietnamese... |
| Ciccio Mio | Bib Gourmand: good quality, good value cooking | Italian, American | $$ | 226 W. Kinzie St., Chicago, IL, 60654, USA | The Hogsalt restaurant group isn’t known for restraint and this is certainly true of its latest venture—a saucy, Italian-American looker that goes full-speed ahead in its charming, throwback setting, with bold flavors and hearty portions.Pastas are made in-house, and first timers will want to sample the lasagna Bolognese rotolo, a creative riff on the classic and far lighter than it sounds. Coal-roasted half chicken with slow-roasted garlic, fried oregano and jus is a favorite, and of course, there must be dessert, especially that booze- heavy and decadent tiramisu. |
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What food and drink businesses use it for
Compare shelf prices
Track the price of the same products across supermarkets and countries every week.
Find buyers and suppliers
List restaurants, wineries and breweries by region for wholesale sales and sourcing.
Build a product catalogue
Collect the ingredients, nutrition facts and pack sizes of packaged foods from producer sites.
Scrape the most popular food and beverage sites
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