The bright dining room of James Beard Foundation Award winner Tony Mantuano’s upscale restaurant inside the Art Institute of Chicago feels like a gallery itself, with beautiful monochromatic decor and plenty of natural light. Chef Carolina Diaz prepares simple yet inventive lunch and brunch dishes, such as bourbon-espresso French toast and charred octopus salad with eggplant, chickpeas, arugula and carrot-ginger puree. Make sure to plan an evening visit on a Thursday, when Terzo Piano is open late for dinner.
Special Dishes: Bourbon-Espresso French Toast
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