Cariño takes its name from the Spanish word for fondness, and that intimacy runs through the format: a Latin-inspired tasting menu, a chef's counter experience, and a taco omakase, all served from an Uptown room. Chef Norman Fenton built the menu around ingredients and flavors sourced across Latin America, combining traditional and contemporary technique. Before opening Cariño, Fenton cooked at Schwa, at Alinea Group's The Aviary, and as executive chef at both WILD Tulum and Brass Heart.
Michelin awarded Cariño one star in both 2024 and 2025. The James Beard Foundation named it a semifinalist for Best New Restaurant in 2025, and for 2026 it's both a semifinalist and a finalist for Best Chef, Great Lakes. The New York Times included it on its 2025 Restaurant List, and it has appeared on best-of lists from Eater and Time Out Chicago.
Michelin awarded Cariño one star in both 2024 and 2025. The James Beard Foundation named it a semifinalist for Best New Restaurant in 2025, and for 2026 it's both a semifinalist and a finalist for Best Chef, Great Lakes. The New York Times included it on its 2025 Restaurant List, and it has appeared on best-of lists from Eater and Time Out Chicago.