Chicago’s dynamic dining scene has long been defined by its forward-thinking spirit and culinary innovation. In recent years, however, a new movement has emerged embracing time-honored cooking techniques and ingredients. As tastes evolve, more and more of the city’s most acclaimed restaurants are shifting focus from contemporary to traditional cuisine.

The Rise of New Old School Cooking in Chicago

The Second City’s ever-changing foodscape reflects the melting pot of cultures and influences that shape this Midwestern metropolis. While Asian fusion restaurants and molecular gastronomy once dominated, a nostalgia for comfort foods and old world flavors now prevails. Chicago chefs are increasingly reaching into the past for inspiration, mastering time-tested cooking methods to create updated renditions of regional American and global heritage cuisine.

This new embrace of the traditional signals a departure from the cerebral, highly manipulated dishes that defined modernist cuisine. Instead of high-tech approaches like sous vide, chefs rely on slow roasting, braising, pickling, curing and other ancestral techniques to coax the maximum flavor from seasonal ingredients. Hyper-local, farm-to-table sourcing provides the foundation to transform humble dishes into revelatory dining experiences.

Factors Driving the Revival of Time-Honored Cooking

Several factors have fueled Chicago’s shift from contemporary to traditional technique-driven cuisine:

• Quest for Authenticity – Diners seek out authentic flavors and “grandma-style” cooking.
• Focus on Provenance – Locally sourced ingredients and regional food traditions take priority.
• Backlash Against Molecular Gastronomy – High-concept dishes fall out of favor.
• Nostalgia Trend – Diners crave comfort foods and flavors of the past.
• Artisanal Food Movement – Handcrafted, small-batch products gain appeal.
• Sustainability Values – Using the whole animal and reducing waste becomes important.
• Revival of Ancient Foods – Heirloom produce and heritage breeds earn esteem.

This culinary sea change mirrors larger societal trends. As technology increasingly dominates modern life, people long for human connection. Traditional cooking techniques that honor seasonality and community provide the antidote.

Notable Chicago Chefs Leading the Shift

Talented toques across the city are driving Chicago’s traditional cuisine renaissance. These chefs remain dedicated to innovation but allow time-honored techniques to shine.

Paul Kahan

The James Beard Award-winning founder of One Off Hospitality Group made his name on contemporary fare at venues like Blackbird. But at newer spots like Avec, Kahan returns to his roots. His vegetable-focused Mediterranean small plates honor simplicity and old world flavors.

Stephanie Izard

The “Top Chef” winner’s Girl & the Goat and Little Goat diners pack in crowds with her quirky twists on comfort cuisine. Izard’s ever-changing menus reimagine classics like meatloaf and PB&J with modern flair.

Diana Dávila

After honing her skills in Michelin-starred kitchens, Dávila opened Mi Tocaya Antojería spotlighting heirloom masa and authentic Mexican cooking. Her pozole rojo and tamales tolucanos connect diners to tradition and terroir.

Noah Sandoval

The Oriole chef translates fine dining skills into stripped-down plates at punk-spirited sandwich shop Kumiko. Behind the counter, Sandoval serves odes to traditional Japanese onigiri using impeccable seasonal and local ingredients.

Jimmy Bannos Jr.

The Heaven on Seven scion is carrying forward his family’s legacy at The Purple Pig. Bannos Jr. honors both Italian and Southern food heritage through dishes like chicken-fried broccoli rabe and coal-roasted beets.

This new wave of chefs artfully balances creativity with timeless recipes and ingredients. Their approach appeals to diners seeking the comfort of familiar flavors as well as culinary adventure.

Signatures of Chicago’s New Traditional Cuisine

From underground supper clubs to West Loop hotspots, certain trademarks characterize the Windy City’s contemporary shift to old school cooking:

Hyper-Local Ingredients

Chicago enjoys access to bountiful produce from the fertile Midwest. Chefs procure pork from Wilsure Acres, poultry from Slagel Farms, produce from Nichols and mushrooms foraged at farms near the city. This hyper-local sourcing connects diners to the authentic terroir.

Heirloom Fruits and Vegetables

From Bad Seed Farm and Seedling Fruit, chefs source long-forgotten varietals like red striped tomatoes and purple carrots. These heirlooms provide new flavors and bring diversity back to the table.

Heritage Breeds

Fatty, flavorful Mangalitsa pigs, Choctaw hogs and other heritage breeds replace factory-farmed proteins. Their unique taste and ethically-minded sourcing appeals to patrons.

Pickling and Preserving

To reduce waste, chefs pickle bumper crops of cucumbers or preserves peak-season berries to enjoy long term. Housemade giardiniera, sauerkraut, jams and compotes highlight this old-world cooking style.

Whole Animal Utilization

Snout-to-tail butchery makes use of the entire beast. Varied cuts show up across menus in dishes like crispy pig ears or beef heart yakitori. This honors the animal and adds new textures.

Vintage Cooking Methods

From open-hearth grilling to smoker cooking, restaurants revive early culinary techniques. Smoking, especially with local fruitwood and hickory, adds nostalgic flavor.

Global Heritage Ingredients

Korean chili pastes, Japanese vinegars and Middle Eastern spices add new flavors to conventional dishes. These nods to global food origins add complexity.

Housemade Staples

Cooking from scratch is paramount. Kitchens make their own charcuterie, cheese, bread and condiments like fish sauce. This DIY approach boosts integrity.

Veggie-Forward Menus

In line with seasonality and sustainability, vegetables often take center stage. Cauliflower steaks, roasted whole carrots and fried Brussels sprout leaves demonstrate this plant-first mentality.

Upscale Casual Settings

Many restaurants embracing the new old school occupy laid-back spaces. Counter seating, open kitchens and casual but skilled service complements the updated comfort cooking.

This blend of heritage cooking methods, hyper-local ingredients and global inspiration makes traditional cuisine feel fresh again. The approach rends diners the familiarity they crave with thoughtful twists.

Classic Dishes Reimagined the Chicago Way

Chefs across the city are reinventing iconic dishes from the past. By incorporating regional ingredients and ethnically-diverse flavors, they make even the most humble homestyle recipes feel new.

Smoked Brisket Pierogi

These Polish-Texan dumplings from Pierogi Street stuff slow-smoked brisket, tangy slaw and smoked gouda inside tender dough. They put creative spins on two comfort food classics.

Chicago-Style Kimchi Stew

Urban Belly’s decidedly non-traditional budae jjigae simmers kimchi with sausages, bacon, Spam and sliced baguette. The local touches make this Korean army base stew unique.

Giardiniera Potato Salad

Picnic fare gets upgraded with chilies and vegetables from the iconic Chicago condiment. Spicy giardiniera adds zesty flavor to creamy potatoes.

Malort BBQ Sauce

This polarizing savory-bitter liquor enhances Sweet Baby Ray’s on Mindy Segal’s pulled pork. The hometown spirit mirrors the chef’s adventurous spirit.

Italian Beef Pho

at Noodles in the Park, slow-cooked beef drips into pho broth bobbing with gremolata-topped meatballs. The fusion honors both culinary traditions.

Chocolate Potato Doughnuts

Down-home County Fair treats get gourmet appeal when Do-Rite coats potato doughnuts in Valrhona chocolate ganache and sea salt.

This creativity applied to familiar dishes showcases Chicago’s knack for fun yet masterful culinary innovation. When skilled chefs respect tradition but color outside the lines, the results feel both nostalgic and novel.

Traditional Cooking Methods Making a Comeback

The renewed emphasis on time-honored technique manifests on Chicago plates through various cooking methods that let ingredients speak for themselves.

Pickling and Curing

Preservation through pickling, curing and fermentation comes full circle as chefs rediscover the depth of flavor possible. Giardiniera, kimchi, sauerkraut and cured meats grace tables.

Smoking

Smoker cooking adds nostalgic aroma and tender, smoky protein. From Texas-style brisket to fish smoked with Midwestern applewood, nothing says old school like smoke.

Whole Animal Butchery

Nose-to-tail utilization means varied cuts like beef cheeks, pork belly or chicken hearts replace conventional proteins in creative ways.

Slow Roasting and Braising

Low-and-slow dry heat transforms tough cuts into succulent, fork-tender dishes. Short ribs, oxtail and pork shoulder shine when braised.

Grilling Over Live Fire

Wood and charcoal flames impart irresistible smokiness. Japenese binchotan charcoal or fruitwood embers link meat to ancestral flavors.

Pickling and Fermenting

Beyond cucumbers, creative chefs pickle ramps, green tomatoes, and peppers. Fermented foods like miso, kimchi and kombucha make a comeback.

Mason Jar Desserts

From banana pudding to olive oil cake, homey sweets sealed in jars reinforce comfort and nostalgia.

Cast Iron Cooking

Heavy cast iron pans and Dutch ovens evenly caramelize meat, creating coveted crispy bits. These durable pots link to heritage.

By returning to these pillars of cooking, chefs concentrate diner attention on quality ingredients rather than high-concept approaches. The renewed popularity of live fire, preserving and cast iron restores craft to the kitchen.

Nostalgic Desserts Make a Sweet Comeback

For the final course, pastry chefs also delve into the past for inspiration. Beloved confections like chocolate cream pie, sno-balls, and egg custards satisfy diners’ cravings for novelty and nostalgia in one blissful bite.

Classic Pies

Flaky lard crusts encase farmstand fruit, chocolate cream, grasshopper and other retro fillings at Hoosier Mama Pie Company. Their from-scratch slices fulfill pie nostalgia.

Old Fashioned Sweets

Milkshakes, egg creams, sundaes, and floats at Margie’s Candies hearken back to 1940s soda fountains. Maraschino cherries and whipped cream complete the vintage appeal.

Amish Desserts

Shoo-fly pie, simple doughnuts and vanilla bean rice pudding at Pleasant House Pub reflect Amish community recipes. Unfussy flavors reconnect to slower times.

Southern Sweet Traditions

The Daisy Cakes truck fries up hot-from-the-oil Beignets dripping with powdered sugar. Their Sweet Potato Cake with caramel mirrors Southern nostalgia.

Updated Ice Cream Novelty Classics

Childhood frozen treats get gourmet appeal at Pretty Cool Ice Cream. Their paletas sport Calamansi lime and rose water flavors unexpected in the familiar format.

Housemade Marshmallows

Hand-whipped marshmallows toasted to order at Firecakes Donuts evoke old-time confections and new twists like brown sugar bourbon flavors.

Retro Presentation

Parson’s Chicken & Fish plates towering Sno-Balls drizzled with housemade syrups. The vintage serving style charms diners.

Chicago’s penchant for playful experimentation gives even the most traditional desserts an imaginative spin. These nostalgic sweets with contemporary appeal provide the perfect finish to a meal.

The Continued Evolution of Chicago’s Dynamic Dining Scene

Despite this resurgence of old school technique, innovation and creativity remain essential to Chicago’s cuisine. As tastes change and new influences arise, chefs will continue reimagining both the comfortingly familiar and the daringly original.

The city’s openness to variety helped pioneer food movements like molecular gastronomy decades ago. As diner priorities shift to focus on heritage and provenance, Chicago chefs adapt. Tradition now complements novelty instead of competing against it.

With these dual innovation streams flowing in parallel, Chicago’s ever-progressive dining scene satisfies diners through both traces of the past and tastes of the future. Chefs keep pushing boundaries of flavor while simultaneously rediscovering the joys of simplicity.

In a cuisine constantly oscillating between trends old and new, the only constant is celebrating high-quality ingredients. By letting local produce and proteins stand out, Chicago chefs honor history even while moving dining forward.

This dynamic interplay of old and new techniques demonstrates how embracing the past often paves the way to the future. As tastes change, Chicago’s amazing restaurants seamlessly shift gears. Today’s embrace of traditional technique lays groundwork for the next wave of food innovation.

Frequently Asked Questions About Chicago’s Shift to Traditional Cuisine

Chicago’s resurgent focus on time-honored cooking techniques, ingredients and flavors sparks many questions for diners seeking to enjoy this culinary movement.

What are some classic heritage dishes to try in Chicago?

Pierogi, Italian beef sandwiches, Chicago-style hot dogs and deep dish pizza all provide heritage tastes of the city.

What Chicago restaurants best exemplify the traditional cuisine trend?

Dusek’s, Fat Rice, The Publican, Old Irving Brewery and Honey Butter Fried Chicken are all embracing old world cooking in new ways.

What are characteristics of contemporary vs traditional cuisine?

Contemporary features high-concept dishes, modernist techniques and experimental flavors. Traditional centers simpler preparations, time-tested methods and familiar dishes.

Why are diners seeking out traditional cuisine now?

Diners desire comfort dishes and a nostalgic antidote to today’s high-tech world. Traditional cooking’s focus on craft and community appeals.

Does traditional cuisine have to mean boring or unsophisticated?

Not at all! Talented chefs are reinventing heritage dishes in fresh ways with global techniques and high-quality local ingredients.

Is this traditional focus just a fleeting food fad?

Diners’ renewed interest in food origins and cooking traditions indicates a long-term shift rather than a passing trend.

What traditional cooking methods are making a comeback?

Smoking, pickling, curing, braising, grilling, foraging and cast iron cooking are all returning to restaurant kitchens.

The Timeless Appeal of Traditional Cuisine in Chicago

As an international city, Chicago’s tastes naturally evolve with the times to embrace gastronomic innovation. But the Windy City also remains true to its Midwestern roots. This unique blend of old and new makes the revival of time-tested cooking techniques feel both nostalgic and forward-thinking.

By reconnecting diners to food traditions while also applying imaginative twists, Chicago restaurants satisfy a craving for comfort as well as creativity. Simple roasted chicken tastes revelatory when an acclaimed chef elevates humble ingredients. Science supports some modern methods, but ancestral wisdom persists for good reason. Ultimately, there are no shortcuts to the alchemy of applying skill and passion.

This renewed celebration of traditional cuisine tells a story of community restored and quality honored. But the narrative continues unfolding as Chicago chefs write their next innovative chapters. With one eye on the past and another on the future, the city’s tastes stay dynamic yet grounded. Amidst an ever-evolving culinary landscape, meticulous craft and integrity will always remain supreme.

Conclusion

Chicago’s resurgent focus on heritage cooking ingredients and techniques provides diners both comfort and inspiration. By blending old world flavors with imaginative new influences, Chicago continues to push culinary boundaries with respect for food origins. This savvy interplay of tradition and innovation demonstrates how sometimes looking back provides the vision to keep moving dining forward. While trends come and go, excellence endures. With both hindsight and foresight, Chicago chefs craft an eclectic cuisine that honors history while progressing onward.