Who says you need to leave town to get away? Here’s your plan for a fab Chicago weekend.


“I wanted to combine my California roots with the Mediterranean to create vibrant, fresh and clean dishes,” says chef C.J. Jacobson of his newest venture, Aba. The restaurant is a study in light cooking that leans toward raw and cooked proteins, each bite transporting you to the sun-drenched Mediterranean. The dishes are a feast for the senses, with ingredients as rich in color as they are in flavor. Think avocado and fava bean hummus, and red beet tzatziki. The rooftop views only add to the ambiance.