This is simply "the Best Thai" restaurant in the entire country -- and we're confident we have tried and continue to try any of the notable contenders across the country (thanks to our business which allows us to annually visit the major food cities in the U.S.). Although they were still in their "soft reopening phase, the kitchen is in full gear. The three of us opted for the 10-course menu and were amazed that so many of the dishes were conceptually new -- at least 7 of the 10. The Barcelona-style creativity and food as theater, which Arun's pioneered in Chicago almost 30 years ago, is very much alive and well -- and every dish delivered remarkably intense flavors. The new wine list is a work-in-progress, but all else is as unique as it has always been, yet with enhanced imagination. Bravo -- can't wait to return.read more
7 Restaurants Nab 5 Diamonds (Acadia, Alinea, Arun's, Everest, Grace, Sixteen and Tru) read more
.....When Arun Sampathavivat opened his acclaimed restaurant in 1985, he came to the project with multiple academic degrees, but zero culinary training. No matter. Within a few years, the budding chef would transform a drab Northwest Side corner of Kedzie Avenue into a world class dining destination, earning the industry's highest accolades.... read more
AAA has announced its Five Diamond Award recipients for 2013 and four Chicago restaurants have retained their rating. Alinea, Arun's, Everest and Tru all earned the award.... read more
Best chefs in America read more
Critics and diners agree -- you haven't experienced Thai food until you've let Arun Sampanthavivat seduce you with his sophisticated fare. Arun's brings Thai cuisine to new heights, using only the freshest ingredients in tantalizing combinations plated so exquisitely that it's almost vandalism when you dig in.
.., for Arun's is a civic treasure, one of the restaurants that defines Chicago as a world class restaurant town. Four stars. For an enduring (11-year-old) Chicago restaurant that refuses to bask in previous praise. For a restaurant that, already the best of its kind continues to get better.
The great chef's go to him to be dazzaled. To hear him talk, you might thinlk he's a man with regrets. "It's like Rip van Winkle," Arun Sampanthavivat says plaintively. "When I turn back, so many years have passed. In the restaurant business there is no time of your own. It's going on and on like a curse." What's the curse? His four-star review in the Chicago Tribune, another one in the Chicago Sun-Times, a four-star rating in the Mobil Guide, and again this year, the James Beard Foundation's nomination for Best Chef in the Midwest - his fourth.