Two years after chef Jason Vincent left the award-winning Nightwood, he’s finally back, with Giant. Much like Nightwood, Giant’s menu is slightly cheffy (uni shooters) and largely sourced from local, sustainable farms (like this August’s marinated zucchini and summer corn). Partner Josh Perlman’s wine list is one of Chicago’s most exciting, the 65 selections, many less than $60, ranging from classic (López de Heredia Vina Cubillo 2007) to hipster (Day Wines Papacito, an Oregon pét-nat made from primitivo). Ask Perlman for pairing advice; his current favorite is pici—chewy strands of pasta with jalapeño and bacon—with a Sattler Zwiegelt from Austria’s Burgenland.