Parkers’ Receives Third “Best Of Award Of Excellence” from Wine Spectator

For the third year in a row, Parkers’ Restaurant & Bar has received a Best of Award of Excellence from Wine Spectator. Our restaurant is one of 1,244 restaurants around the country given this prestigious award for its wine program, which displays “excellent breadth across multiple regions and/or significant vertical depth of top wines, along with superior presentation.”

“We are honored to receive this award for the third time. It illustrates our wine program but also highlights our focus on continually improving and expanding it,” says Tim Sandow, General Manager, Parkers’ Restaurant & Bar. “Our restaurant, rated as one of the best in Chicagoland, ranks nationally for our wine selection, which pairs perfectly with our menu and atmosphere.”

Wine Spectator recognizes restaurants and their wine lists with one, two or three glass ratings. Since 2017, Parkers’ has received two glasses. Restaurants are selected based on the number of varietals offered – at least 350 – and recognized as a destination for the more serious wine lover.

“The restaurant’s team is committed to providing an outstanding dining experience for our guests,” says Sandow. “Many of the wines on our list are exclusive to us in the Chicago market and wonderfully complement our seasonally inspired menus created by our Executive Chef Eddie Jobin II.”

For the connoisseur, Parkers’ offers select pours [by the glass] from its Cruvinet. “Some of the selections we’ve poured include Cenyth Rosé for the summer season and Flowers Pinot Noir that pairs with our wild King Salmon,” adds Sandow. “True wine enthusiasts will delight in knowing they’ll find Prisoner Wine Company’s 2015 Derange Red Blend, a red blend from the Napa Valley; the 2012 Chappellet “Pritchard Hill” Cabernet Sauvignon, rated 99 by Robert Parker on our extensive wine menu.”

For more information about this year’s Wine Spectator Best of Awards of Excellence, visit: The complete listing of restaurants will be featured in the magazine’s August 31st issue.