Patrons feel instantly glamorous upon enteringthis inn, set in a suburban Tudor manor house and brimming with stone fireplaces, rich fabrics, and opulent chandeliers. The regal experience continues at the bar, where Jorge Centeno greets drinkers with a menu of thoughtful classics with fun spins (a “Winter G&T” with pine syrup and peppermint; a “Holiday Mule” with cranberry puree and cinnamon). That creativity plays into the martinis, too: A dirty martini is made with chrysanthemum flowers and bee balm brine over olives, and a Manischewitz martini features a garnish of latkes and jelly doughnuts.

Imported Parisian fabrics and velvet banquettes help to make even the most mundane of days feel special atthis recently opened restaurant, where chef Charlie Welch serves a menu of Mediterranean-meets-Midwestern plates. Pair them with the house martini, an on-tap rendition with gin, vermouth, fino sherry, amontillado sherry, and orange saffron. If patrons are craving just a taste, the team also offers a rotating tiny ‘tini — the first of which was inspired by the ever-popular lemon drop.

Thisneighborhood restauranthas spent 30 years catering to Bucktown denizens who frequent the corner fixture for Italian staples like lasagna Bolognese, chicken marsala, and linguine primavera. Beyond the plates and 1940s vibes, it’s the martini selection that steals the show, a menu comprised of everything from a classic gin rendition to those inspired by regular patrons (e.g. the “Catalano Sidecar,” named for local saxophonist Frank Catalano). An experienced imbiber can opt for the “Always Lucky,” a vermouth-free Ketel One riff served with a choice of blue cheese olives or Gibson onions.

There’s nothing small about the servings atthis steakhouse, which has gained a loyal following since it opened doors more than 30 years ago. Regulars flock here for 22-ounce bone-in ribeyes, double baked potatoes (comprised of nearly two pounds of pureed Idaho potatoes), and a towering three-layer carrot cake. Those portion sizes extend to the bar, where a team offers 10-ounce martinis and caters to a variety of preferences, right down to spirit, proportion, and garnish. In these parts, best to go with a Gibson — the name inspiration behind this longstanding spot.

Thisdance hall-salon combohas spent the past decade welcoming West Town revelers for themed parties, comedy shows, and trivia nights. Visit Wednesday through Sunday, when a team of beauty pros provides manicures alongside a choice of martini. If choosing a color is challenging, just wait — seven variations of the classic cocktail are on offer, all with cheeky, salon-inspired titles: E.g. the “Bed Head” (with tequila and pineapple), the “Blowout” (with ginger liqueur and whiskey), and the “Relaxer” (a dirty martini riff), to name a few.

This spring marks 35 years forthis seafood haven, where fish is flown in daily from both coasts and the oyster bar continues to reign (thanks to a selection of 12 different varieties each day). The martinis are just as celebrated — seasoned bartenders can prepare the classic variation to the guest’s preference, which most often includes a paper-thin top layer of crushed ice (further proof of serious shaking skills). For a detour from the original that is just as decadent, try the elderflower or lemon drop variations — or the key lime with vanilla vodka, fresh lime juice, and a graham cracker rim.

The classic steakhouse undergoes many a modern twist atRPM牛排k, the upscale eatery that has proven to be far more than a meat and potato go-to. Coal-roasted king crab, black truffle steak frites, and a 14K chocolate cake are just a few of the ways to heighten any day of the week — as is the “1970s Perfect Martini.” The team uses 1970 Beefeater gin and vermouth that they freeze for two days before serving, ensuring a dilution-free, ice-cold cocktail.

There are a handful of reasons to reserve a table atthis sultry River North steakhouse, including colossal seafood towers, bone marrow add-ons, and a taste of Brendan Sodikoff’s famed burger. Diners have eight more by way of the martini list, a compilation of familiar takes like vespers and cosmopolitans, along with lesser known riffs like the Astoria (with Hendrick’s, Lillet Rose, and orange bitters).

Those seeking a serious spotlight on the classics will find it atthis swanky libation haven in the Loop, which offers a menu spanning the greats, including nine different kinds of old fashioneds and a flight of history’s most defining drams. Inspired by the once fashionable three-martini lunch, don’t miss the six-martini happy hour, six one-ounce pours of the most sought-after martinis. Pair them up with any of chef Brian Millman’s bites, from deep dish potato chips to (Wagyu) pigs in a blanket.