Lee Wolen, the kitchen commander at Michelin-starredBokain Lincoln Park, just rolled out white truffle service. From now through January, Wolen will shave Alba white truffles atop any pasta dish at cost ($MP).

This month,ettain Wicker Park added a white truffle supplement ($MP) to its new American menu. Sourced from Alba, add truffles to dishes like a soft egg scramble orcacio e pepe.

Longtime Gold Coast Italian stapleSpiaggiais getting ready for truffle season. Newly-appointed executive chef Eric Lees is once again rolling out the restaurant’s white truffle-garnished ricotta gnocchi ($40), which has been on the menu during truffle season for the last 35 years. He’s also planning to add a few other truffle options, and guests can also order truffles shaved tableside onto any dish, 5 grams for $80.

West Loop wine barJoe’s Importsoffers its raviolo ($22), the singular bit of pasta dough filled with a duck egg, ricotta, spinach, and cloaked in brown butter, crowned with Umbrian black truffles. Listed on the menu since the restaurant opened last February, the dish pairs well with fizzy Lambrusco Grasparossa, according to wine director Joe Fiely. When Italian truffles are out of season, the team swaps in summer truffles.

Those who sign up to try chef Noah Sandoval’s $215 tasting menu atOriole, his two-Michelin-starred fine dining den in the West Loop, score black Burgundy truffles. While the dish has undergone various iterations since the restaurant opened in 2016, the current version calls for capellini pasta with yeast and puffed wheat, plus microplaned Burgundy truffle on top.

West Loop new American eateryBLVDis going vegan with truffles. Executive chef Johnny Besch chooses to shave his French black truffles over a veggie risotto ($24), made with Carolina Gold rice, maitake mushrooms, pickled vegetables, and cashew butter.

Throughout truffle season,Michelin-recognizedWest Loop new American eatery Eden is plating black truffle ravioli ($24), with the option to add white truffles for $10 per gram. Executive chef Devon Quinn makes his ravioli in-house, stuffed with a filling made from fresh goat’s milk, black Burgundy summer truffle, and white shoyu. The ravioli sit in a broth made from whey cooked with herbs like lemon thyme, and bay leaf.

Chef John Shields’ Michelin-starred contemporary fine dining restaurant,Smythin Fulton Market, added a new truffle dish to the menu last week. It’s on his longer Omaha tasting menu ($235), and involves lamb shoulder glazed in black truffle — or sometimes white truffle, when they have it — with hazelnut oil and eucalyptus. “We salted truffles (black and white) from last year, which adds a sour funk,” Shields said. He then combines the preserved truffle with fresh black or white truffle.