Brass Tack is the signature restaurant of the Waldorf Astoria Chicago, set on the third floor of the Gold Coast hotel that architect Lucien Lagrange designed to evoke 1920s Paris. The format is American brasserie with a French accent: a 140-seat dining room of banquettes and café seating, leather booths and dark woods, plus two private rooms and a full bar. Executive chef Eric Damidot, raised in the south of France and a 35-year veteran, leads a kitchen of regional sourcing — Creekstone Farms beef, Berkshire pork — across French onion soup, escargot, a smash burger and a Chicago-style footlong. The wine program holds a Wine Spectator award. Come for a hotel brasserie with a Parisian bones and a Midwestern address.