- A chai cocktail — Darjeeling tea with honey and vanilla vodka — at the Dana Hotel.
- Green-tea dusted diver scallops, "gently" using matcha tea powder, with a pea puree at Boka!
- Chamomile ice cream at Takashi. The pastry chef steeps the flowers in cream first, then uses that to make the ice cream and serves it atop pistachio sponge cake and lemon curd.
(Time Out also has this ol' list of five great teahouses in Chicago.)