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The Complete Guide to Chicago Style

Allison Bressmer

The Chicago Manual of Style (CMOS) is a widely used style guide that covers topics like preparing manuscripts for publication, grammar rules, and word usage. It also offers two style options for source citation .

While Chicago Style is more often used for published works than high school or undergraduate class papers, Kate Turabian developed a simplified version of the CMOS’s citation styles, with modifications that address the needs of student writers.

What Does the Chicago Manual of Style Do?

Chicago manual of style general formatting guidelines, how to format an in-text chicago-style citation, guidelines for formatting reference and bibliography pages, why are citations and references necessary.

The purpose of CMOS, or any style guide, is to create a system of standardization across a publication, company, publishing house, or project, etc.

Language and conventions of language, grammar, and word usage are fluid and influenced by social location or other factors, so style manuals provide rules or guidelines to establish consistency.

Additionally, style guides provide easy navigation for readers by creating a clear framework for how sources are cited, documented, and located, should the reader want to investigate that source further.

The CMOS offers these general guidelines for formatting papers:

• Margins should be no less than 1 inch and no more than 1.5 inches around the paper; margins should be consistent throughout.
• The body of the main text should be double spaced .
• Block quotations, notes, bibliography entries, table titles, and figure captions are single spaced .
• Text should be left-justified .
• New paragraphs should be indented by one half inch.
• Font size and style should be legible . While CMOS does not offer a specific font preference, the Turabian guide recommends Times New Roman (12 point) or Calibri (11 point) for student papers.
• Each page of the document should have a header in the top-right corner that includes the page number .

What About a Title Page?

CMOS does not require a title page. However, if the publication you’re writing for requires one, you’ll need to follow their format.

The Turabian guide states that class papers may require either a title on the first page of text or a title page. If you need to include a title page, the recommendations are as follows:

• Center the title one-third of the way down the page.
• The subtitle , if you have one, goes under the title . Put a colon after the title if you have a subtitle.
• Your name , class information , and the date should be included a few lines (3-4 return hits) later, each a separate line.
• All information should be double-spaced .

What About Headings?

In CMOS, consistency is key. There is no set rule for headings and subheadings, other than that they should be consistent throughout the work. Think of them as visual cues.

A reader should be able to recognize that “this font at that size” is a chapter beginning. Or “that font in this size” signals a main subsection of a chapter, and so on.

Other CMOS Style Elements to Know

Because there is variety even within the CMOS, it’s important to remember to check with your instructor or publisher about the specific style methods they follow and to ensure you understand any preferences not specifically stated in the CMOS guidelines.

Here are some common sticking points you may have questions about.

Introduce acronyms the first time you refer to the entity or concept, etc., that they stand for. The first line of this article demonstrates that practice.

The Chicago Manual of Style (CMOS) is a widely used style guide . . . .

ProWritingAid's Acronym Report checks this for you, highlighting any un-introduced acronyms in your text, as well as any inconsistent acronyms:

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Use words rather than numerals for numbers under 100. For example, write out twenty-eight instead of 28. There are exceptions to this rule: Use numerals when referring to a specific measurement; for example, 1 inch, and when using decimals. Also, for more technical writing, CMOS advocates spelling out numbers one through nine, but using numerals for any figure with two or more digits.

“Block” a prose quotation of five or more lines. This means the entire quote should be indented, or set off, from the surrounding text. Do not use quotation marks around blocked quotations. Use the same font style and size for the blocked quote as you used for the surrounding text.

Use “headline-style” capitalization for titles mentioned in the text, notes, or bibliography. Headline style means the first words of titles and subtitles, as well as any principal words that follow, are capitalized. Principal words include the first and last words of the title, as well as any words that are not conjunctions, articles, or prepositions. Use italics or quotation marks for titles depending on the works they represent.

Figures and Tables

If you include a figure or table in your work, follow these elements of CMOS:

• Position the figure under the information that discusses that figure.
• Put the caption directly under the image or figure and flush with the left edge of the figure. Use single spacing for the caption.
• Leave at least one blank line between the caption and the continuing text in your document.
• Label the image and ensure that labels are consecutive. For example, Figure 1; Figure 2; Figure 2.1.

CMOS offers two options for in-text citations and their respective reference or bibliography pages: author-date and notes and bibliography .

The Author-Date System

The author-date style is used more commonly in physical and social sciences. With this method, sources are cited in the text, usually with a parenthetical citation that includes the author’s last name and the year the cited work was published.

To find full bibliographic information on the source, the reader can consult the reference list and find the corresponding entry.

This method offers the writer some flexibility in how to integrate citations into their texts.

Examples of Author-Date Style

Let's pretend I ran an experiment on the most popular color of M&Ms among five-year-olds. I conducted the study in 2020 (because what else was there to do during a pandemic?), and you want to include my findings in your paper.

With the author-date format, you could use either of these possibilities:

The study revealed that five-year-olds prefer blue and green M&Ms to brown and yellow ones (Bressmer 2020).

Bressmer (2020) determined that five-year-olds prefer blue and green M&Ms to brown and yellow ones.

If I had worked with one or two others—say, Johnson and Smith—on my study, you would simply add their names to the citation, like this:

• The study revealed that five-year-olds prefer blue and green M&Ms to brown and yellow ones (Bressmer, Johnson, and Smith 2020).

If any additional researchers were involved in the study (making the total four or more names), you would use (Bressmer et al. 2020).

If you need to cite more than one reference in a single in-text citation, use semicolons to separate those references.

• One study revealed that five-year-olds prefer blue and green M&Ms to brown and yellow ones, but a subsequent study indicates that blue is preferred even over green (Bressmer 2020; Phillips 2021).

If I had conducted both of those studies (not Phillips), only a comma would be required between the dates: (Bressmer 2020, 2021).

Author-Date Reference List

If you use the author-date style, you must include a list of references as the last page of your work. Each of your in-text citations must have a corresponding entry on the reference list that includes the full bibliographic information for the source.

The reference list should only include sources you’ve cited in the document.

The Notes and Bibliography System

This system is often preferred by those working in the humanities. It has flexibility and provides an opportunity for commenting on sources, if the writer feels a comment is necessary.

In the notes and bibliography style, writers acknowledge they have used a source by putting a superscript number at the end of the sentence in which that source is referenced. If the reference is a direct quote, then the superscript should immediately follow the quotation. The note number should also follow punctuation, rather than precede it.

Footnotes and Endnotes

Using either footnotes or endnotes , the writer includes a numbered note that corresponds to the in-text superscript number either at the bottom of the page on which the reference is used, in which case the note is called a footnote , or in a compiled list of notes at the end of a chapter, or the entire document, called endnotes .

Footnotes and endnotes include bibliographic information for the cited source. These notes then correspond to entries on the last page of the paper, the bibliography.

Usually, the first time a source is listed as a footnote or endnote , it is appropriate to use a full note, which includes full publication details of the source.

If a source is included in subsequent footnotes or endnotes , it’s common practice to use short notes , which include the author’s last name, title of the work, and page number, if relevant. However, always check with your instructor or publisher and follow their recommendations.

Example of Notes and Bibliography Style

Imagine the sentence below appears in the text of a document in which the writer referenced my M&M study. Note the superscript after the referenced material and the corresponding footnote (full-note form) at the “bottom” of my page. A thin line separates footnotes from the main text, and the footnotes appear in a font of the same or smaller size than the main text.

The study revealed that five-year-olds prefer blue and green M&Ms to brown and yellow ones.1

• Allison Bressmer, “The M&M Attraction Study,” The Journal of Imagined Studies 100, no. 1, (August 2020): 5.

A short-note version would simply include

• Bressmer, “The M&M Attraction Study,” 5.

The Notes-Bibliography Style Bibliography Page

While a reference list is required for papers written with the author-date system, a bibliography is not required for works written with the notes-and-bibliography system, though they are generally preferred. Once again, check with your instructor or publisher.

The bibliography includes sources cited in your paper and may list other sources you referenced in preparing the work but did not specifically cite.

For the most part, format the reference and bibliography pages the same way.

Either list starts on a new, blank page that comes at the end of your document.

• Title the document as References or Bibliography , depending on the CMOS citation system used in the document. Center that title word, but do not underline or put it in quotation marks.
• Leave two blank lines between the title and your first entry.
• Single space the lines of each entry; if the entry has more than one line, use a hanging indent for all subsequent lines (this just means the lines are indented, or “tabbed”).
• Leave one blank line between entries.
• Alphabetize entries by author’s name; if no author, then by the first word of the entry (probably the title of the article/work).

What to Include in Chicago-Style Reference and Bibliography Entries

Other than their titles, the only other difference between the reference and bibliography pages is regarding the placement of the publication date. On a reference list, place the year of publication immediately after the author’s name.

Major Elements

Include the following major elements in reference and bibliography entries and separate the elements with periods:

• Author’s name: last name first, with a comma separating the names. For example, Johnson, Joan.

Reminder: on a reference list , the publication date appears directly after the author’s name.

Title: Italicize titles of books and journals. Use quotation marks for titles of articles, chapters, short stories, or poems.

Publication information: Name of journal (or larger work in which the cited article, chapter, etc., appears), publisher, year of publication.

If additional information about the source is available:

• After the title, include others involved in producing the work (editors, translators, compilers); edition number if the work is not the first edition; volume or series numbers.
• After publication information, include page numbers; URLs, or DOIs (digital object identifiers) of sources accessed through electronic databases.

By acknowledging the author of a source cited in your paper, you do the following:

• Uphold standards of intellectual and academic honesty by acknowledging the authors of the information you’ve borrowed for your paper. It’s never okay to try to pass off someone else’s work or ideas as your own—that is called plagiarism.

For more help ensuring your work is presented honestly, sign up for ProWritingAid’s Plagiarism Checks —and rest assured your work will not be stored or sold.

Establish credibility by including the voices and works of others as support for your ideas, arguments, or proposals. When you do this, you validate the credibility of your ideas.

Help your readers by leading them to the source of each of your citations. Should they want to investigate further, your citations will lead to your reference page, which provides the location of your source.

The Chicago Manual of Style offers versatility for writers, allowing them to adapt their citations to the style that suits their work (or their instructor’s or publisher’s request), while ensuring readers can easily identify and locate those cited sources for further investigation.

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Allison Bressmer is a professor of freshman composition and critical reading at a community college and a freelance writer. If she isn’t writing or teaching, you’ll likely find her reading a book or listening to a podcast while happily sipping a semi-sweet iced tea or happy-houring with friends. She lives in New York with her family. Connect at linkedin.com/in/allisonbressmer.

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• Writing Tips

How to Write and Format a Chicago Style Paper [With Examples]

3-minute read

• 18th August 2023

Are you working on a Chicago style project but struggling with the question, “just what is it?!”

Fear not, this post will walk you through Chicago style basics.

What Is Chicago Style?

The Chicago Manual of Style (CMoS) is a comprehensive style guide primarily used by professional writers, publishers, and researchers. It covers various forms of writing, including books, journals, magazines, and other publications. It’s often the go-to style for publishers and editors. CMoS is also known for its emphasis on scholarly writing and is suitable for a wide range of disciplines, including history, literature, the arts, and social sciences.

However, there’s an important distinction between Chicago style and Turabian style , which is essentially a simplified version of CMoS used in scholarly writing. Turabian omits some of the complexities and focuses on the needs of academic writers, especially those in the humanities and social sciences.

With either style, it’s essential to consult the relevant edition of the style guide specified by your institution or publication: either The Chicago Manual of Style or A Manual for Writers by Kate L. Turabian (currently in its ninth edition).

How Are Chicago Style Citations Formatted?

CMoS emphasizes two primary documentation systems : the notes and bibliography system (often used in the humanities) and the author–date system (preferred in the sciences and social sciences). When formatting a CMoS/Turabian paper, you’ll need to adhere to the guidelines associated with your chosen documentation system.

Notes and Bibliography System:

●  In this system, you’ll use footnotes or endnotes to cite sources within the text.

●  A corresponding bibliography is included at the end of the paper, listing all sources in alphabetical order.

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●  Citations typically include author names, titles, publication details, and page numbers.

Author–Date System:

●  In the author–date system, you’ll incorporate in-text citations within parentheses.

●  A reference list is included at the end of the document, providing full details for each cited source.

●  Citations include author’s last names, publication year, and page numbers (if applicable).

What Does Turabian Style Formatting Look Like?

A well-structured Turabian Style paper should adhere to the following formatting guidelines :

•   Title page : Include the title of your paper, your name, the course name/number, instructor’s name, and the date on a separate page, starting a third of the page down. Alternatively, write the title on the first page.
•   Margins : Apply one-inch margins on all sides.
• Indentation and spacing : Indent paragraphs and double-space the main text.
• Font : Use a legible 12-point font (e.g., Times New Roman).
• Page numbers : Number all pages consecutively in the top right corner, starting with the first page. Alternatively, page numbers may be placed at the bottom center of the page.
• Headings and subheadings : Use headline-style capitalization for headings and subheadings, with different levels distinguished.
• Footnotes or in-text citations: Implement your chosen citation system consistently throughout the paper.
• Bibliography or reference list : Include a comprehensive list of all sources used, following Chicago style citation guidelines for your chosen system.

How Should I Choose Which Chicago Style Documentation to Use?

It’s crucial to find out which specific CMoS system is preferred by your institution, publisher, or field of study. Always consult your assignment guidelines or style manual to determine whether you should use the notes and bibliography system or the author–date system. This choice will significantly impact how you format your citations and references.

Remember that mastering CMoS takes practice. By following these guidelines, you’ll be well on your way to crafting polished, professionally formatted papers that meet the expectations of your academic or professional audience.

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Chicago Research Paper Formatting

Chicago manual of style (cmos - 17th edition).

• Finding Sources for Your Paper
• Additional Resources
• Sample Papers

You are going to love this! Save this template somewhere safe or e-mail it to yourself. Then resave it immediately with the name of your new document. This will keep your template safe and ready to reuse again for future assignments.

The templates provided will be sufficient for most student Chicago Style papers. For more information on formatting, please check out The Chicago Manual of Style Online Resources for Students page at  https://www.chicagomanualofstyle.org/help-tools/Resources-for-Students.html . 

• Purdue Owl Author Date Sample Paper Sample paper is downloadable.
• Purdue Owl Notes Bibliography Sample Paper Sample paper is downloadable.
• Turabian: Student Paper-Writing Tip Sheets Official Chicago style, in easy-to-use, printable PDF paper-writing tip sheets for students, teachers, and librarians. Guidelines are per Kate L. Turabian, A Manual for Writers of Research Papers, Theses, and Dissertations (9th ed.) and are fully compatible with The Chicago Manual of Style (17th ed.).
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• Next: Finding Sources for Your Paper >>
• Last Updated: Apr 17, 2024 11:25 AM
• URL: https://libguides.polk.edu/chicago

Polk State College is committed to equal access/equal opportunity in its programs, activities, and employment. For additional information, visit polk.edu/compliance .

Extended Essay: Chicago Citation Syle

• Extended Essay- The Basics
• Step 1. Choose a Subject
• Step 2. Educate yourself!
• Using Brainstorming and Mind Maps
• Identify Keywords
• Do Background Reading
• Define Your Topic
• Conduct Research in a Specific Discipline
• Step 5. Draft a Research Question
• Step 6. Create a Timeline
• Find Articles
• Find Primary Sources
• Get Help from Experts
• Search Engines, Repositories, & Directories
• Databases and Websites by Subject Area
• Create an Annotated Bibliography
• Advice (and Warnings) from the IB
• Chicago Citation Syle
• MLA Works Cited & In-Text Citations
• Step 9. Set Deadlines for Yourself
• Step 10. Plan a structure for your essay
• Evaluate & Select: the CRAAP Test
• Conducting Secondary Research
• Conducting Primary Research
• Formal vs. Informal Writing
• Presentation Requirements
• Evaluating Your Work

Getting Started

The Chicago Manual of Style is often used to document sources for research papers. The purpose of documentation is to:

• Identify (cite) other people’s ideas and information used within your essay.
• Indicate the authors or sources of these in a  Bibliography  at the end of your paper.

T he Chicago Manual of Style (17th ed.) recognizes two basic documentation systems: (1) Notes and Bibliography (used for papers in the humanities, e.g. literature, history, political science, and the arts) and (2) Author-Date (used for papers in the physical, natural, and social sciences).  This guide is intended as a guideline for the Notes and Bibliography system only.

Be sure to check with your instructor to find out which citation style you should use for an assignment.

See these sections for information and examples that will help you to cite the sources that you come across during your research.

General Guidelines Books Articles Websites Audiovisual Media Images and Works of Art Other ...

The examples in this guide cover frequently used citation forms only. While this guide provides helpful examples, it may not be perfect. For more detailed information refer to  The Chicago Manual of Style (17th ed.) ,  available at the librarian's desk at the WSA Library.  See the PDF handouts and website links in the Learn More box below, or ask for help!

How to Cite in Chicago/Turabian Style: A Three Minute Tutorial

Formatting of papers in Chicago Style:

Citations and bibliographies in Chicago Style:

Acknowledgement

This guide based on templates from Red Deer College Library in Alberta, Canada and the Library at Montana State University, Billings.

Chicago Manual of Style

This guide is based on the 17th edition of the Chicago Manual of Style.

Fo r citation exam ples and more inform ation, consult the WSA Library copy of  The Chicago Manual of Style (17th ed.) ,  located at the librarian's desk. 

The librarian is always happy to help you!

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• Next: MLA Works Cited & In-Text Citations >>
• Last Updated: Apr 12, 2024 2:56 PM
• URL: https://libguides.westsoundacademy.org/ee

Go to Index

Author-Date: Sample Citations

Go to Notes and Bibliography: Sample Citations

The following examples illustrate the author-date system. Each example of a reference list entry is accompanied by an example of a corresponding in-text citation. For more details and many more examples, see chapter 15 of The Chicago Manual of Style . For examples of the same citations using the notes and bibliography system, follow the Notes and Bibliography link above.

Reference list entries (in alphabetical order)

Grazer, Brian, and Charles Fishman. 2015. A Curious Mind: The Secret to a Bigger Life . New York: Simon & Schuster.

Smith, Zadie. 2016. Swing Time . New York: Penguin Press.

In-text citations

(Grazer and Fishman 2015, 12)

(Smith 2016, 315–16)

For more examples, see 1 5 . 40 – 45 in The Chicago Manual of Style .

Chapter or other part of an edited book

In the reference list, include the page range for the chapter or part. In the text, cite specific pages.

Reference list entry

Thoreau, Henry David. 2016. “Walking.” In The Making of the American Essay , edited by John D’Agata, 167–95. Minneapolis: Graywolf Press.

In-text citation

(Thoreau 2016, 177–78)

In some cases, you may want to cite the collection as a whole instead.

D’Agata, John, ed. 2016. The Making of the American Essay . Minneapolis: Graywolf Press.

(D’Agata 2016, 177–78)

For more details, see 15.36 and 15.42 in The Chicago Manual of Style .

Translated book

Lahiri, Jhumpa. 2016.  In Other Words . Translated by Ann Goldstein. New York: Alfred A. Knopf.

(Lahiri 2016, 146)

For books consulted online, include a URL or the name of the database in the reference list entry. For other types of e-books, name the format. If no fixed page numbers are available, cite a section title or a chapter or other number in the text, if any (or simply omit).

Austen, Jane. 2007. Pride and Prejudice . New York: Penguin Classics. Kindle.

Borel, Brooke. 2016. The Chicago Guide to Fact-Checking . Chicago: University of Chicago Press. ProQuest Ebrary.

Kurland, Philip B., and Ralph Lerner, eds. 1987. The Founders’ Constitution . Chicago: University of Chicago Press. http://press-pubs.uchicago.edu/founders/.

Melville, Herman. 1851. Moby-Dick; or, The Whale . New York: Harper & Brothers. http://mel.hofstra.edu/moby-dick-the-whale-proofs.html.

(Austen 2007, chap. 3)

(Borel 2016, 92)

(Kurland and Lerner 1987, chap. 10, doc. 19)

(Melville 1851, 627)

Journal article

In the reference list, include the page range for the whole article. In the text, cite specific page numbers. For articles consulted online, include a URL or the name of the database in the reference list entry. Many journal articles list a DOI (Digital Object Identifier). A DOI forms a permanent URL that begins https://doi.org/. This URL is preferable to the URL that appears in your browser’s address bar.

Keng, Shao-Hsun, Chun-Hung Lin, and Peter F. Orazem. 2017. “Expanding College Access in Taiwan, 1978–2014: Effects on Graduate Quality and Income Inequality.” Journal of Human Capital 11, no. 1 (Spring): 1–34. https://doi.org/10.1086/690235.

LaSalle, Peter. 2017. “Conundrum: A Story about Reading.” New England Review 38 (1): 95–109. Project MUSE.

Satterfield, Susan. 2016. “Livy and the Pax Deum .” Classical Philology 111, no. 2 (April): 165–76.

(Keng, Lin, and Orazem 2017, 9–10)

(LaSalle 2017, 95)

(Satterfield 2016, 170)

Journal articles often list many authors, especially in the sciences. If there are four or more authors, list up to ten in the reference list; in the text, list only the first, followed by et al . (“and others”). For more than ten authors (not shown here), list the first seven in the reference list, followed by et al.

Bay, Rachael A., Noah Rose, Rowan Barrett, Louis Bernatchez, Cameron K. Ghalambor, Jesse R. Lasky, Rachel B. Brem, Stephen R. Palumbi, and Peter Ralph. 2017. “Predicting Responses to Contemporary Environmental Change Using Evolutionary Response Architectures.” American Naturalist 189, no. 5 (May): 463–73. https://doi.org/10.1086/691233.

(Bay et al. 2017, 465)

For more examples, see 1 5 . 46–49 in The Chicago Manual of Style .

News or magazine article

Articles from newspapers or news sites, magazines, blogs, and the like are cited similarly. In the reference list, it can be helpful to repeat the year with sources that are cited also by month and day. Page numbers, if any, can be cited in the text but are omitted from a reference list entry. If you consulted the article online, include a URL or the name of the database.

Manjoo, Farhad. 2017. “Snap Makes a Bet on the Cultural Supremacy of the Camera.” New York Times , March 8, 2017. https://www.nytimes.com/2017/03/08/technology/snap-makes-a-bet-on-the-cultural-supremacy-of-the-camera.html.

Mead, Rebecca. 2017. “The Prophet of Dystopia.” New Yorker , April 17, 2017.

Pai, Tanya. 2017. “The Squishy, Sugary History of Peeps.” Vox , April 11, 2017. http://www.vox.com/culture/2017/4/11/15209084/peeps-easter.

Pegoraro, Rob. 2007. “Apple’s iPhone Is Sleek, Smart and Simple.” Washington Post , July 5, 2007. LexisNexis Academic.

(Manjoo 2017)

(Mead 2017, 43)

(Pegoraro 2007)

Readers’ comments are cited in the text but omitted from a reference list.

(Eduardo B [Los Angeles], March 9, 2017, comment on Manjoo 2017)

For more examples, see 15 . 49 (newspapers and magazines) and 1 5 . 51 (blogs) in The Chicago Manual of Style .

Book review

Kakutani, Michiko. 2016. “Friendship Takes a Path That Diverges.” Review of Swing Time , by Zadie Smith. New York Times , November 7, 2016.

(Kakutani 2016)

Stamper, Kory. 2017. “From ‘F-Bomb’ to ‘Photobomb,’ How the Dictionary Keeps Up with English.” Interview by Terry Gross. Fresh Air , NPR, April 19, 2017. Audio, 35:25. http://www.npr.org/2017/04/19/524618639/from-f-bomb-to-photobomb-how-the-dictionary-keeps-up-with-english.

(Stamper 2017)

Thesis or dissertation

Rutz, Cynthia Lillian. 2013. “ King Lear and Its Folktale Analogues.” PhD diss., University of Chicago.

(Rutz 2013, 99–100)

Website content

It is often sufficient simply to describe web pages and other website content in the text (“As of May 1, 2017, Yale’s home page listed . . .”). If a more formal citation is needed, it may be styled like the examples below. For a source that does not list a date of publication or revision, use n.d. (for “no date”) in place of the year and include an access date.

Bouman, Katie. 2016. “How to Take a Picture of a Black Hole.” Filmed November 2016 at TEDxBeaconStreet, Brookline, MA. Video, 12:51. https://www.ted.com/talks/katie_bouman_what_does_a_black_hole_look_like.

Google. 2017. “Privacy Policy.” Privacy & Terms. Last modified April 17, 2017. https://www.google.com/policies/privacy/.

Yale University. n.d. “About Yale: Yale Facts.” Accessed May 1, 2017. https://www.yale.edu/about-yale/yale-facts.

(Bouman 2016)

(Google 2017)

(Yale University, n.d.)

For more examples, see 1 5 . 50–52 in The Chicago Manual of Style . For multimedia, including live performances, see 1 5 . 57 .

Social media content

Citations of content shared through social media can usually be limited to the text (as in the first example below). If a more formal citation is needed, a reference list entry may be appropriate. In place of a title, quote up to the first 160 characters of the post. Comments are cited in reference to the original post.

Conan O’Brien’s tweet was characteristically deadpan: “In honor of Earth Day, I’m recycling my tweets” (@ConanOBrien, April 22, 2015).

Chicago Manual of Style. 2015. “Is the world ready for singular they? We thought so back in 1993.” Facebook, April 17, 2015. https://www.facebook.com/ChicagoManual/posts/10152906193679151.

Souza, Pete (@petesouza). 2016. “President Obama bids farewell to President Xi of China at the conclusion of the Nuclear Security Summit.” Instagram photo, April 1, 2016. https://www.instagram.com/p/BDrmfXTtNCt/.

(Chicago Manual of Style 2015)

(Souza 2016)

(Michele Truty, April 17, 2015, 1:09 p.m., comment on Chicago Manual of Style 2015)

Personal communication

Personal communications, including email and text messages and direct messages sent through social media, are usually cited in the text only; they are rarely included in a reference list.

(Sam Gomez, Facebook message to author, August 1, 2017)

CMOS Shop Talk

From the chicago manual of style, announcing the chicago manual of style , 18th edition.

Have you heard the news? The 18th edition of The Chicago Manual of Style will be published in September! And . . . it’s YELLOW! It may seem hard to believe, but it’s been seven years since we published the 17th edition. The 18th edition will retain much of the core advice from the 17th while addressing an array of developments that directly affect how writers, editors, and publishers do their work.

Informed and shaped by a team of publishing professionals from both inside and outside the University of Chicago Press, the 18th edition will also reflect many of the suggestions, large and small, sent to us by our readers via the Q&A and other channels (including here at CMOS Shop Talk ).

The full list of changes won’t be available right away; we’re busy making the text of the book final. We’ll also be busy over the next several months as we once again turn the contents of the book into a website and conform it to an updated design.

Meanwhile, here are some of the highlights, most of which were revealed at the twenty-eighth annual conference of ACES: The Society for Editing , held in San Diego earlier this month:

• A city or other place of publication will no longer be required when citing books (e.g., Pantheon Books, 2024, not New York: Pantheon Books, 2024).
• In titles of works, prepositions of five or more letters will now be capitalized ( A Room with a View but Much Ado About Nothing ). And we will now refer to this as title case rather than headline style .
• An initial The in the title of a newspaper or other periodical that includes one (as on a masthead or cover) will now be retained in running text ( The New York Times and The American Naturalist but the Chicago Tribune and the American Journal of Sociology ).
• Words derived from proper nouns but used in a nonliteral sense will now be capitalized according to the first-listed entries at Merriam-Webster.com. For example, the word french in french fries will remain lowercase (as in previous editions), whereas French dressing will now get a capital F .
• The first word of a grammatically complete sentence following a colon will now get an initial capital.
• The terms ebook and esports will join email as exceptions to the rule for hyphenating e -terms.
• We’ll clarify our rules relative to compound modifiers that follow a noun to allow for certain hyphenated exceptions. For example, though a well-read student is well read (no change to our current rules), a first-rate editor will remain  first-rate after the noun. We’ll also clarify our rules for compound modifiers that may remain open before a noun, as the term guest room in guest room access .
• Our rules for en dashes will be expanded to include an additional category: The names of two or more people used as a compound modifier in certain terms will now be separated by an en dash rather than a hyphen; a hyphenated name, however, remains hyphenated ( Epstein–Barr virus , named for two people, but Albers-Schönberg disease , named for one person).
• The generic singular they will now be considered acceptable even in formal writing—for example, when the antecedent is an indefinite pronoun ( someone forgot their coat ) or when referring to a person whose gender is unknown or irrelevant ( will the driver of the yellow sedan please move their car ) or whose identity must be concealed ( the author wants their privacy protected ). These generic uses complement the referential singular they , which we covered for the first time in the last edition relative to people who identify with they / them pronouns.

We will also be including new sections on Indigenous languages and sources as well as expanded guidance on accessibility and a thoroughly revised section on inclusive language. Our coverage has also been updated with considerations related to fiction and other creative genres wherever applicable. These and other changes are designed to bring our advice up to date while addressing how readers use the Manual .

Preorders and Online Access

If you’d like to preorder the hardcover edition, you can do so now at the University of Chicago Press’s website . Subscribers to CMOS Online will get the new online edition automatically in September, and all CMOS Online subscriptions will include access to the full contents of both the 18th and 17th editions (access to the online 16th edition will no longer be available).

We’ll post more updates as the publication date nears, so stay tuned!

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Where to Eat

The 25 Best Restaurants in Chicago Right Now

We scouted the city’s vast food scene, from stellar hot dogs and renowned Italian beefs to refined tasting menus. (And we’re here for your comments.).

Credit... Hsing Chen

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By Kevin Pang ,  Priya Krishna and Brian Gallagher

Kevin Pang is a writer living in Chicago. Priya Krishna is a reporter and Brian Gallagher is an editor for New York Times Food and Cooking.

• April 9, 2024

In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. As always, we pay for all of our meals and don’t accept free items.

Akahoshi Ramen

Logan Square

Akahoshi Ramen might be the country’s highest-profile restaurant whose chef earned his bona fides on Reddit. The chef and owner, Mike Satinover, was studying in Japan when a bowl of miso ramen in Hokkaido drove him down a path of obsession. For the next decade, Mr. Satinover fastidiously published his ramen research and recipes on the internet forum Reddit, attracting a legion of fans, including established ramen chefs. He brought that viral momentum into this brick-and-mortar restaurant, where reservations are snapped up within minutes of release. Only four ramens are on the menu (the Sapporo-style miso and soupless tantanmen are superb), and Mr. Satinover’s craftsmanship is present in every bowl: Noodles, tare, broth and toppings are all meticulously prepared from scratch. KEVIN PANG

2340 North California Avenue, Chicago; akahoshiramen.com

Al Bawadi Grill

Bridgeview and Niles

Middle Eastern

Walking into the sprawling Al Bawadi Grill transports you to a sumptuous Bedouin tent — ceilings draped with colorful fabric, the waft of grilled meats ever-present. Applying fire to meat has long been a crowd-pleasing tradition, and here, generous portions of kefta and shish kebabs, chicken, lamb and seafood are cooked over glowing mesquite hardwood. Even hunks of chicken breast stay remarkably juicy, the product of a grillmaster with keen eyes and gut feel. These meats (sure, there are plenty of non-animal options) arrive at the table on banquet-size platters, with enough hummus, rice and grilled vegetables to make leftovers the next day, and possibly the day after. KEVIN PANG

7216 West 87th Street, Bridgeview; 708-599-1999

8501 West Dempster Street, Niles; 847-957-1999; albawadigrill.com

Asador Bastian

River North

Order steak at this Basque chophouse, and instead of choosing rib-eye or filet mignon, you pick which cow you’d like. Maybe it’s Holstein, dry-aged for 18 days and tasting of buttered popcorn. Or Galiciana, a breed raised for more than five years (unlike the 18 months for supermarket steaks), with ruby-red meat and a fat cap so nutty in flavor you’d swear it was Ibérico ham. Whichever of the rotating cattle on the menu you choose, the steaks grilled by Asador Bastian taste like no other beef in town. And they’re not even the best thing on the menu: Seafood dishes, like the creamy paella-esque arroz cremoso, whisk you from this stately townhouse restaurant in the Gallery district to the Bay of Biscay. KEVIN PANG

214 West Erie Street, Chicago; 312-800-8935; asadorbastian.com

West Loop and River North

Mediterranean

When Avec opened in 2003 among the meatpacking houses of the West Loop, it won a reputation for breaking restaurant conventions. The dining space and kitchen were one narrow room, like a shipping container, necessitating communal bench seating with strangers. The food came on shareable small plates bearing ingredients from the Mediterranean, like harissa and labneh. Two decades on (with a larger second location in River North), a night at Avec still feels like attending Chicago’s coolest after-hours dinner party. Bacon-wrapped and chorizo-stuffed medjool dates remain an obligatory starter, as is the melty, luscious potato and salted cod brandade with garlic crostini. It’d be hard, though, to top the focaccia baked with ricotta, taleggio and truffle oil, a dish so luxurious it feels like a quesadilla for owners of superyachts. KEVIN PANG

615 West Randolph Street, Chicago; 312-377-2002

141 West Erie Street, Chicago; 312-736-1778; avecrestaurant.com

Lincoln Park

Modern American

There’s an inherently magical quality to Lee Wolen’s cooking at Boka: the way he transforms beets into something resembling smoked beef tartare, or the exquisite stuffed chicken with impossibly perfect striations of skin, sausage and breast meat. And yet, Boka has always been the kind of refined, modern restaurant that you never feel you need an anniversary or birthday to visit — call it unfussy, relaxed or jeans-casual. Mr. Wolen’s dishes are almost too impressive for a neighborhood spot like Boka, which recently turned 20 years old. His honey-glazed roasted duck — yielding the most lacquered, gossamer-crisp, perfect bite of duck skin in Chicago — is pure culinary prestidigitation. KEVIN PANG

1729 North Halsted Street, Chicago; 312-337-6070; bokachicago.com

In the 1980s, many critics considered Le Francais — 30 miles north of Chicago in Wheeling, Ill. — the finest restaurant in the country. This was a time when high gastronomy in America was almost always associated with classical French cuisine, involving foie gras and pressed ducks served on bone china. Nowadays in Chicago, upscale non-bistro French cooking is rarely seen; Brindille is an exception. The cousins Carrie and Michael Nahabedian (she’s the chef, he’s the wine director) still believe in the power of a beluga caviar course with mother-of-pearl spoons, and that the potato reaches its ideal when puréed as Joël Robuchon would. Lemon madeleines are still baked to order here, and for $30 a waiter will rain down shavings of Périgord truffles on any course you desire. KEVIN PANG

534 North Clark Street, Chicago; 312-595-1616; brindille-chicago.com

Tasting Menu

After closing their three-Michelin-starred Grace in 2017, the chef Curtis Duffy and his partner, Michael Muser, nearly immediately set about expanding upon that restaurant’s vision. Now nearly four years old, Ever is a highly refined but gracious experience. The tables are spaced such that you dine on a private island, only vaguely aware of your neighbors and occasionally visited by installments from Mr. Duffy’s menu. His cooking — he was the chef de cuisine under Grant Achatz at Alinea — is meticulous and often surprising. A compressed carrot terrine shares a plate with flavors of black olive and pistachio. Hamachi is frozen with liquid nitrogen and then shaved into curls that thaw to a pleasing texture and are discreetly accented with a piquant sauce of finger limes. Even the butter service — presented in a stacked ribbon reminiscent of a Frank Gehry building — puts on a show. BRIAN GALLAGHER

1340 West Fulton Avenue, Chicago; ever-restaurant.com

Andersonville

Belgian Beer Bar

No bar in Chicago treats beer with the intense reverence Hopleaf does. For the 125 bottled Belgian beers offered (and another 62 beers on tap), the bar stocks 87 glasses of varying sizes and shapes that best express how each beer should be served. A tall fluted glass, for example, shows off the colors of a fruit lambic. That level of devotion has made Hopleaf, 32 years in Andersonville, a national monument for beer geeks. Even those who can’t tell a dubbel from a saison have a reason to come. The Belgian-inspired food menu features the hearty likes of sausage plates, rabbit confit and steak frites. Naturally, you have a choice of which beer the mussels are cooked in: witbier or lambic. KEVIN PANG

5148 North Clark Street, Chicago; 773-334-9851; hopleafbar.com

Johnnie’s Beef

Elmwood Park

Italian Beef

Italian beef is a Chicago sandwich born of poverty. A century ago, Neapolitan immigrants looking to feed a crowd roasted a flavorless hunk of meat (often bottom round) with heavy seasoning, shaved it thin and piled it sopping-wet into a roll. The sandwich is topped with a spicy bricolage of pickled vegetables called giardiniera. It wasn’t well known outside the city like deep-dish pizza or Chicago hot dogs, but that changed when the FX show “The Bear” romanticized the Italian beef into a culinary objet d’art. For Chicagoans, it remains an Everyman sandwich, a beautiful mess of bread and garlicked beef that resists highfalutin treatments. Johnnie’s Beef has operated in Elmwood Park since 1961; standing in line here, ordering a “beef-hot-dipped,” and eating over the hood of your car remains an indelible Chicago experience. KEVIN PANG

7500 West North Avenue, Elmwood Park; 708-452-6000; facebook.com/people/Johnnies-Beef

East Ukrainian Village

To eat at Kasama is to experience the seamless blending of the talents of the husband-and-wife team Genie Kwon and Timothy Flores. Ms. Kwon, a pastry chef who worked at Eleven Madison Park in New York and Flour Bakery & Cafe in Boston, puts out delicate, inventive treats, including a ham-and-cheese Danish like none you’ve tasted, replete with raclette and topped with dainty shavings of serrano ham. Mr. Flores’s Filipino food, which includes staples like lumpia and adobo, is unpretentious and soul-warming. Try his excellent take on a Chicago-style Italian combo sandwich, made with longaniza. For a more high-end experience, the restaurant offers a tasting menu in the evening. PRIYA KRISHNA

1001 North Winchester Avenue, Chicago; 773-697-3790; kasamachicago.com

Kim’s Uncle Pizza

Tavern-style Pizza

Chicagoans eat deep-dish pizza only on special occasions. The more frequent choice is tavern-style, a thin-crust pie typically topped with sausage and a dash of oregano, then cut into squares. Tavern-style pizzerias tend to be family-run, with recipes that stay unchanged over many decades. At Kim’s Uncle Pizza, three young pizza entrepreneurs opted to tackle tavern pies, applying modern and unconventional techniques like fermenting the dough for a whole week. The result? The Platonic ideal of Chicago tavern-style pizza: crackly crust throughout (even the center squares), deeply flavorful tomato sauce, juicy nubs of spiced Italian sausage. What makes this pie even more desirable is how hard it is to score one, as this shoe-box-size operation usually sells out on weekends by 5:30 p.m. KEVIN PANG

207 North Cass Avenue, Westmont; 630-963-1900; unclepizzawestmont.com

Twenty-five years on, Lula Cafe remains as confounding to categorize as ever. The menu reads like roll call at the United Nations: soups from Indonesia, chickpea tagines, French omelets and a bucatini dish by way of Greece, pairing brown butter with feta and cinnamon. In cross-pollinating ingredients from different parts of the world, often together on one plate, the chef Jason Hammel is arguably a key influence for Chicago cooks today. Lula Cafe can claim to other firsts: It called Logan Square home a full decade before it became a desirable dining neighborhood, and was among the earliest Chicago restaurants to adopt a farm-to-table approach, showcasing ingredients from local purveyors as a selling point. The best way to describe Lula Cafe? It serves Lula Cafe food. KEVIN PANG

2537 North Kedzie Boulevard, Chicago; 773-489-9554; lulacafe.com

Maxwells Trading

Eclectic, Global

Reservation sites require that restaurants label themselves with a particular cuisine. The chef of Maxwells Trading, Erling Wu-Bower, begrudgingly agreed to “contemporary American,” but he’d like to make clear that he despises the term. His mother is Chinese, his father Creole. The parents of the executive chef, Chris Jung, are Korean. Both chefs grew up in large melting-pot cities, equally comfortable picking up food with chopsticks as with Ethiopian injera. Maxwells Trading is unconstrained by pithy labels — “city food by city kids,” Mr. Wu-Bower said — which makes a dish like French onion dip with Chinese scallion pancakes both unexpected and obvious. Peruvian and Thai flavors converge in a striped bass ceviche with lemongrass and fermented chile paste. The restaurant feels very 2024, a reflection of the borders-erasing cultural gumbo that Chicago has become. KEVIN PANG

1516 West Carroll Avenue, Chicago; 312-896-4410; maxwellstrading.com

Mi Tocaya Antojeria

The organizing principle here is to treat Mexican cooking as a medium for storytelling. The chef Diana Dávila’s printed menu lists dishes and prices, of course, but it’s also where she often adds a few lines of narrative context. You’d learn that mole de novia, a Oaxacan white sauce made with pine nuts, is served to brides on their wedding days. You might be surprised to find a steak burrito on the menu, until you learn that it’s a homage to the thousands of burritos Ms. Dávila made at her parents’ restaurant (and it’s a fabulous steak burrito). Suffusing food with her stories somehow makes Ms. Dávila’s polished and gorgeous cooking taste even better. KEVIN PANG

2800 West Logan Boulevard, Chicago; 872-315-3947; mitocaya.com

Of the Chicago restaurants pushing Italian cooking beyond the domain of antipasto salads and eggplant Parmesans, Monteverde might be the most popular in town. For one, pasta is treated here as a spectator sport: Perched on a platform behind the bar are two nonnas who lovingly knead and shape dough, visible to diners via overhead mirrors, like live-action Pasta Grannies . From there pasta is handed off to the chef, Sarah Grueneberg, who interprets dishes in ways that are equal parts avant-garde and classic. Ms. Grueneberg can execute a chile oil-slick seafood arrabbiata charred in a scorching wok, or do something as simple as coaxing peak summer sweetness from a basic pomodoro sauce. KEVIN PANG

1020 West Madison Street, Chicago; 312-888-3041; monteverdechicago.com

The chef Noah Sandoval is conducting an exercise in balance. After arriving for your meal in a gated cargo elevator, you will be ushered to an elegant bar for a one-on-one cocktail consultation. The dining room, where the Smiths are a regular on the sound system, is as much artist’s loft as food temple. The menu finds a similarly cosmopolitan level. You may get a buttery sablefish dolloped — that’s bigger than a dab, right? — with osetra caviar. Or a toasted brioche topped with a generous piping of foie gras and ornamented with anise hyssop. But they will be followed shortly by a serving of capellini that you might even call homey, if it weren’t showered in truffle shavings. BRIAN GALLAGHER

661 West Walnut Street, Chicago; 312-877-5899; oriolechicago.com

Shanghai Terrace

Near North Side

Though Chinese restaurants in Chicago span a wide landscape of regional cooking — Sichuan, Guangdong, Taiwan — nearly all are casual enough that you can walk in without a reservation. The one exception is Shanghai Terrace in the Peninsula hotel, overlooking opulent Michigan Avenue (with prices to match). A high-end chain based in Hong Kong, the Peninsula imported to Chicago a style of Chinese luxury dining rarely seen outside Asia. The chef Elmo Han’s shumai emerge from the bamboo steamer as ornate as jewel boxes, each dumpling topped with a different color of tobiko. Fried rice studded with Wagyu beef and taro elevates a humble dish to the realm of five-star exquisiteness. That Shanghai Terrace’s menu features a dedicated section for abalone signals the lavishness diners should expect. KEVIN PANG

108 East Superior Street, Chicago; 312-573-6744; peninsula.com

Norwood Park and Wheeling

In a city where the components of its hot dog are unyielding and sacrosanct, Superdawg — a happy little drive-in halfway between downtown and O’Hare — serves one of the city’s finest Chicago dogs, even if it’s technically not a Chicago dog. Traditional interpretations call for a beef wiener nestled in a poppy-seed bun with mustard, diced onions, neon green relish, sport peppers, red tomato slices, celery salt and a dill-pickle spear. Though Superdawg subs out the red tomatoes for a pickled green tomato wedge, Chicago dog purists tend to overlook this discrepancy. Is there another hot-dog stand frozen in 1950s charm, where two 12-foot wiener statues — sausage-pomorphized versions of the original owners Maurie and Flaurie Berman — perpetually stand guard? KEVIN PANG

6363 North Milwaukee Avenue, Chicago; 773-763-0660

333 South Milwaukee Avenue, Wheeling; 847-459-1900; superdawg.com

This former food-hall stand serving fare from Kerala, a state on the southwestern coast of India, has found a larger home for its loud flavors, courtesy of the owners Margaret Pak and Vinod Kalathil. Everything here, down to the stainless-steel plates the food is served on, feels home style. Expect fish fries, yogurt rice and coconutty curries whose remnants you’ll eagerly sop up with appam, lacy domes made of rice and coconut. Even the more playful dishes, like Tater Tots dusted with chaat masala, feel like clever snacks devised in a pinch by an enterprising home cook. PRIYA KRISHNA

2601 West Fletcher Street, Chicago; 773-754-0199; thattu.com

The Duck Inn

Kevin Hickey’s great-grandmother once owned a place called the Duck Inn in the South Side neighborhood of Bridgeport, where he grew up. After a few decades cooking for the Four Seasons hotel chain, Mr. Hickey came home to Bridgeport to resurrect his family restaurant. The Duck Inn reopened in 2014 in a pre-Prohibition corner tavern surrounded by bungalows, and it’s safe to say there’s no restaurant of this ambition for many blocks in any direction. Mr. Hickey’s time in the luxury-hotel business is evident in his dishes, none more so than a rotisserie duck with a salad dressed in its jus, served dramatically atop a chopping block. And his fine-dining pedigree shows up in other surprising ways: Mr. Hickey’s Chicago dog features a housemade sausage made with duck fat, and an Italian beef with luscious shavings of prime rib. KEVIN PANG

2701 South Eleanor Street, Chicago; 312-724-8811; theduckinnchicago.com

The Loyalist

As the talk of the town centers on Smyth, which received its third Michelin star last year, its sibling restaurant the Loyalist continues to operate in its shadow, quite literally. Karen Urie and John Shields’s subterranean brasserie shows that dinner omelets, anchovy toasts and trout Grenobloise have a place in Chicago, especially if presented with the elegant touches you’d find one flight upstairs at Smyth. The Loyalist has acquired a reputation as the gateway restaurant to the Shields’s culinary sensibility, and it doesn’t hurt that it serves what might be the city’s most acclaimed cheeseburger: griddled patties, onion aioli, charred onions, double cheese and a Martin’s sesame seed bun toasted golden. KEVIN PANG

177 North Ada Street, Chicago; 773-913-3773; smythandtheloyalist.com

Tortas Frontera

O’Hare International Airport

Mexican Sandwiches

One could experience the Mexican cooking of Rick Bayless, one of Chicago’s most famous chefs, a number of ways: with ceviche and margaritas at his festive flagship Frontera Grill, the quiet artistry of Topolobampo, or via a flight of rare mezcal at Bar Sótano. But his most expectations-defying restaurant is Tortas Frontera, inside the culinary hinterland that is O’Hare International Airport. Why suffer through a stale turkey sandwich made last Wednesday when there’s freshly griddled choriqueso, an audibly crunchy sandwich of oozy Jack cheese, chorizo and avocado? Or a bowl of tortilla soup, the very recipe served on nearly every table at Frontera Grill? Close your eyes and forget that you’re awaiting boarding group 7. KEVIN PANG

Inside Terminals 1, 3, 5 at Chicago O’Hare International Airport, 10000 West O’Hare Avenue, Chicago; rickbayless.com

Uncle John’s Bar-B-Que

South Side Chicago Barbecue

South Side Chicago barbecue is a singular style of smoking meats, brought north during the Great Migration by Black pitmasters from the Mississippi Delta. Pork hot links and rib tips, the often-discarded knobby end of the spare rib, get cooked inside a plexiglass aquarium smoker. Unlike, say, brisket that smokes untouched for hours, Chicago barbecue requires constant monitoring; pitmasters spray down the fire with a hose to control temperature and steam. This explains why the number of Chicago pitmasters has dwindled to a handful. Aja Kennebrew, thankfully, is keeping the tradition alive. Taking over recently from her retired father, Garry Kennebrew, she has kept her family’s succulent rib tips as appealingly crusty and mahogany as ever, while adding smoked turkey to her menu. KEVIN PANG

17947 South Halsted Street, Homewood; 708-960-4612; unclejohnsbbq.com

Hyde Park, bordering Lake Michigan on the city’s South Side, has for years tried and failed to establish a destination restaurant worth venturing from downtown, a place that doesn’t just cater to students from the University of Chicago. Virtue changed everything. Opened by the James Beard award-winner Erick Williams and fronted by the chef Damaar Brown, Virtue’s sophisticated approach to Southern foodways draws huge crowds, who come for the deeply dark and deeply flavorful gumbo, or the exquisitely blackened catfish with barbecued carrots. Given that the South Side is a historically important destination of the Great Migration, Virtue’s success in championing the cooking of the African American diaspora cannot be overstated or overcelebrated. KEVIN PANG

1462 East 53rd Street, Chicago; 773-947-8831; virtuerestaurant.com

The name of a restaurant says a lot, and Warlord conjures a place that is loud and intense, lit two shades above total darkness. You expect a menacing wood hearth radiating fire from the open kitchen. This Avondale hot spot checks those boxes. It’s near-impossible to get in (they don’t take reservations), and in its first year has established itself as one of Chicago’s most thrilling and audacious restaurants. Some menu items read like transcripts from a fever dream, yet turn out unexpectedly brilliant — Bavarian cream doughnuts draped with sea urchin, a mocktail of gochujang and coconut milk with black sesame rimmed around the glass. But the restaurant’s mastery of the hearth is what consistently wows; the dry-aged rib-eye with house-fermented Worcestershire sauce is magnificent. Warlord, all culinary fire and brimstone, totally rules. KEVIN PANG

3198 North Milwaukee Avenue, Chicago; warlordchicago.com

Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

Priya Krishna is a reporter in the Food section of The Times. More about Priya Krishna

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Chicago provides guidance for full notes (giving complete information) and short notes (giving only the author’s last name, shortened title, and page number). Use a full note the first time you cite a source and short notes for any subsequent citations of that source.

Full notes generally give the same information as bibliography entries, but presented slightly differently. You can see examples of full and short notes for the most common source types in the tabs below.

As with bibliography entries, Chicago provides advice on what to do when information you would usually include in your footnotes is missing—summarized in the table below.

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