Not every great dining experience in Chicago takes place at a traditional restaurant. Case in point: One Sister Inc. Chef Iliana Regan, a veteran of the kitchens of Alinea, L20, Table Fifty-Two, and Schwa, is the culinary gem behind underground dinners that rival those found at the restaurants that fill her impressive resume. Four to six times a month, Regan hosts a dinner for eight to 12 guests in her home, which looks much like an upscale eatery, featuring 10 to 15 courses of elegant, sustainable, simply divine food. The inspiration: "I eventually want to open a restaurant, and I had complete confidence in menu creation, execution, and the type of modern cuisine that I wanted to make," Regan says. "I chose a different path to get there, rather than working my way through kitchens, trying to paddle my way up." One bite of Regan's food will convince you that you're getting an early look at what is sure to be an extremely successful career. Dishes this Spring include foraged morels and ramps ("sustainability is a huge part of my business; I source a lot locally in the farmers markets and supplement with what I grow myself or forage," Regan says), along with clear gazpacho bubble tea, shrimp noodle scampi, and hand-cut pasta served with black truffles, butter, and raspberries. One Sister is BYOB — Regan suggests bringing food friendly red and white wines — and if you need further recommendations, she's happy to make suggestions at any price point. Underground dinners might be trendy, but Regan proves they can also be unforgettable.