The juicy fried housemade bologna sandwich is exquisite enough to hoist the underappreciated sausage into superstardom.
Highlights of the menu include hamachi tartare in delicate little taro-root tacos, tan tan men ramen weighted with herb-packed pork meatballs, and joyful desserts like softball-sized cream puffs.
The menu changes seasonally but whatever inspired creation chef Edward Kim sets his mind to he executes with precision and grace. The BYOB policy and warm-but-cooky room make it an all-time favorite.
The Bristol chef Chris Pandel does things with animal parts most others wouldn't dare and the experience is heightened because of it. [Eater 38 Member] Read more.
This may look like an ordinary hot dog joint, but sink your teeth into one of their housemade haute sausages and you may pass out. [Eater 38 Member]
Jason Hammel and Jason Vincent give us another reason to travel to Pilsen: their impeccably prepared rustic seasonal fare and a cool, modern Kevin Heisner-designed room to eat in. [Eater 38 Member] Read more.
If you're not serious about great wine, beer and locally sourced, seasonal small plates, this chill Humboldt Park spot will convert you. [Eater 38 Member]
