They serve up Mex seafood with a Chinese influence here. You'll want to feast on a la carte lobster tacos, or deep-fried cubes. If seafood isn't your thing, do the rib eye w/guac & handmade tortillas. Read more.
Have your taste buds surf on the Hawaiian walu (w/ leek fried rice, absinthe butter & candied orange zest). Read more.
Get ready for stupid-cheap happy hours. 3-7pm Daily: $2 margs/wells/sake/doms & dollar sushi. Read more.
Toss back the ginned-up "Le Fleur Fatale" (Lillet Blanc, creme de violette pearls, St. Germain, Champagne & grapefruit bitters, over a frozen flower cube), an original 'tail. Read more.
Your meal won't be complete without diver scallops, blackened using a house-secret spice recipe, drizzled with lemon beurre blanc, garnished with chives and red pepper, and topped with bleu cheese. Read more.
Their signature is the Game Changer, with honey chipotle grilled salmon, feta, romaine, and cilantro aioli. If meat is more your thing, grab a Newport (chargrilled steak, onion, cilantro). Read more.
The Katy Trail Ice House, see, they've opened this beer garden. And drunken biking is only a little bit illegal. Read more.
This free admission beach is one of Chicago’s 33 sandy Lake Michigan beaches. Read more.
The exhibit next to the Planetarium showcases a 400 pound pallasite meteorite from the Brenham field in Kansas. Also located here are an official Sputnik satellite & a Manned Maneuvering Unit replica. Read more.
will be providing the backdrop to 165 films from 49 countries - meaning you will have ample opportunity to sit at the bar dropping obscure Artaud references to bespectacled women. Read more.
This outdoor seating-only breakfast, lunch, and dinner spot serves “Sustainable Street Food” that you should chow down on while hitting up the M-F 'till 7pm happy hour w/ $2-$3 beers & $3 sangria. Read more.
Chef Ted Grieb is promising that old Zanata faves (like the stuffed quail) will be joined by an expanded cocktail menu. Read more.
Finish every meal here with the Mexican fried ice cream done up with tempura, which is the real reason you screamed in the first place. Read more.