The fries (fried in beef fat), shakes or sides, like anchovy-draped Caesar salad, steal the show from the burger. Patties are cooked only “medium plus,” leaving them juiceless and disappointing.
Burgers are juicy and can be ordered with all manner of toppings (grilled ’shrooms and onions, A-1 sauce, even jalapeños). Crispy fries come piping hot in their own paper bag, regular or Cajun-style. Read more.
Uncommonly thick Nutella shakes, fries with truffle salt—where does the low-brow end and high-end begin at Eddie Lakin’s burger shop? Read more.
Burgers are cooked to a nice medium. Opt for aged cheddar, bacon and egg toppings, and be sure to add the rustic, skin-on fries. Try the Lemon Squeeze, a blend of fro-yo, strawberries and lemonade. Read more.
The riverside location and the five choices of burgers (salmon, tuna, turkey, beef or veggie) are equally appealing.
Happily, price is the least of the reasons to eat here. The more pressing reasons include the turkey sandwich with thick bacon and soft focaccia and hearty empanadas filled with bacon, egg and cheese. Read more.
If you stick to beef, go with “Grandma’s onion soup” rub and flank your burger with an order of the accomplished fries. Add a scoop of the housemade custard, and you’ll be even happier. Read more.
Warm popovers stand in for bread, filets are tender and rich, and brunch gets served in bento boxes with themes— “griddled” (pancakes and French toast) and “hangover” (burgers, fries and sunglasses). Read more.
This take-out bakery specializes in the "Big Dat" an enormous doughnut, measuring 9" across and 3" tall.
Popular with locals and visitors, Chicago’s Home of Chicken & Waffles serves soul food up in a stylish dining room. Read more.
