It doesn't get much hotter than Mario Batali and Joe Bastianich's land of magic and pasta. With eight restaurants and a world of retail, Chicago's food scene has been greatly expanded.
No matter who you are & where you're from, broad swaths of food-loving humanity make the trip to Humboldt Park for Tony Anteliz's authentic cemitas sandwiches and spit-roasted meat. [Eater 38 Member] Read more.
Chicago deep dish gets a twist and a cult-following at Pequod's that even out-of-town deep dish haters can love. [Eater 38 Member] Read more.
Go further then Pad Thai and get adventurous with Northern Thai specialties like gang hung lay and housemade sausage, with sticky rice on the side. [Eater 38 Member]
Duck fat fries and encased meats? Somewhat of a no brainer. That 30-minute-plus wait every time? Totally worth it. [Eater 38 Member] Read more.
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.
Besides "the" chicken, Zuni's burger, Caesar salad and bloody Mary have all been called the best in the city. [Eater 38 Member] Read more.
You can make the argument that no restaurant in the last decade has changed the dining landscape quite like Delfina and its pizzeria offshoot next door. And that's a good thing. [Eater 38 Member] Read more.
When a "hole-in-the-wall" turns out to be a bright family-run stop with outrageously good tortas and super authentic Puebla eats; that's 38 material. [Eater 38 Member] Read more.
Try crossing the studied, Sichuan-laced creations of a workhorse young chef with a kickback dive atmo pumped up by ghetto rap and a 60-foot dragon. [Eater 38 Member] Read more.
Inspired flavor combinations—think 'bbq pork' with cornbread, mustard ash and licorice root—join a cocktail program and interior design that are best in their San Francisco class. [Eater 38 Member]
It's an updated take on the Zuni formula, with the success to show. Both neighborhood standby and destination restaurant, Nopa continues to grow admirably under Chef Jossel. [Eater 38 Member] Read more.
After an autumnal whirlwind, Matt Accarrino continues to make SPQR his own. The chef counter has some of the best seats in town and the wine list remains top notch too. [Eater 38 Member] Read more.
