Chef Sonya Cote rocks a seasonal French-Tex menu to go with their artisanal cocktail menu in one of the most comfortable dining rooms in which we've had the pleasure of eating. [Eater 38 Member] Read more.
The beef brisket sandwich, made with grass-fed and grass-finished Tallgrass beef, is meaty and flavorful, as well as tender from long, slow cooking. Read more.
Don't miss the caramelli, a Tootsie-Roll-shaped pasta, stuffed with butternut squash and tossed with sage, amaretti crumbs, and brown butter sauce at this fine-dining Italian restaurant in the Loop. Read more.
When you win numerous BBQ awards after learning how to cook from your grandmother Lillie, and pit master dad, there's a reason your place gets packed. [Eater 38 Member] Read more.
Get the the thin-crust pizza, which manage to be both light and rich. Crusts are crisp, with a bready flavor, and house-made sauce is a knockout. Read more.
Every week Chef Rob Levitt buys a pig or two to butcher and for $50 you can get a front-row seat to see how it's done. -- Andrew Zimmern, Bizarre Foods Read more.
Classes and workshops for students turn into many free concerts throughout the year. Check their website for details. Read more.
Thought you’d want to know: Lillie’s Q has been nominated for Best New Restaurant and Best New Barbecue in Time Out Chicago’s 2011 Eat Out Awards. Vote now! Read more.
Thought you’d want to know: Due Lire has been nominated for Best New Italian in Time Out Chicago’s 2011 Eat Out Awards. Vote now! Read more.