Try the Oaxacan old-fashioned from our 100 Best list:This cocktail is not on the menu, but it’s a Paul McGee classic available by request.
Try the pork loin tartine from our 100 Best list: The Logan Square wine bar is turning out glammed-up bruschetta piled with pickled pork loin, whipped feta, Bosc pears and juniper vinaigrette.
Try the soup from our 100 Best list: Rick Spiros’s herbaceous, spicy broths, such as this take on Vietnamese pho (we tried it with short ribs—now it’s made with braised brisket) are life-sustaining.
Try the Full English fry up from our 100 Best list: Hands down, this British pub is putting out one of the best brunches in the city, from the ornate coffee service to made-in-house seasonal scones.
Try the Posole verde from our 100 Best list: The hearty green hominy stew rules our winters, with its hunks of pork, grassy broth and mess of add-ins alongside.
Try the whitefish sandwich from our 100 Best list: Long live Justin White, the new chef who’s raising the bar on bar food one God-given fried-fish sandwich at a time.
Try the french fries from our 100 Best list: It’s the fries that stick with us: skin on, hand cut, deep brown, liberally salted and pretty much perfect.
Try the The Bedford Bloody Mary from our 100 Best list: The kimchi actually belongs in this drink. It adds a pleasant background of earthiness to what otherwise would be just tomato juice and spice.
Try the Horizon fruit ale Half Acre just brewed for Next’s Thailand menu from our 100 Best list!
Try the chocolate bouchon from our 100 Best list: Stephanie Izard successfully incorporates foie gras as a decadent marshmallow “fluff” alongside a moist chocolate cake.
Try the Naem khao thawt from our 100 Best list: Northern specialties like this crispy rice salad with ham, are a textbook example of Thai food’s ability to hit sweet, sour, salty & spicy all at once.
Try the blue-cheese-and-mushroom beignets from our 100 Best list:We went for the cocktails. We came back for these meltingly rich puffs.
Try the In the Rocks from our 100 Best list: It's our favorite drink at this high-concept lounge, for how it seamlessly integrates tactile pleasure (“cracking” the rock) into a beautifully made drink.
Try the squid-ink gnocchi in carrot broth from our 100 Best list: Chef Giuseppe Tentori is first and foremost an Italian & where he really shines is with pastas such as this rich yet delicate gnocchi.
Try the Ham on Rye from our 100 Best list: Three Floyds’ smoky Bukowski tribute.
Logan Square's gastropub, with a kick-ass whisky selection, has made national headlines and even got a Michelin star. Like a nose-to-tail approach? So does chef Jared Wentworth. [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.
Where else can you get a beer, a taco and a shot of whisky for under $10? Leave it to Blackbird exec chef Paul Kahan to make it happen. [Eater 38 Member] 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.
If you can stand your big, fat gourmet burger with headbanging pulsating metal music, go get in line now. There aren't many better burgers in Chicago. [Eater 38 Member] Read more.
Shin Thompson's understated Logan Square BYO is the perfect place for a multi-course fine dining experience ... where you can wear jeans. [Eater 38 Member] Read more.
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.
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.
A brunch plate of smoked salmon features creamy Zingerman’s goat cheese and lamb is sliced onto a baguette. Try the turkey burger with chipotle-sage aioli and a salmon burger with pickled ginger. Read more.
The menu consists of only three pizza and the owner makes each individually- with puffy, chewy crust; house-pulled mozzarella; layers of fresh, earthy mushrooms; and an obsessive eye for detail. Read more.
Try ground chicken with basil and preserved eggs. Also try the specials board; promising rotations have included lettuce wrap–ready deep-fried mackerel with apples, cucumbers, fish sauce and chiles. Read more.
The menu changes according to the chef’s whim: rhubarb with tea-smoked baby octopus or eggplant Parmesan with tempura fried cheese curds and strawberry marinara. Take advantage of the back patio.
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.
