When Mama Suqi comes out of the kitchen to deliver your fresh hummus, falafel, fattoosh and lamb kebabs you better eat everything on your plate. [Eater 38 Member] Leia mais.
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] Leia mais.
The décor is a little cheesy, but with chef Alfredo Colle manning the domed oven, this is possibly the best Neapolitan 'za in town. [Eater 38 Member]
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] Leia mais.
The simple, clean lines throughout the dining room make way for an explosion of flavor in chef Giuseppe Scurato's Italian-inspired American fare. [Eater 38 Member]
Seasoned Indian food lovers and newbies agree that Hema's has some of the best—and utterly inexpensive—samosas, chicken tikka and lamb vindaloo on Devon. [Eater 38 Member]
Authentic Costa Rican fare in a casual mom-and-pop BYO setting with some of the best chicken burritos around. Experiment with the casado and an oatmeal shake. [Eater 38 Member] Leia mais.
Rustic low country French bistro and a BYO policy in a super cute Lakeview setting makes Joncarl Lachman's spot perfect for dates or dinner with friends. [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] Leia mais.
Sure the massive Chinese menu is daunting as hell, but go with a group and you only need to know about one thing: the roasted Peking duck served tableside. [Eater 38 Member] Leia mais.
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] Leia mais.
Uptown's Argyle Street is also known as Little Saigon and Tank Noodle is the crown jewel for its authentic Vietnamese cuisine, especially the various steaming bowls of pho. [Eater 38 Member] Leia mais.
Rick Bayless introduced Mexican street food to the masses, who line up daily for huevos rancheros for breakfast and return for pork belly tortas and seafood caldos at lunch. [Eater 38 Member] Leia mais.
Sure it's tough to get in, but Stephanie Izard's hamachi crudo with crisp pork belly; pappardelle with goat, pork and veal sugo; and intricate veggie dishes make it worth the wait. [Eater 38 Member] Leia mais.
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] Leia mais.
Michael Kornick doing edgy, grass-fed-beef burgers with partner David Morton? With thick shakes and gourmet hand-cut fries? Um, yes please. [Eater 38 Member] Leia mais.
Only Chicago could convince me that the New York hot dog was not, in fact, anywhere near the apex of the hot dog arts. (The Chicago Red Hot deserves that honor). – Anthony Bourdain, No Reservations Leia mais.
Get a sample of food of the future and dine at Moto Restaurant, where molecular gastronomy meets the hip meat-packing district. – Samantha Brown Leia mais.
I don’t know that I’d call it ”pizza.” Whatever Burt’s selling is something special. Some kind of crusty, tomatoey, cheesy casserole something with delightfully fresh toppings. – Anthony Bourdain Leia mais.
This is where Korea meets Mexico by way of Chicago. Be sure to try the kimchi, Korean fermented cabbage, served up on Mexican tacos. -- Andrew Zimmern, Bizarre Foods Leia mais.
This place serves up Korean favorites like fermented crab. It's raw blue crab rubbed with chilies and salt. Think ammoniated seafood, but good and addictive. -- Andrew Zimmern, Bizarre Foods Leia mais.
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 Leia mais.
Sardine sandwiches floating on titanium antennae, solidified olive oil -- Alinea may well be, and I do not say this lightly, the most important restaurant in America. -- Andrew Zimmern, Bizarre Foods
If you want a more “exotic” hot dog, come here for hot dogs made with rattlesnake or kangaroo. Try the "Mountain Man," a sausage made of antelope, elk, buffalo and reindeer meat.
Touring Chicago on bike made me my happiest. I think it just goes back to being a toddler when I got my cherry-red tricycle with streamers on the handlebars. – Samantha Brown Leia mais.
The Happiest Words Ever Written: fries cooked in duck fat at Hot Doug's. – Anthony Bourdain, No Reservations Leia mais.
Rick Bayless is a world-renowned authority on authentic Mexican cuisine. He's also a genius in the kitchen. XOCO is Rick's love letter to Mexican street food. -- Andrew Zimmern, Bizarre Foods Leia mais.
Don't miss the foie-ly pops, foie gras rolled in pop rocks all on a stick. This is haute cuisine that looks like junk food. -- Andrew Zimmern, Bizarre Foods Leia mais.
