There's little doubt that Hot Doug's is the preeminent hot dog and "sausage superstore" in Chicago, perhaps even the country and world. [Eater 38 Member]
Start with some fresh oysters from the east coast, then try the maple sausage corn dog, rock crab scramble, or duck confit. And as always, don’t forget the popular syrup-braised pub bacon.
Coalfire changed the way we think about thin crust. If you like it super crispy with a little bit of char, this is your new haunt. [Eater 38 Member]
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]
When you want more than spanikopita and gyros, David Schneider's authentic regional Greek fare (and amazing Greek wine list) beckons you to this beautiful dining room in Wicker Park. [Eater 38 Member]
The Sheerin brothers have outdone themselves with a polarizing menu of upscale charcuterie. Everyone has an opinion on this spot. [Eater 38 Member]
A cute spot where you can go for a quick glass of Sherry or wine at the bar or have a romantic dinner over Spanish small plates. [Eater 38 Member]
Between the rustic Italian fare, heavenly desserts, and fantastic cocktail list, the partnership between the Bristol and Boka groups doesn't show any signs of slowing down. [Eater 38 Member]
If it were just fish and chips and chowdah, we'd still be won over; but everything you'd think you're on one of the coasts. [Eater 38 Member]
One of four Chinatown spots owned by Tony Hu, the focus here is on Szechwan dishes, ranging from the basic to the downright adventurous. [Eater 38 Member]
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] Подробнее.
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] Подробнее.
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] Подробнее.
