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.
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.