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.
Chef Jared Van Camp works to make this burger’s meatiness shine, topping it with equally savory toppings: housemade bacon, a fried egg, aioli and Gruyère. http://tmoutchi.us/YmTIHi Read more.
No time for dinner? Opt for the lounge, a gingery Sepia Mule cocktail and the sweet-salty-smoky flatbread of fresh peaches, creamy blue cheese and bacon Read more.
Wizardry is the only explanation for the splendor of the bun on the TrenchBar burger. http://tmoutchi.us/YmTIHi Read more.
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.
Once you taste the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff), you'll be back for brunch every Sunday. Read more.
Koren Grieveson puts out now-famous dishes such as her fiery chorizo-stuffed, bacon-wrapped dates and taleggio-filled foccacia, both of which are best washed down with a carafe from the wine list.
Deep-fried black-eyed peas are the perfect drinking snack, steak (dressed in nothing more than brown butter), salads and even doughnuts make sense with the food-friendly cocktails from the bar. Read more.
