Christian Graves recently added the talented Jack Fisher to his kitchen, which means a new cheese-making program and a developing dessert menu that should rival any in the city. [Eater 38 Member] Read more.
There are many gastropub wannabes but Jayne's is the real deal, boasting a British owner and a well-executed modern pub menu. The wine list is more interesting than most. [Eater 38 Member]
There aren’t any other big places in the Loop that serve Polish food, and there’s something insanely satisfying about being able to walk in and order a ton of pierogi and kielbasa for lunch. Read more.
Try the Breaking Bad-dapping Heisenburger. It rocks 45-day, dry-aged beef mixed with pork belly,"crystallized" onions, your choice of cheese, thick slabs of bacon, lettuce, tomato, and pickles. Read more.
Alembic is PAIRING Girl Scout Cookies and alcohol TOGETHER. You'll get two cookies served with every one complementing cocktail. What are you waiting for?! Read more.
A local seafood distributor, market and restaurant in one. Chef Paul Arias does right by his product; his Tuesday tasting menu ($28 for 4 courses) is a good time to taste how. [Eater 38 Member] Read more.
Get The Bedford Burger stacked with onion marmalade, cheddar, bacon, and garlic aioli, and always pay the extra $3 to have poutine added to your side of fries. Read more.
Instead of saltines or oyster crackers, try the melt-your-brain buttermilk biscuits and house smoked bacon with your clam chowder. Read more.
Try the guinea hen, which is "more interesting than chicken" and served with sweet parsnips, foie gras, and an umami-packed seaweed that's used to make dashi stock. Read more.
Get your photobooth picture here! Don't fall for the first one you see though, find the one that puts out real prints. Takes $4 in quarters. Totally worth it though.
one of my favorites. if you're doing a tour, be sure to go after 4p as you'll be able to catch light, sunset and night.
liquid nitrogen caipirinha. olives. "Philly cheesesteak". king crab buns. boneless Mary's chicken wings. wagyu flank steak. rossejat. Yukon potato "gnocchi". "your life will change dashi linguini."
The American Grilled Cheese Kitchen has created an entire cake made out of grilled cheese sandwiches that you can order from either of their shops. Read more.
This collaboration by the talented Nancy Silverton, Mario Batali, and Joseph Bastianich is the highly anticipated cornerstone of The Headquarters. Read more.
No longer just for the loudest eater in the movie theater, Goobers are also what the kids at Rabbit are calling their three-strong selection of burgers (good + burger = Goober). Read more.
Albert Raurich, who had previously worked for star chef Ferran Adrià, fulfilled a dream and opened his own restaurant in 2008. More about Barcelona in the LH Magazin iPad App (12/2013). Read more.
Pike Place hole-in-the-wall with over two dozen piroshky, Russian pastries with sweet or savory fillings. Try the Seattle-appropriate smoked salmon and cream cheese version.
Fried tilapia, house-made caper aioli, and slaw taste mighty fine between two pieces of toasted sourdough bread. Pair it with one of their fantastically British beers for a bloody good time. Read more.
When it comes to food, the hardest thing for Americans to say is pretty much anything French, but that's exactly what the dudes behind Maximilien are serving at Le Zinc. Read more.
The Mac Attack Burger uses fried mac & cheese as burger buns, is very healthy. Read more.
German-themed meatery Currywurst's figured out another use for fried dough and launched the doughnut hot dog, which is A FRICKIN' DOUGHNUT HOT DOG. Read more.
"Falkner was originally a pastry chef, and the desserts here seem more attended-to than the rest of the meal. They are daring, even avant-garde." Read more.
Home of the legendary cronut & CRULLANT! The crullant will be featured at the LA Weekly Pancake Breakfast on Sunday, August 11th at Vibiana from 11am-2pm! www.laweekly.com/pancakebreakfast Read more.
