Important Reminder:The City Guide app will be sunsetting on December 15, 2024, with the web version to follow in early 2025. Please visit our FAQ to learn more or to download our Swarm app.
Serious Eats: Stuffed Spinach Pie: The golden crust filled with a stunning amount of mozzarella and toppings, all topped with a rich tomato sauce brings a thrill that makes the typical 45-minute wait well worth it
445 N Clark St (btwn Illinois St & Hubbard St), Chicago, IL
Mexican Restaurant · River North · 257 tips and reviews
Serious Eats: As far as a way to beat the crowds, there isn't one. Arrive early or go late. Otherwise, bring a book and wait in line with the rest of us.
Hot Dog Joint · River North · 666 tips and reviews
Serious Eats: You can scratch a shocking number of essential Chicago street food classics off your list with a stop by Portillo's--Chicago style hot dog, Italian beef sandwich, chocolate cake shake? It's all here.
401 1/2 N Franklin St (at W Kinzie St), Chicago, IL
Donut Shop · River North · 145 tips and reviews
Serious Eats: Lines are long in the mornings and on weekends, but after 10 am, its a little easier to slip in. Go for the buttermilk old fashioned or the yeasty glazed doughnut.
1079 W Taylor St (btwn S May St & S Morgan St), Chicago, IL
Sandwich Spot · University Village - Little Italy · 52 tips and reviews
Serious Eats: No other Italian beef in town tastes quite like the original Al's #1 Italian Beef. The meat roasts with a collection of spices, accentuating each bite while never overwhelming the beefy flavor.
1531 N Damen Ave (at N Wicker Park Ave), Chicago, IL
Taco Restaurant · Wicker Park · 572 tips and reviews
Serious Eats: Getting a table to sip margaritas can take awhile, but if you just need a taco fix, head straight for the takeout window where you can usually get served in minutes.
Hot Dog Joint · Northwest Side · 236 tips and reviews
Serious Eats: Hot Doug's might be the best sausage shop in America, so plan accordingly. Show up early, enjoy the wait, and look forward to chatting with Doug about your encased meat of choice.