Chef

Mark Mendez

"Meat, cheese, artichokes, meat, and truffle mustard vinaigrette—it's an awesome sandwich. Did I mention there’s meat? This spot has been around since the ‘20s, and it isn’t going anywhere."

"Koren takes comfort food to a whole different level. This emulsion of salt cod and olive oil is topped simply with chives and come with a side of bread to scoop it all up. This makes me feel good inside."

"This place has been around forever, and there’s a reason for it. After work—and a few beers—these tacos really hit the spot."

"All of Rick's caldos are fantastic, but this one—meaty, hearty, and filled with earthy veggies and salsa negra—goes especially well on a cold Chicago afternoon."

"I have a soft spot in my heart for Chicago-style hot dogs—mustard, onions, relish, and peppers, but hold the ketchup. Gene & Jude's does it right."

"Dirk Flanigan (formerly of The Gage) blew my mind with this the first time I ordered it. Wonderful product, unbelievable game flavor, and, regardless of the preparation, he hits the nail on the head every time."