Chef

Cleetus Friedman

"Every time my wife and I go, we are mesmerized by Grant's approach to food. It is an experience that everyone should try to have once in their lives."

"Nobody does brisket better in Chicago. I'm a huge fan of brisket, and they nail it here. I also like the slaw. Tip: Get it chopped, not sliced."

"This is one of my new favorites. Jimmy nails it for New York-style pizza. Get the white pizza, add a bit of crushed red pepper, and it feels like you’re in Brooklyn. The beignets on the dessert menu are as good as they are at Cafe du Monde, too."

"Although I've not yet been to Italy, the creaminess of the burrata atop amazing toasted bread at Spacca seems to take me there. I haven't found a better rendition in Chicago. They get it delivered on Thursdays and it usually only lasts until Sunday."

"Pita Inn serves solid, consistent, and satisfying food, and that’s no easy feat. The meat is tender, juicy, and perfectly spiced. The warm homemade pita is a great complement to the creamy hummus, too! I like to get mine with extra falafel."

"Mussels in beer broth. Crispy frites. An extensive list of craft beer. Great jazz. I can do this daily and never tire."