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."

"Midori is the city’s best-kept sushi secret. Chef Roberto has been killing it consistently for so many years. The chirashi assorted sashimi bowl (which means "scattered" in Japanese) is sweet, spicy, and salty, with the freshest fish imaginable."

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

"When the pajun (scallion pancake) comes to your table, you can see how crispy it is on the outside. When you bite in, the squid literally melts in your mouth, creating a perfect balance of crunchy and smooth."