"I like to think of this dish as an homage to pozole. It’s a cultural mash-up of rice noodles, kimchi, hominy, and pork belly in a brothy bowl. It’s exhilarating!"
"This is another terrific mash-up of Korean and Latin American street food: savory and fresh, with a myriad of textures and flavors. It’s affordable to boot."
$$$, Outdoor Seating, Full Bar, Mediterranean, Tapas, Near North Side
"I love the texture of pig’s ears when they’re fried. This version, with crispy kale and pickled cherry peppers, renders them so light, I feel free to eat the whole bowl myself."
"For about $4, you can score Sultan's above-average falafel sandwich. It’s an eat-on-the-go kind of meal, packed in a pita with tahini-thick hummus and harissa, giving it just the perfect hit of spice. I order mine spicy. It's one of the best cheap meals you can get in Chicago."
$$$, Outdoor Seating, Wine Bar, Full Bar, New American, West Loop Gate
"This is the most indulgent thing I have eaten this year, and every bite was awesome. Koren Grieveson roasts pears and rosemary together on the wood fire; it tastes ancient in the best way."
$$, Outdoor Seating, Full Bar, Southern / Soul, Cajun / Creole, Andersonville
"These light, powdered sugar clouds are super tasty before hunkering down for a hearty N’awlins-style breakfast, especially one that involves a pork product and pickled vegetables. These are available on their weekend brunch menu."
$$, Outdoor Seating, Full Bar, Southern / Soul, Cajun / Creole, Andersonville
"This is one of those dishes that's perfect for breakfast, lunch, or dinner. The gulf shrimp are awesomely tender, as are the Tasso gravy and cheesy, creamy grits."
$$, Outdoor Seating, Full Bar, Southern / Soul, Cajun / Creole, Andersonville
"Going old school #creole during Mardi Gras season with Speckled sea trout amandine, braised @gothamgreens butter lettuce and #ponchartrain blue crab, get it tonight! #trashfish #sustainableseafood #changemenuschangelives"
$$, Outdoor Seating, Full Bar, Southern / Soul, Cajun / Creole, Andersonville
"American chestnut and native blue corn tamal filled with purple yam and dried wild blueberries, with hen of the woods mushrooms and sassafras. A meditation on a winter's walk through the woods. #restaurantweek @ansonmills #tamales"