Chef

Merlin Verrier

"Chef Bill Kim has the pedigree all chefs admire, but at his little restaurant Urbanbelly, he does everything perfectly. I always order the short rib fried rice, or Phat Rice, and Chinese eggplant. Fried rice is self-explanatory, but the eggplant is the perfect combination of acidity, richness, and deliciousness."

"Sometimes simplicity is better. Why ruin lobster with too much extra BS? Keep it plain and simple by letting the ingredients shine. Chef Guiseppe uses this restraint perfectly with his version of Eastern seaboard's classic lobster roll."

"When I'm up north in the Andersonville neighborhood, I always stop by for a Metropolis coffee. Their seasonal roasts are always perfect with the ever-changing weather here in Chicago."

"The menu changes with the seasons just like any great restaurant, but we are talking about pancakes here. I just had the pumpkin and carrot with a cream cheese crème anglaise, and it was amazing."

"I like the healthy option of being able to get a turkey burger on wheat at a fast, casual spot. There is no better way to cook a burger than on a griddle, and of course, this is how they do it at Epic. Get your burger with both griddled and raw onions."

"There are few things in this world that I can eat for breakfast, lunch, and dinner. Gilt's cornbread (made with pork fat) is one of them. From the sweetness to the crunchy exterior, this dish has it all."