Chef

Dana Cree

"The thick-cut white bread is roasted in the wood-fired oven until crispy and oily on both sides. That alone would be enough, but served with the spreadable salami, n'duja, it's out of control."

"I love these pizzas. They have a thin crust and are baked in a coal-fired oven. Their pizzas are always on point. My favorite is the 'nduja pizza. It's my current go-to spot in Chicago."

"I love these burgers. In a city that champions heavy pretzel buns, DMK's is light and soft. The patty is thin and extends to the width of the bun, and the toppings are interesting. I stick with their version of the Big Mac and can finish an entire burger without feeling like I've done something wrong to myself."

"All of the Thai fare is exceptional, but I am addicted to the crispy onchoy. I rarely skip the pad Thai shrimp omelette, too. They stay open on Fridays until 1:00 am, so I often wander over there with other chef friends to feast after a busy week."

"Bari serves awesome old-school Italian subs, sourcing their bread from the bakery next door. The subs are giant and inexpensive. I love the Italian sub, but occasionally I just need the meatball."

"I eat there frequently and like exploring the menu, but make sure an order of the fat hand-rolled noodles with homemade XO sauce are on the table each time."