Time Out Chicago: Try the bhel puri from our 100 Best list: This heaping pile of puffed rice, chickpeas, onions and cilantro, drowned in a rainbow of chutneys, is dubbed “Indian nachos” by many.
Time Out Chicago: Try the goat arancini from our 100 Best list: In Giuseppe Scurato’s hands fried rice balls are crisp and ethereal, qualities that are a foil for the meaty goat ragù inside.
Time Out Chicago: Try the fried onions with lemon and jalapeño from our 100 Best list: A medley that balances the sweetness of the onions with acidity (the lemon), heat (the jalapeño) and lots of flavor (both).
3109 W Irving Park Rd (at N Albany Ave), ชิคาโก, IL
ร้านอาหารไทย · Albany Park · 18 คำแนะนำและคำวิจารณ์
Time Out Chicago: Try the Naem khao thawt from our 100 Best list: Northern specialties like this crispy rice salad with ham, are a textbook example of Thai food’s ability to hit sweet, sour, salty & spicy all at once.
ร้านอาหารอเมริกัน · Lincoln Park · 25 คำแนะนำและคำวิจารณ์
Time Out Chicago: Try the Pommes Anna from our 100 Best list: This unassuming potato side dish—crispy and golden on top, tender and gratinlike underneath—makes you remember why you love seasoned chef Jason Paskewitz.
Time Out Chicago: Try the onion rings from our 100 Best list: They’re executed with attention to detail—thick-cut rings dipped in beer batter, fried golden and sprinkled with salt. Simple but standout.
Time Out Chicago: Try the pork loin tartine from our 100 Best list: The Logan Square wine bar is turning out glammed-up bruschetta piled with pickled pork loin, whipped feta, Bosc pears and juniper vinaigrette.
Time Out Chicago: Try the salad with buttermilk dressing from our 100 Best list: An obsession with detail, an amount of scrutiny seldom applied to lettuce, a superlative, creamy dressing.
2755 W Belmont Ave (at California Ave.), ชิคาโก, IL
ร้านบาร์บีคิว · Northwest Side · 58 คำแนะนำและคำวิจารณ์
Time Out Chicago: Try the french fries from our 100 Best list: It’s the fries that stick with us: skin on, hand cut, deep brown, liberally salted and pretty much perfect.
Time Out Chicago: Try the garlic bread from our 100 Best list: It was a close call between this side dish and the goat-cheese cheesecake. But garlic-schmeared bread smothered in blue-cheese sauce wins every time.
222 Merchandise Mart Plz Ste 250 (btw. Kinzie and Wells), ชิคาโก, IL
สำนักงาน · River North · 7 คำแนะนำและคำวิจารณ์
Time Out Chicago: Try the sturgeon “caviar” from our 100 Best list: Anthony Martin created his own take on caviar: smoked sturgeon turned into a mousse and then dropped into cold oil to form silvery-white pearls.
Time Out Chicago: Try the Motawma from our 100 Best list: Move on to motawma, the ethereal whipped collision of garlic and potatoes that makes the trek to Bridgeview well worth it.
Time Out Chicago: Try the soup from our 100 Best list: Rick Spiros’s herbaceous, spicy broths, such as this take on Vietnamese pho (we tried it with short ribs—now it’s made with braised brisket) are life-sustaining.
Time Out Chicago: Try the cioppino from our 100 Best list: Among the reasons people flock to the place is this classic San Francisco dish: a spicy broth sporting a rotating cast of fish, sweet shrimp & tender mussels.
ร้านอาหารคิวบา · The Loop · 193 คำแนะนำและคำวิจารณ์
Time Out Chicago: Try the caldo gallego from our 100 Best list: With white beans, potato, spinach, ham and chorizo, it’s every bit as smoky, porky and satisfying as the restaurant’s Cubano.
Time Out Chicago: Try the almond soup from our 100 Best list: When is a soup the most satisfying part of a midsummer meal? When it is as cool, smooth & balanced (sweet, acidic grapes; rich, savory almonds) as this one.
ร้านอาหารเม็กซิกัน · Humboldt Park · 7 คำแนะนำและคำวิจารณ์
Time Out Chicago: Try the Posole verde from our 100 Best list: The hearty green hominy stew rules our winters, with its hunks of pork, grassy broth and mess of add-ins alongside.
ร้านอาหารเม็กซิกัน · Brighton Park · 3 คำแนะนำและคำวิจารณ์
Time Out Chicago: Try the carne en su jugo from our 100 Best list: Pinto beans, crispy bacon, radish rounds, avocado, raw onion and cilantro among oil droplets lining the surface of tender bits of beef in its juices.
Time Out Chicago: Try the scallops from our 100 Best list: The accompaniments (corn-poblano hash on our first visit) change with the seasons. The flawlessly seared scallops are here to stay.
Time Out Chicago: Try the grilled green tea–washed mackerel pike from our 100 Best list: Chef-owner Kee Chan’s underappreciated ode to grilled seafood & modern Japanese small plates are insanely good, expertly grilled.
ร้านสเต็ก · Near North Side · 122 คำแนะนำและคำวิจารณ์
Time Out Chicago: Try the chef’s cut New York strip from our 100 Best list: The high-end chain had us woozy with its dry-ice martinis, warm butter cake, and expertly cooked and seasoned cuts of beef.
Time Out Chicago: Try the kimchi and sausages from our 100 Best list: It’s a Polish-Korean mash-up and the best of both worlds. (Look for the free grub to reappear occasionally over the winter.)
Time Out Chicago: Try the braised rabbit from our 100 Best list: Peas and rabbit. Is that some kind of twisted joke, serving rabbit with the very things it loves to eat (before it’s roasted)?
Time Out Chicago: Try the duck fat yaki soba noodles from our 100 Best list: A bowl of everything you could ask for: thick, satisfying noodles in mustard sauce, fatty morsels of duck and crunchy slivers of cabbage.
Time Out Chicago: Try the goat-cheese tortalacci from our 100 Best list: These pockets of delicate tortalacci are like tiny, edible presents to everyone lucky enough to get their hands on them.
Time Out Chicago: Try the Swiss chard tortelloni from our 100 Best list: These chard-stuffed pasta pockets aren’t currently on the menu. But we strongly encourage you to start a petition to bring them back.
131 N Clinton St (at Chicago French Market), ชิคาโก, IL
ร้านขายแซนด์วิช · West Loop · 21 คำแนะนำและคำวิจารณ์
Time Out Chicago: Try the Montreal-style smoked pastrami from our 100 Best list: The smoked meat of Montreal: thick, hand-cut slices, edges lined with black pepper, the meat gorgeously marbled and fall-apart tender.