![]() ![]() Chicago is also home to Paul Kahan’s Publican and other members of the One Off Hospitality family. Virtue in Hyde Park is another splendid restaurant with its own spin on Southern food from James Beard winner chef Erick Williams. Can’t-miss spots include Diana Dávila’s genius Mi Tocaya Antojeria, Beverly Kim and Johnny Clark’s Korean-American stalwart Parachute (which recently unveiled a more traditional Korean menu), and Jason Hammel’s all-day masterpiece Lula Cafe. From patios to takeout and dine-in, this is where to start when plotting out a visit.Įssential restaurants: To ensure an authentic Chicago experience, visitors should dive into Eater Chicago's Essential 38 Restaurants, which is updated quarterly. Where to Start with Eater Chicago's Top MapsĮater publishes a massive number of maps to guide diners through all of Chicago's can't-miss foods, drinks, restaurants, and bars. Of course, this is the city of Malört, the divisive bitter spirit born out of Chicago that’s available at dives and cocktail bars alike get used to it, or just quietly sip a hard seltzer. (inventors of barrel-aged beer, now a subsidiary of Budweiser) to Maplewood Brewing - are humming. ![]() From dark and heavy stouts to all the hops an IPA fan could want, the city’s breweries from Revolution Brewing to Goose Island Beer Co. ![]() The eclectic community isn’t just made up of bearded dudes who like flannel, but women-owned breweries like Eris Brewery & Cidery, and Metropolitan Brewing. The Michelin-starred restaurants in America’s third-largest city offer top-notch fine-dining experiences, ranging from experimental tasting menus ( Alinea, Esmé, Ever) to omakase ( Mako, Omakase Yume) to foragers to the only starred Filipino restaurant in the world (Kasama). Don’t forget to ask for extra mild sauce when stopping at a Harold’s Chicken Shack or any of the many fried chicken specialists on the South and West sides. Street food remains a vital part of the city’s dining culture, and visitors should spend time getting to know Italian beef sandwiches and tacos. The city’s variety - from grandma slices, to Detroit squares, to Neapolitan - demonstrates that pizza is something Chicago excels at, no matter the form. Instead, most regularly consume the city’s signature square-cut thin-crust pizza, known as tavern style. Tourists fixate on deep-dish pizza, a complicated topic for locals who tend to reserve the stuff for special occasions. Protip: Many local Home Depots have stands, operated by a third party, that have premium hot dogs, including wagyu wieners. But let’s not forget street food: the city’s hot dogs stands have no match, with enough variety beyond Vienna Beef’s monopoly. While Chicago is no longer the nation’s meatpacking capital - the famous ( or infamous) Union Stockyards closed in 1971 Fulton Market’s slaughterhouses have been replaced by food halls, swanky cocktail bars, and gastropubs, the city’s steakhouses remain bustling, mostly due to tourists, as well as businesspeople and conventioneers armed with buoyant expense accounts. Culinary innovation with a Midwestern heart ![]()
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