Dishin’ on the Dish
What’s cookin’ in and around Chicago? Take a closer look at some of the area’s delicious dishes you don’t want to miss.
Rendang is a staple dish in Indonesia, and at this Wrigleyville restaurant, chef John Avila combines the flavors of his mom’s home cooking with some Chicago flair in the rendang sandwich.
Un platillo para disfrutar: El picadillo puff se rellena con carne molida bien sazonada y queso, se envuelve en una tortilla y se fríe hasta que quede crujiente.
Dishin’ on the Dish: The picadillo puff is stuffed with well-seasoned ground beef and cheese and wrapped in a tortilla before being fried to crispy perfection.
Dishin’ on the Dish: The kielbasa serves as the foundation for all the encased meats served daily at the eatery.
Dishin’ on the Dish: In the fall and winter, Loba’s black mole or mole negro croissants are made with a mole paste made up of at least a dozen ingredients.
Dishin’ on the Dish: Cabrit Pot Pie — pulled goat in a mushroom-based cream sauce enveloped in a flaky and buttery pie crust.
Dishin’ on the Dish: For 20 years, the family-owned and operated restaurant has brought food lovers near and far seeking the restaurant’s hearty portions of Senegalese favorites.
The new Avondale restaurant elevates canned pasta SpaghettiOs with housemade meatballs, vodka sauce and real parmesan cheese.
Shirin polo is Persian white rice bejeweled with saffron, orange peel marmalade, pistachio, shredded carrots, golden raisins and Persian barberry.
The Logan Square restaurant’s take on the pan-fried noodle dish, a popular street food in Malaysia, stays true to its roots.
Himalayan Sherpa Kitchen in Lincoln Square proudly serves lesser known dishes from Tibet and Nepal, including the popular (and spicy) C Momo: fried dumplings slathered in a savory sauce packed with chiles.
Executive chef Dana Heffernan’s journey through Tuscany in his late 20s inspired most of the menu at the East Loop restaurant.
Lardon’s meat and cheese boards have been a hit as a platter to share among friends and family, but its take on a Chicago staple — an Italian sub — has also been a crowd-pleaser, especially during the lunch rush.
Rasta pasta is an herbaceous and cheesy meal that has become a favorite among diners.
The hand-rolled potato gnocchi stays true to the traditional technique.
The beef tenderloin is cut into 2-inch cubes and sits in a marinade that includes oyster sauce and pepper for at least three hours. When the steak is ready, it’s fried on high heat.
Sam Engelhardt, owner and executive chef at the new Logan Square restaurant, offers his take on the classic sauerkraut dish his mother used to make.
Cedars’ Arab swag tacos are a tasty and prime example of a Middle Eastern and Midwestern infusion of cultures and flavors.
Diners at Oooh Wee It Is tend to stumble upon an unusual yet intriguing dish as they peruse the menu at the soul food restaurant in Chatham: Pot roast cupcakes.
Hot Dog Box owner Bobby Morelli launched several variations of the filet mignon steak dogs in March, and they were a huge hit, especially the Bronzeville Bourbon Filet Mignon Steak Dog, in particular, because it features his wife’s signature bourbon-infused barbecue sauce.