Restaurants
From corner bodegas to prix fixe, these top Chicago spots offer a modern take on the tangy sweet and richly satisfying island cuisine.
Filipino cooking, which masterfully tightrope-walks sweet, savory and sour, is getting its due here. Credit belongs in part to an incubator for aspiring chefs.
Readers share their tips for some under-the-radar restaurants that include Polish, Moroccan, Venezuelan, Thai cuisine and more.
Gale Street Inn, a Jefferson Park institution, closes for good without any advance word to customers
“I’m tired, it’s hard,” owner George Karzas said after suddenly shutting down the Northwest Side restaurant that’s been around since 1963. He said staffing was a big factor.
The Niles restaurant, which opens this summer, is yet another stamp in the portfolio of James Beard Award-winning restaurateur Jimmy Bannos Jr., but this one is the most personal.
The Chicago-based food delivery company awarded 31 restaurants with cash prizes as part of its Established 2020 program, which launched in March.
The famed restaurant’s return will be joined by the reopenings of Rosebud Naperville, and Carmine’s in the Gold Coast.
The pizzeria’s lone Chicago store, at 1212 S. Michigan Ave. in the South Loop, closed Thursday. The company has 34 other locations across the suburbs, as well as in Minnesota, Florida and Las Vegas.
The trio don’t plan to drastically change the popular Woodlawn cafe but rather build on what’s already there.
Larry Aronson, the original owner, began experimenting with his secret pizza sauce recipe in the early 1950s and opened his first restaurant in 1971 in Rogers Park.
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.
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.