Mosaic portraits in Founders Hall celebrate Dr. Margaret Burroughs, co-founder of the museum, Harold Washington, Chicago’s first African American Mayor, and DuSable, Founder of Chicago. Leer más.
Popular with locals and visitors, Chicago’s Home of Chicken & Waffles serves soul food up in a stylish dining room. Leer más.
The Renegade Craft Fair, which got its start in Chicago, has a permanent storefront in Wicker Park where you can shop year-round for one-of-a-kind DIY goods by over 300 artists. Leer más.
This take-out bakery specializes in the "Big Dat" an enormous doughnut, measuring 9" across and 3" tall.
This take-out bakery specializes in the "Big Dat" an enormous doughnut, measuring 9" across and 3" tall.
Try the Ham on Rye from our 100 Best list: Three Floyds’ smoky Bukowski tribute.
Try the Triple S from our 100 Best list: This maki, made of sweet potatoes, salmon and the mysteriously-named “spicy dynamite sauce” is everything that is wrong with sushi. And it tastes so right.
Try the whitefish sandwich from our 100 Best list: Long live Justin White, the new chef who’s raising the bar on bar food one God-given fried-fish sandwich at a time.
Try the Horizon fruit ale Half Acre just brewed for Next’s Thailand menu from our 100 Best list!
Try the Pure Black, a deep, dark, bottled cold brew from our 100 Best list!
Try the The Bedford Bloody Mary from our 100 Best list: The kimchi actually belongs in this drink. It adds a pleasant background of earthiness to what otherwise would be just tomato juice and spice.
Try the Chestnut doughnut from our 100 Best list: It doesn’t get any better, any fresher, any more flavorful, any airier than this.
Try the gianduja gelato from our 100 Best list: Every flavor, every time, Jessie Oloroso kills it. But when her shop is out of this knee-bucklingly rich chocolate-hazelnut flavor, it nearly kills us.
Try the cinnamon bomb from our 100 Best list: Why call this (admittedly tame-looking) pastry a “bomb”? Because this moist, cinnamon-dusted cake is unexpectedly addictive. And that’s dangerous.
Try the Ice-cream sundae from our 100 Best list: Grant Achatz + whipped cream + Oreos + gummy bears + peanuts + unreal ice cream + maraschino cherries + a carafe of chocolate sauce = believe it.
Try the Irish bread pudding from our 100 Best list: These slices of moist bread pudding are griddled, giving the pudding crispy, caramelized edges—and giving you a reason go take a nap.
Try the ham and cheese fondue from our 100 Best list:Take a croque-madame, increase the cheese tenfold, melt it in a crock, fold in ham, put the egg on top and use the bread on the side, for dipping.
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.
Try the mozzarella sticks from our 100 Best list: You’ve got to give props to a mozzarella stick whose mozz is made in-house.
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.
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.)
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.
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.
Try the Competition St. Louis slab from our 100 Best list: These ribs take two additional hours of labor because they’re pulled out of the smoker periodically to baste. These bones are killing it.
Try the chef’s selection steak from our 100 Best list: Go for the chef’s selection, they’re beautifully marbled, expertly grilled over Japanese binchotan charcoal, and the best value in the house.
