With long waits and metal music blasting, why go? For the Slayer burger–a pile of fries topped with a half-pound burger, chili, cherry peppers, andouille, onions and Jack cheese on a pretzel bun. Leer más.
The generous schmear of mayo, the melted American cheese and the chopped raw onions that cut through the beef with a piquant bite are the real stars of this burger. http://tmoutchi.us/YmTIHi Leer más.
Wizardry is the only explanation for the splendor of the bun on the TrenchBar burger. http://tmoutchi.us/YmTIHi Leer más.
Focusing on preparing shared plates of American cuisine and “meat and three” Southern dishes surrounded by a trio of sides. Even your grandma doesn’t pickle things as well as this. Leer más.
Located in an old bank vault The Bedford is a new "secret" basement. Try the Jacknife Judys (Templeton Rye, Rishi Vanilla Black Tea Reduction, Cynar, Muscat dessert wine, Orange bitters) Leer más.
The name of the game here is kushiyaki, which boils down to a palatable selection of grilled meat, poultry, offal, vegetables & fish cooked on a 600-degree robata grill. Leer más.
Set to open tomorrow, the River North eatery cooks up organic eggs. . A 20-seat breakfast bar offers no-frills dining, and a reusable coffee mug program encourages environmentally friendly sipping. Leer más.
Swing by to grab a margarita or hand-muddled mojito before diving into dishes such as the cascabel ribeye steak, Oaxaca cheese chile rellenos & braised pork shanks topped with chipotle wine sauce. Leer más.
Patrons will be able to sample precisely assembled cocktails thanks to Mike Ryan running the show behind the bar. They can also expect delectable dishes prepared by Heather Terhune.
A charcuterie menu helps start off the night with meat and cheese platters, as well as shrimp cocktails and steak tartar. For something more substantial, patrons can try out filet mignon. Leer más.
It's a log cabin inside and a patio area outside at Lincoln Park's new pizzeria. http://tmout.us/lKTEo Leer más.
The Boarding House's menu has changed significantly since the restaurant opened earlier this year. Try it out on one of sidewalk patio's 50–60 seats. http://tmout.us/lKTEo Leer más.
If you’re looking for an alfresco steakhouse experience, it’s tough to beat a seat on Chicago Cut's expansive patio. http://tmout.us/maA24 Leer más.
Will the combination of Stephanie Izard, rooftop deck and spinning, illuminated goat cause the universe to explode? http://tmout.us/lKTEo Leer más.
You may try the gyro salad, slices of meat sitting atop simple greens, and think: “Not bad.” But according to the cultish customer base, try the juicy chicken kebabs or the the vinegary Greek fries. Leer más.
The martini is shaken with dry ice so it bubbles like a cauldron, steaks come out perfectly medium-rare & a signature side of lobster mashed potatoes is comically indulgent. http://tmoutchi.us/10esgeQ Leer más.
The goods: textbook veal Vesuvio, a “garbage” salad fit for four, calf’s liver sauteed with onions and bacon, perfectly seared chops and garlicky shrimp DeJonghe. http://tmoutchi.us/10esgeQ Leer más.
An exemplar of its form, this French toast teams thick-cut slices of challah with two strips of extra-crispy bacon for the perfect sweet-salty combo. Leer más.
The cumin salt rimming this cucumber-laced "pepino el pyu" tequila drink will smack any hangover to the curb. Here, bartenders make hoja santa into a syrup to add an herbal finish to each sip. Leer más.
Begin your Sunday with the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff). Or try the fig-pistachio scones. Leer más.
The crispy pies hold a lot of weight, so after you choose your pizza style—red, white or New Haven plain—start picking toppings. (If you’re really going New Haven–style, try one with clams and bacon.)
$33 will get you beef-cheek ravioli with lobster jus, herb-crusted whitefish with brussels sprouts and prawn slaw, and chocolate praline with hazelnut ice cream, coffee foam and candied hazelnuts. Leer más.
A later lunch is your best chance at experiencing the culinary creations of chefs Tony Mantuano and Sarah Grueneberg. The restaurant waitstaff recommends booking after 1pm or later. Leer más.
