Margherita at Pizzeria Bebu
I would have liked more basil, but this Margherita had plenty of tang and an agreeably crispy crust. And, obviously my family couldn’t keep their hands off of it. Pizzeria Bebu 1521 N. Fremont St., 312-280-6000
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Comfort Pasta Dish Cacio e Pepe Is "A Thing of Love"
Animale’s executive chef brings us a dish from Rome, with amore.
Quiote's Basement Bar Is Logan Square's Latest Destination
Hope you like mezcal!
Brendan Sodikoff’s BYO Policy
Illustration: Hawk Krall Even regulars at Bavette’s, Gilt Bar, and Sodikoff’s other hot spots think it’s an urban legend—there’s no way restaurants this snazzy would let you bring your own wine for the small price of sharing a glass with another table. But it’s true, and it’s awfully nice when you’re the one receiving a … Read more
Italian Beef
Illustration: Hawk Krall I always get my Italian beef dipped. It’s a wet sandwich, which by any standards sounds disgusting, unless you’re in an emo or progressive punk band. There’s an awkwardness that only Chicagoans know, which is if you order your sandwich dipped and they don’t dip it enough and you ask them to … Read more
Great Meals for $5 (or Less)
Photos: Jason Little 1. Weekly pasta special at Reno ($5, Wednesday nights only), 2607 N. Milwaukee Ave., Logan Square 2. Two tripa tacos at La Chaparrita ($3.70), 2500 S. Whipple St., Little Village 3. Cheeseburger and fries at Redhot Ranch ($3.88), 3057 N. Ashland Ave., Lake View 4. Beef kebabs at Ghareeb Nawaz ($4.99), 2032 … Read more
The Beef Wellington for Two at Swift & Sons
Illustration: Hawk Krall Few entrées announce themselves quite like this Mad Men–chic steakhouse’s showstopper: Two servers approach your table with a dining cart, upon which rests a perfectly medium-rare 12-ounce filet mignon topped with mushrooms, spinach, and foie gras (because why not?) and swaddled in a jacket of burnished puff pastry. Then they expertly slice … Read more
You Can Eat Your Way Around the World
A sampling of Chicago’s global feast proves that we’ve got the most authentic ethnic food.
Edible Art
A leader of Chicago’s culinary vanguard, Curtis Duffy, of the three-Michelin-star Grace, reveals the genius behind a new spring dish of parsnip, black olive, blood orange, and burgundy spinach.