The Wildest Hot Dogs in Town
At Bronzeville’s Hot Dog Box, a father-daughter duo is filling the void for crazy-creative franks.
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Silog at Uncle Mike’s Place
Among the classic American diner fare at Uncle Mike’s Place, you’ll find a second menu featuring silog, or Filipino breakfast combos. In 2008, co-owner Lucy Serrano made herself one, catching the attention of nearby Filipino customers. Her husband, co-owner Mike Grajewski, added a few components, and the rest was history. Their silog comes with a … Read more
Apple Fritter at Old Fashioned Donuts
When this South Side doughnut shop opened in 1972, the apple fritter wasn’t even on the menu. But over the last decade, the now-beloved treat has become synonymous with the neighborhood institution (that’s owner Buritt Bulloch left). The fritters are made fresh every morning using leftover dough scraps, resulting in a mammoth confection — each one clocks … Read more
Bagel and Lox at Kaufman’s Bagel & Delicatessen
You’re going to have to forgive Kaufman’s its high-gloss update and shelves of gourmet packaged goods. Look deep into the menu and you’ll find a through-line to a much older vision of what Eastern European Jewish immigrants wanted — endless choice. How much fat do you want on your corned beef? What about the pickles? Half sours … Read more
Pączki at Dinkel’s Bakery
Let New Orleans have its Mardi Gras parade. We celebrate Fat Tuesday here by actually getting fat — eating as many pączki as we can. If you’re planning to pig out on this Polish filled doughnut, first learn to pronounce the name: “punch-key.” Then try one at the nearly 100-year-old Dinkel’s, which sells them on the six … Read more
Polish Sausage at Express Grill
You can get a Maxwell Street–style Polish anywhere in this city, but there’s really only one worth traveling for. Express Grill, hard by the Dan Ryan Expressway just north of the street the sausage is named after, serves up a charred, smoky link on a squishy hot dog bun that’s been slathered with yellow mustard. … Read more
Griddled Burger at Edzo’s Burger Shop
The beloved menu staple at Eddie Lakin’s counter-service spot is everything you want a griddled burger to be. An amply seasoned, smashed-flat quarter-pound patty of freshly ground chuck is seared on a just-greasy-enough flattop until the meat is crisped around the edges before getting topped with your choice of cheeses, like American or Merkt’s cheddar … Read more
Superdawg at Superdawg
The namesake item at this iconic drive-in, which Maurie and Flaurie Berman opened in 1948 (that’s them, in hot dog form, on the restaurant’s roof), is a Chicago-style hot dog — just a bit bigger and better. The oversize all-beef wiener is served on a poppy seed bun and comes topped with mustard, onions, a dill pickle, … Read more