With its floury, cracker-thin crust and little nuggets of sausage that are all fennel and juiciness, a takeout pizza from this septuagenarian pub is a timeless pleasure. But it’s only when you dine in that you understand why Far South Siders consider a pie from Vito & Nick’s to be a rite of passage. The … Read more
Juan Zaragoza began making a version of the Jaliscan goat-meat stew here in 2007. His son Jonathan has since joined the operation, and the two butcher the animals in house. To make the restaurant’s signature dish, they steam the goat, marinate it in a deeply flavored mole, and roast it. The rich, fragrant, fall-apart tender … Read more
Unlike the volcano it’s named after, this old-school dish — typically roasted chicken with peas and potatoes in a winey pan gravy — doesn’t normally deliver fireworks. But the Village, the nearly century-old red-sauce temple downtown, breathed life into the shopworn classic by roasting a tender skin-on half chicken to order and leaving the peas out. This is the … Read more
The ribs here are as unfamiliar with the smokehouse as they are with the Seder table. They’ve been baked, sauced, and set on a plate with a pickle. But they’re all kinds of sticky, and you’ll readily commit to the pleasant mess. Longtime Chicagoans have a deep fondness for this dish because they remember coming … Read more
People from all over the city have been flocking to Tigist Reda’s Ethiopian spot since 2007 for her well-seasoned wots and tibs, tangy injera, and house-roasted coffee. But perhaps no menu item reflects Reda’s talents more vividly than the vegetarian messob (which, for what it’s worth, is actually vegan). Six veggie dishes of your choice … Read more
Sun Wah BBQ’s Hong Kong–inspired version of the beloved Beijing specialty makes for an epic night out. The experience at this Asia on Argyle spot, which opened in 1987, starts with the whole roasted duck being carved tableside. For the first course, you stuff the duck’s crackly, mahogany skin and juicy meat into steamed buns … Read more
Chicago’s go-to spot for Persian food has been steadily expanding since it opened in 1997. Originally little more than a shack, it now occupies an expansive location that handles both dine in and catering. As the restaurant’s name suggests, boldly flavored grilled and skewered meats get top billing, and the barg — juicy filet mignon seasoned with … Read more
Still humming beautifully after 21 years, chef Jason Hammel’s Lula Cafe is the matriarch of Logan Square’s dining scene, and this warming, Greek-inflected tangle of noodles has been on the menu since day one, holding strong as the winds of seasonal cooking have shifted around it. Aptly enough, the dish is an ode to co-owner … Read more
Arguably Chicago’s most influential Chinese restaurant (it currently has eight locations scattered around the city and suburbs), Tony Hu’s flagship made its name with Sichuan specialties that deliver numbing heat. The signature dish — diced chicken stir-fried with garlic, ginger, scallions, dry chiles, and Sichuan peppercorns — is an ideal entrée to the cooking of this heat-obsessed region of … Read more
In 1975, Inocencio Carbajal set out to re-create the signature fried-pork dish of his native Michoacán, and a Pilsen legend was born. There’s a reason his family’s carnitas — sold by the pound with tortillas, lime, onion, and cilantro, or tucked into a taco — attract lines out the door on weekends: After a low, slow simmer in manteca … Read more
