1 Steamed Lobster With Garlic and Vermicelli
Wentworth Seafood House
What’s in the bowl Meat from a whole steamed lobster, chopped up, cooked with garlic, and served atop vermicelli
Why it’s worthy The vermicelli soak up all the garlicky sauce, which means they’re absolutely jam-packed with flavor. The chefs pluck the crustaceans right out of the lobster tanks and steam them to order, so they’re especially fresh and tender. This is a meal for when you have something to celebrate, especially since you can go all in and have it made with two lobsters. Market price ($19.99 for a single lobster in early March). 2229 S. Wentworth Ave.
2 Dan Dan Noodles
What’s in the bowl Wheat noodles bathed in chile oil, studded with numbing Sichuan peppercorns, and topped with ground pork and scallions
Why it’s worthy Dan dan noodles are kind of like chili in that no two recipes are the same, but if there’s a classic Sichuan version in Chicago, this is it: silky noodles with a nice chew, and enough chile oil and peppercorns to make you sweat. $7.95. 243 W. Cermak Rd.
3 Biang Biang Noodles With Pork
Shan Shaan Taste
What’s in the bowl Extra-wide noodles given the Shaanxi-style treatment, meaning they’re tossed in a potent chile oil and served with stewed pork and bok choy
Why it’s worthy This place specializes in the handmade noodles of northern China, and these are the standout — thick, chewy, and slicked with a spicy sauce. The tender pork is loaded with delicious flavor from the rendered fat. $13.19. 2002 S. Wentworth Ave.
4 Beef Brisket Noodle Soup With Wontons
Yummy Yummy Noodles
What’s in the bowl Cantonese noodle soup with brisket, shrimp wontons, and scallions in a chicken broth
Why it’s worthy You can choose thin or thick egg noodles for this soup, but the latter, which deliver loads of chew, are ideal alongside the melt-in-your-mouth brisket and delicate shrimp wontons. The broth is just light enough to accent the other ingredients while letting them shine. $8.50. 2334 S. Wentworth Ave.
5 Scallion Oil Noodles
What’s in the bowl Lamian (hand-pulled noodles) tossed with scallion-infused oil and soy sauce and topped with strips of blackened green onions
Why it’s worthy The beauty of these Shanghainese-style noodles, from a newcomer to the neighborhood, is the interplay of flavors and mouthwatering aromatics: The oil adds sweetness and the soy sauce adds savory notes to the tender noodles, while the blackened green onions lend a lovely fragrance. $6.99. 2026 S. Clark St.