New York had steakhouses before Mrs. O’Leary had a cow, but let’s be clear: This Midwestern stockyard city perfected the genre. Want proof? Walk into the gray, shingle-roofed building that has stood under the L in River North since 1941 and watch history still writing itself. Visiting celebrities, titans of industry, and stalwart regulars smile … Read more
Many Black Chicago families with roots in the South claim to hold the key to perfect fried chicken, but Alabama native Harold Pierce thought his family’s recipe was so good that he decided to share it with the world, opening the first Harold’s Chicken Shack, on 47th Street, in 1950. If there’s one must-try order … Read more
Eighteen years, a second location, and 2 million stuffed dates after this pioneering West Loop spot opened, the same cook, Jorge Ruiz, continues to assemble each of these delicious tapas-style snacks, which are based on a recipe from owner Paul Kahan’s father-in-law. The fat medjool dates are big enough to accommodate just the right amount … Read more
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
