how to assemble your dining guide chicago dining ?· chicago’s greatest hits 1 8 q chicago’s...
Post on 25-Jul-2018
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How to assemble your dining guide
Print out each page of this PDF on letter-sized (8.5 x 11) sheets of paper.
Fold the top half of each page down to the bottom, so that the dotted line is on the outside of the crease.
Then fold each page in half from left to right so the dotted line is on the outside of the crease. Then unfold from left to right to make a set of pages.
Stack the pages the order they were printed out, making sure the page numbers are in the right order.
Staple the pages together in the center.Youre done! Now go eat!
By Kevin Pang
Like any world-class city, Chicago presents two simultaneous versions of itself: one as described by the hotel concierge, the other inhabited by those who call it home. The former is defined by deep dish pizzas, cheese-caramel popcorn and architectural cruises in an area triangulated by Willis Tower, the Field Museum and the John Hancock Center. The Chicago of Chicagoans consists of three-flat buildings, beanbag toss on sidewalks, Goose Island Green Line, rib tips grilling on aquarium smokers and tamale-selling abuelas.
Both Chicagos are valid representations of the city. But many out-of-towners only hear about one.
So what does it mean to eat like a Chicagoan? Here, now, is our attempt to encapsulate our citys restaurant scene, a Chicago beyond whats perpetuated by guide-books and old Saturday Night Live skits.
Welcome to Chicago!
Note on itineraries: Callahead/check website first toconfirm hours of operation
INTRODUCTION Luxury dining 3 Proletariat food 4 Yuppie dining 5 International 6
ITINERARIES Chicagos Greatest Hits 1 8 Chicagos Greatest Hits 2 10 River North (no car) 12 Expense Account 14 South Side 16 International 18
CThe RadlerSerious German for the cool crowd
Get: Pretzel, German onion pie, any wurst, smoked ham sandwich
2375 N. Milwaukee Ave.,773-276-0270dasradler.com
Note: The beer list is mind-boggling and impressive. Dinner nightly, brunch on weekends.
DLao Sze ChuanThe restaurant that popularized regional Chinese in Chicago
Get: Cumin lamb, Tonys three-chili chicken, twice-cooked pork, hot pot
Multiple locations, original restaurant at 2172 S. Archer Ave., 312-326-5040 tonygourmetgroup.com
Note: Owner Tony Hu has a string of regional Lao restaurants, including Lao Beijing and Lao Shanghai in same complex.
FSan Soo Gab SanCrowd-pleasing Korean tabletop barbecue
Get: Kalbi (beef short ribs), bulgogi (marinated beef), kimchee zigae (spicy kimchee/pork stew)
5247 N. Western Ave. 773-334-1589
Note: Dont wear cashmere, unless you want it to smell like barbecue forever.
EChopal Kabab &Steak
Meat-first Indian/Pakastani BYOB
Get: Grilled goat chops,chili chicken
2240 W. Devon Ave.773-338-4080 chopalkababsteak.com
Note: Overdosed on meat? Consider vegetarian Uru-Swati a half-mile west at 2629 W. Devon Ave., 773-262-5280
We begin with restaurants at the top tops in creative verve, critical acclaim and price tag. First some context: Fine-dining in Chicago during the 70s was shaped by chefs like Jovan Trboyev-ich and Jean Banchet, whose cooking philosophies were ensconced in the school of classic French. Then came Charlie Trotter in 1987, who sourced exotic ingredients and preached farm-to-table kitchen before it was en vogue. Trotters kitchen produced a coterie of Chicagos most influential chefs today.
Among them is Grant Achatz, the man responsible for guiding our citys restaurants to a new stratum of ambition. When he opened Alinea in 2005, his cooking garnered praise that went beyond local adula-tions. Ruth Reichl, in Gourmet magazine, called it the best restaurant in the country. Where Trotters preached refinement and
tradition, Achatzs food was altogether exacting, playful, interactive and theatrical, influenced by Spains avant-garde cooking move-ment (for example, a green taffy balloon dessert suspended with helium).
For this genre of restau-rant, where diners can expect to pay $400 and up per person, Alinea continues to be the standard-bearer. Others, like L2O, Sixteen, Tru, Spiaggia and Grace, shoot for multi-Michelin-star status. Any international gourmet with a passing familiarity of Chicagos dining scene will reference these restaurants first.
One level down in pricing, but with no less decorum, are Chicagos famed steakhouses. Gibsons, Gene & Georgettis and Mortons have long been the go-to beef emporiums for business suits and conven-tiongoers. Here youll find chicken Vesuvio, a Chicago invention bone-in chicken with potatoes sauteed in white wine, garlic and olive oil, then roasted until crisp.
An example of square-cut pizza.
What is the food of Chicagos Everyman and Everywoman? Each neigh-borhood has its say. In Lakeview, it might be a pub serving a two-handed cheeseburger. On the Southwest Side along Cermak Road, its the fry houses selling breaded shrimp by the paper bag. Youll hear the phrase tip-link combo uttered on the South and West sides, shorthand for rib tips and hot links found in barbecue takeouts.
Most ubiquitous of all is the corner grill, found in almost every neighborhood, thatll serve a Chicago-style hot dog (mustard, neon relish, onions, pickle, tomato slices, sport peppers, celery salt). Italian beef the irresistibly sloppy bomb of roast beef, hot peppers and jus-soaked roll is Chicagos Everyman sandwich, and finer purveyors (Johnnies, Als #1, chains like Portillos and Buona Beef) still roast
and slice beef in-house daily.Origins of the gyro
sandwich are hotly disputed among a handful of Greek-town restaurant magnates along South Halsted Street, but all acknowledge it was introduced to America via Chicago sometime in the mid-60s. As for pizza, theres this false belief that Chicago-ans exclusively consume deep dish pizzas. More representa-tive of Chicagos pizza preference is the thin-crust sausage and cheese party cut: Instead of standard triangle-shaped wedges, the pie is cut crisscross into squares.
EPleasant House BakeryBlue-collar English food with farm-to-table sensibility
Get: Chicken balti pie, premium pasty, deluxe gravy chips
964 W. 31st St., 773-523-7437, pleasanthousebakery.com
Note: Second location now open in Three Oaks, Mich.
FPunch HouseUnderground VFW Hall ambience, with punch on draft
Get: Pimms Cup, Pilsen Fish House Punch
1227 W. 18th St. 312-526-3851 punchhousechicago.com
Note: Punch House (drinks) is part of the Duseks (restaurant) and Thalia Hall (live shows) triumvirate.
Itinerary: SOUTH SIDE17
A La ChaparritaSupermarket taqueria of the highest order
Get: Crispy tripe and al pastor tacos, tepache (fermented pineapple drink)
2500 S. Whipple St.773-254-0975
Note: The supermarket makes its own longaniza sausage, which it sells by bulk.
B Smak-TakHomey Polish cooking in lodge setting
Get: Pierogis, hunter stew, stuffed cabbage rolls
5961 N. Elston Ave. 773-763-1123 smaktak.com
Note: Translation means taste-yes!
TERRENCE ANTONIO JAMES / TRIBUNE PHOTO 2010
Diners eating al fresco at the Purple Pig.
For lack of a better term, we use yuppie in its literal sense restaurants frequented by young, urban professionals. This covers a wide swath of establishments, to be sure, but by our definition these restaurants: 1) offer beverage programs; 2) have changing menus that reflect ingredient seasonality; 3) are buzzy spots covered by media; and 4) charge around $100 for
Yuppie dining dinner for two (by Chicago standards, this is considered a midtier price). Restaurants that fit that bill include: Girl & The Goat, Lula Cafe, The Publican, Hopleaf, The Purple Pig, Cafe Ba-Ba-Reeba, Sunda, Balena, so on and so forth. The overwhelming majority of these restaurants are on the North Side, though in recent years, restaurants like Nightwood and Dusek's have thrived south of Roosevelt Avenue.
Goat chops at Chopal Kebab & Steak.
One in every five Chicago-ans is of Mexican descent, representing more Latinos than people from any other country. The largest groups reside on the Southwest Side, in Pilsen and Little Village, neighborhoods where taquerias and carnicerias abound.
Mexicans are responsible for Chicagos most robust street food scene (in a city where regulations all but stifle the culture), and it can be found Sundays at Maxwell Street Market, a mile south-west of the Loop. You also cant mention Mexic