Gallery: 20 Most Popular Posts on Serious Eats Chicago 2012

We Eat Everything at Hot Doug's
We Eat Everything at Hot Doug's
"This past Saturday at 10 a.m. sharp, the Serious Eats Chicago crew met up in Avondale to accomplish one of the most glorious eating projects in Chicago history: to eat every single item at Hot Doug's. Why? Without a doubt, this "sausage superstore and encased meat emporium" is the busiest hot dog stand in Chicago and is often mentioned as the best in the nation. While other writers have sought to capture the essence of the experience, we were only interested in the meat. Until now, all of us had only eaten it piecemeal. But we wanted the whole picture, and there was only one way to do that." Read more here >>
My 14 Favorite Dishes from Chicago's Chinatown (Tony Hu Edition)
My 14 Favorite Dishes from Chicago's Chinatown (Tony Hu Edition)
"Why Tony Hu? Well, two reasons actually. As the unofficial spokesman for Chicago's Chinatown and owner of five acclaimed Chinese restaurants, it would be kind of crazy not to start with him. Plus, Lao Sze Chuan, Lao Beijing, Lao Shanghai, Lao You Ju, and Lao Hunan are all wildly different and unique. I should point out that each one of Hu's restaurants except Lao You Ju also focuses on a particular region, which made this adventure something of a culinary tour of China." Read more here >>
26 Cheap Eats We Love in The Loop
26 Cheap Eats We Love in The Loop
"As the hub of Chicago, The Loop has no shortage of places to find a bite to eat. But not all of us are stock brokers or businessmen with expense accounts, nor do we have the time to sit through coursed out menus. Most of us just need something to eat quickly, and we'd like to find a place that's good and cheap." Read more here >>
We Eat All the Sandwiches at Potbelly
We Eat All the Sandwiches at Potbelly
"First opened in Lincoln Park back in 1977, this toasted sandwich purveyor now has over 240 locations across the country, including a few overseas. But Potbelly never lost its Chicago focus, and it's hard to walk more than a couple blocks in the Loop without coming face to face with one." Read more here >>
Behind the Scenes: Making Roasted Pig Face at Girl & the Goat
Behind the Scenes: Making Roasted Pig Face at Girl & the Goat
"The wood oven roasted pig face at Girl & the Goat is exactly what it sounds like: parts of a pig's face are roasted in a wood fired oven. It's also been a fixture on the menu since chef Stephanie Izard first opened the incredibly popular West Loop restaurant back in 2010. I certainly love it, and I couldn't wait to get behind the scenes to document how this dish is made from scratch." Read more here >>
21 Grilled Cheese Sandwiches We Love in Chicago
21 Grilled Cheese Sandwiches We Love in Chicago
"Originally, we were only going to visit ten or so places, just to get a sampling. But we became obsessed with the sandwich, marveling at interplay between the crisp, butter-laced exterior of the bread and the molten interior of cheese. And we were awarded for our passion, as each restaurant we tried offered a unique take, while also staying true to the sandwich's essential nature." Read more here >>
10 Touristy Spots in Chicago That Are Actually Good
10 Touristy Spots in Chicago That Are Actually Good
"It's always good to know the difference the restaurants genuinely serving great food and the ones offering a watered down experience in the name of profits. Also, as much as I'd like to steer you to the eccentric little restaurants dishing out spectacularly delicious food at reasonable prices, there comes a point when guests just want to experience the food the city is most famous for. In Chicago, that means definite things, like deep dish pizza, Chicago-style hot dogs, and Italian beefs." Read more here >>
The Best Buffalo Wings in Chicago
The Best Buffalo Wings in Chicago
"We did battle with Buffalo wings all over our city to assemble a fantasy roster of our favorites and, most importantly, crown a champion. Overall, we were surprised to discover such a broad range of quality and variety within such narrow confines (our definition of what count as Buffalo wings is below). We learned that size, while important, isn't everything; a smaller wing, when done right, can be delicious and satisfying. We learned that piling on excessive sauce, like forcing a pass into double coverage, can be a wing's worst enemy, throwing off its balance of flavors. And we learned that any place where breaded Buffalo wings are the norm has something to hide." Read more here >>
21 Cheap Eats We Love in Chicago's River North
21 Cheap Eats We Love in Chicago's River North
"River North, the neighborhood just north of the Chicago River, has no shortage of exceptional restaurants. In fact, it's hard to think of another place as jam packed with potential places to so eat well—if, that is, you have the money to do so. Eating cheaply here is a totally different prospect, one that requires planning and some serious detective skills." Read more here >>
The Best Places to Eat Near Wrigley Field
The Best Places to Eat Near Wrigley Field
"As I walked around Wrigleyville over the past couple of weeks, I uncovered a staggering number of options. The revelation shouldn't have been that big of a surprise, since Wrigley Field is in Lakeview, the second most populous neighborhood in the city. In fact, many of these places I already knew about; I just didn't realize they were so close. From burgers to Thai beef salads, vegetarian diner food to Roman-style pizza, the options go on and on. I had to start excluding places." Read more here >>
Market Tour: Joong Boo Market in Chicago
Market Tour: Joong Boo Market in Chicago
"Located on the northwest side on a sliver of land between the Kennedy Expressway and the Union Pacific Metra Line is Joong Boo Market, one of the most respected, and conveniently located, Korean markets in Chicago. For those reasons, it's also one of the busiest." Read more here >>
Nine Pancakes We Love in Chicago
Nine Pancakes We Love in Chicago
"We live in an era when people are willing to get out of bed just to go stand in line for an hour or more to eat breakfast. When diners show that kind of commitment to getting a good meal, expectations rise accordingly. Fortunately, when it comes to pancakes, Chicago's restaurants are up for the challenge." Read more here >>
The Best Macarons in Chicago
The Best Macarons in Chicago
Most peoples' favorite bakery items are just well-made versions of treats they could likely make at home: brownies, cookies, even cupcakes. Then there is the macaron. This petite delicacy is so fickle, so perfectly French, as to be even a great baker's white whale." Read more here >>
The Six Best Dishes at Portillo's in Chicago
The Six Best Dishes at Portillo's in Chicago
"Portillo's is a chain, but it's a great one. I've been wanting to say that for while, because its name comes up often on the site when discussing street food in Chicago, and while that could be because it has numerous locations—including an especially prominent one in River North—the mentions are mostly due to the surprisingly consistent and occasionally excellent food." Read more here >>
Taste of Chicago: The Good, The Bad, and the Just Okay
Taste of Chicago: The Good, The Bad, and the Just Okay
"Most of the items at Taste hover in the "mediocre to passable" range. This is food that can be reproduced on an epic scale, and it doesn't even seem fair to complain about a place cranking out a product instead of a delicious dish. But against all odds, some places actually do things right." Read more here >>
We Eat All the Candy from Ferrara Pan Candy Company
We Eat All the Candy from Ferrara Pan Candy Company
"If you've ever enjoyed the perfect sweet-sour balance of a Lemonhead or the addictive crunch of a Red Hot, you'll be happy to know you've been eating locally this whole time (good job, you trendy locavores). Ferrara Pan Candy Company, the makers of Lemonheads and Red Hots among other classics, dates back to 1908 when Salvatore Ferrara opened a confectionery store right here in Chicago. So instead of dropping by Walgreens to pick up that tired old bag of Fun Sized Snickers this year, consider taking a trip out to the Ferrara Pan Outlet, which is located at their factory in Forest Park (the factory was moved to the outskirts of the city in the decades after its inception)." Read more here >>
Staff Picks: Our Last Bites in Chicago
Staff Picks: Our Last Bites in Chicago
"If you could only have one last bite in Chicago, what would it be? This completely hypothetical question is obviously meant to get a reaction, but it's something worth thinking about every now and again. Sure, the truth is that we all probably appreciate the breadth of Chicago's amazing dining scene, from the many high-end restaurants to the endless varieties of street food, but this game cuts through all that. You have to make a decision. So what's it going to be?" Read more here >>
Knockout Noodles: A Tale of Two Ramens
Knockout Noodles: A Tale of Two Ramens
"Chef Worachai Thapthimkuna (Chef Chao) of Union and Sous Chef Shaun Connolly of Dragon Ranch graciously allowed me behind-the-scenes access to observe how they craft their ramen noodles from scratch, as well as how finished bowls of ramen are built to order. Interestingly, each chef has landed on different ingredients, tools, and techniques for making his ramen noodles, while of course sharing a similar dedication to the qualities that make a superior noodles." Read more here >>
10 Overlooked Thai Dishes in Chicago from Leela Punyaratabandhu of 'SheSimmers'
10 Overlooked Thai Dishes in Chicago from Leela Punyaratabandhu of 'SheSimmers'
"These represent some of the dishes that I think are underrated and overlooked by most diners. There are more to recommend, of course, and I'm not even scratching the surface with these ten. But these should suffice for now. I'll tackle more in due course." Read more here >>
Put an Egg on It: Dishes We Love in Chicago with Eggs on Them
Put an Egg on It: Dishes We Love in Chicago with Eggs on Them
Put an Egg on It was born out of a very simple question: do all foods taste better with an egg on them? Sure, some sweets might not make the cut, but as far as savory courses are concerned, the answer seems to be almost a definite yes. (Very unscientific calculations were in the 99 percent range.) Read more here >>