Tuna melts are my kryptonite, which explains that whenever I'm at a diner I have to order one. The tuna melt at Palace Grill certainly looks like an impressive, golden, mountain mass of sandwich that you can't wait to get your grubby hands on.
West Loop, North Side
Dovetailed with iNG's current craft beer-themed dinner menu, the "Chicago Craft Beer Brunch Menu" is at once perplexing, exciting, and enticing.
This post title is clearly misleading, right? An apple pie sandwich? Yep, you read it right, except it's nothing like you think—it's a type of grilled cheese.
When Jim Graziano reached out to me to let me know about a muffuletta sandwich special available now through Fat Tuesday, I was beyond intrigued. Though he offered to send a picture, I had no interest in looking at the offering—I wanted to eat it.
If you guys miss out on the el lomito at La Sirena Clandestina, I will never forgive you. This is one of the best sandwiches I've eaten in a while. Even though I just had it, I want to run over and eat another one.
Serving a good, representative bite to hundreds of guests is a challenge. Which is what made the ceviche mixto I sampled from El Barco Mariscos such a revelation.
"Where should I eat in the West Loop?" We get asked this all the time, and while it's never been an especially easy question to answer, it's only gotten harder over the past year.
Instead of offering a modern interpretation of what a steakhouse could be, Next drew inspiration from the Mad Men era (that's the 50s and 60s for the rest of you). You won't find any deconstructed or overly manipulated dishes on the menu. This is just about pure gluttony and more butter than you could ever dream of.
Roast beef isn't usually my first choice for a sandwich, but after having the Sassy Roast Beef ($8.75) at Nohea Cafe, it makes me seriously wonder why.
Up the street at Publican Quality Meats, they're just waiting for the big party in the back to pay the bill and we can be seated right away. Bingo.
The chicken katsu ($11) at BellyQ was ten times more intense than I thought it would be when I ordered it. Yet, not in the way I imagined.
Similar to restaurants like Next and Sixteen, iNG changes its entire menu concept every few months. The playful restaurant known for its flavor-tripping Miracle Berry is currently showcasing street food, the first menu by new executive chef, Tim Havidic.
Although this "ceviche" was actually an Italian-style crudo, the flavors of olive oil, grapefruit, and cracked black pepper were beautifully balanced atop silky-smooth raw escolar.
The first time I ever tried chilaquiles was in Sayulita, a small surfing town on Mexico's west coast. My Spanish was wobbly, so I didn't exactly know what I was getting in to when I pointed at the word on the menu, but I do know that I've been hooked on the stuff ever since. So when I heard about the late-night Chilaquiles (17.95) at Au Cheval, I knew I needed to stay up past my bedtime to see what all the fuss what about.
Although Kabocha is tucked away from the foot traffic of Randolph, it's worthy of a slight detour from restaurant row. That's especially true if you are gluten-free.
Brunch at La Sirena Clandestina is so novel and eclectic it should almost require passport verification.
What happened to Chicago? When did this meat-obsessed, stock-yard city become so obsessed with vegetables? Not to be outdone, Dave Beran, the executive chef at Next, crafted a 23-course vegan menu for the summer.
Avec is the biggest score for brunch since Roscoe combined chicken and waffles. And just as at dinnertime, their brunch menu is full of deviceful twists and turns, putting a distinct stamp on the Sunday ritual.
These supple baozi are stuffed with a luscious mixture of braised pork and served in a smoked trotter broth with crunchy cracklings on the side. Even though this was my second dinner of the night, I could have eaten a dozen more of these things.
When a place like RM Champagne Salon begins serving brunch, I expect glitz and glamor and beautiful people. Their newly instated "boho brunch" did not disappoint.