If you're unsure what Carbón does well, you probably aren't paying attention. See the flame-licked logo? Smell the grilled meat aroma wafting out of the door? This restaurant appears to be completely dedicated to the flame, albeit the gas-powered kind. So, why is the fried taco so delicious? More

To really understand the simple allure of the biscotti ($8) at Piccolo Sogno, you have to be there. Really. So for a moment, close your eyes—maybe wait until your boss is out of the room—and put yourself on the restaurant's lush back patio (one of our favorites in the city, obviously). More

Rotten Johnny's is a stand in the strictest sense, which means I can't help but automatically love it. In fact, it's the kind of establishment this whole column was inspired by, even if that has more to do with the building than the food (though it does have some major pluses). The narrow storefront on the corner of Chicago and Ashland is all of five feet wide, which is nowhere near big enough for a pesky table to get in the way. More

The turkey daily special at Vinnie's Sub Shop comes on nine inches of fresh Italian bread and features a good inch of thinly sliced turkey breast, tomato, basil, and pesto mayo. It's that last condiment that turns this good turkey sub into a great one. More

Coalfire, which will see its five-year anniversary in May, has a style of pizza that's uniquely its own, drawing from regional variations in different ways. Its coal-burning oven is uncommon for pizzerias and harkens back to old school New Haven joints, and yet its thin crust is almost Neapolitan in style, but with more crisp. More

Chicago is not much of a doughnut town, so it's somewhat of an anomaly that the most abstract, flavor-packed, and borderline schizophrenic donuts I've ever had are from Bleeding Heart Bakery in West Town. We're talking donuts in serious need of a Ritalin prescription. More

Italian sausage is easy enough to find in the case of almost any grocery store. But if you're after a version that's made more masterfully—not overly fine, seasoned with refinement—stop by Bari and buy it fresh or have a sandwich. More

For the Chicken Divine, hunks of chicken breast are sautéed in a white wine sauce before being tossed together with caramelized onions, mushrooms and grilled bell peppers. Melted provolone cheese pulls everything together into one cheesy, gooey mess that makes it a challenge to eat, but no less delicious. More

I'm a Ruxbin Kitchen evangelist. Since my first dining experience at the restaurant, shortly after it opened a year and a half ago, I've been talking up its many virtues and pleasures to friends, family, even the occasional stranger. And the menu always includes a selection of veggie-friendly apps and at least one vegetarian entrée. More

Where to start off the Chicago Tacos column? How about at La Lagartija, which I've probably visited more than any other place in town. Located in West Town next door to the Mexican Consulate, it was opened in 2010 by Luis Perea and Laura Cid-Perea. And, more than any other place in town, it reminds me of the taquerias I encountered in Mexico City. More

In a case of better late than never, , Chicago's first Quad Cities style pizzeria, has added yet another degree of variety to the city's diverse pizza scene. More

It's gourd season, ya'll! That's right. It's that time of year when pumpkins overwhelm grocery store shelves and restaurant menus. And if there's one thing Chicagoans are crazy about, it's their pumpkin goods. Here are 7 pumpkin sweets we love in the Windy City. More

Coalfire was an early pebble in the recent avalanche of pizzerias in Chicago that do not fit into the city's traditions of tavern, deep dish, or stuffed pizza. And from the time it opened, the place has remained a favorite for many in town. Across the board, I think Coalfire features some of the best ingredients in town but, unfortunately, that's not enough for me to overlook the flawed crust. More

Chicago bars and restaurants have taken a fresh perspective on sake lately, turning out a growing crop of creative, expressive, well-balanced cocktails that honor sake's delicacy while taking advantage of its broad range of flavors and rich texture. And this experimentation is happening where you might least suspect. More

Overly sweet ricotta filling, mushy chocolate chips, soggy casing. These are just some of the common offenses that plague this sweet treat. But five Chicago bakeries are doing the Don proud, serving up cannoli that stays true to Sicilian standards. More