I wasn't quite sure what to expect from Antique Taco—which plans to open tomorrow in Wicker Park—but there is no mystery to be solved. The title of this brand new taco joint tells you exactly what you need to know; the room is decorated with antiques and you can eat tacos. I should also add that genuine and care attention have gone into both. More

At one point during my meal at Taxim, there were four fetas on the table. An impromptu taste test suggested that among the portions of salty, crumbly cheese within arm's reach (crowning four different vegetarian Taxim dishes), at least two distinct varieties were represented—and both were delicious in their own way. Any place that traffics in Greek cheeses this good, and takes the extra step of parsing between different styles of fetas to complement specific dishes, is my kind of place. More

There is one form that we generally expect sausage to take, and that's in a casing. However, once in awhile it's worth opening up this column to sausage that doesn't come in a casing at all. At Small Bar Division, chef Justin White revamped the menu in the last year, elevating it from basic bar food to inventive, accomplished fare. And that extends to the sausage. More

I only met japchae a few days back, but it was love at first sight. We crossed paths at the five-month-old Korean BBQ restaurant Tozi. Crossed paths? Who am I kidding! I had been trying to orchestrate a meeting for a while now and recently learned that japchae was a regular there. More

Pint's homemade mozzarella sticks are solid; they're structurally sound, with the cheese staying put inside the breading, but still maintaining sufficient pull. Legend has it (according to my server) that upstairs neighbor Paulie showed up to the bar one night, "whipped up this concoction," and they've been doing it his way ever since. More

A few weeks ago, chef Kevin Hickey gave us his neighborhood guide to Bridgeport (who could forget his account of kicking Bill Veeck's wooden leg). Today the torch gets passed on to Julia Kramer, the associate food editor and restaurant critic at Time Out Chicago, where she has worked since 2008. More

When it comes to al pastor in Chicago, eventually you have to talk about Tierra Caliente on Ashland. It's gotten so popular that the taqueria opened a new location in Logan Square on Armitage, dubbed Tierra Caliente #2. But which one is the best? More

Wicker Park's Cipollina, a sister restaurant to nearby brunch destination Milk & Honey, follows this formula: simple, made-to-order sandwiches crafted from the freshest ingredients to be found. That's most evident in the Italian-style deli's vegetable-heavy artichoke and red pepper sandwich ($6.75). More

The housemade dough and filling are assembled turnover-style, down to the fork-crimped crust, and the bubbly surface provides plenty of deep-fried assurance of its origins. The filling is not as syrupy-sweet as the McVersion we all grew up on, which is an added bonus for a mere sweets-peruser like me. More

The Anthem is a sports bar that has no qualms with being a sports bar. The TVs are huge, the beer list is long, and the bulk of the menu is divided into "Things" and "Sandwich Things." Don't look for surprises. But the classics are solidly built, including the massive turkey club. More

When I heard that Jerry's Sandwiches was offering a special Mardi Gras-themed menu this week, I immediately put their address in my calendar and scheduled a deliciously artery-clogging appointment for myself. More

Of all the grocery store taquerias in the city, none has been as recommended to me quite often or as enthusiastically as Wicker Park's Carnicerias Guanajuato. Why wasn't I running over there at great speed to review it? Thing is, I've already been. And, contrary to the enthusiastic praise heaped on the place, I left more or less unimpressed. But better planning ensured that my return visit was far different. More

In my opinion, there are only two kinds of meat: pulled pork and everything else that's not pulled pork. What's not to love? Cooked right, pulled pork is succulent and flavorful without being too fatty. And because the dish is a staple in multiple cultures around the world and can be prepared with a variety of spice rubs, no pulled pork experience is exactly the same. More

In the astronomy of Japanese noodles, three stars shine the brightest: ramen, soba and udon. Having dealt at length with Chicago's ramen, I was overdue for an exploration of the latter two. Enter Rodan. More

For being as encased-meat-centric as it is, Bangers & Lace strikes a close, favorable accord with the vegetarian eater. For every hot dog preparation on the menu, you can sub in a veggie dog for a buck more. And the ratatouille-smothered veggie sausage is delicious...not to mention, it goes great with beer. More