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.
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Eating a whole one might kill any hopes of a productive afternoon, but the mammoth burgers at Benny's Chop House, which are a bit more creative than the typical steakhouse offering, are worth checking out.
How good is the pizza at Great Lake? If you meet someone who has eaten there and they do not tell you they had one of the best pizza of their lives, you probably don't want to listen to anything that person has to say about food.
There's only one burger on the menu at Abigail's American Bistro and it's good enough that if for some reason you find yourself there twice in one day, it's worth getting for lunch and dinner.
After a slow first few months, bopNgrill has established itself among the top tier of burgerias in the Chicago area for their quality griddled burgers made with freshly ground beef and innovative toppings.
While food isn't the primary reason most people go to Revolution Brewing—it has quickly established itself as a go-to spot for quality beer in Chicago—the kitchen ensures there's no need to eat elsewhere before coming in for a drink, especially if you're looking for a good bar burger.
Some chefs at higher end restaurants get a little too fancy with their burgers, obscuring the wonderful simplicity of a ground beef patty. And some chefs simply put out a regular burger made of delicious beef, which is fine but not that inspiring. At The Florentine, executive chef Todd Stein finds an excellent middle ground, offering up a pair of patties that, while pricey, offer slight gourmet twists that make the burgers worth checking out.
Most people who have only heard of The Wiener's Circle probably know it for the screaming insults that are part of the late night routine. But those who have actually been to the place will tell you this small stand puts out some very solid burgers.
At sola, amid a menu built around Hawaiian and Hawaiian-inspired fare, sits a burger that might seem out of place. But its toppings, a wonderful blend of textures and flavors, combined with one of the most flavorful pieces of ground beef in town results in one of Chicago's best hamburgers.
Memories of the best backyard grill burger you've ever had will come flooding back when you eat Paradise Pup's excellent char burgers. Add some seriously delicious milkshakes into the equation and you've got a top Chicago burger destination.
For nearly 50 years spent at four different pizzerias, Burt Katz has been putting out some of the best pizza in Chicago. Since 1989, he's been putting out pies that have made Burt's Place a local favorite and must-try for visiting pizza freaks.
Old-school pizzerias that have been serving up delicious thin crust pizzas with outstanding sausage are wonderfully common in Chicago. Among stiff competition, Pat's Pizza and Ristorante stands out as one of the very best thanks largely to an excellent crust that seems to defy the laws of physics.
I could spend weeks putting together a list of Chicago pizzerias that I could describe with the phrase, "I'd be happy eating there regularly." But a much shorter list is one of pizzas that are truly crave-worthy; pies that make my mouth water whenever I think of them. Pequod's is one of those places.
In the pizza world, Chicago is justifiably known for thick deep dish and stuffed pizzas as well as heavily topped thin crust pies. But since Spacca Napoli opened its doors just over five years ago, this city has embraced the VPN-certified restaurant to the point that it is a required destination for every serious pizza eater around.
It's not uncommon to find that burger restaurants who pile toppings on their patties sometimes lose their focus when it come to the actual patty. Burger Bar doesn't have that problem at all. The various toppings combinations offered are creative and flavorful, but the hand-formed fresh beef patties are outstanding on their own.
Big Jones may have built its reputation as one Chicago's best Southern restaurants, but executive chef Paul Fehribach would do just fine if he devoted his culinary life to burgers. These half-pound patties from house-ground grass-fed sirloin have been one of the most popular items on the menu since the restaurant opened its doors.
D'Amato's has existed under its current name and ownership since 1971, but the location has been home to a bakery with same massive coal-burning oven since 1880. In the years since the D'Amato family started selling pizza, Chicago has seen an explosion in its pizza scene. Through it all, D'Amato's has held its ground and still puts out what are, dollar for dollar, among the best slices in town.
The burgers at BIG & little's are merely excellent. The hand-formed patties of fresh chuck are grilled to precisely the temperature requested and explode with fresh beef flavor. The foie gras fries, on the other hand, might change your life.
The toppings and sauces on pizzas at Revolution Brewing tilt heavily towards nontraditional, but they're too good to be written off as gimmicky. The beer will always be the top draw at the year-old hipster haven, but the pizza is definitely worth checking out.
Like most new gastropubs, The Gage takes its food seriously and offers an array of interesting eats. I've put a pretty good dent in the menu and the burgers remain the best things I've had there.