In Chicago, cheese fries are more than a dish you consume after a night out. Whether this is related to Chicago's hot dog stand culture or that chefs here like to elevate simple dishes, I don't know. But I do know that you can find a very wide range of cheese fries here.
'del seoul' on Serious Eats
Order the bibimbop at Del Seoul, and you better get the hot stone bowl version or you'll regret it.
What we love about the best cheap eats in Lincoln Park is that there is an appealing mix of old school joints and new concepts hungry to win over the crowds.
How many great tacos are there in Chicago? Well, there are enough that I was able to try a new restaurant or taqueria every week for a year and never come close to exhausting the possibilities. Sure, some were simply mediocre, while others were merely adequate, but occasionally I'd stumble upon a true find.
At Big Jones, chef and co-owner Paul Fehribach cooks up Southern dishes rooted in history. But when it comes time to eat in his East Lakeview neighborhood, where he's lived for about seven years, Fehribach favors a mix of old and new.
A few years ago if you asked me about fish tacos in Chicago, I would have gone silent, blanked, and probably gotten a little depressed that there weren't many options. But thanks to mostly new joints, there is now an impressive fried fish scene in Chicago, one that I can't wait to show off.
Happy (early) Cinco de Mayo! Hopefully you've noticed that I love tacos (along with many other delicious Mexican dishes) enough to write about them every single week of the year for Chicago Tacos. While my search for the absolute best versions in city goes on, here are 12 tacos that I've fallen for in the past six months.
When it comes to fusion tacos in Chicago, all roads lead to Del Seoul in Lincoln Park. When it first opened, it seemed to have the Korean basics down, but still needed help with the tortillas, but since then Del Seoul has expanded and hit its groove and now serves one of the best fish tacos in the city.
Put an Egg on It was born out of a very simple question: do all foods taste better with an egg on them? 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.) It doesn't matter if the egg is fried, poached, or cooked in a thousand dollar sous vide machine, that plump yolk—which should slowly erupt like molten lava—improves just about everything it touches.
Poutine. Some people love it. Some people hate it. Some people don't even know what it is. I, for one, can't get enough of it. Born and raised in Montréal, I've had a plethora of good and bad poutines, and I like to think that I'm experienced when it comes to this indigenous 'hot mess' of a dish.