Chicago Dining Options

            Let’s continue our trip through Chicago by highlighting some of Chicago’s best restaurants. 

Stan’s/Do-Rite Donuts: These two Chicago doughnut shops are at the forefront of the gourmet doughnut craze. Stan’s features a range of doughnuts from the traditional to the unusual. There’s regular old glazed, chocolate old fashioned, fritters, and also there’s lemon curd and glazed pretzel.  Do-Rite has a wide array of new flavors like Candied Maple Bacon, Cinnamon Crunch, and Pistachio-Meyer Lemon. These doughnuts pack quite the punch so either bring a friend (or two) or only order one or two at a time. 

Fish at Frontera 

Frontera/Xoco: While pursuing a PhD in anthropological linguistics, Rick Bayless and his wife, Deann, lived in Mexico for six years, studying regional Mexican cookery.In 1987, Bayless opened Frontera Grill in Chicago. Bayless introduced regional Mexican cuisine to an American restaurant market flooded with Tex-Mex, quesadillas, and fajitas. By treating Mexican cuisine with the same attention to detail and technique found in French cuisine, Bayless offered a different view Mexican food in America above the homogenized “Mexican” food found across the country. Frontera and its sibling take-out spot Xoco, use local, fresh ingredients to highlight Mexican flavors. 

Purple Pig: Opened by fourth generation restauranteur, Jimmy Bannos in 2009, the Purple Pig’s menu includes small-plate preparations of pig, cheeses, vegetables, and a standout wine list that highlights the flavors of Italy, Greece, and Spain. Bannos began his culinary career bussing tables at his father’s restaurant in Chicago. After culinary school, Bannos worked for Emeril Lagasse in New Orleans and Mario Batali in New York. In 2015, Bannos won the James Beard Award for Rising Star Chef. The Purple Pig doesn’t take reservations and is located in the heart of the Magnificent Mile, so there may be a wait. 

Lamb ravioli at Monteverde 

 Monteverde: Opened in November 2015, Monteverde is the creation of chef Sarah Grueneberg. After culinary school, Grueneberg worked at Brennan’s in Houston before moving to Chicago to train in Italian cooking under Tony Mantuano at Spiaggia. She began as a line cook before working her way up to executive chef in 2010. During a trip to Italy, Grueneberg studied pasta making and her pastas are the star of Monteverde’s menu. The ravioli filled with braised lamb, ricotta, garlic, artichokes, olive, and mint is a particular standout. In 2017, Grueneberg won the James Beard Award for Best Chef: Great Lakes. The restaurant also appeared on Eater’s 2017 “America’s 38 Essential Restaurants.”

Ramen-san: Part of the Lettuce Entertain You restaurant group, Ramen-san features traditional tonkotsu broth—a broth made from pork bones—to accompany its ramen. The broth is first part of the five key components of Ramen-san ramen. There are also shio (chicken broth) and roasted veggie miso broth options. Seasonings include soy sauces, kimchi, and white miso. Next are the specially made ramen noodles. Then there’s the choice of chashu pork (pork belly), fried chicken, and beef shoulder. Finally, you can top your ramen with a soft-boiled egg and a variety of pepper blends. The menu also features a number of steamed buns, dumplings and chicken wings. 

Sushi-san sushi 

A Japanese Old-Fashioned 

Sushi-san: Sushi-san is Ramen-san’s sushi cousin. The menu features a variety of fresh maki rolls, nigiri, tempura, and fried rice dishes. We indulged in a clever play on fish tacos made from fried nori. The nigiri highlighted the fresh fish. The maki were a mix of old-school maki (tuna, Hamachi) and new school (tempura shrimp with gochujang and spicy tuna with tobanjan). The service at Sushi-san is especially attentive. The cocktails are inventive and playful. The crowd is young, professional, and a bit loud, so be prepared. 

Epic Burger: A small Chicago based burger chain, Epic burger follows the model of Smashburger and Shake Shack by favoring thinner griddle-cooked patties. There are burgers, French fries, and an array of toppings. The menu is small, but well-executed.. The small chain also promotes environmental consciousness. All of the ingredients for the burgers and toppings are locally sourced. The ingredients are never frozen or shot full of artificial colorings, steroids, or other additives.