Every week in our Dining section, Tribune writers tell readers to Eat This! Check in for the latest drool-worthy dish.
Campfire crepe: Cupcakes had their turn in the spotlight. So did gourmet doughnuts. What will be the next sugary confection to sweep America? After a visit to Nu Crepes in downtown Elmhurst, you'll hope it's crepes. The menu at this modern creperie includes classic selections such as Nutella and banana, savory signature crepes like the piquant buffalo chicken and hearty egg-based breakfast options. But the one to try here is the $5.50 Campfire. A swirl of melted marshmallows and semi-sweet chocolate oozes from the gargantuan treat, fortified with a sheet of graham cracker that's enveloped by the partial buckwheat pancake. Slathered in Biscoff and drizzled with dark chocolate, this s'mores-like snack is as gooey, chewy and rich as the real thing. If you can't finish it (don't expect to), take the rest home and pop it in the freezer. It transforms into a crunchy cookie bar just right for late-night nibbling. 115 W. Schiller Court, 630-577-7558
- Jessica Reynolds — Nuccio DiNuzzo / Chicago Tribune, Aug. 5, 2014
Broiled lemon whitefish: "Charming" is not how most downtown office workers would describe their daily mad dash to grab lunch, but Brown Bag Seafood Co. wants to change that. At this bright and airy cafe in the Lakeshore East neighborhood, diners order by marking their selections on brown bag-looking leaflets. First, pick a protein like the blackened daily fish, teriyaki scallion salmon or shrimp. Next, decide how want it served - in a sandwich, salad, tacos or "powerbox," which includes a bed of quinoa, wild rice and spinach. For a satisfying combo that won't leave you feeling lethargic back at your desk, go with the broiled lemon whitefish ($8.99) on a salad dressed in champagne vinaigrette. Sourced from Lake Superior, the whitefish is marinated in lemon vinaigrette, shallots, lemon juice, dill and dijon mustard, then broiled until sufficiently tender and flaky. Donna Lee, the owner, said her shop receives two fish deliveries a day. That's evident in the quality of this fish. When you're ready to order, hand your sheet to the cashier and grab a seat on the spacious patio while the weather's still amicable. Brown Bag, which stays open through dinner hours, also serves wine and craft beer. 340 E. Randolph St., 312-496-3999.
- Jessica Reynolds — Zbigniew Bzdak / Chicago Tribune, July 24, 2014
Raw ahi tuna tacos are the number one selling item at Big & Little's. It's the River North take on the Hawaiian poke, coating diced ahi tuna with sesame oil, chili aioli and a sweet soy glaze not far off from unagi sauce. That gets stuffed in a hard taco shell and served with a lemon wedge. Big & Little's, 1034 W. Belmont Ave., 773-857-6677
- Kevin Pang — Jose M. Osorio / Chicago Tribune, July 24, 2014
In addition to a variety of thin-crust pizzas, Chicago Fire Oven offers a dessert pizza that is irresistibly scrumptious. The $7.25 apple-pear mascarpone pizza resembles a mini pizza pie, except the dough is covered in apple and pear slices, drizzled with cinnamon and powdered sugar, and topped with a scoop of sweetened mascarpone cheese, fresh berries and mint for garnish.5440 N. River Road, Rosemont, 847-928-3860
- Leah Pickett, Special to the Tribune — Stacey Wescott / Chicago Tribune, July 15, 2014
The Nashville Hot chicken biscuit ($6) at Lakeview's The Roost Carolina Kitchen, a food truck-turned-bricks-and-mortar. Owner/chef Joe Scroggs batters chicken breast with a cayenne and hot sauce. 1647 W. Irving Park RoadRd., 312-261-5564
- Kevin Pang — Chris Sweda / Chicago Tribune, July 10, 2014
The barbecue shrimp flatbread is the summer dish to try at Chant. 1509 E. 53rd St., 773-324-1999
- Jessica Franklin — Phil Velasquez / Chicago Tribune, June 24, 2014
Bingsoo is a popular Korean dish. The Strawberry variety is a must-try at Java & Mug in Chicago's North Park neighborhood. 3247 W. Bryn Mawr Ave., 773-539-0407
- Jessica Reynolds — Abel Uribe / Chicago Tribune, June 11, 2014
I keep going back to Saint's Alp Teahouse for its crispy chicken strips with salted spices ($4.95, item no. 6 on the menu). They're fried beautifully, its batter beaded and craggy, in "strips" not like bookmarks but one size above popcorn chicken. There's a vague licorice-ness in the spicing, and the squeeze of lemon brings it into calamari territory. Saint's Alp Teahouse, 2131 S. Archer Ave., 312-842-1886
- Kevin Pang — Kevin Pang/Chicago Tribune, June 23, 2014
Skip early morning snacks before ordering the popular Viking Breakfast for $13 at the cash-only Svea restaurant in the Andersonville neighborhood. The name "Viking" may serve as a challenge to appetites: The breakfast comes with two Swedish pancakes, Svea's lingonberry jam, Swedish sausage, eggs, roasted house potatoes and toast. The Swedish pancakes pack an astonishing amount of cushiony sweetness into a thin crepelike appearance. The lingonberry jam's somewhat foreign fruit flavor -- similar to a hybrid of cranberry and raspberry -- becomes the spotlight of breakfast rather than an afterthought. Svea's smooth Swedish sausage verges on a bologna taste without American sausage's smokiness. When the last bites of eggs, potatoes and toast have been stuffed in, it's dangerously easy to linger and sip Svea's bottomless coffee straight through any of the day's unappealing obligations. 5236 N. Clark St., 773-275-7738
- Elizabeth Buck, Special to the Tribune — Phil Velasquez / Chicago Tribune, June 5, 2014
Mini Hut's Butter Crust Chicken. (Kevin Pang/Chicago Tribune) — June 2, 2014
— John J. Kim, Chicago Tribune, May 5, 2014
New menu item at U.S. Cellular Field, chicken and waffles. — Chris Sweda, Chicago Tribune, May 7, 2014
The decade dogs include (bottom to top) a 1910's Reuben, a 1920's Chicago, a 1960's Buffalo and a 1970's pulled barbecue pork. — Brian Cassella, Chicago Tribune, March 31, 2014
Fig jam and bacon pizza at Trellis. — Chris Sweda, Chicago Tribune, April 7, 2014
The falafel tostada at Nini's Deli in in Noble Square. — Zbigniew Bzdak, Chicago Tribune, April 15, 2014
Cheesecake-stuffed French toast at Cozy Corner Restaurant and Pancake House in the Logan Square. — Nancy Stone, Chicago Tribune, March 23, 2014
Golden shrimp toast at Big Bowl. — Jose M. Osorio, Chicago Tribune, April 1, 2014
Duck nachos at Abreo in Rockford. — Paul Sletten/Abreo Photo, April 2, 2014
Lemon raspberry brioche French toast at M. Henrietta. — Terrence Antonio James, Chicago Tribune, March 5, 2014
Chicken and grits at Emma's Breakfast & Soul Food, 5419 West North Avenue in Chicago. — Terrence Antonio James, Chicago Tribune, Feb. 27, 2014
The Original Bad Boy Buddha Bowl served at the Crisp restaurant. — Antonio Perez, Chicago Tribune, Feb. 26, 2014
Crispy brussels sprouts with pecorino at Azzurra restaurant in Chicago's Wicker Park neighborhood. — Antonio Perez, Chicago Tribune, March 6, 2014
Smoked Knockwurst with plum and celery jam, hazelnuts, fennel and dill mayo, roasted broccoli and mild mustard at The Radler. — John J. Kim, Chicago Tribune, Feb. 10, 2014
The lemon pancakes served at Kingsbury St. Cafe. — Phil Velasquez, Chicago Tribune, Feb. 2, 2014
Red Velvet Valentine's Day cupcakes with vanilla buttercream frosting from Magnolia Bakery at State and Randolph Streets in Chicago. — Nancy Stone, Chicago Tribune
Chocolate french toast at Nosh. — Chuck Berman, Chicago Tribune, Jan. 27, 2014
Neat Kitchen and Bar's Neatburger, 10 oz. hamburger with a fried duck egg, aged cheddar cheese, fried shallots and Kewpie mayo, with french fries. — Chuck Berman/Chicago Tribune, Jan. 12, 2014
A "Handwich" from Burke's Bacon Bar. — Bill Hogan/Chicago Tribune, Jan. 6, 2014
Spicy pork tamales at Estrella Negra. — E. Jason Wambsgans/Chicago Tribune, Dec. 25, 2013
Takoyaki (grilled octopus balls) at Four Belly in Chicago. — Chris Sweda/Chicago Tribune, Oct. 21, 2013
A slice of the Glogg Cake at First Slice Pie Cafe in Chicago. — Genna Ord/Chicago Tribune, Dec. 4, 2013
Beef heart gnocchi at Balena. — Beth Rooney/Chicago Tribune, Nov. 4, 2013
Duck Poutine, shredded duck over french fries, dish served at Paramount Room in Chicago. — Zbigniew Bzdak/Chicago Tribune, Nov. 12, 2013
Considering the 23 craft beers on tap and six cocktails centered on beer, it's no wonder that the cuisine at newly opened Dusek's trends more toward upscale bar fare. Among such offerings, the Moroccan spiced vegetable tagine ($17) feels a bit out of place, with dried fruit mixed into chermoula-spiced feta, and herb salad resting on a bed of couscous. This North African-style stew is served in a traditional tagine pulled from the restaurant's brick oven, and once opened tableside, the pot releases the steamy, spicy and herbal aroma from the chermoula. While this earthy sauce and dried fruits aren't commonly paired with beer, the combination works surprisingly well with Dusek's beverage list. The heartiness of the stew and the mound of couscous make this quite a filling meal, so it's ideal for sharing at the table or taking home leftovers.
Dusek's, 1227 W. 18th St., 312-526-3851
-- Jenna Smietanski
— Nuccio DiNuzzo/Chicago Tribune, Oct. 29, 2013
The pumpkin gingersnap tiramisu at Range in Lincoln Park is a treasure not to be missed: a $3.50 cup of rich, creamy and authentically pumpkin-gingery paradise by the spoonful. The tiramisu can be enjoyed on its own or as part of a dessert flight with lemongrass panna cotta and flourless chocolate cake. Range, 1119 W. Webster, 773-687-9620
-- Leah Pickett, special to the Tribune — John J. Kim/Chicago Tribune, Oct. 21, 2013
On a dreary day when I had to trade a T-shirt for a turtleneck and carry an umbrella, there was one bright spot: the recent opening of Jeni's Splendid Ice Creams in Lakeview. I stayed true to my favorites with a scoop of coffee, pistachio sweetened with a hint of Ohio wildflower honey. ($4.50 for two scoops, $5.50 for three scoops; $1 for waffle cone). Jeni's Splendid Ice Creams, 3404 N. Southport Ave., 773-348-7139
-- Nancy Maes, Special to the Tribune — Chris Walker/Chicago Tribune
Once a warehouse for construction supplies during the creation of the Illinois & Michigan Canal, Lockports historic Gaylord Building now houses the Public Landing Restaurant. Desserts here should not be passed over, particularly the original mini-caramelized basket ($6). The restaurant creates sugar bowls that add a note of burnt caramel flavor and a bit more texture to this dessert. Fresh berries add pops of tartness to keep this from being overly sugary, and a bit of sweet strawberry sauce is drizzled on the plate. 200 W. 8th St., Lockport; 815-838-6500
-- Jenna Smietanski> — Adam Wolffbrandt/Chicago Tribune
What Blackwood BBQ is attempting is like running headfirst into gale force wind -- a quick-service barbecue restaurant in the Loop for weekday breakfast and lunch only. Of note is the barbecued beef brisket, smoked 14 hours with hickory and apple wood. One of its nice touches is the ground coffee in the dry rub, which helps produce that crusty, flavor-dense bark exterior. My preferred sauce: the Chicago style, a tomato-and-vinegar-based dip splashed with Pabst Blue Ribbon (though more accurately, Milwaukee style?). $7.95 for platter; open 7:30 a.m.-10 a.m. and 11 a.m.-3 p.m. Monday-Friday; 305 W. Lake St.; 312-621-9663
— Kevin Panga> — Heather Charles/Chicago Tribune
The Pine, a lunch-only sandwich of fried chicken thigh, takes boneless, skin-on chicken thighs, marinated overnight in buttermilk, then dredged in double-zero flour and deep fried. A slice of white cheddar drapes over while the chicken is hot, melting it to a translucent sheen. The chili-flecked honey and dill pickles give the sandwich that Southern roadhouse twang. The Pine is a contender for entry in the unofficial Chicago Sandwich Hall of Fame. $7.50 during lunch only, 2607 N. Milwaukee Ave., Chicago, 773-697-4234. Cash only.
— Kevin Pang — Kevin Pang/Chicago Tribune
My Chinese pride is offset by my exasperation over the vagueness of our restaurant menus. Remedying the embarrassing translations plaguing most Chinese restaurants has long been my crusade. But squirrel-shaped fish, one of the restaurant's more popular dishes. the shape refers to the way the fillet of basa -- a type of catfish -- looks after it's been fried. The dish is from Sichuanese restaurant Yan Bang Cai in Chinatown.
— Kevin Pang — Kevin Pang/Chicago Tribune
The Great Escape is the type of cozy Americana restaurant that ages 8 to 88 can agree to, from crab cakes to broiled ribs to chicken pot pie. I was particularly impressed with the execution of the mustard-crusted bass during a lunch visit. Crumbled saltines, held together with Dijon and mayonnaise, provide the breading for a generous portion of pan-sauteed bass. Its flesh was neither too firm or flaky, but that proverbial Goldilocks zone of just right. 9540 Irving Park Road, Schiller Park, 847-671-7171
— Kevin Pang — Kevin Pang/Chicago Tribune
What makes SP Kebab in Rogers Park unique is its warm, inviting atmosphere and incomparable food. The restaurant's welcoming staff remembers regulars and happily offers suggestions to newcomers, and the wraps, large enough to last for two meals, have no equal. the more adventurous choice is No. 3 on the menu; it includes fresh cut vegetables, tahini and chili sauces and french fries made to order ($7.99). The combination of traditional kebab-style meat, vegetables and crispy fries is astounding. Open daily from noon to 10 p.m. 6808 N. Sheridan Road, 773-856-3755
-- Emily D. Mason — Chris Sweda/Chicago Tribune
Bacon butterscotch doughnut: More restaurants seem to subscribe to the "bacon makes everything better" theory, and thankfully Nightwood is no exception. The bacon butterscotch doughnut, at $5, is large enough to share and the perfect way to ease into breakfast after a long night out. The raised doughnut is served warm with a delicately sweet butterscotch glaze and a mound of crispy bacon bits resting in the middle, which means you need a fork and knife to handle this messy mound of deliciousness. Halsted St., 312-526-3385
-- Jenna Smietanski — Brian Cassella/Chicago Tribune
The Chicago-based band Lair of the Minotaur begins its online biography by stating "the intent is to make heavy metal based on the bloodiest tales in Greek mythology." Kuma's Corner pays homage to the band and the myth with a $13 hamburger almost as epic as the story and the music inspired by it. Tribute is paid to the Minotaur, a half-man/half-beast creature, with a 10-ounce beef patty topped with pancetta, caramelized onions and brie. The real focal point, though, is a bourbon-poached pear, adding refreshing and clean flavors to the mass of savory salty goodness it rests on top of. 2900 W. Belmont Ave., 773-604-8769; and Kuma's Too, 666 W. Diversey Parkway, 773-472-2666
-- Jenna Smietanski> — Jose M. Osorio/Chicago Tribune
While the South Side is home to many family-owned neighborhood bakeries, Weber's Bakery in Garfield Ridge is arguably one of the best. Since opening in 1930, the bakery has been providing Chicago with traditional European fare along with more trendy items. One of the most popular items is the banana split torte. A bottom layer of banana cake supports a layer of sliced bananas in vanilla custard followed by a middle layer of chocolate cake and fresh strawberries, all crowned with a final layer of banana cake and choice of whipped cream or buttercream. Sizes range from a 7-inch cake ($17) up to a 12-inch ($48.50), pre-ordering is recommended. 7055 W. Archer Ave., 773-586-1234.
-- Jenna Smietanski
— John J. Kim / Chicago Tribune
lazed Donut Breakfast Sandwich: You know, when Daniel Burnham came up with his line about "make no little plans," this is probably the breakfast sandwich he had in mind. The audacity! Dunkin' Donuts is now serving a breakfast sandwich on a glazed doughnut sliced lengthwise like a bagel to hold a fried egg dashed with black pepper and bacon slices, handed warm across the counter in a waxed-paper pouch, the latest entry in the taste trend of sweet plus savory. And? Sweet wins out. A warm glazed doughnut is a potent thing, and its sweetness pretty much overwhelms the egg, which is on the thin side. This thing is a bit heavy and very much a doughnut. But it's not the caloric bomb you might think; at 360 calories, it's midway between the new McDonald's Egg White Delight McMuffin (250) and a Bacon, Egg & Cheese McGriddle (460). It remains a bold plan though. At Dunkin' Donuts stores; $2.49, more information at dunkindonuts.com
-- Doug George> —
Gelato con brioche: On a recent camping trip to Wisconsin, I met a southern Italian foodie who raved about a new offering from Freddy's Pizza in Cicero called gelato con brioche ($3.99). Despite his gushing enthusiasm for the treat, I couldn't get my head around the big whoop over ice cream in bread. After I took my first warm, chewy, cold, creamy, chocolate sauce-topped bite, however, it all became clear. While some variations of this Sicilian treat look a bit like a scoop of tuna on a cold hamburger bun, the preparation at Freddy's involves a fancy Italian brioche press that toasts and seals the buttery, eggy bread around the still cool house-made gelato. Think of the best French profiterole you've ever eaten but with a warm, chewy exterior. Freddy's owner Joe Quercia said he fell for the preparation during research trips to Italy and decided to bring it here last year. Over the past several months Freddy's staff has been slowly introducing it to customers, but this marks their first summer of gelato con brioche making. 1600 S. 61st Ave., Cicero; 708-863-9289
— Antonio Perez/Chicago TribuneThe Jumpball: Served at Moon's Famous Sandwich Shop, this is a simple yet unique version of the breakfast scrambler. At first glance, the Jumpball ($8.95) looks like a huge mess of ingredients three scrambled eggs, American cheese, onions, potatoes and Italian sausage plopped on a plate. But, what it lacks in presentation, it makes up for in flavor.
-- Paige Wagenknechti> — Brian Cassella/Chicago Tribune
Ever tried Serbian food? The $5.99 cevapcici sandwich (nicknamed "The Chevap") at City Fresh Market at Chicago French Market is a good place to start. Almost everything on this sandwich is made at the City Fresh's Devon location: the grilled pork and lamb sausages, the generous slather of roasted red pepper relish, the butter and Parmesan spread, and the crisp, airy bread holding it all together. Available Tuesdays and Thursdays at City Fresh Market at Chicago French Market, 131 N. Clinton St., 312-575-0230
--Elite Truong — Chris Walker/Chicago Tribune
Mango con chile nieve de ague: For diners who prefer the savory over the sweet, the mango con chile nieve de ague -- or sorbet -- has your perfect "scoop" for summer. Served at Azucar, the former street cart turned full-blown ice cream parlor in Little Village, this homemade treat features an icy yet smooth mango sorbet with red crystal-like pieces of crushed chilies swirled across its surface. The mango sorbet gives just enough sweetness without leaving the need to grab your toothbrush and tastes fresh, even though the fruit is blended completely. But it's the chilies that make this dessert unique. Together, the two elements create an ideal balance of savory and sweet, with a spicy kick and a salty, tart aftertaste that doesn't linger after the last bite. (Small, $1.50; medium, $3; large, $5.) Open daily from 8 a.m. to 8 p.m. Cash only. 3617 W. 27th St.
-- Paige Wagenknecht — Abel Uribe/Chicago Tribune
Chorizo eggroll: The newly opened Saucy Porka is quickly becoming the Financial Districts go-to lunch spot thanks to two former food truck chefs. Amy Le of Duck N Roll continues cooking the Asian street food shes become known for, and Raphael Lopez of Wagyu Wagon adds a meat-focused Latin flair to the this fusion menu, filling a culinary void in the area. While fusion restaurants can seem unfocused sometimes, Saucy Porka manages to create perfectly balanced dishes, with perhaps the best example being the chorizo eggroll. Do not miss out on the slightly crisp shell hiding a sweet and spicy mix of chorizo, Chihuahua cheese, sweet potato and red cabbage, all dipped in an onion avocado aioli. This unassuming appetizer is a great deal at $2.75 for two large rolls. Other unique menu items include $7 umami nachos (tomato, cheese, scallion, pineapple, and choice of meat) and $3.50 sofrito marinated shrimp (with Asian slaw and served on a bao bun). 400 S. Financial Place, 312-662-1351, saucyporka.com
-- Jenna Smietanski> — E. Jason Wambsgans/Chicago Tribune
Triple Chocolate cookie: To satisfy a late-night sugar craving, try Insomnia Cookies. The new Chicago location of this popular dessert delivery service offers cookies, brownies and ice cream sandwiches just steps away from DePaul University's Lincoln Park campus, with the option of dining in, ordering to go, or calling or emailing for delivery (check the website for delivery area). Regular-size cookies are $1.25 apiece, while the deluxe cookies are bigger, fancier and cost $2.50 each. For a twist on the traditional cookie experience, choose the deluxe Triple Chocolate Chunk: The warm and gooey conglomeration of large chocolate squares puts tiny chocolate chips to shame. 2260 N. Lincoln Ave., 877-632-6654; insomniacookies.com
-- Leah Pickett, Special to the Tribune — Handout
Chickpea hash: Do you miss the 1970s, or wish you could go back in time to experience them? At Hash, a new hippie-themed BYOB spot on the border of Wicker Park and Humboldt Park, diners can revisit the grooviest of eras with a modern-day hipster twist. Hash's take on classic American dishes includes five hearty breakfast hashes (like a traditional corned beef hash and a "Humboldt"-style creation of fried plantains, chorizo and salsa verde), as well as an assortment of craft sandwiches, soups, salads, breakfast items and locally brewed Dark Matter coffee. However, the chickpea hash is perhaps the most delightful offering: an eclectic creation of spicy chickpeas, Greek yogurt, crispy kale and paneer, served with a side of toast and eggs made any style. With Grateful Dead bootlegs playing in the background, indulging in a $6 meal of chickpea hash for hangover brunch (or breakfast-for-dinner) feels like the perfect bohemian time capsule brought to life. 1357 N. Western Ave., 773-661-2964, hashchicago.com
-- Leah Pickett, Special to the Tribune — Zbigniew Bzdak/Chicago Tribune
Gyros: At the seemingly gazillion gyro shops around, most serve meats that arrive in wheel form -- that is, resembling and bearing the flaccidity of shoe insoles. No, I'm not knocking it because I grew up on that specific taste and I'm fond of that smooth, preformed, meatloafish texture. But Covo Gyro Market , the 6-month-old Wicker Park fast-casual from the owners of Prasino, doesn't serve that kind of gyro. They source their hormone-free meats from a Wisconsin farm, which are then hand-packed on the spit each day: lamb on top of beef, on top of lamb, etc. At Covo, comparisons to Chipotle are unavoidable. You walk up to the counter, choose your vessel, protein, then topping. There are chicken, pork and vegetarian options available, but I opted for the standard-issue lamb-beef gyro ($7.50 for regular, $3.80 for mini). That familiar gyro meat texture everywhere else isn't present. Rather, Covo's is less rubbery, more fibrous with crispier heat coil-exposed nubs and end pieces. You know, what grilled meat actually tastes like. Pitas are made-in-house, too crisp along the edges, warm and soft in the center. This isn't some radical re-imagining of the gyro; it's one that ticks every requirement box on the checklist. (For the record, it's pronounced year-oh.) Covo Gyro Market, 1482 N. Milwaukee Ave., 312-626-2660
> — Kevin Pang/Chicago TribunePanko Onion maki: Vegetarian sushi belongs in the same place as vegetarian hot dogs and vegetarian cheeseburgers -- the garbage can, as far as I'm concerned. Why bother? That said, the Panko Onion at West Loop's Sushi Dokku (from the de cero and Grange Hall Burger Bar group) is the most interesting nonfish maki roll I can remember sampling. This is essentially fried onion rings and garlic aioli in futomaki sushi form, with sweet, creamy and crunchy notes all in one bite. The white onions have a dual breading of panko and tempura batter, then are stuffed in rice with avocados and red onions, with microgreens atop. The ponzu on the side is nontraditional too: mirin and soy, but also orange juice and a splash of Sprite. $8, Sushi Dokku, 823 W. Randolph St., 312-455-8238
— Kevin Pang — E. Jason Wambsgans/Chicago Tribune
Down South BBQ twist sandwich: Southern food is synonymous with buttery home cooking and barbecued meats; but for vegetarians and vegans, finding substitutes can be a challenge. Luckily, Original Soul Vegetarian in Greater Grand Crossing is a meat-free haven that doesn't skimp on traditional southern flavor and down-home charm. The Chatham restaurant also distributes pre-packaged goods to Whole Foods and other local markets; however, ordering the acclaimed BBQ twist sandwich on-site is an experience unlike any other. The $6 burger-like creation is an impressive feast for the eyes and taste buds, piled high with juicy seitan riblets, tangy barbecue sauce and veggie trimmings on a sturdy vegan bun. 205 E. 75th St., 773-224-0104
-- Leah Pickett, Special to the Tribune — Heather Charles/Chicago Tribune
Fried shrimp with five-spice salt: Indecisive diners, beware Chinatown! A long list of restaurants with even longer menus offer Chinese cuisine from seafood to dim sum, Cantonese to Shandong. Stay focused enough to walk south on Wentworth blocks past the Chinatown gate, and the reward is a generous heap of fried shrimp with five-spice salt at Evergreen. Also known as salt-and-pepper shrimp ($12.50), these beauties are served with the head, shell and veins. While they can be ordered without (the staff will ask which you prefer), it's precisely the heads and shells you're after. The fried legs are crispy and slightly oily like the dregs of a bag of potato chips. The plump shrimp, served piping hot on a bed of jalapenos and scallions, ooze moisture through a salty shell almost as crackling as a piece of fried chicken. Those feeling truly adventurous can pluck off the head and suck out the rich, briny entrails. Portions are large, but the crisp is lost after a night in the fridge, so revitalize them as leftovers by chopping and refrying in oil to add to a stir fry or top a salad. 2411 S. Wentworth Ave., 312-225-8898
— Charles J. Johnson
— E. Jason Wambsgans/Chicago TribuneDukbokki: A number of food-writing colleagues have waxed rhapsodic about Dak Korean Chicken Wings in Edgewater, a 3-month-old addition to the sticky-fried drumette market set forth by Crisp, Take Me Out and Joongboo Market. I'll quickly add to the chorus: These pterodactyl wings bear just enough soy-garlic glaze to not sog the high-frequency-crisp skin. They're terrific (five for $9). But assuming Dak's patrons will order the wings here anyway, allow me to suggest, too, the dukbokki ($8.50) -- boiled rice cakes the length of chubby pinky fingers, deep fried to a crisp-then-chewy bite, then stir-fried with a sauce best described as K.C. Masterpiece meets Korean gochujang (the soon-to-be-ubiquitous fermented red chili and soybean paste). Protein comes in the form of bulgogi, marinated rib-eye beef that's grilled then chopped into scraggly pieces. A hearty and deceptively filling plate that feeds two. 1104 W. Granville Ave., 773-754-0255
— Kevin Pang/Chicago TribuneBlueberry pie: With a name like Rustic House, a restaurant figures to keep its desserts, well, simple, and so it is with this luscious blueberry pie ($10), presented in a cast-iron dish. Perched above the lattice-crust top are a scoop of blueberry gelato (supplied by Black Dog Gelato, rapidly becoming the go-to supplier for Chicago's restaurants) and a dab of Chantilly cream; beneath, of course, are 2 inches of piping-hot blueberry filling. The only downside is that chef Jason Paskewitz figures he has enough local blueberries to last out the month, and that will be it until next summer. So don't dawdle. 1967 N. Halsted St., 312-929-3227, rustichousechicago.com
— Phil Vettel — Brian Cassella/Chicago Tribune, Oct. 30, 2013
Spicy tofu: Tofu never had the best PR team. It was hijacked by crunchy, barefoot beatniks who took this Asian staple and made it anathema to half this country. Let us loosen it from their death grip, and we can start with Phoenix Bean's spicy tofu stir-fry. Sold in chilled containers for $4, Phoenix Bean makes its extra-firm tofu in its Edgewater store, then adds the meaty (but vegan) soybean cubes to garlic chili oil and a fermented black bean sauce.
The dish is dangerous not because it gives you dragon breath, but because you won't stop eating even after panting for spicy relief. Purchase from their store year-round or at Glenwood Farmers Market in
— Kevin Pang
— Kevin Pang/Chicago Tribune, Oct. 30, 2013
Hoyt's, the new restaurant inside Hotel 71, turns the classic caprese salad into a rustic parfait dubbed Hoyt's Caprese Jar ($10), a combination of mozzarella balls, halved heirloom cherry tomatoes, basil and basil-infused olive oil. Think of it as summer in a jar. 71 E. Wacker Drive, 312-346-7100 — Phil Vettel — Phil Vettel/Chicago Tribune, Oct. 30, 2013