"The Dante" Sandwich hot soppressata, mortadella, finnochinoa, hot coppa, porchetta, provolone, giardiniera, 'nduja aioli, lettuce & tomato on a baguette; "mind blown so hard!...new frontier of sandwiches!" -Jeff Mauro
est. 2017; "family-owned Chicago marketplace rooted in an immersive Italian legacy of making unapologetically authentic & inspired foods" (from its website)
Fricassee de Pollo seasoned chicken seared & boiled in tomato-potato-olive based sauce; served w/ yellow rice & sweet plantains; try eating rice, plantains & chicken together; looks good
Puerco Roast de Asado shredded roasted pork shoulder rubbed in prune-bacon-brown sugar-malta mix & finished on flattop w/ carmelized onions; served w/ black beans, white rice & plantains; looks good
Fish and Chips beer-battered deep fried cod; fries are double-fried; looks good
Foie Gras & Fries pan-fried foie gras on double-fried fries topped w/ duck fat (rendered from foie gras); looks good
Pork Belly Po'Boy deep-fried cubed pork belly w/ Louisiana hot sauce, homemade maple glaze, shredded lettuce, sliced dill pickle served on sub roll; looks good
Chocolate Tower French Toast French toast w/ mascarpone-banana pudding-infused chocolate-chunked bread served on banana brulee sauce & topped w/ slices of banana, white & black chocolate shavings; looks good
Pizza Pot Pie making since 1972; "one of the weirdest and tastiest things I've ever had"-Marc Murphy; baked as a pot pie w/ cheese on the bottom, then sauce and crust on top... when served, it's inverted onto the plate to form the pizza pie; looks good
opened in 2009; recognized in multiple publications including Bon Appetit, Chicago Tribune; 8 blocks from Wrigley Field; Other Recipes: Truffle Cream Sauce
since 2014; 41-stool counter service w/ Southern-inspired Mexican cuisine, alongside a tequila and mezcal-focused bar program, w/ the spirit of genuine hospitality
[CLOSED]; temporarily closed; opened in 2012; specializes in the food of Macau, a former Portuguese colony in China; chef won a James Beard award in 2018
Phil's Special Dog hot dog link stuffed in Polish sausage, grilled & put in toasted French roll w/ smeared w/ Wisconsin cheddar & topped w/ mac-and-cheese-and-salami; not on menu; looks good
Alpine Sausage signature & best-seller; twist on Polish kielbasa w/ a double-dose of garlic & smoke time (smoked in cherrywood & mequite sawdust for 4 hrs); served w/ sweet-tart sauerkraut; looks good
est. 1972; butcher, cure & smoke all meats on-site from recipes brought from Poland; carries over 40 varieties of homemade natural wood-smoked sausages; dining area at rooftop beer-and-wine garden
[CLOSED]; 16 types of fish served; fish delivered 6 times per week; no fryer; also offers 35 variations of cereal all shelved on the wall; Other Recipes: Crab Cakes
Sliders "cheap eats" for happy hour...price based on sliding scale ($5 at 5pm, etc...must buy drink); recommended sliders: buffalo chicken, cheeseburger; looks good
Headcheese 2-day brined & 10-12 hr simmered pig's head used to create sausage (part of Charcuterie)
Organic Montreal-Style Brisket Sandwich Montreal rubbed & marinated for 72 hrs; slow roasted, briefly smoked; served on sourdough or rye w/ house-made dill pickle & frites; looks good
opened in 1992; "Fine Food. Better Beers, Wines & Spirits. Belgian Specialties"; adult venue...everyone must be 21 or over with valid ID to enter (no children allowed); Other Recipes: Venison Pate
