Neighborhood joint with incredible desserts. Don't pass up the savory dishes though! -Rick Bayless, Top Chef
Try The Fifty/50’s “The Wobble Stopper”, which features a piece of house-smoked bacon and is rimmed with black beans and corn, which is, wait for it, a-maize-ing.
Save $15 off Tuesday-Friday performances of Alan Bennett’s “The Madness of George III” in April at the Chicago Shakespeare Theater. Use promo code “MILE" to take advantage of this exclusive offer. Read more.
If you plan to be gone more than a few days, set an automatic timer to turn your lights on and off five times a second while pulsating techno music plays. Read more.
Gold Coast Dogs splits the ends of their hot dogs before char-grilling them to crispy perfection, giving a unique blooming flower-petal look to their otherwise classic Chicago style dog. Read more.
Drink this: Bartender Paul McGee's cocktail list is rad. Try the Old Square: Old Weller bourbon and a touch of apple brandy, vermouth and benedictine. Read more.
Heaps of Chesapeake Bay crabs, fresh caught, tossed with seasoning, steamed and served right there out of brown paper bags. – Anthony Bourdain, No Reservations
While a steam-simmered (not boiled) hot dog is preferred among connoisseurs of the Chicago-style dog, grilling is also an acceptable cooking method. Read more.
I was treated to lunch here, today. It's a nice spot, check it out sometimes.
Another one of my favorite culinary stores. Whatever you are looking for, they got it. -Tiffany Derry, Top Chef
Wait in line for a dark, sexy speakeasy experience. House-made syrups, exclusive spirits, suspender-clad bartenders.
Management is focused on showcasing local and international artists seven nights a week. Add a menu of light foods and flatbread pizzas, and Blujazz looks like a future destination spot. Read more.
There’s an large array of Missoni home goods at this accessories emporium, but it finds good company with the equally luxe-feeling, well-priced handbags by Carla Mancini and woven Presh bracelets.
Hidden gem where you must be in the know to get in. Great cocktails with cool infusions. -Mike Isabella, Top Chef
