APRIL/MAY 2019EAT IT
CHICAGO
Tradition
and Trend
Dig into deep-dish,
but also try innovative
bites and sipsFoodie HQ
1
The city officially counts
77 communities, but
many adventurous chefs
have settled in Logan
Square, opening a slew
of casual, cutting-edge,
and indie restaurants. The
eclectic Lula Cafe helped
pioneer the farm-to-table
trend here 20 years ago
and still serves area cre-
atives morning, noon, and
night. Newer destination
dining rooms include
Mi Tocaya Antojeria,
where chef Diana Davila
pays inventive homage to
her Mexican heritage;
Fat Rice, plating the fusion
food of Macau; and the
tiny-but-mighty Giant, with
Midwest-meets-world fare.Hall Pass
2
Food halls solve
the “where should
we eat” dilemma with
something-for-everyone
variety, a concept that has
captivated Chicago diners.
Revival Food Hall brings
branches of neighbor-
hood hot spots to a 1907
Daniel Burnham–designed
building in the downtown
Loop—and adds a bar
and DJ for more buzz. Pop
in pre-theater for spicy
chicken sandwiches from
The Budlong, brisket from
Smoque BBQ, and sweets
from Hot Chocolate Bakery.
When the hall is closed
on weekends, hit the
Chicago French Market,
home to some 30 vendors.Pizza 2.0
3
Chicago is, of course,
synonymous with
deep-dish pizza, a sturdy
pie of two-inch caloric
depths that can sustain
citizens in the “city of
the big shoulders.” But
Chicagoans are passionate
about pizza in all its forms.
Union Full Board bakes
square-pan Detroit-
style pizza near Wrigley
Field. In Ravenswood
Spacca Napoli Pizzeria
waves the Italian flag for
authentic Neapolitan ver-
sions tended by a certified
pizzaiuolo. For deep-dish
gone truly decadent, join
the line at Pequod’s Pizza,
where cheese addictively
caramelizes the crust.Cocktail Hour
4
Not to be outdone
by inspired chefs,
mixologists have raised
the bar on invention. At
The Aviary, in the West
Loop, Grant Achatz applies
a flight-of-fancy approach
to drinks that send out
wisps of smoke or deftly
mimic flowers. (An open
kitchen provides a peek
behind the curtain).
The Violet Hour in Wicker
Park won a James Beard
Award for pours such as
the mezcal-spiked Per My
Last Email and rum-based
Wherever I Wander. The
new Bibliophile in Hyde
Park gets literary with
libations named after
classic reads.Creative flair
marks the menu
at Mi Tocaya
Antojeria.APRIL/MAY 2019EAT IT
CHICAGO
Tradition
and Trend
Dig into deep-dish,
but also try innovative
bites and sips
Foodie HQ
1
The city officially counts
77 communities, but
many adventurous chefs
have settled in Logan
Square, opening a slew
of casual, cutting-edge,
and indie restaurants. The
eclectic Lula Cafe helped
pioneer the farm-to-table
trend here 20 years ago
and still serves area cre-
atives morning, noon, and
night. Newer destination
dining rooms include
Mi Tocaya Antojeria,
where chef Diana Davila
pays inventive homage to
her Mexican heritage;
Fat Rice, plating the fusion
food of Macau; and the
tiny-but-mighty Giant, with
Midwest-meets-world fare.Hall Pass
2
Food halls solve
the “where should
we eat” dilemma with
something-for-everyone
variety, a concept that has
captivated Chicago diners.
Revival Food Hall brings
branches of neighbor-
hood hot spots to a 1907
Daniel Burnham–designed
building in the downtown
Loop—and adds a bar
and DJ for more buzz. Pop
in pre-theater for spicy
chicken sandwiches from
The Budlong, brisket from
Smoque BBQ, and sweets
from Hot Chocolate Bakery.
When the hall is closed
on weekends, hit the
Chicago French Market,
home to some 30 vendors.Pizza 2.0
3
Chicago is, of course,
synonymous with
deep-dish pizza, a sturdy
pie of two-inch caloric
depths that can sustain
citizens in the “city of
the big shoulders.” But
Chicagoans are passionate
about pizza in all its forms.
Union Full Board bakes
square-pan Detroit-
style pizza near Wrigley
Field. In Ravenswood
Spacca Napoli Pizzeria
waves the Italian flag for
authentic Neapolitan ver-
sions tended by a certified
pizzaiuolo. For deep-dish
gone truly decadent, join
the line at Pequod’s Pizza,
where cheese addictively
caramelizes the crust.Cocktail Hour
4
Not to be outdone
by inspired chefs,
mixologists have raised
the bar on invention. At
The Aviary, in the West
Loop, Grant Achatz applies
a flight-of-fancy approach
to drinks that send out
wisps of smoke or deftly
mimic flowers. (An open
kitchen provides a peek
behind the curtain).
The Violet Hour in Wicker
Park won a James Beard
Award for pours such as
the mezcal-spiked Per My
Last Email and rum-based
Wherever I Wander. The
new Bibliophile in Hyde
Park gets literary with
libations named after
classic reads.Creative flair
marks the menu
at Mi Tocaya
Antojeria.