For less than $7, one of the city's best cheeseburgers is yourswith thick-cut fries to boot! Schwa 1466 North Ashland Avenue Bucktown Contemporary $$$$$ Read more, Filet de boeuf with truffle Photos: Jeff Marini At a time when restaurants were trending downscale, chef Michael Lachowicz, whose Restaurant Michael had become a North Shore fixture, went in the opposite direction. It was and will be the only time we have spent money there. Whether youre a regular or its your first time, stepping into this inviting pub feels like reuniting with an old friend. If you want to eat the burger at a table, its only offered in the dining room before 7pm. The fine-dining beacon that started Boka Restaurant Group, one of Chicago's finest culinary collectives. Youll have plenty of time to decide on what to order as you wait in line behind regulars, but we suggest getting the beefdipped and with hot peppers. Hailed as one of the best in the city, it features caramelized onions piled atop a patty made from a blend of Slagel Farm chuck, short rib and brisket. The restaurant Alinea has been revolutionizing dinner since 2005 and it's the . Photo courtesy of Allen Hemberger. Our newsletter hand-delivers the best bits to your inbox. This restaurant was featured on the food network where Guy Fieeti appeared on the show at this restaurant, check it out! Why we love it:The expansive menu of sandwiches are served on freshly-baked baguettes and topped with crisp jicama, carrots and jalapeo slices. Why we love it:Armed with a beautiful patio and a menu filled with rich dishes that pair well with a drink, chef-owner Kevin Hickey's Duck Inn is like the fanciest backyard barbecue you've ever been to. What is it? The 10 Hottest Restaurants in Chicago Right Now Where to Find Scrumptious Skewers in Chicago. Time Out tip: If you don't have your heart set on dining indoors, skip the inevitable weekend line and order online for pickupwe promise your meal will taste just as good. Boisterous crowds pack the long communal tables and booths that resemble pig pens for a taste of everything from oysters and charcuterie to veggie-forward plates.
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