Ji Suk Yi
Digital Media Specialist, The Grid
The all-in-one butcher shop, market and deli uses domestic meat that is pasture-raised, all-natural and antibiotic- and hormone-free.
Since launching in 2011, the Logan Square establishment has donated $25,000 to charities benefitting anti-violence, immigration activism, food banks, women’s health and homelessness initiatives.
Spiaggia’s bottle list starts around $50 and can go as high as $6,000. The Italian-heavy wine list is organized by region, north to south.
The unassuming seafood joint promises lobster rolls worthy of Maine, peel-and-eat shrimp reminiscent of the South and king crab evoking the Pacific.
Executive chef Rick Ohlemacher creates a seasonal menu that changes every six to eight weeks.
Many of Passerotto’s favorites like the ddukbokki lamb ragu — Korean rice cakes paired with a lamb neck ragu gravy — taste Korean and Italian simultaneously without being exclusively either.
With so many award-winning restaurants in Chicago, drinks aren’t an afterthought even when the food is the main attraction.
One beverage director recommends a dosage of around 10 milligrams in cocktails to bring out a muted and subtle chlorophyll-like aroma to the nose.
B’Gabs — a nickname bestowed to Chef/Owner Gabrielle Darvassy by friends — not only caters to the dietary needs of vegans and vegetarians but to those who prefer their meals, strictly raw, soy-free, gluten-free, nut-free or alkaline-based.