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Dishin’ on the Dish

What’s cookin’ in and around Chicago? Take a closer look at some of the area’s delicious dishes you don’t want to miss.

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Dishin’ on the Dish: shaking beef at Sochi Saigonese Kitchen

The beef tenderloin is cut into 2-inch cubes and sits in a marinade that includes oyster sauce and pepper for at least three hours. When the steak is ready, it’s fried on high heat.

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Dishin’ on the Dish: Choucroute garnie at En Passant

Sam Engelhardt, owner and executive chef at the new Logan Square restaurant, offers his take on the classic sauerkraut dish his mother used to make.

Arab swag tacos served at Cedars Mediterranean Kitchen.
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Dishin’ on the Dish: Arab swag tacos at Cedars Mediterranean Kitchen

Cedars’ Arab swag tacos are a tasty and prime example of a Middle Eastern and Midwestern infusion of cultures and flavors.

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Dishin’ on the Dish: Pot roast cupcakes at Oooh Wee It Is

Diners at Oooh Wee It Is tend to stumble upon an unusual yet intriguing dish as they peruse the menu at the soul food restaurant in Chatham: Pot roast cupcakes.

The Bronzeville bourbon fillet mignon steak dog served at The Hot Dog Box.
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Dishin’ on the Dish: Bronzeville Bourbon Filet Mignon Steak Dog at The Hot Dog Box

Hot Dog Box owner Bobby Morelli launched several variations of the filet mignon steak dogs in March, and they were a huge hit, especially the Bronzeville Bourbon Filet Mignon Steak Dog, in particular, because it features his wife’s signature bourbon-infused barbecue sauce.

The breaded pork tenderloin sandwich at J.T.’s Genuine Sandwich Shop.
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Dishin’ on the Dish: breaded pork tenderloin sandwich at J.T.’s Genuine Sandwich Shop

Restaurant owner Chris Cunningham grew up on the sandwiches and wanted to bring a taste of his childhood to Chicago.

Salmon a la Riberena is served at Le Sud in Roscoe Village.
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Dishin’ on the Dish — salmon a la Ribereña from Le Sud Mediterranean Kitchen

The plate — traditionally served in the coastal mountainous region of Asturias, Spain — was an instant crowd pleaser when Le Sud added it to the menu last month.

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Dishin’ on the Dish: Marinated zucchini with cilantro and pumpkin seed at Giant

The marinated zucchini with cilantro and pumpkin seed has been on the menu since day one, and chef Jason Vincent said the plan is to keep it there.

The grilled chicken sandwich is served at BaseHit BBQ & Catering.
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Dishin’ on the Dish: Grilled chicken sandwich from BaseHit BBQ & Catering

The sandwich wasn’t always on the menu. It became a favorite meal within their households before they started to offer it at festivals. The feedback they received at those events from customers was overwhelming.

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Dishin’ on the Dish: The Ethiopian messob at Demera Restaurant in Uptown

One of Demera Restaurant’s most popular menu items is the chef’s selection messob — a sampling of different proteins and vegetables.

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Dishin’ on the Dish: Ramly Burger from Kapitan

An abandoned nightclub in Lincoln Park has been transformed into Kapitan, Chicago’s only Peranakan restaurant, which opened in mid-December.

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Dishin’ on the Dish: chicken giardiniera at Franco’s Ristorante and Il Culaccino

Franco Ruffolo’s chicken giardiniera was inspired by his mother’s chicken cutlets and his father’s Italian relish.

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Dishin’ on the Dish: Bread-pudding pancakes from Southport Grocery and Cafe

Several favored dishes have come and gone over the years, but the bread-pudding pancakes have remained a mainstay at Southport Grocery and Cafe.

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Dishin’ on the Dish — Birria tacos from Birrieria Ocotlan

The restaurant’s name is a nod to its signature dish, birria, and the elder Reyes’ hometown of Ocotlan, Mexico.