Let’s be honest: if you don’t appreciate a good old pile of fried spuds alongside your Chicago-style hot dog, you’re dead inside. Fries, in all their forms, capture our hearts—and that’s true across generations, regardless of political preference and no matter where you reside. After all, they’re classic. Well, sometimes. And even when they’re not, fries have an undeniable draw.
With that in mind, we’ve compiled a list of the best, from condiment-laden fries to straightforward diner-style mainstays. So put your carb-counting on hiatus and dive right in. And remember, this is a list of our favorites—if we forgot one of your favorites on this list, let us know by commenting, please!
—By Jennifer Olvera
It's a Goldilocks situation: These fries are too crispy. These fries are too soft. These could use more seasoning. These taste as if they were ambushed by the girl in the yellow dress on the Morton Salt canister. You get the idea.
Innovative cocktails and spirits are having a moment in the beverage world right now, but the latest trend takes it to a new level. Hotels, bars and restaurants are now offering everything from single barrel spirits to custom wine, beer and sake in collaboration with local distillers, brewers and winemakers.
May is national burger month which means for the last three weeks, people have been going crazy on Instagram. The month’s not over but I can’t wait, it’s time to round-up the best burgers in Chicago thus far:
This gastropub is serving up a variety of pub snacks like fried pickles and rotating flavors of popcorn and "cracklin." With main dishes including burgers served with buttermilk biscuits and a variety of house cocktails, draft cocktails and beer, there's something for everyone. They also have a weekend brunch menu including a variety of punch bowls for you and your friends to share.
If you are looking for a neighborhood joint that is comfortable and welcoming but with seriously good food, then, you need to try Beef & Barley. We visited for brunch and from the Bloody Mary’s with the endless bacon option to the punch bowls with a serious kick to the Mimosa Bar, you will start that morning off right.
Food banks and shelters don’t always want or need what you have. Cecil Rodriguez, the executive chef at Beef & Barley in Chicago, says that he works with a local shelter to make sure food doesn’t go to waste, but in the beginning, it wasn’t always so easy.
“There were times I tried to donate large quantities of bread to a shelter, but they could not take it because the majority of donations from restaurants are bread and they just don’t have enough room for it,” he says.
Q: How does one put this chicken-fried onion ring and buttermilk biscuit burger in one’s mouth?