Rindsroulade beef rouladen -- thin sliced sirloin of beef rolled w/ mustard, bacon, onions & pickle, slowly braised served w/ spaetzle (German noodle) or potato dumplings and red cabbage
Sauerbraten braised, 6-day-marinated beef, topped w/ gravy & served w/ spaetzle or potato dumplings & red cabbage; Guy got spaetzle (German noodle); looks good
[CLOSED]; opened in 1964; named a street & a park after the chef, Harry Kempf; "a friendly Bavarian atmosphere where friends and family of all ages can enjoy a good meal, a stein of cold beer and dance along to the sounds of the world famous Brauhaus Trio. It is always Oktoberfest at the Chicago Brauhaus." (from its website)...looks like fun
Pizza Pot Pie making since 1972; "one of the weirdest and tastiest things I've ever had"-Marc Murphy; baked as a pot pie w/ cheese on the bottom, then sauce and crust on top... when served, it's inverted onto the plate to form the pizza pie; looks good
"a sustainably minded BYOB restaurant serving Mexican shared plates with a farm fresh twist" (from its website); all dishes designed to share at the table; "dive w/ refined food"; recognized in multiple publications (Time Out-Chicago, Chicago Sun Times)
Firebrand Chili Challenge tomato-based w/ blend of hot spicy meat served w/ beans & juice; also offer varying degrees from mild; challenge - spicy hot; Adam won
Blueberry Lemon Ricotta Pancakes fresh blueberries in the batter, lemon ricotta on top & blueberry compote; "best thing I ever ate...breakfast-style" -Jeff Mauro; looks good
Hot Turkey Sandwich open-faced turkey sandwich topped w/ gravy & served w/ mashed potatoes & homemade cranberry sauce; "Sunday dinner on a plate"; looks good
Mocha Donuts made-to-order donut holes coated w/ cinnamon-sugar mix & served w/ a side of mocha sauce topped w/ whipped cream; looks good
Pot Roast Sandwich pulled pot roast smothered w/ homemade gravy...need a lot of napkins; "that's a killer sandwich"-Guy Fieri; looks good
opened in 2009; recognized in multiple publications including Bon Appetit, Chicago Tribune; 8 blocks from Wrigley Field; Other Recipes: Truffle Cream Sauce
since 2014; 41-stool counter service w/ Southern-inspired Mexican cuisine, alongside a tequila and mezcal-focused bar program, w/ the spirit of genuine hospitality
Foie Gras Terrine w/ Marinated Figs takes 5 days to make; interchanging layers of foie gras and prune-brandy-marinated flattened figs; "life-changing... becaused I decided to go to culinary school"-Claire Robinson
[CLOSED]; located on the 40th floor of the Chicago Stock Exchange offering breathtaking views of Chicago; "Four stars - Chicago's most romantic restaurant"-Chicago Tribune; where Claire's father flew her for her 21st birthday
[CLOSED]; temporarily closed; opened in 2012; specializes in the food of Macau, a former Portuguese colony in China; chef won a James Beard award in 2018
Phil's Special Dog hot dog link stuffed in Polish sausage, grilled & put in toasted French roll w/ smeared w/ Wisconsin cheddar & topped w/ mac-and-cheese-and-salami; not on menu; looks good
Four-Courser Sandwich whole pork shoulder rubbed & smoked 13-hrs over apple wood, pulled & tossed in gouda bechamel, topped w/ deep-fried jalapenos, sweet potato chips, mac 'n cheese waffle, smokey BBQ sauce on a pretzel bun
#5 (101 More Amazing Places to Chowdown); sports bar w/ 2 full bars, 19 flat screen TVs & a restaurant that offer 3 levels, each with a different "vibe"
Chicken Vesuvio chicken & potato wedges w/ garlic & seasonings, plus sherry wine; roasted at high temp & served w/ a garnish; "melts in your mouth" -Dan Kohler