Sze Chuan Cuisine, Chicago

Near a totem pole carved with dragons on Chinatown's bustling Wentworth Avenue strip, a bright yellow awning marks the entry to Dragon Court, where chefs conjure authentic Cantonese dishes. A colorful fish tank in the window belies the house specialty—seafood. Chefs prepare lobster, squid, shrimp, and scallops with zesty house sauces and traditional vegetables and nuts, and pull some of its piscine fare right from the tank. Time Out Chicago recommends the ultrafresh fare: “The adventurous eater seeking fresh seafood can handpick lobster, eel or clams from the front window tank, while the squeamish can opt for the hot-and-sour soup or one of the many casserole entrées like short ribs in house sauce.” Chefs also sizzle crispy chicken with garlic sauce, as well as the lazy susans atop each table that encourage entree sharing or hypnotizing fellow diners to make them cluck like chickens. Due to Dragon Court’s location off the beaten track, the Chicago Reader writes, “It gets too little praise for its excellent menu. The locals know about it, though: on a harsh, snowy night, the dining room was full.”