At Solga Restaurant, guests finish barbecuing their short ribs, pork belly, and brisket in tableside charcoal pots, as chronicled in a feature by the Chicago Reader. But chefs do their fair share, too. They sear Atlantic king salmon and octopus atop the kitchen's grills and they heap steamed white rice into warm stoneware bowls before topping it with vegetables and dollops of red-chili paste. For noodle dishes, the chefs stir handmade wheat flour noodles into steaming or refreshingly cool broths.
Mio Bento’s storefront windows stretch from floor to ceiling, treating passersby to an unobstructed view of the Japanese restaurant’s casual yet elegant dining room. Lights affixed to a lofted ceiling shine on scarlet walls and plated arrangements of seaweed-wrapped sushi and creamy wasabi. As eyes take in the refined surroundings, chopsticks spar for fried shrimp tempura, udon noodles, and specialty sushi hand rolled by chefs. Green tea and vanilla ice cream stand out on the dessert menu, which also features traditional Japanese mochi and ocean-fresh swedish fish.
Outside, the street bustles with people, but inside Tanpopo, a calmness floods the senses. The serene restaurant glows with softly lit paper lanterns, which illuminate wooden room dividers and matching tables, Japanese wall tapestries, and plates groaning under colorful sushi rolls. These vie for taste bud's affections with other Japanese dishes and Korean eats, such as koroke deep-fried potato balls with corn and beef morsels, skewered shrimp, and housemade curries.
None other than the Chicago Reader praises Feast for its ability to “consistently (hit) the bull’s-eye.” Blackened fish tacos, maple-glazed pork chops, and butternut-squash ravioli all find a home on the eclectic menu—and these are just a few of the dishes that seem worlds apart from one another, yet share tables in harmony at Feast.
Everything is crafted from quality ingredients and plated with a meticulous eye. Even the burgers and pizzas rise above expectations due to the chefs’ exacting commitment to quality, as does a bread assortment complete with cheddar-chipotle biscuits. In the summer months, guests can enjoy their meals on the outdoor patio. This is an especially popular option for brunch crowds or for those known to compulsively throw wine glasses over their shoulders.
Zoku's sushi chefs roll more than 25 types of maki and rustle up warm bowls of pan-Asian cuisine. Crisp and flavorful components are found in all dishes, including Chinese appetizers, Thai noodles, and Japanese sashimi. Chefs serve up artful plates dripping with sauce, bursting with color, and hoping to be discovered and offered a food-modeling contract.
In the hungry face of hunger, it is widely agreed that sushi is an acceptable cure for growling digestive tracts. With today's Groupon, you can satisfy the most demanding of cravings for sliced, rod-shaped foods at Kamehachi. Twenty dollars gets you $50 worth of sushi, sake, noodles, and more.