At Loving Hut’s 200 worldwide outposts, chefs stand by their mission to serve all-vegan fare made from wholesome, plant-based ingredients. The Chicago branch honors the Windy City’s staple sandwich with their Eden Dog, a vegan sausage topped with pickles, relish, onions, and mustard.
Food critics may not be known for their dance moves, but the Chicago Tribune’s Phil Vettel claims his “taste buds do a little happy dance” at the mere thought of Sun Wah’s Peking duck dinner. But beware: the prized barbeque duck is so popular that diners typically order it when placing their reservation.
Though Hai Yen’s chefs are well versed in Vietnamese cuisine, they aren’t cooking up every meal at Hai Yen Restaurant. Tableside fondue pots, soup pots, and grills allow diners to take part in the fun, dipping fresh vegetables in fondue or adorning thin slices of meat with one of many sauces. Entrees include lemongrass pork with mint, breaded chicken smothered with orange sauce, and marinated beef and pork wrapped in a Hawaiian leaf. Hai Yen Restaurant boasts a large collection of sauces for dipping, which include hot chili sauce, peanut sauce, and sriracha sauce.
The chefs at Seafood Garden prepare a medley of Chinese favorites for dine-in or carryout. A slew of seafood dishes quells pescetarian cravings with sauce-slathered shrimp and tender fish fillet, while tofu dishes sate vegetarian appetites and noodles suitably replace lost shoelaces.
Shanghai Inn's chefs prepare a hefty smorgasbord of both authentic and Americanized Chinese dishes that have earned a nod from Time Out Chicago. Cantonese soups such as egg drop, and Mandarin dishes such as yu shin beef placate palates alongside general tso's chicken, a North American favorite named in honor of the general's prized avian lieutenant.
A sky-blue awning looms over the maritime mural that flanks the entrance to Svea Restaurant, where a homey dining room hosts meals of traditional Swedish cooking. Swedish limpa bread, fried potatoes, and pancakes sate breakfast cravings, and meatballs and salt pork fill the plates of brunchers, lunchers, and Scandinavian longshoremen.