You can tell that Chef David Dworshak is a man of the people just by looking at his restaurant. Takito Kitchen's open design allows for frequent interactions with diners, who look up from the homemade tortillas on their plate to hear the origin stories of tacos made with lamb chorizo, Alaskan king crab, and chicken in mole sauce. But Dworshak's engagement with the community goes far beyond chatting in the dining room: the chef highlights local farms through his menu, sourcing products such as Maple Creek Farms pork belly and Three Sisters polenta.

With these and other ingredients swimming in his mind, Chef Dworshak creates seasonally-changing dishes and specials, including a Farm to Table taco brunch on the weekends. And if word of mouth is any indication, the chef can do no wrong. Mike Sula of the Chicago Reader lauded the restaurant, saying "I ate nearly every item on his easily navigable menu and I didn't have a single throwaway bite."

Chef Dworshak doesn't have complete domain over Takito's interior, however. Beneath a skylight and surrounded by local graffiti art, the long bar is ruled by bartenders who excel at serving Mexican microbrews, blending margaritas, and pouring dozens of premium tequilas, all without a spotter.