Groupon GUIDE TO CHICAGO

Chicago's Most Chicago Restaurants BY: STAFF | 3.5.2014

Has it been open for generations? Does it only accept cash? From 8 finalists, we find the most Chicago restaurant in Chicago.




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Bronzeville Dining Destinations
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Fresh Picks: Convenient But Not Conventional
People, plants, then profits. That’s the hierarchy of concerns for Irv Cernauskas and Shelly Herman, whose eco-conscious grocery service, Fresh Picks, delivers roughly 20,000 pounds of local and organic produce weekly to homes across Chicagoland. Though they fill out their selection with out-of-state organic purchases, many of Fresh Picks’ suppliers are local. In 2012, Shelly said, they purchased more than $750,000 worth of produce directly from small area farms. For instance, on their website, customers can currently order sweet scarlet or gold turnips from Harmony Valley Farm in Viroqua, Wisconsin, and russet or yukon gold potatoes from Igl Farms in Antigo, Wisconsin.
Savory Sweets at Katherine Anne Confections
Flecks of sea salt scattered over buttery caramel. Balsamic vinegar drizzled over berries and ice cream. Chili-pepper-infused chocolate. Opposites attract—or so goes the saying. But opposites don't really attract. They just work well together by balancing out each other's extremes and emphasizing unique characteristics by means of contrast. This concept holds especially true when it comes to savory desserts, a foodie trend that has swept America in recent years.
Get Your Goat: A Taste of Traditional Goat Stew at Birrieria Reyes de Ocotlan
In Ocotlán in Jalisco, Mexico, the temperature rarely dips below 40 degrees. That's mild by Chicago standards; however, when the Reyes family immigrated 2,000 miles from Ocotlán to Chicago, they brought with them a recipe that would prove thoroughly compatible with the colder weather. That recipe is birria—a savory stew made by simmering goat meat for hours with herbs and spices. On a cold day in mid-March, I made a trek across town to the family's Pilsen restaurant, Birrieria Reyes de Ocotlan, to taste it myself.
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Wine can be a fickle business. Although French champagne may never fall out of favor, other varietals and styles do surge in popularity from time to time. "What I see on the horizon is the emergence of South Africa," said Steve Patun, the manager and wine buyer of Fine Wine Brokers in Chicago. He believes that there are three main reasons for this imminent rise.
Joe Meno on Where a Writer Eats
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B’Gabs Goodies in Woodlawn: One of Chicago’s Most Chicago Restaurants
How do you find Chicago's most Chicago restaurant? You begin by taking the world's best decision-making device: the bracket. Then you combine it with Chicago's best device to represent its messy, opinionated landscape: the ward map. Some have called this pursuit "patently absurd." We humbly disagree. By taking our logic above (bracket + ward map) and extrapolating it into a larger, totally airtight algorithm, our computers have found a winner for the title of Chicago's most Chicago restaurant. See the finalists and read more about the search here. Below is one of the finalists.
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The Pastrami Sandwich at Dillman's in River North
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