While Chicago is no longer the nation’s meatpacking capital - the famous ( or infamous) Union Stockyards closed in 1971 Fulton Market’s slaughterhouses have been replaced by food halls, swanky cocktail bars, and gastropubs, the city’s steakhouses remain bustling, mostly due to tourists, as well as businesspeople and conventioneers armed with buoyant expense accounts. Chris Peters/Eater ChicagoĬulinary innovation with a Midwestern heart This is your guide to the best the city offers.ĭuck Sel is an innovative fine dining pop-up in Uptown from chef Donald Young. While the city searches for some sense of normalcy, its chefs, cooks, bartenders, and servers continue to offer a level of sophistication seldom seen anywhere else in the country. That includes the world’s only Michelin-starred Filipino restaurant, Kasama. Unless you’ve got a fancy dress and want to wear it out at Alinea or at any of its fine dining masterpieces. But Chicago is largely a come-as-you-are city. Tourists might have to be patient if they want to uncover the best bagel or the crispiest samosa. Locals know how to navigate the city’s 77 neighborhoods, many with borders determined by immigrant enclaves. The large Black population means Southern cooking is not in short supply. The Eastern European population allows for delicious encased meats. Though the city is diverse in a sense - the large Mexican population means its cooks run circles around New York. Chicago is unexpected, where diners can find a foie gras taco at a fancy French restaurant or a wagyu hot dog inside a hardware store. This city desperately wants to prove misconceptions wrong, to show outsiders it is a place where culinary innovation and cheap eats thrive. Welcome to Chicago: Where skyscrapers and Midwestern sensibilities mingle, an often misunderstood place by coastal elites where the summers are as hot as the winters are cold.
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