Supple slices of umami rich beef, enhanced with a runny yolked egg, sweet shishito peppers, crisp garlic chips and warm soy jus may satisfy your carnivorous appetite long before any barbecue. Pimiento cheese can be a polarizing dish, but at Big Jones, the spread is a staple among the appetizers, given that the restaurant and the dish share roots in Southern cuisine. You can almost taste that familiar history: Chef Paul Fehribachs pimiento spread is smooth and subtly spiced, topped with a touch that actually comes from across the pond. $3 extra for beef or chicken, $5 for steak. To balance out the sugary and creamy drinks, salty and fried snacks like popcorn chicken were a staple. Since opening 11 years ago, chef Tony Priolo has offered as one of his seasonal antipasti, a surprising dish of carciofini, that is artichokes, but transformed. With the complimentary bread basket of grissini and focaccia, its tempting to make this refreshing course, hinting at the promises of warmth to come, your entire meal. Despitethe inefficiency of the nacho pile, nachos are delicious, a great idea and perfect app to share. 819 W. Fulton Market, 312-666-7710, An integral part of the Asian American growing up experience is convening at boba shops. When Shalin Shakya told me that the momo:cha at Vajra was inspired by what he makes at home, I knew I had to try the Nepalese dumplings for myself. Each bite unleashes a wave of deep sea brininess, which can make you feel like you're a mere stone's throw from the Pacific Ocean, instead of smack dab in the middle of the West Loop. A tomato piccalilli tops the spread, giving it a vibrant hit of acid and welcome finishing flavor. His freshly-made guacamole is one of the finest of its kind but for a rich dip, try the queso fundido loaded with al pastor. A post shared by Little Bad Wolf (@littlebadwolfchicago). Read on to discover the essentials. It also splendidly accents any sandwich from the menu. You'll have to be careful not to burn your mouth, so approach cautiously until you're sure the interior has cooled down.
Orders can be placedonline. Andersonvilles legendary Taste of Lebanon knows how to do baba ganoush well (hummus, too), even if its nothing fancy, arriving on a basic white Styrofoam plate with a pool of olive oil in its center and a sprinkling of chile pepper. Its already one of the hottest destinations in the Wrightwood Neighbors neighborhood, and not just because of the live cooking fire from which sparkling embers beguile and beckon. Start things off right by making sure the first bites are memorable ones. For a ful review of Brindille, go here. 2429 N. Lincoln Ave., 773-360-8755. The salatim, or salad, includesa feast of small dishes, to share as an appetizer or enough for a full meal. At Timothy Flores and Genie Kwons Ukrainian Village restaurant and bakery, the crisp, crackly rolls are filled with pork and complemented by a sweet chili sauce. Fortunately, Heritage has changed that. The restaurant only uses Mexican brown shrimp from the Pacific side of Mexico, which it buys from a local co-op of fishermen to ensure quality. If youll excuse the pun, heres my beef with nachos: the structure. You can almost taste that familiar history: Chef Paul Fehribachs pimiento spread is smooth and subtly spiced, topped with a touch that actually comes from across the pond. It's joined by plump pieces of Hawaiian albacore tuna, creamy avocado and a shockingly green ramp sauce. Andersonvilles legendary Taste of Lebanon knows how to do baba ganoush well (hummus, too), even if its nothing fancy, arriving on a basic white Styrofoam plate with a pool of olive oil in its center and a sprinkling of chile pepper. Your table shouldnt dig for nachos anymore; this sheet spread unlocks nacho perfection. Each bite unleashes a wave of deep sea brininess, which can make you feel like you're a mere stone's throw from the Pacific Ocean, instead of smack dab in the middle of the West Loop. 2429 N. Lincoln Ave., 773-360-8755,galitrestaurant.com Louisa Chu (Louisa Chu/Chicago Tribune), Zachary Engel just opened Galit, the self-described Middle Eastern restaurant. A new virtual restaurant featuring Sicilian street foods has arrived in Avondale. 2039 W. North Ave., 773-687-9795, angrypigtavern.com, Though the fried mushrooms and cheese curds may be one of the more well-known appetizers at Daisies, the asparagus toast is a dark horse, innocently billing itself as just another toast when its anything but. Diners will find tasty appetizers like fried plantains, conch fritters, and panades, which are empanada-like corn patties packed with sauted buffalo fish. $12. The seemingly smoldering long-finned fish undoubtedly took me back to memories of the sea. West Rogers Parks Devon Avenue is an oasis for vegetarians. Theyre also available in flavors like coconut, barbecue, buffalo, and habanero. While theyll constantly change, recently Engel offered golden Yemenite, Bulgarian and Israeli pickled cauliflower, peppers and cucumber; crumbled feta and fresh coridander overcipollini onions a la greque; labneh cupping a pool of olive oil dusted with minty hyssop, tart sumac and sesame; saucy and spicy ezme, the Turkish tomatoes and peppers with chives, walnuts and garlic; plus wood-roastedBrussels sprouts with blackened crisp leaves enhanced by orange blossom and sunflower seeds. $5.19 for the appetizer. Under chef Perry Hendrix (on board for more than five years), the menu has extended its Mediterranean reach, but some guest favorites have remained constant, such as the chorizo-stuffed dates, which have been on the menu since Day One. 5347 N Clark St., 773-275-5725, bigjoneschicago.com, Open only since early April, Stephanie Izard's Peruvian-inspired, rooftop restaurant in The Hoxton hotel is already a tough-to-get table, and this snapper ceviche helps explain why. Open only since early April, Stephanie Izard's Peruvian-inspired, rooftop restaurant in The Hoxton hotel is already a tough-to-get table, and this snapper ceviche helps explain why. Which one you gravitate toward feels like a personal preference, but I couldn't resist the dark rustic red chile salsa. Ripples will run through your life, and you'll know just what to eat with it. While the result can be a bit clumpy, that really just makes getting a mouthful easier. When I asked how much to order another gloriously warm and surprisingly weighty puffed pita, my server said, Nothing. You may be tempted by endless pita too, butplease respect their generosity though trust me, I understand. Butchers Tap solves this problem. Impossibly long and perfect, delicately golden crisp fried shells seem filled with silken whipped potatoes. When it comes to appetizers, it's hard to comprehend the breadth of Mexican antojitos. Village Taverns famous starter features a tempura-style batter and secret recipe honey mustard dipping sauce. 1329 W. Chicago Ave., 312-929-4990,vajrachicago.com Grace Wong (Grace Wong/Chicago Tribune), When Shalin Shakya told me that the momo:cha at Vajra was inspired by what he makes at home, I knew I had to try the Nepalese dumplings for myself. What draws me to Brindille's version is the beautiful presentation; hand-cut to order, the beef is topped with spicy watercress and a fried quail egg. $10. if you've been resisting jumpingintothe lambrusco pool, let this be the summer you finally dive in. (My 4-year-old and I gleefully dipped our chicken shawarma wraps in our plate of baba.) 1800 S. Carpenter St., 312-702-1303, haisous.com Jennifer Day (Jennifer Day/Chicago Tribune), Reinvigorate your brunch routine at HaiSous, where youll find relief from the typical slog of mascarpone-stuffed French toast with the thoughtful and nuanced Vietnamese fare youd expect from this Pilsen favorite. But what it lacks in abundance it makes up in explosive preciseness. Although they are not made with water buffalo meat (yet), Vajra's goat renditions are not to be missed. An integral part of the Asian American growing up experience is convening at boba shops. $6. 1810 W. Montrose Ave., 773-698-6373, bayankochicago.com, When it comes to appetizers, it's hard to comprehend the breadth of Mexican antojitos. La Lupita keeps these fairly straightforward, with a smear of salsa, a pinch of cheese and a drizzle of crema. The seemingly smoldering long-finned fish undoubtedly took me back to memories of the sea. Zachary Engel just opened Galit, the self-described Middle Eastern restaurant, about a month ago. Orderhere. While the result can be a bit clumpy, that really just makes getting a mouthful of it easier. Chef de cuisine Alec Walker detailed the provenance of sustainable American oysters, while designers worked around them.
$9.99. Friedfor a crust that yields with a satisfying crunch to a soft, rich, cheesy interior, the ping pong ball-size fritters satisfy in an elemental way. While we wait for the coveted interior terrazza to open at the rustic Italian restaurant, the first signs of primavera have already emerged in the Fulton River District neighborhood. Fried for a crust that yields with a satisfying crunch to a soft, rich, cheesy interior, the ping pong ball-size fritters satisfy in an elemental way. $7. $17. $12.
Avec is accepting carryout and delivery ordershere. $28. Get them by ordering carryout or deliveryhere. Its already one of the hottest destinations in the Wrightwood Neighbors neighborhood, and not just because of the live cooking fire from which sparkling embers beguile and beckon. 531 N. Wells St., 312-929-3501,gtoyster.com Nick Kindelsperger (Nick Kindelsperger/Chicago Tribune), Giuseppe Tentori's riff on the New Orleans' classic takes so many liberties, you wouldn't be forgiven for calling foul.
What makes it the best? The dish also comes with sourdough slices on which to smear, made in-house and equally delicious. These components are stacked on a super soft roll and then speared with a toothpick to keep them in place. Cafe Cancale just opened last week yet feels timeless with nautical navy and white striped awnings plus cocooning sheer curtains filtering the sun and cityscape. Though its generally eaten as an appetizer or snack, stopping after just one or two is a tall order. For more on Chicago's best versions of shrimp cocktail, go here. Impossibly long and perfect, delicately golden crisp fried shells seem filled with silken whipped potatoes. Burger enthusiasts know and love this Andersonville bar for its outstanding offerings. Smoked meats are undeniably the star of the show at this barbecue spot but the nachos shouldnt be overlooked. So there might be a lot of family expectations with his braised flank steak dish designed to share at San Soo. RELATED: For more on Mr. D's and our report on Chicago's best french fries, go to chicagotribune.com/frenchfries. While theyll constantly change, recently Engel offered golden Yemenite, Bulgarian and Israeli pickled cauliflower, peppers and cucumber; crumbled feta and fresh coridander overcipollini onions a la greque; labneh cupping a pool of olive oil dusted with minty hyssop, tart sumac and sesame; saucy and spicy ezme, the Turkish tomatoes and peppers with chives, walnuts and garlic; plus wood-roastedBrussels sprouts with blackened crisp leaves enhanced by orange blossom and sunflower seeds. 
The ball-shaped snacks are made with a batter that crisps up into a golden shell while remaining creamy and soft inside. For folks who prefer smaller bites or wish to share, Little Bad Wolfs burgers are available as sliders topped with American cheese, pickles, and red onion mayo. For $20 you can get 15 grams of bright orange rainbow trout roe from Washington state. 464 N. Halsted St., 312-421-0077,piccolosognorestaurant.com Louisa Chu (Louisa Chu/Chicago Tribune), Springtime in Chicago may be the most fickle season, though at Piccolo Sogno youll find refuge whatever the weather. Sferas menu offers staples like arancini deep fried balls of risotto. Available as a side dish, in a wrap of its own or as part of one of two veggie combos. 2026 S. Clark St., 312-988-0920. Place carryout and delivery ordershere. While the translucent skin of the dumpling is soft and delightfully chewy, the inside is dense and exploding with flavor from the gamey minced goat, savoy cabbage and generous seasonings of garlic and cumin. 2523 N. Milwaukee Ave., 773-661-1671, daisieschicago.com, Whether a couple quick glasses and a bite or a full-on dinner, any session at Joe's Imports, the Fulton Market wine bar, should start with the Parmesan puffs. While you can spend over $200 for some imperial Siberian caviar, what makes this West Town restaurant so exciting is that it offers a range of roe at much more reasonable prices. The coconut jam alone is such a treat you might be tempted to spoon it out of the pot and directly into your mouth (as my daughter did), but spread it on the brioche which carries the grassy, vanillalike notes of the pandan and youll have the perfect foil for the savory dishes that will headline your meal. Zachary Engel just opened Galit, the self-described Middle Eastern restaurant, about a month ago. In this category you'll find some of Mexico's most popular dishes, including tacos, tortas, quesadillas, gorditas and tostadas. Corn kernels are then popped in the gentlyspicy, jalapeno-infused bacon fat and then drizzled with sweet and sticky honey. Youll find yourself dipping and crunching away until the entire plate is gone. 615 W. Randolph St., 312-377-2002, avecrestaurant.com, Reinvigorate your brunch routine at HaiSous, where youll find relief from the typical slog of mascarpone-stuffed French toast with the thoughtful and nuanced Vietnamese fare youd expect from this Pilsen favorite. The bread is topped with funky and sweet blue cheese, garlicky chives, beautifully charred tender chunks of faintly sweet asparagus and peppery fronds of parsley. Between the crispy-meets-creamy texture and the sweet-meets-salty flavors, it's easy to see how a refreshing beer (or soda, for non-drinkers) would pair nicely. A slice of Publican Quality Bread's sourdough Pullman loaf is the base, soaking in the melted butterlike bone marrow that's poured over the dish. Warm tortilla chips are topped with barbecue sauce, chili, cheeses, tomatoes, cilantro, onions, and choice of brisket, pulled chicken, or pulled pork. It starts with pieces of chicken that are marinated in five spice before being battered and plopped in the fryer that's already frying some basil leaves. $17. What to watch. Although they are not made with water buffalo meat (yet), Vajra's goat renditions are not to be missed. if you've been resisting jumpingintothe lambrusco pool, let this be the summer you finally dive in. Its already one of the hottest destinations in the Wrightwood Neighbors neighborhood, and not just because of the live cooking fire from which sparkling embers beguile and beckon. Under chef Perry Hendrix (on board for more than five years), the menu has extended its Mediterranean reach, but some guest favorites have remained constant, such as the chorizo-stuffed dates, which have been on the menu since Day One. Each order contains four picaditas, allowing the restaurant to show off four of its housemade salsas. $5. $17. The resulting crispy chicken pieces are dusted with more five spice and chile powder and served piping hot with skewers. The resulting crispy chicken pieces are dusted with more five spice and chile powder and served piping hot with skewers. 3553 N. Southport Ave., 773-325-0123, thebutcherstap.com, Christopher Kim started working at his parents restaurant, the award-winning San Soo Gab San, when he was only 4 years old. Fortunately, Heritage has changed that. All of this rests on a base of pan de campo, a hearty and slightly smoky flatbread baked in the restaurant's wood-fired oven. Six balls are served in a red and white paper boats and drizzled with sweet and salty Japanese barbecue sauce, creamy mayo, aonori (dried seaweed) and fishy-but-in-a-good-way bonito flakes (cured fish shavings). Jalapenos are de-seeded before they're cooked with the bacon until the latter is crispy. 615 W. Randolph St., 312-377-2002. Whether a couple quick glasses and a bite or a full-on dinner, any session at Joe's Imports, the Fulton Market wine bar, should start with the Parmesan puffs. The resulting crispy chicken pieces are dusted with more five spice and chile powder and served piping hot with skewers. It's not exactly the cheapest way to start a meal here, but it's hard to think of a tastier one. See our, By submitting your email, you agree to our, Where to Find Great Appetizers in Chicago, Sign up for the Start with one of Kahans recommendations, the yellow chicories salad studded with chunks of smoked eel and bacon lardons. For $20 you can get 15 grams of bright orange rainbow trout roe from Washington state.
In this category you'll find some of Mexico's most popular dishes, including tacos, tortas, quesadillas, gorditas and tostadas. Youll find yourself dipping and crunching away until the entire plate is gone. $5. Instead of spiky alien globes, Priolo presents a plate piled high with baby artichokes sliced paper thin, marinated in lemon thentopped with curly frisee and shaved petals of Parmesan. Owner and chef Paul Fehribach celebrates Southern cuisine by faithfully recreating heritage recipes at his Andersonville restaurant. $18. Coarse-cut pieces of fish mingle with dragon fruit cubes, trout roe, purple sweet potato and avocado over a pool of ponzu-sweetened leche de tigre (a classic Peruvian marinade). When Shalin Shakya told me that the momo:cha at Vajra was inspired by what he makes at home, I knew I had to try the Nepalese dumplings for myself. Orders for pickup or delivery can be placedhere. Supple slices of umami rich beef, enhanced with a runny yolked egg, sweet shishito peppers, crisp garlic chips and warm soy jus may satisfy your carnivorous appetite long before any barbecue. To balance out the sugary and creamy drinks, salty and fried snacks like popcorn chicken were a staple. The wings are coated in a sweet and spicy sauce and deep fried to perfection, making them the ideal game day food. Its smoky, creamy and hearty in eggplants rustic way. The pimiento is the familiar you know (and maybe love), while the pickled tomatoes are what you never knew it needed. 1509 W. Foster Ave., 773-334-1600. 21 E. Hubbard St., 312-527-2722, shawscrabhouse.com/chicago/oyster-bar, When executive chef Paul Kahan saidOne Off Hospitality planned to transform the sooty corner in the heart of Wicker Park to a modern French seaside cafe, I had my doubts. 464 N. Halsted St., 312-421-0077, piccolosognorestaurant.com, For more than 15 years, Avec has been packing in fans with its delightful small plates. Five beautifully folded dumplings arrive steaming to the table, with a side of sweetcharred Szechuan tomato sauce and coolingavocado chutney. 531 N. Wells St., 312-929-3501. Before diners get to the entrees, though, its highly suggested they start with some apps. The salatim, or salad, includes a feast of small dishes, to share as an appetizer or enough for a full meal. $18. 1800 S. Carpenter St., 312-702-1303, haisous.com, Maybe it's that I'm not a Russian tycoon, but my experience with caviar has been limited at best. 
$5.19 for the appetizer. Its popularity pales compared to Middle Eastern dip sibling hummus but is arguably just as tasty and approachable when done well. $10. While the translucent skin of the dumpling is soft and delightfully chewy, the inside is dense and exploding with flavor from the gamey minced goat, savoy cabbage and generous seasonings of garlic and cumin. Fries are a universally loved food but seldom the main attraction. It's served with cocktail sauce that's heavy with freshly grated horseradish, which doesn't singe your nostrils, so much as enliven your tastebuds. These components are stacked on a super soft roll and then speared with a toothpick to keep them in place. After trying shrimp cocktail all over the city, the one that I can't stop thinking about is this seemingly simple version at Oyster Bar, inside Shaw's Crab House.
With a crispy shell that dramatically shatters with each bite, the lumpia shanghai is a must-order at the Filipino-Cuban spot Bayan Ko. The puffsmake happy companions toross with decent acid and sparklers,and, best of all, with the bar's lambrusco dry and refreshing and an almost purple dark red hue. Theyre also perfect for snacking or as part of a party spread. The restaurant only uses Mexican brown shrimp from the Pacific side of Mexico, which it buys from a local co-op of fishermen to ensure quality. 2700 W. Chicago Ave., 773-661-9577. For Phil Vettel's review of Joe's Imports, go here. The ball-shaped snacks are made with a batter that crisps up into a golden shell while remaining creamy and soft inside. The puffsmake happy companions toross with decent acid and sparklers,and, best of all, with the bar's lambrusco dry and refreshing and an almost purple dark red hue. 6539 Cermak Road, Berwyn, 708-788-8226, lalupitaberwyn.com, Pity poor baba ganoush. Springtime in Chicago may be the most fickle season, though at Piccolo Sogno youll find refuge whatever the weather.
Order for pickup or delivery viaTock. However, after breaching the top layer of chips, we are all familiar with the disappointment that lies beneath. Maybe it's that I'm not a Russian tycoon, but my experience with caviar has been limited at best. 1509 W. Foster Ave., 773-334-1600. The bread is topped with funky and sweet blue cheese, garlicky chives, beautifully charred tender chunks of faintly sweet asparagus and peppery fronds of parsley. Instead of a gut-busting sandwich that requires two hands to pick up, this petite offering could be grasped daintily between your thumb and forefinger. Located in Bridgeview and Niles, this Palestinian restaurant is known for its wood-fired meats and exotic atmosphere. $5.25 per piece. The salty and crispybacon is crumbled and sprinkled on top with a scattering of parsley. Its popularity pales compared to Middle Eastern dip sibling hummus but is arguably just as tasty and approachable when done well. At best, youll lack sufficient toppings; at worst, youll have soggy chips. $9.99. $17. The toppings cilantro, cheese, black beans, tomatoes, jalapenos, red onions, sour cream and avocado crema are also fresh, then spread out well and balanced in amount, so youre not overloaded with any one ingredient. It's balanced by a layer of spicy, funky kimchi and crunchy peanuts. 819 W. Fulton Market, 312-666-7710,ramentakeya.com Grace Wong (Grace Wong/Chicago Tribune), Ramen Takeya devotes an entire section of its menu to "otsumami" or drinking foods nestled among them the Japanese street snack takoyaki. They come showered with finely grated Parmesan threads and a rather thick fondue for dipping, neither of which they need. 200 N. Green St., 312-761-1717,cabrachicago.com Phil Vettel (Phil Vettel/Chicago Tribune), Open only since early April, Stephanie Izard's Peruvian-inspired, rooftop restaurant in The Hoxton hotel is already a tough-to-get table, and this snapper ceviche helps explain why. 200 N. Green St., 312-761-1717. 3553 N. Southport Ave., 773-325-0123. It's all about the quality of the shrimp. The Essential Pizza Restaurants in Chicago, The Best Casual Eats Around Pitchfork Music Festival in Chicago, Feast on addictive opening courses and the ultimate game day bites. $14. Served four to a portion, each the size of a baby's fist, these stuffed Medjool dates are wrapped in bacon and served over piquillo-pepper sauce. 2523 N. Milwaukee Ave., 773-661-1671. Served four to a portion, each the size of a baby's fist, these stuffed Medjool dates are wrapped in bacon and served over piquillo-pepper sauce. With the complimentary bread basket of grissini and focaccia, its tempting to make this refreshing course, hinting at the promises of warmth to come, your entire meal. All of this rests on a base of pan de campo, a hearty and slightly smoky flatbread baked in the restaurant's wood-fired oven. What makes it the best? Although they are not made with water buffalo meat (yet), Vajra's goat renditions are not to be missed. Hidden away are Chiclet-size pieces of octopus, tiny surprises in the center of each ball. $28. $5.25 per piece. The puffs will arrive soon after you've started in on a glass. Fresh ceviche is a winner as well. 813 W. Fulton Market, 312-736-1750, joeswineimports.com, [Read Phil Vettel's review of Bar Sotano and Joe's Wine Imports]. Between the crispy-meets-creamy texture and the sweet-meets-salty flavors, it's easy to see how a refreshing beer (or soda, for non-drinkers) would pair nicely. It also splendidly accents any sandwich from the menu. 2700 W. Chicago Ave., 773-661-9577,heritage-chicago.com Nick Kindelsperger (Nick Kindelsperger/Chicago Tribune), Maybe it's that I'm not a Russian tycoon, but my experience with caviar has been limited at best. Coarse-cut pieces of fish mingle with dragon fruit cubes, trout roe, purple sweet potato and avocado over a pool of ponzu-sweetened leche de tigre (a classic Peruvian marinade). Grace Wong. To the side, a colorful array of pickled onion, multicolored cauliflower (also pickled) and mustard seeds provide bright, acidic accents; add some toasted rye shards for crunch and a lightly tart tarragon aigrelette dressing and you have an irresistible composition. 464 N. Halsted St., 312-421-0077. To the side, a colorful array of pickled onion, multicolored cauliflower (also pickled) and mustard seeds provide bright, acidic accents; add some toasted rye shards for crunch and a lightly tart tarragon aigrelette dressing and you have an irresistible composition. But what it lacks in abundance it makes up in explosive preciseness. Its smoky, creamy and hearty in eggplants rustic way. The crispy nuggets will go with about any pour onJoe Fiely's carefully considered, Italian-focused (though not exclusively) list. It's balanced by a layer of spicy, funky kimchi and crunchy peanuts. Despitethe inefficiency of the nacho pile, nachos are delicious, a great idea and perfect app to share. 221 tips and reviews, 300 N LaSalle Dr (at Carroll Ave), Chicago, IL, 439 N Wells St (btwn Illinois St & Hubbard St), Chicago, IL, 2300 N Lincoln Park W (at Belden Ave), Chicago, IL, 1028 N Rush St (at E Bellevue Pl), Chicago, IL. Since opening 11 years ago, chef Tony Priolo has offered as one of his seasonal antipasti, a surprising dish of carciofini, that is artichokes, but transformed. It's served with cocktail sauce that's heavy with freshly grated horseradish, which doesn't singe your nostrils, so much as enliven your tastebuds. 
Thai Dangs modern Vietnamese restaurant highlights a host of traditional dishes, such as fish sauce wings.
The puffs will arrive soon after you've started in on a glass. Butchers Tap solves this problem. $3 extra for beef or chicken, $5 for steak. When you bite into them, err on the side of caution to avoid burning your mouth with the rich broth contained inside. They come showered with finely grated Parmesan threads and a rather thick fondue for dipping, neither of which they need. Plus, it comes with a host of toppings, including chopped egg, onion, capers and creme fraiche, along with some very dark rye bread and freshly made potato chips.
Pity poor baba ganoush. $8. While theyll constantly change, recently Engel offered golden Yemenite, Bulgarian and Israeli pickled cauliflower, peppers and cucumber; crumbled feta and fresh coridander over cipollini onions a la greque; labneh cupping a pool of olive oil dusted with minty hyssop, tart sumac and sesame; saucy and spicy ezme, the Turkish tomatoes and peppers with chives, walnuts and garlic; plus wood-roasted Brussels sprouts with blackened crisp leaves enhanced by orange blossom and sunflower seeds. It comes pre-cut, so you won't have to worry about sawing through the bread toshare with your dining companions. 6539 Cermak Road, Berwyn, 708-788-8226,lalupitaberwyn.com Nick Kindelsperger (Nick Kindelsperger/Chicago Tribune), When it comes to appetizers, it's hard to comprehend the breadth of Mexican antojitos.
I finished the picalilli on its own, with a spoon.
Among the many traditional dishes is an excellent version of pimento cheese, a spread made of Hooks cheddar, Dukes mayonnaise, Worcestershire sauce, and roasted pimentos. A slice of Publican Quality Bread's sourdough Pullman loaf is the base, soaking in the melted butterlike bone marrow that's poured over the dish. Jalapenos are de-seeded before they're cooked with the bacon until the latter is crispy. Its smoky, creamy and hearty in eggplants rustic way. Which one you gravitate toward feels like a personal preference, but I couldn't resist the dark rustic red chile salsa. Five beautifully folded dumplings arrive steaming to the table, with a side of sweetcharred Szechuan tomato sauce and coolingavocado chutney. Lim, last at Swift & Sons steakhouse, still co-owns City Rock Korean Kitchen with his brother. $14. I've certainly never ordered it before at a restaurant, though that's mostly because I don't have wads of hundreds padding my wallet. Each features one perfectly plump fried oyster that gushes its briny liquid as soon as you bite in.
900 W. Randolph St., 312-733-1975, rickbayless.com/restaurants/lena-brava, Springtime in Chicago may be the most fickle season, though at Piccolo Sogno youll find refuge whatever the weather. 