ube cheesecake center pastrySarima·Zubair MohajirChicagoTheir signature and staple ube cheesecake center pastry, described as delicious.|
Vanilla Glazed DoughnutDoughnut Vault·Brendan SodikoffChicagoComically ginormous, light, and fluffy vanilla glazed doughnut.|
SmashburgerLongman & Eagle·Wilson BauerChicagoDouble-patty Slagel Farm beef burger with white American cheese, pickles,...|
Fried chicken dinnerLongman & Eagle·Wilson BauerChicagoFried chicken served with biscuits and hot honey on the side.|
Campanelle pastaFlour Power·Dick WilsonChicagoCampanelle pasta with blue cheese, almonds, and green beans.|
MacaroonFrench pastry shop (Cyprus)·Georges AlainChicagoA delicate, sweet meringue-based confection with a crisp exterior and a...|
Oyster Po BoyDaisy's Po-Boy and Tavern·Erick WilliamsChicagoA classic New Orleans sandwich featuring fried oysters piled high on a soft...|
Classic Macaroni and CheeseJoey Gs Mac N CheeseChicagoReferred to as 'seven macaroni cheese' by one reviewer, described as pretty...|
Garlic Shrimp Mac and CheeseJoey Gs Mac N CheeseChicagoMac and cheese with garlic shrimp. The garlic shrimp was described as...|
Chai flan donutSarima·Zubair MohajirChicagoA donut with a crème brûlée shell and chai filling, described as having good...|
Breakfast SandoSarima·Zubair MohajirChicagoA breakfast sandwich, described as very well done with Asian flavors, not...|
Ube cookieSarima·Zubair MohajirChicagoAn ube cookie with a cheesecake filling, described as really good.|
Mango PastrySarima·Zubair MohajirChicagoA seasonal mango pastry, described as spectacular and flakey.|
Guava PastrySarima·Zubair MohajirChicagoA seasonal guava pastry, described as spectacular and flakey.|
Shrimp Po BoyDaisy's Po-Boy and Tavern·Erick WilliamsChicagoShrimp were perfectly fried with a light breading. Generous filling. Bread...|
Bone MarrowLongman & Eagle·Wilson BauerChicagoBone marrow served with sourdough, herbs, and pickled shallot.|
Gingerbread StackDoughnut Vault·Brendan SodikoffChicagoCovered in cinnamon sugar, super fluffy, and a perfect donut.|
meat dishLa Licor Panamericana·Carlos DelgadoChicagoThe chef didn’t ask how we wanted it cooked — and honestly, he didn’t need...|