Find & share great dishes, not just restaurants.
Find whatever you're craving, see what's good at any restaurant and learn what foodspotters, friends and experts love wherever you go.
Follow this guide to find these dishes wherever you go. Upload your own photos to show off the things you've tried.Spot All items to earn this badge.
Chef Bill Kim’s Asian-Latino food comes fast and casual in a stripped-down setting under the Blue Line El tracks. Hot-and-sour soup studded with hominy evokes the Mexican soup posole. Kim also uses noodles in unexpected ways, like tucking crispy egg noodles in the bun of Chicago's beloved hot dog.
Former tech guy Barry Sorkin traveled the country researching regional barbecue before opening this mostly Texas-style venture with similarly meat-obsessed partners. The BYOB joint’s 15-hour-smoked brisket comes sliced or chopped, on a plate, in a sandwich or by the pound, but baby back loyalists can get racks of sauced ribs.
Both smashed-patty advocates and proponents of thick, medium-rare burgers share turf here, where house-ground beef can be pressed crisp on a griddle or served in a fat half-pound portion that’s chargrilled to temperature. Stacked, the thin, 4-ounce patties recall In-N-Out, but Edzo’s offers upgrades like aged chuck from family-run Dietzler Farms in Wisconsin.
Hamburger, cheeseburger, M Burger, Hurt Burger—so leads the Seussian menu at this tiny burger joint from the Lettuce Entertain You restaurant group. The Hurt Burger comes with spicy barbecue sauce and Pepper Jack cheese, but the best combo is a classic cheeseburger with a thick shake.
Owner Cindy Levine nailed the key elements of a cheery American bakery: A sunny yellow exterior, whoopee pies and peanut butter cookies on vintage cake stands, and cupcakes generously frosted in bright pink, blue and yellow hues—with sprinkles. President Obama is said to have served the nostalgic cakes for Joe Biden’s 66th birthday.
The Lincoln Park bakery encourages cupcake mania with fun details like letting customers create their own cake-and-frosting combos before settling into swing seats hanging by the bar. Molly was the owner’s elementary school teacher, who baked for her students’ birthdays.
Available only on the lunch and bar menus, the Custom House Burger combines ground pork, short rib and sirloin in a patty topped with aged cheddar cheese, shaved onion and house-made steak sauce. The behemoth is presented in a sourdough brioche bun.
Here's how Charlie Trotter alum Jeffrey Mauro makes his supersonic French toast: He dips thick brioche slices in a vanilla-and-malt-spiked custard. Then he slowly cooks the slices sous vide in a hot-water bath so that every inch of the brioche absorbs the custard. Just before serving, he caramelizes the French toast in a hot pan then serves it with marinated fruit, sweet citrus-flavored whipped cream and a sprinkling of pink peppercorns.
This cupcake shop’s special display case angles a rotating arsenal of double-frosted flavors—along with gluten-free and vegan options—toward ogling customers. A play on lemon cheesecake features vanilla cake baked with Graham crumbs in the wrapper, filled with lemon curd, topped with cream cheese buttercream and crowned with a flower-shaped flourish of lemon frosting.
J. Spillane has earned a reputation as one of the best pizza-makers in town, personally tossing, stretching, topping and baking each pie in the 800-degree coal-fired oven. The thin-crusted, lightly charred Margherita is excellent, as is the Fiorentino, topped with hot Calabrese salami and red peppers.
In a teeny Ukrainian Village storefront that's decorated like a "pink explosion," according to one staff member, pastry chef Jessica Oloroso blends some 20 flavors of gelato and sorbet daily. Malted vanilla and Mexican chocolate work well in house-made sugar or fudge cookie sandwiches. Oloroso’s former colleague at Scylla, chef Stephanie Izard, loves the Salted Peanut gelato.
Gilt Bar owner Brendan Sodikoff started selling big, fresh doughnuts out of a charming brick storefront in the spring of 2011, and lines continue from early morning until the handful of flavors sell out. Outside, there’s a big communal table for eating old-fashioned, chocolate-glazed and pistachio-covered rings, with $1 cups of coffee.
Husband-and-wife Detroit natives Nick Lessins and Lydia Esparza run their cult pizzeria with erratic hours and no reservations. Lessins masterfully chars pies in his 650-degree gas oven to achieve an ethereally crisp crust. Some toppings—like Mona cheese on a spinach pie—are added when the pizza is just taken out.
The quick-service joint turns out a half-dozen versions of Korean fried chicken, by the half or whole, in paper-lined baskets. Seoul Sassy birds are dipped in a garlic-ginger-soy blend, dusted with flour and then double-fried for a mysteriously greaseless finish. The Plain Jane’s golden, almost translucent coating is the hallmark of the genre.