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As you know, OpenTable acquired Foodspotting in 2013, not only for its amazing content, but also for its incredibly loyal and engaged community. Since then, you’ve been instrumental in how friends and experts alike discover the best dishes across the world, and for that, we just want to say thank you.

But as the saying goes, all good things must come to an end. After much deliberation, we have chosen to discontinue the Foodspotting app and website in early May. If you’d like to keep all the photos you’ve captured over the years, we encourage everyone to take this opportunity to download your content. Click here for details

On behalf of our entire team, thank you again for using our product and for all the feedback you’ve provided along the way–we couldn’t have done it without you. If you have any questions or concerns, let us know and we’ll be sure to follow up directly.

2009年より運営してまいりました Foodspotting ですが、2018年5月上旬をもちましてサービスを終了させていただくこととなりました。

OpenTable は Foodspotting のコンテンツの素晴らしさ、コミュニティの絆を高く評価し、2013年に買収いたしました。以降、皆様のお陰で地元や旅先での美味しいものを発見、共有するお手伝いを続けていくことができました。これまでご愛顧いただきましたこと、心よりお礼を申し上げます。

お客様がこれまでに投稿された画像につきましては、パソコンから一括ダウンロードする機能を提供させていただきます。詳細については、 こちら でご案内させていただきます。

サービス終了に伴い、皆様には多大なご迷惑をおかけいたしますことを深くおわび申し上げます。本件に関するお問い合わせは こちら より、お願いいたします。長らくのご利用、誠にありがとうございました。

T+L's Deep Dishes of Chicago

Travel + Leisure · Guide to Chicago · created about 6 years ago

It's home to plenty of nitrogen-canister-wielding megachefs, but Chicago also lays claim to one of the country's greatest back-to-basics food communities. These neighborhood favorites are bringing the Old South (and a bit of the Old World) to the heartland. By Francine Maroukian. Adapted from "Chicago's Deep Dish," Travel + Leisure, May 2011. http://www.travelandleisure.com/articles/chicago-restaurants-southern-influence

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    Follow this guide to find these dishes wherever you go. Upload your own photos to show off the things you've tried.

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  • Tinga De Pollo Taco at Big Star in Chicago, IL

    Big Star's tortillas always exhibit the hallmark of freshness: supple enough to roll without cracking yet durable enough to withstand the fillings—such as the tinga de pollo, wood-grilled chicken thigh with house-made chorizo and chipotle salsa.

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    Malted Custard French Toast With Citrus Cream, Cherries, Pink Peppercorns at Jam in Chicago, IL

    The custard-soaked brioche from the third-generation family-owned Gonnella Bakery is vacuum sealed and cooked sous vide before it even hits the griddle to be seared; it's then garnished with macerated pineapple and cranberry, citrus cream, and pink peppercorns.

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    Fried Chicken Dinner at The Southern in Chicago, IL

    Chef Gary Taylor makes good on his promise of "the dirtiest fried-chicken north of the Mason-Dixon." His buttermilk-brined Amish bird, fired up by just enough hot sauce and Old Bay seasoning (with a subtle undertow of cardamom and clove), results in a crisply crusted chicken that is both airy and earthy.

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  • Moules Frites at Vincent in Chicago, IL

    The Amsterdam bistro favorite is served five ways here, including with an Indonesian chili-based broth that's been spiked with tamarind and shrimp paste—a testament to the Netherlands' lingering connection to its former colonies.

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  • Gumbo Ya Ya at Big Jones in Chicago, IL

    Just one spoonful of chef Paul Fehribach's chocolate-colored chicken-and-andouille gumbo, made with a traditional dark roux, will have you feeling like you're on the Bayou.

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  • Pig Ear at The Bristol in Chicago, IL

    When you see the brined, braised, and crisp-fried pig ear with Vietnamese noodles, coriander, and Illinois soybeans, floating in a meaty pho-style broth tinged with palm sugar, grab it.

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