Chicago was long known for its stockyards. Although the giant yards are long gone (as is the smell), this is still the city where you must do steak if you must do steak — and where else but in the restaurant owned by the city's most famous athlete? The buttery garlic bread with blue cheese fondue gives you some idea of the kind of meal you're going to have here: delicious, decadent and plenty to work off in the gym the next morning!
Because it's a Chicago diner, you're going to get diner-standard dishes on steroids, like French toast, pancake, eggs, bacon, sausage, ham and potatoes for breakfast (which should last at least until dinner). And because it's in Boystown, the music is techno and the atmosphere is played-down elegance.
In recent years, Chicago has become a foodie destination, largely thanks to this Boystown landmark, which has been award three Michilin stars — the culinary equivalent to an American soccer team winning the World Cup. Chef Grant Achatz has a playful way of preparing and plating dishes, which delight the eye as well as the tongue.
Chef Lee Wolen had worked at some of Chicago's finest restaurants before he went to One Madison, considered New York's leading restaurant of its newest wave of fine dining. Getting Michilin starred and four stars in Chicago Magazine made him Chicago's hottest young chef. One spoonful of his carmelized caulifower soup and you'll see why everyone is making a beeline for Boystown.
Near Boystown is this Logan Square bistro that emphasizes unusual takes on fresh ingredients like Parsley root "risotto" made from heritage lamb, apricot mostarda, ricotta cheese, manzanilla olives in a parsley sauce.