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Chicago: Publican Quality Meats
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Cured meats and whole hams line the perimeter of Publican Quality Meats, a butcher-shop-cum-restaurant from chef Paul Kahan. After you finish your meal, take some of the provisions to go. Pin It
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Chicago: Publican Quality Meats
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The Publican Quality Meats butcher case is lined with proprietary sausages such as Mexican chorizo and rich blood sausage. But don't let these carnivorous delights distract you from the bread, which is made by in-house baker Ehsan Ganji. Pin It
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Chicago: Yusho
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One of the many edible treasures at the jewel-box-size Yusho: takoyaki made with over-the-top duck confit rather than the traditional octopus. Pin It
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Chicago: Au Cheval
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Settle into the comfortable environs of the Logan Square newcomer Au Cheval, which takes design cues from both Parisian bistros and retro diners. Pin It
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Chicago: Au Cheval
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Don't fill up on fries with creamy Mornay sauce and a fried egg; Au Cheval's six-inch-tall mille feuille is the requisite dessert order. Pin It
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Chicago: Balena
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The incredibly talented Chris Pandel is behind Balena, which impresses with dishes of uncompromising flavor. The bar is of equal note; featuring drinks such as the Fib, made with Amaro dell'Erborista, Ransom gin and grapefruit, it is also worth a stop. (Photo: Jeff Kuak) Pin It
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