Vito & Nick’s is a Chicago institution that’s been serving up thin-crust pizza since 1920.



There’s wood paneling on the walls, TVs tuned to whatever game’s on, and a no-frills attitude. It’s family-run, full of regulars and old-school.



The pizza here is legendary for a reason. It’s ultra-thin, almost cracker-like, with a crisp edge and just enough chew to keep things interesting. The sauce is zesty and slightly sweet, the cheese goes all the way to the edge, and the toppings get a good char from the old-school ovens.



Cut tavern-style, into little squares, my cheese pizza was simple but perfect—gooey mozzarella melted over a crisp, buttery crust with a tangy, well-balanced sauce that hit just right.



Grade: A

Janson’s Drive-In is a retro South Side gem in Chicago that’s been slinging burgers, dogs, and shakes since the 1960s.



It still looks the part too—chrome trim, neon signs, and that classic roadside vibe that feels like stepping into a time capsule. There’s no indoor seating, just a walk-up window and a few outdoor benches.



They have a beef pizza puff that is one of those greasy, indulgent Chicago specialties that you don’t really find outside the city.



The puff is golden and crispy on the outside, with a thick, chewy shell that holds up surprisingly well to the molten filling inside. The jalapeno poppers had the same crispy exterior but give way to cream cheese and the pepper, which were equally as delightful.



Grade: B

Girl & the Goat is a super popular spot in Chicago’s West Loop, started by Top Chef winner Stephanie Izard. It’s known for its fun, shareable plates with bold flavors -- think goat empanadas, crispy pig face, and lots of veggies done in creative ways. The vibe is lively and laid-back, and it’s been a go-to for food lovers since it opened in 2010.



Girl & the Goat has a warm, rustic-industrial vibe with wood beams, exposed brick, and quirky touches like vintage fireboxes and a big goat painting on the wall. The open kitchen and cozy booths make it feel like a fun dinner party in a stylish loft.



The name Girl & the Goat comes from chef Stephanie Izard’s last name, which refers to a type of mountain goat in French. She liked the playful sound of it and felt it was a fun, personal touch—especially after seeing a painting of a girl and a goat that inspired the final name.



There’s a tiny chef’s counter right next to the open kitchen at Girl & the Goat, and it’s one of the coolest spots in the whole place. It only seats a few people, but you get a front-row view of all the action and sometimes even little surprise bites handed over from the line -- perfect for solo dining.



The green beans at Girl & the Goat are a must-order—crisp, charred just right, and tossed in a bold mix of fish sauce vinaigrette, cashews, and chili. They hit that perfect balance of salty, tangy, and umami with just a bit of heat. It’s the kind of dish that turns a simple veggie into something craveable.



A gift from the kitchen - The chickpea fritters are crispy and dotted with crunchy chickpeas adding extra texture. They’re served with a rich, creamy goat yogurt that really brings the dish together. It’s a comforting bite with just the right mix of crispy and creamy.



The pig face at Girl & the Goat is surprisingly tender and packed with rich, smoky flavor. It’s served with crispy potato stix and a perfectly cooked sunnyside egg, adding a great mix of textures and a silky finish.



Every dish is packed with bold flavors and creative twists, making each bite exciting.



Grade: A

Bonci in Chicago serves up Roman-style pizza that’s cut with scissors and sold by weight, making it a totally different experience from the city’s usual deep-dish fare.



The vibe inside is casual and a little quirky, with pizzas lined up behind glass and a laid-back crew keeping things moving.



The crust is light and airy, almost focaccia-like, with toppings that range from classic mozzarella and sausage to more creative combos like zucchini and ricotta or spicy eggplant.



These Bonci pizza slices show off the beauty of Roman-style crust—airy, bubbly, and crisp on the edges. The ricotta and zucchini slice is fresh and light, with creamy dollops of cheese playing against the charred, tender zucchini. The potato slice is all comfort, rich and savory with melted cheese and golden edges.



The Mushroom Rosa slice leans earthy and delicate, with tender mushrooms layered over a subtle tomato base that brings just enough brightness without overpowering. It’s a slice that feels balanced and comforting, especially when paired with Bonci’s pillowy crust. The Prosciutto Cotto is more indulgent—salty, savory ham melted into gooey cheese, creating a rich, almost buttery bite. Together, the four slices make for a great mix: light and fresh, hearty and warm, simple but full of character. Yum.



Grade: A

Superdawg Drive-In is a Chicago classic that’s been serving up all-beef hot dogs with a serious side of nostalgia since 1948. Located on the city’s Northwest Side, it still operates like a true old-school drive-in—complete with carhop service and your order delivered right to your window on a tray.



The star of the show is the Superdawg itself: a snappy, seasoned beef frank piled high with mustard, neon green relish, onions, sport peppers, a pickle spear, and a pickled green tomato, all tucked into a poppy seed bun and served with crinkle-cut fries.



The Superdawg is a full experience packed into a single bun. It’s loaded with toppings—mustard, neon relish, onions, sport peppers, a pickle spear, and even a pickled green tomato—creating a big, bold bite every time. It can be a little overwhelming if you’re used to a simpler dog, but the flavors somehow manage to work together, and the snap of the all-beef frank cuts through the chaos in the best way.



Crinkle fries at Superdawg are classic and generous, but like most crinkle cuts, they lean more soft than crispy. If you’re someone who craves a golden crunch, these might fall flat—more fluffy than crisp, especially if they steam in the box. They’re nostalgic, but not my go-to fry texture.



Grade: B

Rainbow Cone has been a Chicago tradition for over 95 years.

"When Joe and his wife, Katherine, opened the first Rainbow Cone in 1926, their signature cone featured five delicious flavors. Chocolate, Strawberry, Palmer House, Pistachio, and Orange Sherbet were sliced (not scooped) into one smile-sparking cone. Little did Joe know, his creative combination of flavors would become a Chicago staple for decades and decades to come," reads the website.



I visited this institution and had to try the iconic cone. Small slabs of Chocolate, Strawberry, Palmer House, Pistachio, & Orange Sherbet. Palmer House ice cream is a flavor that consists of vanilla ice cream studded with maraschino cherries and walnuts. I don't think it gets much better. Variety, refreshing, delicious. Each layer brings a distinct texture and taste - from the creamy richness of chocolate to the bright, citrusy finish of the sherbet. Together, they create a playful, balanced bite that’s sweet, nutty, fruity, and refreshing all at once.



Grade: A

Another airport - this time in Chicago! Chicago is one of my favorite food cities, so I get excited to try any new restaurant here. Even if it's in an airport. Gene's Bistro is a sit-down spot that felt welcoming after getting off the plane.



"Wide ranging menu, featuring yummy appetizers, handheld sandwiches, fresh salads and a handcrafted cocktails and wine list. Elegant bistro style location with airy seating area, full bar, and flight information to keep up to date on eye on before heading to the gate," reads the website.

The menu is not huge, but it does have a little variety for each meal of the day. I ordered the penne à la vodka. It's no secret that pasta is my love language. This dish was decent - I liked the flavor of the creamy and spicy sauce. The penne was done well. And the parmesan and chili flakes added a little extra depth. But it kind of became a monotonous mouth feel with the same texture over and over. I would've loved some meatballs or hunks of sausage or even roasted garlic to make it a bit more exciting to eat.



Grade: B

"Jim ‘Biker Jim’ Pittenger is not your ordinary culinary chef. He is however, the undisputed Gourmet Dog King of Denver. With an appetite for grilling exotic game meat ... Pittenger has redefined an American icon in his own image in more ways than one ... Pittenger has generated local, regional, national, and international acclaim for his grilled gourmet dogs, cream cheese, sizzling caramelized onions ..."



I had to check out this quirky place. Their menu offers dogs made of ostrich, elk, boar, rattlesnake, rabbit, veal and more. I went with a slightly less adventurous option in the chicken peach chipotle - "fresh fruit, hot peppers and lean chicken make this a flighty delight."



There are also a bunch of different topping options with everythint from cactus to mustard cream sauce. I added "THE CONSPIRACY - Bleu cheese, bacon red onion marmalade, lemon aioli, and French-fried onions." That sweet and salty combo is my jam. It's a whole different hot dog experience with an unconventional dog and unconventional toppings. A whole new flavor profile that is unexpected - and delicious.



Grade: A

Alinea has been one of my bucket list restaurants since I first learned about it.



Located in Chicago, the restaurant is one of the best in the world. It has been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider.

It is one of only 14 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also won James Beard Awards for Outstanding Restaurant in the U.S., Outstanding Service in the U.S., and Outstanding Chef in the U.S., according to its website.

Reservations to dine here open up online 1.5 months in advance on the 15th of the month at 11 a.m (Central Time). So, on Sept. 15, reservations for the month of November will open up. All this to say - if you want to dine here, you need to plan in advance.

They offer three different dining experiences at Alinea: the Kitchen Table, The Gallery, and The Salon. The Salon is the cheapeast at $335, plus 20% service charge and taxes/fees, making the total for one person $454.25.

And there's just one dining option for a solo person each evening - it's at 8 p.m. in the Salon. All the rest are for parties of 2, 4 or 6. 

I arrived here barely able to contain my excitement. I found street parking, though they offer valet for $17. The building is void of any signage or indication, save for its address: 1723 N Halsted St.



When I walked inside the building, it was very dark and there was loud music playing just beyond the waiting area. Well, there really isn't much of a waiting area, save for a hostess stand and a bench. I sat on a small bench listening to the raucous music. Just on the other side of the doors was The Gallery, where patrons were being delighted with a show. To get to The Salon, we had to pass through The Gallery, and they didn't want to interrupt the show. All I know is that when they finally opened the doors so I could head to my table, the whole floor was full of a fog that smelled like maple.



When I made it to my table, I tucked in for an experience. I could see the tables around me making their way through the meal, and I was simultaneously curious but wanted to maintain the surprise. I had no idea what was on the menu or even how many courses there would be. Chef Grant Achatz has been praised for his innovative approach to modernist cuisine, so I let go and enjoy the experience. 

SEPTEMBER 6, 2023



CANDY CAP
OSETRA, MADRAS CURRY, WALNUT
I was first instructed to put my hands out so I could cradle this bubbly dish. It's all about textures here. From the caviar to the tapioca to the lack of texture in the maple mushroom moussee and toasted oil. The sea-flavored profile awakened my taste buds, and the fun play on textures with the dish and the spoon set a fun tone for the evening.




GREEN ALMOND
FLAVORS OF WHITE GAZPACHO
Easily one of my favorite bites of the night. You're supposed to enjoy this all in one bite. It's just a powerful punch of pleasant flavors - sweet, salty, creamy, then crunchy. It was fresh and bright, but layered. The flavors evolved as different parts of the bite made their way around my mouth. The texture was multi-faceted and satisyfing.




HOT POTATO
COLD POTATO, BLACK TRUFFLE, PARMESAN
"Hot Potato, Cold Potato" is a famous dish, which includes a hot potato ball, a slice of truffle, and a cold potato vichyssoise. It's served in a wax bowl with a suspended skewer above it. When you slowly pull the skewer out, the hot potato falls into the cold potato soup - marrying the juxtaposition of temperatures - and it's to be slurped like an oyster immediately. Very fun and tasty.






PLUME
ATLANTIC BLACK SEA BASS WITH CRISPS, ASHED ONION DIP, MINT
This is one of the few dishes that was inspired first by the plate - a smoking fish. And it turned into a really clever play on fish and chips. It is served with a bag of chips, which I was first instructed to put up to my nose to open, and a strong puff of smoke emanates ... the chips themselves were light and delicious. The dip was like the best sour cream and onion dip you've ever had with a strong flavor... I don't know that I had the glowing ember, but I like the idea of it. And finally, the fish itself was so delicate - light flavor, lightly cooked, light on the palate.







AUBERDINES
EGGPLANT, RYE, BUTTER AND HERBS
This is an interesting take on a tinned fish - sardines - but is actually eggplant. I didn't realize that at first and thought it was like eel, which was hard for me to stomach. I focused instead on the bright herbs and buttered toast and little radish salad.







SQUEAKER
POTPOURRI, BLUEBERRY, FOIE GRAS, AIGRE-DOUX
This next course had this whole theme of fowl and spoils of the hunt. The server approached the golden goose that had been decorating my table and removed a small burlap sack that hid a biscuit! This biscuit had been hiding in the decorative piece this whole time I've been having dinner. And wow was this an incredible biscuit - a nice crisp edge and super herby and flavorful. It was served with two small jars of a foie gras spread and blueberry jam. Both delish, and a nice sweet/salty combo. The main star was the squab with the agre-doux and crisp, crunchy greens. Tender and well-balanced.






CLIPPED
GOOSEBERRY, UNI, SQUASH BLOSSOM, SWEET CORN
This is another of my favorites. The uni - in the cool dish - was so tasty with the rice. Creamy and a little sweeet and a grea texture. The squash blossom was comforting and satisfying. Miso chicken wing was delicious, but a bit tough to eat with utensils. The whole dish ate a bit sweet, which I enjoyed after a lot of savory. Definitely my favorite of the large courses.




EXPLOSION
BLACK TRUFFLE, ROMAINE, PARMESAN
I was instructed to eat this all in one bite, and wow. It was definitely one of my favorites of the night. It's like a delicious umami bomb explosion. It overwhelms the palate in like the best way.







JACOB'S LADDER
POMEGRANATE, PLUM, JAMEED
A colorful plate with a giant hunk of white something was brought to the table and of course not described. Then, I was presented a plate with Australian Wagyu and a small dish of jameed, a fermented dried yoghurt from Jordan. Then, the server shaved some of that white hunk onto the Wagyu; it was cheese. I don't think I've ever had true Wagyu before, and it was so soft, it was almost like it wasnn't meat. I did have a bit of a chewy bite, but, still, wow. The dried yogurt was interesting - I liked adding the bit of creamy and funky flavor to the Wagyu.




BUBBLEGUM
THAI LONG PEPPERCORN, HIBISCUS, CRÈME FRAICHE
I was instructed to keep the tube horizontal while picking it up from its clip. Place your finger over the hole at the back end of the shooter and your lips on the front end and suck like a straw. It's a bit awkward being instructed on how to consume this, but that disappeared once the intense rush of bubblegum flavor overtook my palate. Plus balls of tapioca confused my brain for a minute, thinking I was swallowing bubblegum when all my instincts were saying "no."





AFFETTATRICE
PEACH, HYSSOP, COUNTRY HAM AND ADONIS & THE DEBUTANTE
At this point, the servers closed the doors to the Salon and told us to leave everything in the dining room and that we were taking a trip to the kitchen. It was a bit odd because I was in my own little bubble and then all of a sudden I'm standing shoulder to shoulder with others who had been at different tables. But it was fascinating to see the belly of the beast ... where all the magic happens ... and then I looked to my left and saw Chef Grant Achatz himself on the line, tweezering herbs on the tops of dishes. I don't know that I've ever been starstruck, but I was at this moment. He just is an incredible creative who has battled cancer - and lost his taste - and has come back. He just has a great story and has contributed so much to the culinary world and experience. That was the highlight for me for this dish; but it was served with a cocktail and we saw the chefs slicing ham to plate. There was salty and sweet and some nice crunch to this dish.







PAINT
FLAVORS OF A BANANA SPLIT
The next course was a live painting on my table with the flavors of a banana split. While every dish was interactive, this one was the most because it's literally laid out in front of you in forms of powder, sauce, dehydrated ice cream, gels... It's like you get to eat a painting. And, the flavors were all there. I didn't realize it was a banana split at first, but I tasted the ice cream, the banana, the strawberry. And the freeze-dried ice cream was *chef's kiss* the perfect texture for it all.




BALLOON
HELIUM, GREEN APPLE, TAFFY
This iconic course is so whimsical and fun. I watched an interview with Chef Achatz who said it's impossible to not feel like a child and smile when presented with a balloon. You kiss the top and suck the helium out. I actually got a bit light-headed, but carefully devoured the very sticky balloon, which reminded me of cotton candy in the way it sort of dissolved in your mouth. There's no doubting the green apple flavor. I was so full at this point, I just tasted the taffy, which brought me back to summers at a pool buying Laffy Taffy.

Grade: A