CLASSIC CHICAGO EATS Demera Ethiopian Restaurant Initially established to provide humanitarian aid to Ukraine, Avondale’s Anelya , from award-winning chefs Johnny Clark and Beverly Kim, honors the country with dishes such as dumplings, potato pancakes, and house-made bread. Serving breakfast, lunch, and dinner, Mima’s Taste of Cuba in Irving Park specializes in Cuban comfort food ranging from empanadas and croquetas to slow-roasted pork. At Galit in Lincoln Park, James Beard Award-winning chef Zachary Engel brings a seasonal, localized approach to the menu of Middle Eastern dishes. Specializing in Colombian-style empanadas, arepas, and churrasco, Lakeview’s Las Tablas was one of Chicago’s first restaurants to showcase the cuisine of this South American country. Traditional Ethiopian cuisine made with authentic ingredients is the specialty at Uptown’s Demera Ethiopian Restaurant , where the large, shareable dishes make it the perfect place for a group dinner. Cozy Oda in Andersonville features Turkish-Georgian fusion cuisine in its wide-ranging menu that includes flaky spinach-feta borekas, crispy falafel, and lamb kebabs. Chicago hot dog The traditional Chicago dog is an all-beef frank nestled in a poppy seed bun and loaded with toppings that include yellow mustard, sweet relish, diced onions, tomato wedges, a pickle spear, sport peppers, and a dash of celery salt — no ketchup! Deep dish pizza Invented in 1943 by Ike Sewell at Pizzeria Uno in River North, Chicago’s famed pie is still served there, as well as at many other pizzerias around Chicago. Italian beef sandwich Featured on the hit show The Bear , order yours dipped in au jus and served sweet (with peppers) or hot (topped with giardiniera). Jibarito This fried plantain sandwich was introduced in Humboldt Park in the 1990s and is on the menu of many Puerto Rican restaurants in Chicago. Papa’s Cache Sabroso CLOCKWISE FROM LEFT: KRISTEN MENDIOLA; SKALAWAG PRODUCTIONS (2) Scan here for all the details on Chicago Restaurant Week. 33
Chicago Visitors Guide 2025: Page 33
