Travel Reference
In-Depth Information
Kitchens Up Close
Serious food fans can get a firsthand look at how some of the city's culi-
nary stars work by booking a seat at a chef's table. You'll get a personal
tour of the kitchen, a special selection of dishes and—best of all—a front-
row seat for dinner-hour drama. At
Tru
(
&
312/202-0001
), four to six peo-
ple can sit in a glass-enclosed room off the kitchen, where they can check
out the scene without feeling the heat. The chef's table at
Charlie Trotter's
(
&
773/248-6228
) seats four to six right in the kitchen, so diners can catch
Trotter's legendary perfectionism up close. The chef's table at
Zealous
(
&
312/475-9112
) is in the main dining room—but bamboo trees surround
it, so other diners won't get jealous when chef Michael Taus stops by for
some one-on-one taste tests.
Chef's tables don't come cheap ($100-$150 per person), but they're a
special splurge for die-hard foodies. Just remember to reserve well in
advance because these tables book fast.
Tips
example, run the gamut from popcorn shrimp and fried calamari to exotic sushi
combinations). And lest you wonder about ordering seafood when you're so far
from an ocean, Shaw's does fly in seasonal seafood daily. You can even order fresh
oysters according to their provenance (Nova Scotia, British Columbia, and so
on). Main courses include sautéed scallops, Texas stone-crab claws, crab cakes,
and french-fried shrimp; you can also take advantage of various (expensive) surf-
and-turf combinations. Shaw's trademark dessert, Key lime pie, suggests the
restaurant's subtle Key West/Papa Hemingway theme, as do the suave strains of
such 1930s tunes as “Begin the Beguine” playing in the background. On Sun-
day, Tuesday, and Thursday nights, there's live jazz and blues in the lounge.
21 E. Hubbard St. (between State St. and Wabash Ave.).
&
312/527-2722.
www.shawscrabhouse.com.
Reservations accepted only for the main dining room. Main courses $14-$31. AE, DC, DISC, MC, V. Mon-Thurs
11:30am-2pm and 5:30-10pm; Fri 11:30am-2pm and 5-11pm; Sat 5-11pm; Sun 5-10pm. Subway/El: Red
Line to Grand.
INEXPENSIVE
Billy Goat Tavern
BURGERS/BREAKFAST ”Cheezeborger,
Cheezeborger—No Coke . . . Pepsi.” Viewers of the original
Saturday Night Live
will certainly remember the classic John Belushi routine, a moment in the life of
a crabby Greek short-order cook. The comic got his material from the Billy Goat
Tavern, located under North Michigan Avenue near the bridge that crosses to
the Loop (you'll find it by walking down the steps across the street from the
Chicago Tribune building). Just
BUTT IN ANYTIME
says the sign on the red door.
The tavern is a classic dive: dark, seedy, and no-frills. But unlike the
Saturday
Night Live
skit, the guys behind the counter are friendly (“Double cheezeborger
is the best!” one shouted out cheerfully to me when I couldn't make up my mind
what to order recently). The menu is pretty basic (mostly hamburgers and hot
dogs), but yes—the cheeseburgers are pretty good. Billy Goat is a hangout for
the newspaper workers and writers who occupy the nearby Tribune Tower and
Sun-Times Building, so you might overhear the latest media buzz. After work,
this is a good place to watch a game, chitchat at the bar, and down a few beers.
430 N. Michigan Ave.
&
312/222-1525.
Reservations not accepted. Menu items $4-$8. No credit cards.
Mon-Fri 7am-2am; Sat 10am-2am; Sun 11am-2am. Subway/El: Red Line to Chicago/State.
Value
