Travel Reference
In-Depth Information
Hopleaf draws crowds for its Montreal-style smoked brisket, cashew-butter-and-fig-jam
sandwich and the house specialty -
frites
and ale-soaked mussels. It also pours 200 types
of brew, heavy on the Belgian ales.
Tank Noodle
VIETNAMESE$$$
( 773-878-2253;
www.tank-noodle.com
; 4953 N Broadway; mains $8-14; 8:30am-10pm Mon,
Tue & Thu-Sat, to 9pm Sun; Red Line to Argyle)
The official name is Pho Xe Tang, but
everyone just calls it Tank Noodle. The crowds come for
banh mi
, served on crunchy
fresh baguette rolls, and the pho, which is widely regarded as the city's best.
ROLLING WITH FOOD TRUCKS
Until 2012 it was illegal to cook on a food truck in Chicago. But now food trucks are
rolling en masse. They generally prowl office-worker-rich hot spots such as the
Loop and Near North around lunchtime, and then Wicker Park and Lake View to-
ward evening. Most trucks tweet their location; Chicago Magazine(@ChicagoMag/
chicago-food-trucks) amalgamates them. Keep an eye out for the Tamale Space-
ship!
Wicker Park, Bucktown & Ukrainian Village
Trendy restaurants open almost every day in these 'hoods.
Big Star Taqueria
MEXICAN$
(
www.bigstarchicago.com
; 1531 N Damen Ave; tacos $3-4; 11:30am-2am; Blue Line to Da-
men)
This honky-tonk gets packed, but damn, the tacos are worth the wait - pork belly in
tomato-
guajillo
(chili) sauce and lamb shoulder with
queso fresco
(white cheese) accom-
pany the specialty whiskey list. Cash only.
Ruxbin
MODERN AMERICAN$$$
$$$
( 312-624-8509;
www.ruxbinchicago.com
; 851 N Ashland Ave; mains $25-30; 5:30-10pm Tue-
Sat, to 9pm Sun; Blue Line to Division)
The passion of the brother-sister team who run
Ruxbin is evident in everything from the warm decor made of found items to the artfully
prepared flavors in dishes like the pork-belly salad with grapefruit, cornbread and blue
cheese. It's a wee place of just 32 seats, and BYOB (bring your own bottle).
