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breadcrumbs; braised pork shank with white beans and bacon; and
chicken Mario, a simple chicken breast perfectly seared with butter
and olive oil. Lunch follows the same format, but there are fewer
antipasti, and the entrees include salads and panini.
620 N. State St. (at Ontario St.).
&
312/642-8450.
www.leye.com. Reservations
recommended. Set price $20 per person lunch, $36 dinner. AE, DC, DISC, MC, V.
Mon-Sat 11:30am-2pm; Mon-Thurs 5-10pm; Fri-Sat 5-11pm; Sun 4-8:30pm (bar
open later). Subway/El: Red Line to Grand.
SushiSamba Rio
LATIN AMERICAN/SUSHI In the early
20th century, Japanese immigrants moved to Peru and Brazil in
search of work, eventually combining their native cuisine with South
American dishes. SushiSamba takes the concept and runs with it, cre-
ating a theatrical experience that's backed up by very solid technique.
Designed by David Rockwell (Nobu, Vong, various W hotels),
SushiSamba's dramatic dining room has become an “it” scene for
fashionable young Chicagoans. There's something here for everyone,
making it a good choice for groups (even those who don't eat raw
fish). I'd recommend trying at least one of the creative “samba rolls,”
which combine the traditional sticky-rice-and-seaweed wrapping
with unexpected fillings. The El Topo, a mix of salmon, jalapeño
pepper, fresh melted mozzarella, and crispy onions, tastes better than
it sounds; also worth trying is the Samba Rio roll, with guava-glazed
short ribs and sweet pepper. If you'd prefer something more straight-
forward, Surf & Turf matches seared rare tuna and a tender beef filet
on a bed of carrot-and-ginger purée.
504 N. Wells St. (at Illinois St.).
&
312/595-2300.
www.sushisamba.com. Reserva-
tions recommended. Main courses $8-$17 lunch, $12-$29 dinner. AE, MC, V.
Sun-Tues 11:30am-11pm; Wed-Fri 11:30am-1am; Sat 11:30am-2am; Sun brunch
11:30am-3:30pm. Subway/El: Brown Line to Merchandise Mart or Red Line to Grand.
MODERATE
Carson's
AMERICAN/BARBECUE A true Chicago institu-
tion, Carson's calls itself “The Place for Ribs,” and, boy, is it ever.
The barbecue sauce here is sweet and tangy, and the ribs are meaty.
Included in the $22 price for a full slab of baby backs are coleslaw
and one of four types of potatoes (the most decadent are au gratin),
plus right-out-of-the-oven rolls.
In case you don't eat ribs, Carson's also barbecues chicken, pork
chops, and (in a nod to health-consciousness) salmon. But let's be hon-
est, you don't come to a place like this for the seafood, and the wait-
staff will be shocked if no one in your group orders the famous ribs. If
by some remarkable feat you have room left after dinner, the candy-
bar sundaes are a scrumptious finale to the meal. Carson's popularity
