Travel Reference
In-Depth Information
&
950 W. Diversey Ave. (at Sheffield St.).
773/281-8448.
Reservations not
accepted.
Main courses $5-$8.
MC,
V.
Sun-Thurs 11am-10pm;
Fri-Sat
11am-10:30pm. Subway/El: Brown Line to Diversey.
7 Wicker Park/Bucktown
The booming Wicker Park/Bucktown area followed closely on the
heels of Lincoln Park and Wrigleyville in the race to gentrification.
First came the artists and musicians, followed by armies of yuppies
and young families—all attracted by cheap rents and real estate. The
result is a well-established, happening scene, which includes some of
the city's hippest restaurants and clubs.
EXPENSIVE
Mas
LATIN AMERICAN Cozy, dimly lit Mas is almost
always packed with faithful regulars who come for the Latin cocktails
and modern takes on traditional Central and South American cui-
sine. If you haven't sampled the
nuevo latino
dining trend yet, this is
a good place to try it.
The “primero” list includes spicy lime-marinated tuna tacos with
papaya, rosemary, and Dijon salsa; and a succulent ceviche of the day
(such as yellowtail snapper with smoked poblano chile or blue mar-
lin with rum and vanilla). Star entrees include chile-cured pork ten-
derloin over smoky white beans; achiote-roasted mako shark with
crawfish-lentil salsa and avocado salad; and a traditional Honduran
seafood stew of shrimp, mussels, and scallops.
1670 W. Division St. (at Paulina St.).
&
773/276-8700.
www.masrestaurant.com.
Reservations recommended. Main courses $18-$28. AE, MC, V. Mon-Thurs
5:30-10pm; Fri-Sat 5:30-11:30pm; Sun 11am-3pm and 5:30-10pm. Subway/El:
Blue Line to Division.
Spring
AMERICAN Chef Shawn McClain is one of
Chicago's culinary celebrities, and Spring—his first restaurant—
attracted national attention when it opened in 2001. Located in a for-
mer Russian bathhouse, the space is now an oasis of Zen tranquillity
in soothing, neutral colors. Unlike other chefs who feel pressured to
keep outdoing themselves, McClain sticks to a focused menu with a
heavy emphasis on seafood and Pan-Asian preparations. Appetizers
include an aromatic lemon-grass red-curry broth with rice noodles,
and sea-scallop-and-potato ravioli with sautéed mushrooms and truf-
fle essence. Most of the entrees are seafood-based: New Zealand snap-
per with lemon couscous and fennel salad, or the braised baby
monkfish and escargots with roasted eggplant in smoked tomato
