. . . about:
Between Boutique Cafe & Lounge (1324 N. Milwaukee, 773-292-0585): "At $18 the lobster trifecta—a trio of bisque, risotto cakes and fresh lobster salad—is the most expensive thing on the menu; the bisque is ethereal perfection, rich, light and ever-so-slightly sweet."—Martha Bayne, Chicago Reader
Le Passage/The Drawing Room (937 N. Rush St., 312-255-0022): "In general, I don't think 'clubsteraunts' really work, so it will be interesting to see if the Three Headed boys can pull it off. They've had great success with neighborhood sports bars, but the Le Passage/Drawing Room hybrid is a different beast altogether. Will clubgoers care that a fancy chef planned the menu? Will foodies want to mess with the hassle of a 4 a.m. club?"—Sarah Preston, Chicago Magazine's "Last Girl Standing"
Macello (1235 W Lake St., 312-850-9870): "The show is part of it, of course, but the result is one of the better pizzas in town. Particularly the Barese, a holy trinity of silky prosciutto, fresh mozzarella and burrata (think creamy mozz). The prosciutto stays perfectly moist since it’s added after the pie is pulled from the oven and just before a last-second drizzle of bright olive oil."—Heather Shouse, Time Out Chicago
Riccardo Trattoria (2119 N. Clark St., 773-549-0038): "Riccardo Michi was an executive chef with the Bice restaurant group for many years, and Lincoln Park locals are thrilled to be getting Bice-quality food at neighborhood-trattoria prices. Michi's robust, rustic cooking is first-rate and attitude free; he's as happy to make a rich spaghetti carbonara as he is tripe Florentine, a dish that has developed something of a cult following."—Phil Vettel, Chicago Tribune
Table 52 (52 W. Elm St., 312-573-4000): "Behind the popular six-seat food bar—no reservations required—a wood-burning oven turns out beautifully browned macaroni and cheese; crisp, thin-crust pizzas, and glorious, hot, goat cheese biscuits that arrive unbidden at every table."—Laura Bianchi, Crain's Chicago Business