Eggplant Salad at HaiSous
The Most Talked-About Dishes in Chicago – April 2026
10 Minute read
04 May 2026
Writer
Crispy Scallop Tacos at Mirra
One of the most exciting new restaurants to open in Chicago in recent memory, Mirra blends Mexican and Indian ingredients, techniques, and flavors with confidence. The cooking from chef-partners Rishi Kumar and Zubair Mohajir is precise and layered, from lion’s mane mushroom in mole blanco to roti quesadillas and lamb barbacoa biryani with a crisp shell. Still, it’s the two-bite crispy Hudson Bay scallop tacos that stand out. Served with green Mexican curry, charred cauliflower salad, and a drizzle of yogurt-agave dressing, they deliver a concentrated hit of flavor in each bite. It’s the kind of dish meant to be shared, though not without hesitation.
Rabbit en Croute at Le Bouchon
Le Bouchon remains one of Chicago’s most consistently beloved restaurants, the kind of place chefs still name as a favorite and where the room is packed no matter the day or time. The classic French bistro menu is the draw, but the rabbit en croute is the dish that lingers. A refined take on a pot pie, it layers duck fat–confit rabbit with sunchoke velouté, carrots, parsnips, and rabbit sausage beneath a golden crust. Rich, savory, and deeply comforting, it’s the kind of dish that has a way of stealing attention from everything else on the table.
Kale Cesar and Tavern-Style Margherita Pizza at Zarella
A great Caesar salad has a way of sticking with you, especially when it reworks the classic without losing what makes it so appealing in the first place. At Zarella, the kale cesar does exactly that. The greens are massaged just enough to keep a clean snap without tipping into bitterness, while a lighter vinaigrette carries a balanced hit of anchovy. Garlic breadcrumbs add crunch and depth, pushing it firmly into standout territory.
The salad could easily hold its own as a meal, but skipping the tavern-style pizza would be a mistake. The thin, crackly crust delivers a satisfying crunch, topped simply with fior di latte, basil, and pomodoro sauce. It’s a combination that makes a strong case for ordering both.
Turkey Sandwich at Fatback
At Fatback, the conversation often starts with the muffaletta, but it’s the turkey sandwich that deserves the attention. Chef Charlie McKenna, a decorated barbecue pitmaster and founder of the nationally recognized Lillie’s Q brand, builds a layered, satisfying take on the classic club.
Served on toasted sourdough, it stacks house-roasted turkey with thick-cut crispy bacon, avocado, tomato, and a generous spread of Duke’s mayo. The addition of alfalfa sprouts adds a clean, herbal note that cuts through the richness. It’s a substantial sandwich, the kind that holds up just as well the next day.
Eggplant Salad at HaiSous
HaiSous has remained a cornerstone of Chicago’s Vietnamese dining scene for nearly a decade, and the energy in the room reflects it. Chef Thai Dang continues to deliver deeply flavorful cooking rooted in his heritage, even as he balances newer projects like Crying Tiger.
While the menu offers plenty of standouts, the eggplant salad is the dish to start with. Listed as an octopus salad, a vegetarian version swaps in confit eggplant layered with coconut cream and toasted peanuts. The result is rich yet balanced, with contrasting textures that set the tone for the meal to follow.
