Home-akase To-Go Box at Noriko Handroll Bar
The Most Talked-About Dishes in Chicago – May 2026
10 Minute read
29 May 2026
Writer
Pistachio Pesto Garganelli at Alpana
This restaurant from former master sommelier and Check, Please! host Alpana Singh honors strong women from history, Hollywood, and politics, while serving consistently good food. Post up at a table or the bar and start with Brussels sprouts crostini or burrata with strawberry mostarda and basil. Then move to the pasta section and land on the pistachio pesto garganelli.
The vibrant green sauce coats the al dente pasta, mingling with melted lemon feta and firm green beans. The dish screams spring and looks the part, too. Be sure to get a glass of crisp white wine to cut through the richness. If you catch Singh's eye, ask her to pair something with your order. You'll be happy you did when all those flavors line up perfectly.
Home-akase To-Go Box at Noriko Handroll Bar
You're craving high-quality sushi handrolls, but you just can't get into Noriko. Good thing Noriko can now come to you. Sure, it's not the same as bellying up to the 16-seat boomerang bar where chefs Billy Lim and Rhan Whang hand you slices of toro, crab, and uni one by one. But there's still a thrill when that gorgeous green box filled with pristine sushi shows up at your door.
The thoughtfully designed box includes compartments for sushi, sashimi, nori, and sauces, along with holders for chopsticks and a bamboo dish. Four options range from an eight-piece nigiri set to the premium Home-akase, a Thursday-night splurge packed with toro, uni, A5 wagyu, salmon, Hokkaido scallops, and more. The fish remains remarkably fresh, and assembling the rolls yourself makes it feel like you're the chef, if only for 30 minutes.
Yorkshire Sloppy Joes at Hawksmoor
When you want a juicy steak, sometimes you need to prime your stomach, and a salad just doesn’t stand up to that full-fat Old Fashioned made with Old Forester Bourbon, salted brown butter, and Michter’s Rye. Yes, you could get a half-dozen oysters, but the plate of sloppy joes sounds much more whimsical.
This starter sees minced grass-fed beef in a mini cast-iron crock, bubbling with spices and thickened with powdered oats for added flavor and texture. Alongside is a dish of horseradish cream. Take a scoop of each and add it to a steaming Yorkshire pudding, basically an eggy popover, to make your tiny sandwich. The order comes with four puddings and plenty of sloppy joe, making for a perfect snack while you await your ribeye.
Chips & Dip at Kitty's Cosmopolitan Club
Sure, you're going to this swanky subterranean cocktail lounge for high-quality drinks, including modern riffs on classics, but don't overlook the handful of food options. Wherever you land, start with the creamy French onion dip. It may sound like something you'd have at a family picnic, but who knew picnic food could be so bougie?
The dip comes topped with a generous portion of Golden Kaluga caviar and served with housemade potato gaufrette, a fancy way of saying ruffled chips. Pair it with Kitty's dirty martini and a half, made with Quebecois vodka, extra-dry Italian vermouth, olive brine, bay leaf, and olives, and you've got the perfect snack.
Buttermilk Brined Breaded Chicken Sando at Piccadilly Pub
There’s something about a great neighborhood pub. It’s dark, cozy, stocked with good beer and whiskey, and, of course, quality food. At this Lincoln Square “chippy and bar,” proper British chips come topped with everything from slaw and cider-braised corned beef to curry sauce for dipping.
But why mess with the classics? Fish and chips is always a solid choice, but veering off the path for the buttermilk-brined chicken sandwich is a decision you won’t regret. Lightly breaded, the sizable breast hardly fits the bun. Its crisp coating gives way to tender, juicy chicken, stacked on a buttery toasted bun with crunchy pickles, chili crisp for a touch of heat, and a dollop of malt vinegar aioli to remind you you're in a pub. Served alongside those light, fluffy double-fried Kennebec chips and a good pint, you're all set.
Scallops and Aquachile at Matilda
When you think of carpaccio, thinly sliced raw beef with arugula, shaved parm, and capers likely comes to mind. But at Matilda, where the menu leans coastal, the kitchen turns to shellfish instead.
Here, incredibly fresh scallops are pressed similarly to a tortilla, creating a unique texture before being layered over sweet fennel purée and a red aquachile. The dish marries techniques from Mexico and Peru, balancing heat and acidity while showcasing the scallops. A fennel micro salad on top and purple corn tostadas on the side round out a dish that’s as vibrant as it is refreshing.
