Chicago’s Culinary Cornerstones

This week’s blog hails from the marvelous brain of our own Chef Max and digs into all the best eats to be found in good ‘ol Chicago!

Chicago is quite the world renown food culture scene.

There are many great food items and dishes that have been created in the Windy City. After living here for around 7 years I've come personally attached to quite a few of them.

We know, that you know Chicago is known for those delectable deep dish pizzas and incredible hot dogs, but I’ve got a hot tip…there’s SO MUCH MORE to be found (and loved!) in terms of food in Chicago. 

Italian Beef

There is no better love for this greasy beast. It is the perfect hangover cure, at Bulls game or whenever you need a quick dinner that is cheap and filling. This awe-inspiring combination is shaved top round, roasted in the oven till medium or well done with the juices that create the “dip”, piled onto a hoagie roll topped with choices of sweet or hot peppers (or pro-tip, both!) and then asked if you want it “dipped”.

The “dipped” part of things is CRUCIAL to the perfect beasty sandwich. Dipping is just how it sounds, the marvelous makers dip the sandwich into the au jus from the roasting process.

The origins of the Italian beef are somewhat unknown but most sources lean towards Als #1 Beef.

Pizza Puffs

Searching for the perfect pizza bite? BINGO! Look no further. These little bombs are deep fried dough filled with tomato sauce, cheese and pepperoni.

They are often overlooked and underrated and served at every greasy joint in the city. Created by Warren Shabaz whose grandfather was an Iranian immigrant who started a company named Iltaco foods in Chicago around 1976.

Around this time the pizza scene in Chicago was building with some of the more known names popping up around the city. Warren's grandfather had met numerous tamale pushers who sold tamales on push carts to the hotdog stands.

The hotdog stand people wanted to compete with the big names in pizza, they had a product that was deep fried and could be eaten on the go.

Thus the pizza puff was born.

Want us to recreate a pizza puff?! 

Deep Dish Pizza

The Deep Dish is probably the most well known food item when you think of Chicago.

If you go around the world and ask people what food is quintessential Chicago is, one of the top answers would be deep dish pizza. This pizza starts with dough that is pressed against the bottom and sides of a cast iron mold. Then the ingredients come into play. Cheese, meats, and all the toppings of your dreams are layered into the middle and finished with a layer of tomato sauce.

This is no ordinary pizza folks.

The Deep Dish requires time and attention since its structure necessitates a knife and fork to eat and they usually take between 20-40 minutes to cook. Some in the city say it's not pizza and more of a casserole because it requires a knife and fork, and built up in layers with just sauce on the top.

On the hunt for incredible Deep Dish? I’d recommend Lou Malnati’s, Gino's East, and Giordano’s.

Jibarito Sandwich

It's a unique take on a delicious sandwich! Fried plantains take the place of bread and are accompanied by garlic mayo, lettuce and tomatoes, and your choice of meat.

Many initially think the fried plantains would get soggy but those starchy bananas stand up to the toppings and remain crisp.

This sandwich was invented by Juan Figueroa at Borinquen Restaurant in Chicago’s Humboldt Park neighborhood in 1996. He had seen this sandwich back in his home country of Puerto Rico, and added it to the menu of his almost failing restaurant. It grew in popularity and now is loved by many in the city.

Some notable locations to get these awesome sandwiches are Cafe Central in West Town, and Jibaritos y Mas in Logan Square neighborhood.

Chicago Hot Dog

If you went to Chicago and didn’t have a hot dog, did you actually visit? Most would say no way.

The Chicago dog is a pure icon of the city. The Chicago dog features a steamed poppy seed bun, an all beef (Vienna) hot dog, topped with yellow mustard, neon green relish,(Yes that radioactive looking stuff, if its homemade it's not gonna work), chopped onions, tomatoes, pickle spear, sports peppers, and a dash of celery salt.

This should be one of the wonders of the world and the greatest culinary invention to date.

Have a hankering for a dog? Find them on many corners of Chicago or at any sporting events in the city.

Let us recreate this Chicago treasure in your kitchen!

Flaming Saganaki

This is Greek dish originated in Mykonos but has since been adapted to the culinary needs of Chicago locals.

It is usually a slice of graviera cheese (similar to Halloumi), made from sheep's milk. The Graviera is melted in a small frying pan and then flambéed in a Greek Brandy called Metaxa.

The dish is lit table-side for the guest. Usually someone would say “OPA!”. It’s then extinguished with lemon juice and served with bread.

The table-side flash and fanfare is unique to the US and was initially created by The Parthenon restaurant in Greektown Chicago, which closed in September 2016.

Whether you’re in Chicago or miles away, we can bring Chicago to your kitchen.

Tell us what you’re hankering for! Schedule a chat!