The first Ferris wheel made its debut in Chicago at the 1893 World's Columbian Exposition. Today, Navy Pier is home to a 15-story Ferris wheel, modeled after the original one. Daha fazlasını oku.
With three cuts of beef, two types of cheese and a bottomless reserve of umami, it’s clear this burger has been obsessed over by chef Ryan McCaskey http://tmoutchi.us/YmTIHi Daha fazlasını oku.
Rosebud shows restraint with its simple inch-thick patty layered with two slightly charred slices of American cheese, lettuce, tomato and pickles, all bookended with a pretzel bun. Daha fazlasını oku.
Chef Perry Hendrix’s burger is manageable in size but aggressive in flavor, with Roquefort dripping down the sides of the house-ground patty. http://tmoutchi.us/YmTIHi Daha fazlasını oku.
The burger here passes the ultimate test: The flavorful beef, a house blend, would be good sans condiments. But it’s even better with just a hint of pickles, red-wine onions, aioli and Uplands cheddar Daha fazlasını oku.
Le Hamburger is actually a cheeseburger, with your choice of Gruyère or blue and port-grilled onions, which add a pleasant hint of sweetness to this perfectly pink patty on a butter-slicked bun. Daha fazlasını oku.
The well-seasoned CDA burger patty feels smaller than its ten ounces. This makes the smoky bacon, tangy Boursin aioli, crispy fried onions and pretzel bun perfect accompaniments, rather than overkill. Daha fazlasını oku.
To eat The Big Baby is to imagine being hooked up to an IV that injects your bloodstream with bliss. http://tmoutchi.us/YmTIHi Daha fazlasını oku.
The generous schmear of mayo, the melted American cheese and the chopped raw onions that cut through the beef with a piquant bite are the real stars of this burger. http://tmoutchi.us/YmTIHi Daha fazlasını oku.
Chef Jared Van Camp works to make this burger’s meatiness shine, topping it with equally savory toppings: housemade bacon, a fried egg, aioli and Gruyère. http://tmoutchi.us/YmTIHi Daha fazlasını oku.
When the behemoth Slagel Farm burger on an onion-studded potato bun hits your table, you’ll vow to bring half home. Then you’ll take one bite and realize no one has that kind of willpower. Daha fazlasını oku.
Wizardry is the only explanation for the splendor of the bun on the TrenchBar burger. http://tmoutchi.us/YmTIHi Daha fazlasını oku.
Two types of guacamole, two types of ceviche, three types of tacos and a personal dessert are included in the $22 lunch. With beverages, dinner is rounds out to an even $40. Daha fazlasını oku.
The lunch menu ($22) including mushroom empanadas with watercress salad, chicken or pork loin mole and a coconut tres leches cake with pineapple, all concocted with Rick Bayless' signature flair. Daha fazlasını oku.
The $22 three-course lunch includes interesting choices like calamari with apples and fennel, North African chicken with spiced chickpeas and coconut and grapefruit parfait with spiced rum. Daha fazlasını oku.
A later lunch is your best chance at experiencing the culinary creations of chefs Tony Mantuano and Sarah Grueneberg. The restaurant waitstaff recommends booking after 1pm or later. Daha fazlasını oku.
