A tiny sign appears above the door of a nondescript building with frosted windows. No words, just an icon of a washing machine. When that door is unlocked, you’re free to walk in. I won’t tell you exactly what happens next because, that’s part of the magic. Don’t worry, it’s harmless. Eventually, you’ll find yourself in the foyer bar of the Chicago Magic Lounge.
Beyond the foyer/bar area is a large theater for scheduled performances of bewildering magic! The scheduled shows require tickets, but they also do magic right at the bar, and it’s free! In the middle of the bar is a green tabletop and a magician perched behind it. Flanking the magician, waiters clad in tie and vest are mixing up cocktails, which from my experience are not for the weak. Lights are kept low, giving off a vintage glow to mingle with the gold accents of art deco fixtures behind the bar.
Magics sets at the bar are about 15-20 minutes, spaced apart by a 5-ish minute magician’s break. I’ve stayed long enough to see several sets and it’s worth seeing a few. The magicians don’t repeat tricks and you might get roped into participating after awhile. They say magic is all about perception, perhaps much of it is, but I still can’t figure out how ten bunnies emerged from my closed hand after the magician had only placed one in my palm before closing my fist. No doubt you’ll be stumped too!
Find your way with 116 Insider Tips from our Local Spotters
The lentils are filling and creamy; the veggies are lightly cooked and nourishing; the injera bread is the perfect balance of slightly tangy and spongey.
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OMI has many good menu options, but their Japanese dessert toast is their all-star. Think of it as a fluffy French toast served with vanilla ice cream.
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Choose from multigrain sourdough, their house sourdough and miso rye sourdough; pastry choices include croissants, morning buns, and fruit danishes.
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Momos are bite-sized dumplings from Nepal and Tibet, usually filled with meat that is seasoned with spices like turmeric, garlic, cumin, and chili peppers.
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Their bread that has the perfect ratio of chewy on the inside and crispy on the outside. The 1979 multigrain sourdough is some of the best bread I've had!
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They are arguably most known for their "Kurdish breakfast" an elaborate spread of cheese, jams, fried cheese, olives, fries, cucumbers, tomatoes and bread.
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The tent is run by Adan, who mans the booth entirely alone. His ingredients are kept fresh in coolers which are grilled on the spot in front of customers.
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There are many pastry options like croissants, an assortment of macaron flavors, fruit danishes, quiches... My favorites are the fruit-stuffed beignets!
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While most croissants are buttery and flakey, the ones at Hendrickx are denser and chewier. In my opinion, this makes them even better.
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BULSHO serves a traditional Somalian breakfast that is comprised of seasoned meat or veggie stew served with anjero - a fermented flatbread.
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Start with a freshly steeped cup of sweet mint tea, a staple of any Senegalese meal. Then order fataya, triangular fried pastries with a savory filling.
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I absolutely adore coming to Chiu Quon Bakery right when it opens and devouring their sweet and savory buns and steamed dumplings. Delicious!
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