Chicago is not short on train tracks. Between the CTA's "El", Metra commuter trains, and Amtrak rail systems, you can stand pretty much anywhere in the city and hear a train whistle at some point or another. Alleys or streets flanking many of the elevated tracks are often lined with industrial buildings, and more and more of them are being converted into new businesses or places to access the arts and entertainment. Cornelia Arts Building did just this, but CAB was about 30 years ahead of the trend. It has served as working studio arts space since the mid 80s, and it continues to host new exhibitions of local artists, including CAB members and outside artists.
About three times per year, CAB hosts open studio nights, free for all art lovers, cheese nibblers, and wines sippers. CAB has that raw art studio set up because that's exactly what it is—a maze of squeaky painted wood floors and scuffed up drywall, leading you from one studio to the next, each with a personality to match its unique resident creative. If you ever went to art school, you’ll feel right at home. If not, you might wish you had. I especially love seeing local Chicagoans commit to art, some as career artists and others just passionate makers.
CAB sits at Cornelia Avenue and Ravenswood. It’s a quick walk from the Brown Line Addison or Paulina stops. Fun and literally COOL fact, the building began as an ice block manufacturing company. Pun intended.
Find your way with 116 Insider Tips from our Local Spotters
Founded in 1948, "Superdawg" is THE quintessential Chicago hot dog place - they'll bring your order right to your car, like they did in the '50s!
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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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