If you passed Monk's Pub in the Loop, you may not think much of it initially, but this unassuming bar has over 100 beers (on draft, in cans, in bottles) in stock and has been serving Chicago workers since 1978. The name was inspired by the owner's visit to a monastery when he was a young boy, which also inspired the decor.
The bar does in fact resemble a monastery, one covered with beer paraphernalia. While the outside may be quietly nestled in between skyscrapers, the inside is nothing short of eye-catching. On the ceiling, you'll find multiple stained glass chandeliers, while the wooden walls are covered head to toe with beer signs and tap handles. That being said, this is a craft drinker's paradise. If you'd rather skip drinking, they have an extensive menu with plenty of appetizers, salads, and sandwiches to choose from. I go gaga for their buffalo cauliflower served with ranch, but they have an array of burgers and wraps to nosh on as well.
This spot is special because it's so different from the neighborhood in which it's situated. You cannot hear the L train making laps around the city from the inside; you do not realize you are in the middle of a major metropolitan area. Rather, Monk's Pub is a snug beer bar suitable for anyone looking for a cold pint or their next meal.
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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