Wrigleyville is known for having a plethora of Cubs-themed taverns, but Rice'N Bread is a special spot for dinner or even pre-gaming a baseball game.
Not only is this a delicious restaurant with bountiful menu options, but it's also a little slice of Chicago's history. Open since 1959, Rice'N Bread (known then as Hamburger King) has served American classics, like hamburgers and omelettes, alongside Korean flavors and dishes. This is where their new name fits in: "rice" refers to a staple in Korean plates, while "bread" is a staple in American cuisine.
Whenever I go, the host and waitstaff greet me with enthusiasm. I personally think you can never go wrong ordering bibimbap, but I love their "over rice" entrees (one with beef is pictured here). This bowl is served with rice, a protein of your choice, noodles, green onions, Korean sauces (their mild is hot, so beware the hot option is VERY hot), and a small, fried dumpling. This dish is filling, unique, and will make your tastebuds pop.
Did I mention they have excellent prices? I have yet to try a hamburger here, but I wouldn't be surprised if it's one of the best around. Another charming aspect of Rice'N Bread is that they are a BYOB restaurant. Many restaurants in Chicago are "bring your own bottle" and I think it's a really fun experience bringing your own pack of seltzers or bottle of wine to Rice'N Bread to go alongside your meal.
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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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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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