Founded in 1948, Superdawg is THE quintessential Chicago hot dog place.
Although located north of the city, it's worth the drive. Visitors can park their cars next to a Superdawg menu and order as they would in a fast-food drive-through. However, as was done in the 1950s, Superdawg employees will bring your meal to your window for you and your family/friends to eat in the car.
This classic drive-through delivers hot dogs nested in to-go boxes that you can order "Chicago style" (a hot dog served on a poppy seed bun with yellow mustard, chopped onion, sweet pickle relish, sport peppers, tomatoes, a dill pickle spear, and celery salt) or you may opt for a less decorated version. These hot dogs are accompanied by some of the most amazing thick, crinkle-cut fries on the planet.
Don't snooze on their other menu items either; one of my personal favorites are the Supertamales. While Chicago locals debate about their favorite spot to grab a Chicago dog, I'd personally recommend this place, which I've been visiting since I was a kid. You'll easily recognize the restaurant by the 12" hot dog statues on top of the building.
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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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