Spotter since 2024
<strong>About me</strong>
I'm a traveler at heart with a passion for seeing the world, as well as the biggest foodie I know. Food is a way to immerse yourself in a new culture, learn more about a country, and create unique connections with locals in the community. I prioritize locally-owned restaurants in non-touristy areas that serve high quality, unique dishes at reasonable prices (aka I'm a street food, NOT fine dining, kind of gal).
<strong>Why Chicago?</strong>
I have spent my whole life in Chicago; consequently, Chicago is the first city I fell in love with. More than anything, I am still fascinated by the city because of its mosaic of diverse cultures and neighborhoods. My favorite way to delve into this mosaic is by trying foods from around the world at locally-owned restaurants, which feels like traveling without leaving home!
<strong>Where can you find me online?</strong>
<a href="https://www.instagram.com/lydiaschultzz/?hl=en" target="_blank">Instagram</a>
<a href="https://gottacaseofwanderlust.com/" target="_blank">Blog</a>
<a href="http://fourteeneastmag.com/index.php/byline/lydia-schultz/" target="_blank">14 East Magazine</a>
<a href="https://harbinger.media/staff_name/lydia-schultz/" target="_blank"> The Harbinger</a>
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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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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Choose from multigrain sourdough, their house sourdough and miso rye sourdough; pastry choices include croissants, morning buns, and fruit danishes.
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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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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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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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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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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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Write about everything you 🤍 but skip touristic highlights