Xxxxxxx
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Fora
tasteofChicago
,
TonyMantuanogets in line forahot
dogat
HotDoug’s
: “Doug
usesrealyellowmustardandneon
greenrelish.Yougetyourdog, grilled,
withabigwedgeofpickle, fresh toma-
toes, celerysalt, andsportpeppers. If
yougoonaFridayorSaturday, they
willhaveduck fat fries,which isexact-
lywhatduck fatwasputon thisearth
for.”3324N.CaliforniaAve., (773)279-
9550,hotdougs.com
IfSteveDolinksywantsacompletely
unique approach
todining
,
he takesashotat
getting into
Next
(the toughest
reservation tosnag inChicago):
“There isonlyonemenuatNext, and
rightnow theyare replicatingParis
in1906.But it changesevery three
months. I’vehadduckwithasauce
made fromcognacandcreamand the
duck’sown juices (pressedoutbefore
cooking); thatwasmagnificent.Next
hasabacklogof reservations, but
youcan trywalking inonaWednes-
dayorThursdaynight. Ifyouget
rejected, checkoutnearbyPublican
forexcellentporkandshellfish.”
953W. FultonMarket, (312) 226-0858,
nextrestaurant.com
WhenMantuanowants
Sundaybrunch
,he
goes to
Takashi
: “No
oneelse inChicagodoes
noodles likeTakashiYagi-
hashi.Hedoes themonlyon
Sunday, all day long, and
compromisesnothing. I like
the soba,which isverygood
andveryauthentic.Healso
hasanexcellent ramen, and
it’s impossible togo there
without eating thepork-belly
steamedbunsandMaine
scallopswith sobagnocchi.”
1952N.DamenAve., (773)
772-6170, takashichicago.com
FALL 2011
celebratedliving.com
78
In the foodiegalaxy,
Chicagooccupies
an interestingniche,
as it’s arguably the
homeofAmerica’s
most inventive
cuisineand someof
itsmost venerable
restaurants. Giving
us the tour are
TonyMantuano
(chef of the long-
standingSpiaggia)
andSteveDolinsky
(food reporter on
thecity’sABC
News affiliate).
Chicago
FAR LEFT AND FARRIGHT:
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