Zara

More upscale than its fast-fashion peers, Zara’s higher price tags are worth it. There aren’t any frenetic fifteen-year-olds here, and they have a remarkably high ratio of “I’d totally wear that!” to “Oh my god, what were they thinking” pieces, while still managing to stay on-trend. Pick up their silk shirts and trousers, $40 ballet flats that won’t wear out any sooner than ones that cost twice as much, and whatever else you need this season—like sheer maxi skirts and color blocking accessories.

Zara
700 North Michigan
(312)255-8123
One West Randolph, Block 37
(312)368-6178
zara.com

Audience choice:
H&M
22 North State, (312)263-4436
840 North Michigan, (312)640-0060
hm.com

Best of Chicago 2011

Printworks

Since 1980, Printworks has been exhibiting mostly works on paper by Chicago artists in an intimate setting. Many of the Printworks artists have been showing in Chicago for decades. This level of sustained commitment and support is rare and indispensable.

Printworks
311 West Superior #105
(312)664-9407
printworkschicago.com

Best of Chicago 2011

Zed 451

Beet it! Patrick Quakenbush, Executive Chef at Zed 451, gives beets the boot when he makes his cranberry borscht. He crafts traditional borscht, a hearty Eastern European-inspired soup, giving it Midwest big-city flair with carrots and cranberries. The cranberries bring a tart taste to the soup; carrots add a little sweetness. “A soup with just cranberries would taste really bitter,” Quakenbush explains. “The carrots add a unique sweetness.” He mixes the ingredients together with cream using an immersion blender. He developed the recipe, which was especially pleasing to his general manager, a native of Ukraine, by “playing around” in the kitchen at Zed 451 in River North one day. “I grew up in West Germany. I got a real glimpse of different cultures,” Quakenbush says.

Zed 451
739 North Clark
(312)266-6691
zed451.com

Best of Chicago 2011

Cyrano’s Bistrot 

This year, a group of mussels fans, Chicago Originals, organized their seventh annual Mussel Festival. Chefs from around the Chicago area flexed their culinary mussels, making recipes like Prince Edward Island Mussels with Gold Tequila Cream (Co Si Na Grill in Andersonville) and Polynesian-influenced Mussels Piña Colada with Fresh Pineapple, Coconut Milk and Key Limes (May St. Café). French chef/restaurant owner Didier Durand worked overtime during the festival, creating a different mussels recipe for each of the two restaurants he owns and operates in the city. At Cyrano’s Café on the River Walk, Durand accented Tony Blair Prince Edward Island Mussels with wine, cream and a duo of brie and Stilton cheeses. But Durand’s even more flavorful recipe, which was offered during the festival at his Cyrano’s Bistrot & Wine Bar in River North, was Mussels a la Moroccan: Dutch Royal Narragansett Bay Mussels with merguez sausage, grilled fennel, tomato, ricard and cream. The Moroccan-style mussels were a favorite during the two-week-long festival.

Cyrano’s Bistrot
546 North Wells
(312)467-0546
cyranosbistrot.com

Best of Chicago 2011

Bijan’s Bistro

If you’re out on the town late night and want to sit down for a nice dinner that isn’t a burrito, gyros or pigs in a blanket, there are precious few options. At Bijan’s Bistro on State the kitchen is open till 3am, seven days a week, 365 days a year, serving such upscale fare as Baked Brie, Portabello Mushroom Tartine and Roast Duck a l’orange in a pleasant, relaxed atmosphere. One warning: if you’re out on a Friday or Saturday night, it’s imperative you get there before the 2am bars let out—then all bets are off.

663 North State
(312)202-1904
bijansbistrochicago.com

Photo: Kristine Sherred

Carbon

No other competitor comes close to challenging this plank of corn-tortilla-wrapped golden-fried tilapia, featuring a corn-flake-like crispy crust topped with cool crispy shreds of cabbage drizzled with enough tequila-lime sauce to make Sammy Hagar happy.

300 West 26th
(312)225-3200
carbon26.com

Audience choice:

Mercadito
108 West Kinzie
(312)329-9555
mercaditorestaurants.com

Best of Chicago 2010

Stax Café

We’ve probably had as many pancakes as Wilt Chamberlain had ladies and to pick amongst them is a disservice of sorts. For the Walker Bros. Pancake House in Wheeling’s Dutch Baby is just as solid as the Butterfinger-larded Bongo Room flapjack. It’s really just a matter of mood. No matter our temperament though, the light ricotta pancakes slathered with tart-sweet rhubarb strawberry compote at Stax Café always seem to fit the bill.

1401 West Taylor
(312)733-9871

Audience choice:

Bongo Room, Orange, Original Pancake House (TIE)

Bongo Room
1470 North Milwaukee
(773)489-0690

1152 South Wabash
(312)291-0100
thebongoroom.com

Orange
738 North Clark
(312)202-0600

730 West Grand
(312)942-0300

2011 West Roscoe
(773)248-0999

2413 North Clark
(773)549-7833
orangerestaurantchicago.com

Original Pancake House
2020 North Lincoln Park West
(773)929-8130

22 East Bellevue
(312)642-7917

1517 East Hyde Park
(773)288-2322
originalpancakehouse.com

Best of Chicago 2010

Paul Kahan

Rick Bayless deserves an honorable mention for bringing local and sustainable inputs to the masses and the city’s best hot chocolate at Xoco, but Kahan’s tacos at Big Star are a game changer. Like Hot Doug’s sausages or Alinea’s custom serveware, they are the best in show.

1531 North Damen
(773)235-4039
bigstarchicago.com

Audience choice:

Rick Bayless
Xoco, 449 North Clark
(312)334-3688
rickbayless.com/restaurants/xoco.html

Mastro’s

Mastro’s might be a mini-chain from Scottsdale, Arizona, but it takes care of the locals whether they have a Chicago official government business parking pass or not. Plus, it’s probably one of the few places you’ll catch a lounge piano player crooning The Ramones’ “I Wanna Be Sedated” while chowing down on the best lobster bisque in town.

520 North Dearborn
(312)521-5100
mastrosrestaurants.com

Best of Chicago 2010

EPIC

EPIC, a one-year-old American and French restaurant in River North, creates their version of the classic summer Italian bread salad, panzanella, year-round. They make it with cubes of their grilled, house-made fennel-raisin bread, shallots, currants, marcona almonds and broccoli rabe florets tossed together in a vinaigrette dressing. Executive Chef Stephen Wambach pairs the broccoli rabe side with chicken that is cooked under a brick. “Cooking the chicken under a brick makes the skin really, really crispy,” says Chef de Cuisine Jordan Wolf.

112 West Hubbard
(312)222-4940
epicrestaurantchicago.com

Best of Chicago 2010