Sun Wah BBQ
The Cheng family’s garlic, salt and Chinese five-spice, antibiotic-free, natural Pekins from Culver Duck in Middlebury, Indiana are the crispiest around. Once the bird is carved for traditional service, they retire it to the back where cooks take the remnants and cook up duck-fried rice and a brothy duck soup from the bones infused with bitter or mustard greens and tofu, for the table.
5039 N Broadway
(773)769-1254
Best of Chicago 2008
Green Mill
This shouldn’t be difficult. Take four ounces of vodka or gin, pour it into a shaker with a ton of ice, and shake until the shaker is so cold your skin starts sticking. Pour a dab-for the love of God, not a shot, or even a half-shot-of dry vermouth in the glass. Let the skewered olives-three mind you, not one or two or four-sit in the vermouth for two or three seconds, and pour the chilled booze over the olives, right up to the brim. If you shook hard enough, ice crystals should form at the top. Easy, right? Then why do so many bartenders screw it up? Laziness. They’re “in a hurry,” or they’re “busy.” So that’s why we’re going with the Green Mill, a joint with informed bartenders who take the little extra time necessary to make you happy.
4802 North Broadway (773)878-5552
Audience choice: Club Lucky
1824 West Wabansia (773)227-2300
Best of Chicago 2002
Green Mill
The one-time hangout of Chicago’s most legendary citizen Al Capone, this Uptown jazz club has been a Chicago landmark for the better part of a century, back when the neighborhood was considered a distant suburb. Booking jazz seven nights a week, the Green Mill prospers for its sultry atmosphere, late-night hours (5am on Saturday nights) and remarkably unpretentious attitude. Don’t let the constant crowds keep you away-get in and wait for a seat, it’s worth it.
4802 North Broadway (773)878-5552
Best of Chicago 2002
