Yes, even serious dieters, those with a sweet-tooth and avid vegetarians can find fine fare at Taste of Chicago. Our team of Taste Testers descended on the booths recently to check out some of the offerings. Here are their dispatches from the field.
All-carb eating
Forget Atkins, SugarBusters and South Beach, with their protein-centric menus. At Play tried the all-carb diet at Taste.
The best was the full serving of potstickers at Tiparos Thai Cuisine (booth 54, 6 tickets). Eight chicken potstickers, sprinkled with fresh basil and sitting in a pool of tangy, spicy sauce, are delicious–not too greasy and so tasty that we vowed to try the restaurant soon.
Also good is the taste portion of potato pierogis at Kasia’s Deli (booth 48, 3 tickets), which were a little greasy, but piping hot and flavorful. A generous helping of sour cream on the side is a refreshing complement to the two little packages. Kasia’s also serves spinach and sauerkraut pierogis.
The taste portion of fried ravioli at Tutto Italiano (booth 27, 3 tickets) comes three to a basket with a ladle of marinara sauce. The raviolis are lightly breaded, not overly greasy and nicely spiced with herbs, a tasty treat with the tangy marinara sauce.
Less fabulous is the full portion of pad Thai at Star of Siam (booth 24, 6 tickets), which fills the entire basket and is sprinkled with fresh green onion and chopped peanuts. Although flavorful, the noodle dish is overly salty and had us running for the beverage booths.
The taste portion of enchiladas at La Justicia (booth 3, 3 tickets) also disappoints. The solo enchilada is served atop a bed of lettuce, tomato, salsa and sour cream, but lacks flavor despite all those ingredients. And, it is far too greasy.
— Trine Tsouderos
Protein power
Maxine’s Jamaican Cuisine booth is next to the Dock’s booth where employees give you a cheer and/or song with your serving. Dock’s may be more entertaining, but Maxine’s oxtails (booth 16, 9 tickets) are more appetizing.
Try not to think about the name, forget your manners and dig into the tender meat around the bone. It comes with rice and peas and a spicy kick.
The barbecue ribs at Fireplace Inn (booth 44, 9 tickets), a tender 1/3 slab, are just as tasty as the large slathering of barbecue sauce–a good mix of tangy and spicy–that covers them. Wet wipes are a must.
Hey, you’re eating food on the sidewalk, so don’t expect a five-star lobster tail when visiting Oak Street Beach Cafe (booth 45, 9 tickets). However, it is pretty darn good. The juicy meat soaked in butter and served with garlic potatoes is enough to make you say mm’mm and dole out nine more tickets for another portion.
The old adage, “it tastes just like chicken,” did not apply to the wild boar sausage at Grizzly’s Lodge (booth 1, 7 tickets). It tastes just like Polish sausage, with a little gamey twang. It tastes pretty good with mustard too.
You know those turkey sandwiches made from leftover Thanksgiving dinner? Robinson’s #1 Ribs BBQ pulled turkey sandwich (booth 19, 8 tickets) is similar. Rather than shredded turkey, the sandwich is a hunking pile of chopped turkey that is a little on the dry side even with barbecue sauce. And before the first bite, you need a fork and plenty of napkins.
More Top Picks Best Ankle Support Shoes Under 100
— Regina Robinson
Think veggies
What? Vegetarian, you say? No love for turkey legs or Italian beef? Well fear not, there is enough at Taste of Chicago to satisfy veggie lovers.
Tops on the list is a hefty pair of samosas from Arya Bhavan (booth 52, 6 tickets). You get two of the mammoth, flaky pastries, each stuffed with potatoes, peas, coriander and other spices to create a flavorful treat both hot and sweet.
For those in the mood for down-home soul food, stop by Helen’s Kitchen and Harold’s Chicken #13. Helen’s red beans and rice (booth 26, 7 tickets) are mouthwatering while the mild, spicy fried okra at Harold’s (booth 31, 5 tickets) is perfect as a side order or snack.
Don’t fall for the traditional fast-food staples, like the stuffed spinach pizza from Bacino’s Pizza (booth 8, 8 tickets). It’s mediocre and skimps on the tomato sauce. Same goes for the bruschetta at Lou Malnati’s Pizzeria. Normally, this beloved Italian restaurant is a sure bet, but the bruschetta (booth 28, 6 tickets) is overstuffed with tomato, garlic and basil. That’s fine if you’re sitting down for a couple hours, but it doesn’t work with the Taste’s walk-and-eat environment.
You get better-than-average hummus shirazi at Pars Cove Persian Cuisine (booth 2, 6 tickets), with yellow pepper, tomato, onion and a pita wedge. Bella Luna’s beer-battered artichoke hearts with pimento mayonnaise (booth 10, 8 tickets) were light and crispy–but it’s the mayo that makes them tasty.
— Glenn Jeffers
Sweet tooth fix
Eli’s Cheesecake unveiled their special 25th birthday edition cheesecake — an ooey, gooey, crunchy, smooth caramel concoction with pieces of pecans and turtle candy (booth 18, 6 tickets). Another cold favorite is at Franco’s Ristorante, with its hand-dipped chocolate covered marshmallows (booth 34, 6 tickets). Served on a skewer, think Klondike bar but with three marshmallows.
A group of teenagers were yelling non-stop at the Original Rainbow Cone booth, getting passersby to stop and try the ice cream/sherbet treat (booth 40, 6 tickets). The chocolate-strawberry-pistachio-orange-Palmer House (like vanilla, but sweeter) sherbet is a visual spectacle, but drip-drip-dripped in the 90-degree heat. Bring napkins and moist towelettes.
The peach cobbler at B.J.’s Market & Bakery (booth 35, 5 tickets), with its cinnamon-dusted soft warm peaches and crust, would be better if the temps drop a few degrees. The flan at Taqueria Los Comales (booth 61, 3 tickets) is a good value, has just-the-right sweetness and is served in an aluminum cup.
— Kevin Pang
Old-timers and newcomers
At Guey Lon, an eatery that’s been at Taste since its birth, the Cantonese vegetable tempura (booth 7, 3 tickets) includes an assortment of deep-fried vegetables–mostly carrots and green peppers–that offers little flavor besides the outer layer of fried batter. The sweet and sour sauce helps a little, but on a hot day, save the oil-and-grease quota for something more fulfilling.
Over at Pars Cove Persian Cuisine, a first-timer, the dolmeh (booth 2, 4 tickets) includes rice, carrots, lemon juice, cilantro and several types of beans stuffed in the warm grape leaves for a tangy, vegetarian zinger that lands squarely between sweet and sour. The unique Persian appetizer also offers a refreshing contrast to the fried foods at other booths.
— Sanhita Sen