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Author Image: Marissa Conrad
For Chicago Magazine

Marissa Conrad

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For the 'nduja at Coalfire, chefs whip ricotta with the spicy, spreadable sausage, resulting in a spicy cloud of fat and salt, so delicious that the rest of the pizza almost doesn't matter.
The margherita at Pizzeria Da Nella is beautifully simple — just a generous coating of freshly made tomato sauce speckled with piping-hot islands of fior di latte mozzarella and basil.
The Traveler cocktail comes in a glass hip flask at Bodega, one of the bars in the Acme Hotel. You can sip it from a glass, but do you want to?
Truly great french fries are hard to find, but not at Beef & Barley, where they come served with garlic aioli.
The Tokyo Old-Fashioned, made with Japanese whisky, is part of a new Old-Fashioned menu at Gilt Bar.
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The Bartender's Amaretto Sour at Roister has a wonderfully bitter kick.