Penny Pollack

Don't come here looking for filet mignon–chef Frank Valdez is focusing on funkier cuts.

Satoru Takeuchi–Take for short–goes for some international accents on the spot's farm-to-table fare.

With a veteran of the Gage in the kitchen.

And its principals, Rich Labriola and Chris Macchia, know their pies.

Plus how a venue change made the awards step up their game.

If two styles of fried chicken aren't enticement enough, there are also buttermilk biscuits and Spudnuts to be had.

This month-old, beefcentric spot on the border of Ukrainian Village and Humboldt Park is about to add a lunch menu as well.

This sibling to a Baltimore-based spot is the only place in the city to get both adobo steak and cheeseburger tacos.

The sibling to Chicago Cut Steakhouse has a Lettuce Entertain You and Le Bernardin alum in the kitchen.