Avec opened in 2003 in Chicago’s West Loop, created by chef Paul Kahan and restaurateur Donnie Madia. Designed by Thomas Schlesser, the space is long and narrow, clad in warm cedar planks, with communal tables and counter seating that encourage a shared dining experience.
The concept blends the casual atmosphere of a wine bar with a menu inspired by the flavors of the Mediterranean, drawing from the culinary traditions of Spain, Italy, France, and the Middle East.
The restaurant is best known for its small-plate format and seasonal approach to cooking. Over the years, Avec has received multiple local and national accolades, and has become widely recognized within Chicago’s dining culture.
Signature items include bacon-wrapped, chorizo-stuffed dates served with piquillo pepper-tomato sauce, salt cod brandade with garlic bread, and wood-oven roasted fish.
Avec’s bacon-wrapped dates are one of the restaurant’s most famous dishes and have been on the menu since its early years. They start with Medjool dates, which are stuffed with chorizo sausage for a savory, spiced filling. Each date is then wrapped in smoky bacon and roasted until the exterior is crisp and the interior is hot and caramelized. The finished dates are served in a shallow pool of piquillo pepper–tomato sauce, which adds a sweet, tangy, and slightly smoky element that balances the richness of the bacon and sausage. The dish is plated in a small cast-iron pan, keeping it hot at the table and adding to its rustic presentation.
Avec’s deluxe focaccia is another signature dish. It’s a thin, golden slab of house-made focaccia, baked until the crust is crisp and the inside remains soft and airy. The bread is filled with a warm, savory mixture of taleggio cheese and fresh herbs, plus truffle oil. Yum.
The other snack I ordered was potato and salted cod brandade with garlic crostini and chive. Brandade is a classic Mediterranean preparation made with salt cod that has been soaked to remove excess salt, then blended with olive oil and cream until smooth and spreadable. The result is a warm, velvety purée with a mild, slightly briny flavor. It’s served in a small crock, accompanied by slices of toasted garlic bread for scooping.
Grade: A
Frontera Grill, Rick Bayless’s iconic Chicago restaurant, has been serving vibrant regional Mexican cuisine since 1987.
The lively River North spot bursts with color -- folk art, bright walls, and a menu that features guacamole, moles, tacos, and tamales.
The restaurant features accolades like the James Beard Foundation’s “Outstanding Restaurant” award and a Michelin Bib Gourmand distinction.
Frontera Grill’s guacamole is famous because it’s prepared fresh to order, using high-quality avocados and vibrant, authentic ingredients.
It is presented in a molcajete with warm, house-made tortilla chips. It’s become a signature dish and a must-order.
The avocados are perfectly ripe, creating a creamy base that’s lifted by zesty lime, sweet tomato, crisp onion, and just enough chile heat to keep things interesting.
The Ceviche Trio includes the Shrimp & Scallop Ceviche Verde (creamy, herb-green ceviche of Mazatlan blue shrimp and Baja bay scallops, avocado, cucumber, jicama, serrano, and knob onions), Tropical Tuna Cocktail (Hawaiian yellowfin tuna, tomatillo-avocado salsa, and tropical fruit salsa), and the Classic Frontera Ceviche (Hawaiian albacore, lime, tomatoes, olives, cilantro, green chile, and Tostaditas).
Ceviche is a dish where raw seafood is “cooked” by marinating it in acidic citrus juice—usually lime or lemon. The acid causes the proteins in the fish or shellfish to denature, which changes their texture and color, making them firm and opaque like they’ve been cooked with heat. This process also imparts a bright, tangy flavor that complements fresh herbs, onions, chiles, and other ingredients typically mixed in. Because the seafood isn’t heated, freshness is crucial, and ceviche is usually served chilled to keep it safe and refreshing.
In the midst of my meal of guacamole and ceviche, I also enjoyed bites of the Tomatillo Salsa: a tangy green salsa made with fire-roasted tomatillos, cilantro, garlic, and serrano chile, and the Roasted Tomato Salsa: a rich red salsa featuring sweet tomatoes, fresh cilantro, and earthy New Mexico chiles.
To finish things off, I enjoyed the hot chocolate, which is rich, and bittersweet.
"Frontera roasts a huge burlap sacks of cacao from groves in Tabasco, Mexico. They winnow and grind them under a heavy granite wheel – all handmade, in-house in Chicago. They simply mix the best quality chocolate with the perfect amount of organic Mexican sugar."
Grade: A
When McDonald’s moved back to Chicago in 2018, it wasn’t just changing zip codes—it was making a statement. The nine-story West Loop landmark is sleek, modern, and buzzing with energy, standing tall in one of the city’s trendiest neighborhoods.
The ground floor is a foodie’s dream: a McDonald’s restaurant with a rotating global menu. One month you might find Australian cheese & bacon fries; the next, a Brazilian McFlurry. Franchisees and curious customers alike line up for the chance to taste what the rest of the world is ordering.
My favorite was easily Japan’s soft serve ice cream in a waffle cone topped with hot fudge and almonds.
McShaker Fries from Finland are dusted with a seasoning that you “shake” on yourself by tossing the fries and spices together in a McDonald’s bag.
Grand McExtreme Intense Cheddar - from Spain - featured bacon, orange-hued cheese and onion.
The McSpicy is a spicy chicken sandwich, known for withh a crispy, breaded chicken filet seasoned with a blend of chili and pepper, plus shredded lettuce and mayonnaise. From Hong Kong.
The Samurai McSpicy from Thailand was all of the above, plus a teriyaki sauce.
McPops – Spain. McPops are mini doughnut balls with soft and fluffy interiors, filled with flavored filling and dusted with either powdered sugar or cocoa. They’re a perfect sweet snack, especially suited to pair with coffee. I enjoyed the hazelnut flavor.
Boston Donut - chocolate icing outside and cream inside.
It was a fun novelty meal, but none of these I would repeat order.
Chester’s Chicken is one of many fried chicken chains in the United States, but what sets it apart is its primary home — inside gas stations and convenience stores.
That means it’s often discovered on road trips, where the scent of hot oil and seasoned breading wafts from behind the counter. The chicken itself is maybe overly crisp and generously seasoned, with a peppery bite, and the meat inside gets a bit dry under heat lamps. The sides are the usual suspects — wedges, mac and cheese, biscuits — delivering OK comfort food for travelers in need of something filling and familiar.
While it may not compete with destination-worthy fried chicken spots, Chester’s fills its niche well: hot, hearty, and ready when the road calls.
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