Far north Clark Street strip with Swedish roots, now mixed with cafes, bookshops, queer-owned bars and Hopleaf's mussel-and-Belgian-beer Sunday dinners.
Big Jones in Chicago is Paul Fehribach's Andersonville Southern kitchen on Clark Street, with shrimp-and-grits and buttermilk biscuits that anchor the brunch.
Signature: Buttermilk biscuit, Shrimp and grits, Fried chicken
Order: Buttermilk biscuit with sorghum butter, plus the shrimp and grits.
Tip: Sunday brunch tables go on the books two weeks out. The bar takes walk-ups if you arrive at 11:00.
Hopleaf in Chicago is the Andersonville Belgian beer bar on Clark since 1992, with moules frites, a 200-bottle Belgian list and the cashew-butter-and-fig.
Signature: Moules frites, Belgian beer flight, CB&J (cashew butter, fig jam)
Order: Moules frites with the Belgian-frites mayo. CB&J sandwich for the table.
Tip: The back dining room takes walk-ups only. Aim for 17:00 on Sunday to land it for dinner without waiting.
Hopleaf in Andersonville has poured Belgian beer on Clark Street since 1992, with 62 taps, 200 bottles, mussels and frites and a conversation-only no-TVs house rule.
Tip: Open 12:00-23:00 most nights, 24:00 on Friday and Saturday. Kitchen runs through to 22:00 or 23:00. Limited reservations via Tock, walk-in usually fine.