Hopleaf Bar is a belgian restaurant in Andersonville, Chicago.
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.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Moules frites, Belgian beer flight, CB&J (cashew butter, fig jam)
Must 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.
Address: 5148 N Clark St, Chicago, IL 60640
Calumet Fisheries in Chicago is the East Side smokehouse on the 95th Street bridge since 1948, with smoked chub, fried perch and shrimp wrapped in butcher.
Signature: Smoked chub, Fried lake perch
Order: Smoked chub by the piece and a fried perch fillet plate.
Tip: Cash only, no seating. Walk to the bridge and eat the chub on the railing watching the boats; that is the meal.
Greek Islands in Chicago is the Greektown standard on South Halsted since 1971, with the flaming saganaki tableside-presentation that the neighbourhood made.
Signature: Saganaki (flaming cheese), Lamb on the spit, Gyros
Order: Saganaki (Opa!), lamb on the spit, gyros plate to share.
Tip: Sunday lunch with the family is the room's natural use. Book a long table and a bottle of Boutari.
Lou Malnati's in Chicago is the Lincoln Park branch of the deep-dish chain founded 1971 by Lou (Rudy Malnati Sr.'s son), butter-crust pies with The Lou.
Signature: Chicago deep-dish pizza, The Lou (spinach, mushroom, tomato)
Order: The Lou with sausage, plus a small Malnati Salad first, with sweet vinaigrette.
Tip: Order the pizza when you sit; baking takes 45 minutes. Otherwise you wait twice.
Pequod's Pizza in Chicago is the Lincoln Park pan-pizza institution on Clybourn since 1971, the caramelised cheese ring around the crust copied.
Signature: Caramelised-crust pan pizza, Sausage and mushroom
Order: Medium pan pizza, sausage and mushroom, with extra cheese around the rim.
Tip: Walk in at 16:30 to beat the queue; tables fill before the kitchen opens for dinner service.
Pizano's Pizza & Pasta in Chicago is the family-owned Loop deep-dish room founded in 1991 by Rudy Malnati Jr., son of Pizzeria Uno's original cook Rudy.
Signature: Cheese deep-dish, Thin pepperoni
Order: The cheese deep-dish, no toppings, the way Rudy Sr. baked it at Uno.
Tip: The Madison location is the original; State Street is the bigger pre-theatre spot.
Pizzeria Uno in Chicago is the original deep-dish pizza shop, opened by Ike Sewell on Ohio Street in 1943, where the city's pan-baked pizza was invented.
Signature: Numero Uno deep-dish, Sausage and pepperoni
Order: The Numero Uno, the canonical deep-dish from the original menu.
Tip: The pies bake 45 minutes; order on arrival. The nearby Due (Pizzeria Due) is the same kitchen if Uno is full.
