La Chaparrita in Chicago is the Little Village taqueria off 26th Street with handmade-tortilla tacos from a small storefront counter, run by the Loera family.
Signature dishes: Suadero taco, Tripa taco
Must order: Suadero and tripa tacos, with a sip of agua de jamaica.
Tip: Cash only. The salsas at the counter are unmarked; ask which is the hottest and start there.
Address: 2500 S Whipple St, Chicago, IL 60623
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 sandwich.
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.
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 paper.
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 famous.
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 as flagship.
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 across the city.
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 Malnati Sr.
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.
