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1 / 10
Like Big Star on steroids. 180 N. Morgan St., 773-831-9696 Website
Photo: Courtesy of Federales -
2 / 10
Baja California Norte fare, à la Rick Bayless, and plenty of mezcal (as in 115 kinds). 900 W. Randolph St., 312-733-1975 Website
Photo: Erin Hooley/Chicago Tribune -
3 / 10
This fast-casual spot from the Osteria Langhe team can barely keep up with the demand for its plin (tiny hand-pinched pasta). 1904 N. Western Ave., 872-315-3912 Website
Photo: Courtesy of Animale -
4 / 10
First big trend of summer 2016: Hawaiian raw fish salad. 10 S. LaSalle St., 312-754-0609 Website
Photo: Zachary Johnston -
5 / 10
Second big trend of summer 2016: Tony Priolo’s grandmother’s timpano, a baked pasta extravaganza. 340 N. Clark St., 312-822-0077 Website
Photo: Huge Galdones -
6 / 10
Speaking of trends, Cajun seafood in a bag has yet to peak. 1045 W. Madison St., 312-291-8182 Website
Photo: Alexander Gouletas -
7 / 10
Proving that taco fillings can be as variable as pizza toppings. 738 N. Clark St., 312-265-1607 Website
Photo: Joseph Hernandez/Chicago Tribune -
8 / 10
Just your typical American tavern food: Burrata, meze, crudo, caviar, agnolotti, and macarons. 145 N. Dearborn St., 312-384-1242 Website
Photo: Kailley Lindman -
9 / 10
After a brisk game of Ping-Pong, belly up for cool pub food by Rick Gresh, a David Burke protégé. 230 N. Clark St., 773-219-0900 Website
Photo: Anthony Tahlier -
10 / 10
Definition of a hot spot: open late in Logan Square for burgers, poutine, and fries. 2489 N. Milwaukee Ave., 773-661-1365 Website
Photo: Courtesy of SmallFry