Ad Categories: Food and Wine

@pennypollack: I had almost forgotten just how good the gnocchi w/browned sage butter & Parmesan @ A Tavola really is. A TAVOLA: 2148 W CHICAGO; 773-276-7567

If you like your cheesecake crazy creamy, get yourself over to the bakery case @MattoFornaio. MATTO FORNAIO: 613 W BRIAR; 773-883-4411

The small almond torta @MattoFornaio has a moist almondy interior under an ever-so-delicate crust. MATTO FORNAIO: 613 W BRIAR; 773-883-4411

@pennypollack: The best scones are unsweet, flaky, and crumbly—in that perfect scone way. Like this cinnamon-cherry number @MattoFornaio. MATTO FORNAIO: 613 W BRIAR; 773-883-4411

Gruyère-laced popovers @BLTABChicago look like mushrooms on steroids. Crusty & airy, no butter required. BLT AMERICAN BRASSERIE: 500 W SUPERIOR; 312-948-8744

Another burger with too much stuff on it @BLTABChicago: 7 peppercorn, blue cheese, caramelized onions, bacon & mushrooms. BLT AMERICAN BRASSERIE: 500 W SUPERIOR; 312-948-8744

@pennypollack: I particularly liked how the crispy shallots added pizzazz to the elegant tuna tartare @BLTABChicago. BLT AMERICAN BRASSERIE: 500 W SUPERIOR; 312-948-8744

Jackie Shen @ Chicago Cut Steakhouse bathes pan-seared seabass in yuzu citrus cream sauce. What a good idea. CHICAGO CUT STEAKHOUSE: 300 N LASALLE; 312-329-1800

Skirt steak is not the world’s most tender beef, except for this one I devoured @ Chicago Cut Steakhouse. CHICAGO CUT STEAKHOUSE: 300 N LASALLE; 312-329-1800

@pennypollack: The shellfish platter @ Chicago Cut Steakhouse has serious star power. CHICAGO CUT STEAKHOUSE: 300 N LASALLE; 312-329-1800