South-side rib joint with affable service and BBQ best avoided.
Friendly soul-food buffet on the site of the late soul-food restaurant H&A, which opened in 1945.
Bronzeville cafe serving shakes, smoothies, sweets, and ice cream in addition to soups, sandwiches, panini, and salads; it's now in a new location.
Old, reliable neighborhood barbecue joint in Bronzeville
Sandwiches on house-made bread from a Kendall College grad.
Kiosk of the chain offering gourmet teas, chais, and specialty drinks located in the lobby of the Duchossois Center for Advanced Medicine.
Founded by a couple of U. of C. grads and located in the Experimental Station, this environmentally conscious "cafe and social center" offers a small menu of soup, salads, and sandwiches, all served in biodegradable materials; all food waste at the cafe is composted. It's also a used bookstore and hosts events like cooking classes, a monthly supper, and a new Wednesday avant-garde jazz night, when it's BYO. It's now offering a brunch buffet on Sundays.
One of the best barbecue joints in the city, with particularly excellent hot links. Cash only.
Diner serving well-executed breakfast and brunch standards, plus burgers and sandwiches.
Pilsen pizza and pasta place.
Friendly Italian warhorse in the heart of Chinatown.
Cheap, good barbecue in Morgan Park.
You could argue that the appearance of Beurrage, a Viennese-style bakery, represents the further gentrification of Pilsen, and you could also argue that it's ridiculous to pay $5.50 for a peanut butter and jelly sandwich, "artisanal" or not. A counterargument: there's always room anywhere for a good croissant, and anyway, Beurrage itself is a product of Pilsen (it began two years ago as a booth in the neighborhood farmers' market). And, finally, yes, that sandwich is completely worth the $5.50. You're given your choice of bread, jam, and nut butter, and the result is a mixture of sweet and salty that's not the least bit cloying. So this is why that sandwich was invented in the first place! The bad news is, the jams and nut butters are all made in-house, so it's impossible to duplicate it at home. The further bad news is that Beurrage's offerings rotate regularly: if you really love a particular bread, sandwich, or pastry, you may be disappointed the next time you visit. Bakers Jeffrey Hallenbeck and Isaiah Simpson aren't completely heartless, though. You can always get their croissants—plain, chocolate, and almond are the standard—and they are always great.
Little sibling to the soul-food eatery on Stony Island.
Bakery/coffeehouse serving gourmet sandwiches, soup, and quiche. Made-to-order cakes available.
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