What's Hot: Chicago

What's Hot: Chicago

Big Star
1531 N. Damen Ave.
(773) 235-4039
Seats: 100 inside, 80 on the patio.Cuisine: Mexican.Specialties: crispy braised pork belly taco with tomato-guajillo sauce, queso fresco and cilantro; queso fundido with rajas poblanos, house-made chorizo and fresh tortillas; guacamole with Serrano pepper and cilantro.Main courses: $2-$8.Chef/co-owner: Paul Kahan.Co-owners: Terry Alexander, Peter Garfield, Paul Kahan and Donnie Madia.

DMK Burger Bar
2954 N. Sheffield Ave.
(773) 360-8686
Seats: 80.Cuisine: hamburgers.Specialties: thirteen signature burgers of grass-fed beef, naturally raised turkey, Colorado lamb, veggie burgers, or Portobello mushroom, including one with prosciutto, Fontina, pesto, red pepper and salt-vinegar chips, and one with aged cheddar, smoked bacon, charred balsamic red onions and barbecue sauce.Hamburgers: $8, $9 with a fried egg, $12 for a double.Chef/co-owner: Michael Kornick.Co-owner: David Morton.

Kith and Kin
1119 W. Webster Ave.
(773) 472-7070
Seats: 82.Cuisine: elegant country dining.Specialties: chicken and foie gras pâté with Armagnac-soaked prunes and brioche; beer-battered grouper cheek sandwich with tartar sauce, lettuce and tomato; wild mushroom ragoût with hand-cut pappardelle; shrimp with grits, green onions, collard greens and smoked shrimp broth.Main courses: $8-$30.Chef/co-owner: David Carrier.Co-owner: Moe Taleb.

2119 S. Halsted St.
(312) 526-3385
Seats: 90.Cuisine: Farm to table, changing daily.Specialties: smoked and salt cured trout with roasted beets, watercress, preserved lemon, oil-cured Serrano chile and brioche; hand-cut tagliatelle with butternut squash, Marcona almonds and breadcrumbs; spit-roasted half-chickens with cornbread, dates, pecans and romaine.Main courses: $20-$33.Chef de cuisine: Jason Vincent.Operating partners: Jason Hammel and Amalea Tshilds.

449 N. Clark St.
Seats: 40.Cuisine: fast-casual Mexican street food.Specialties: carnitas torta with black beans, tomato broth, arbol chile sauce and pickled onions; short rib red chile soup with roasted vegetables, epazote, wild arugula and lime; pork belly torta with salsa negra glaze, bacon, arugula and queso añejo.Main courses: $9.50-$12.50.Chef-owner: Rick Bayless.