Guys, These Are the 5 Best Southern Restaurants in Chicago Right Now
And here’s what to order at each
Do you find yourself longing for biscuits and sipping smoothies out of Mason jars? Not to worry: These are the usual side effects of being a foodie in Chicago right now. Southern-style restaurants are popping up everywhere, and it’s getting trickier to pin down one go-to spot for juicy fried chicken or deviled eggs or pimento cheese. So we’ve done it for you. Here’s where to find the best Southern-style eats in town.
For Deviled Eggs: Buck’s
New to Wicker Park, Buck’s has a menu inspired by “Southern funk.” Its deviled eggs are flat-out delicious, topped with smoked salmon and creole mustard. But the flavorful bites are just an entrée to the rest of the menu, where highlights include biscuit sandwiches, mac and cheese, and shrimp and grits.
1700 W. Division St.; 773-384-9700 or buckschicago.com
For Seafood Boils: Lowcountry
You know that Clark Street spot where you slayed “Sorry” at karaoke? It also serves a top-notch seafood boil. Inspired by the New Orleans tradition, the boil offers shellfish that’s priced by the pound, and it comes with sauces and a jaunty bib.
3343 N. Clark St.; 773-996-9997 or lowcountrychicago.com
For Fried Green Tomatoes: The Southern
We try not to be fussy, but we’re spoiled for fried-green tomatoes now that we know about the Southern’s version. As in, we now demand sheep’s-milk feta, teeny cubes of watermelon and pepper aioli with our battered tomato rounds. Pro tip: The place also serves a decadent pimento cheeseburger.
1840 W. North Ave.; 773-342-1840 or thesouthernchicago.com
For Po? Boy Sandwiches: Analogue
Analogue chef Alfredo Nogueira hails straight from New Orleans, so he knows two things: 1) Good music and 2) that nothing makes for a better midday bite than a fried-oyster sandwich slathered with mayo and hot sauce. Luckily, his Cajun-style restaurant now serves lunch.
2523 N. Milwaukee Ave.; analoguechicago.com
For Fried Chicken: Honey Butter Fried Chicken
Here’s the thing about this perennially popular spot: Its chicken really is that good. Served without the bones, the dish is crispy and perfectly salty, but let’s cut to the chase: It comes with a side of whipped honey butter that you’re practically required to slather on top.
Preview for the true chicken lover: Art Smith’s new restaurant, Blue Door Kitchen & Garden, will open in the Gold Coast early next year. And we hear rumors of free-range chicken fried in duck fat.