The third iteration of a list from the New York Times naming the restaurants the staff is currently most excited about across the United States honored two newly-opened Chicago eateries, drawing more attention to the city’s constantly evolving culinary scene.
Daisies earned high marks from NYT's staff for its"authentically Midwestern" take on Italian standards. Opposed to airfreighted squid for the restaurant's fritto misto, Daisies earned high marks for their interpretation that features cheese curds and locally-grown mushrooms.
The dedication to staying local is seen throughout the menu, with Great Lakes whitefish and rosé made from grapes grown along the Illinois River. Feeling out of the loop? We'll catch you up on the Chicago news you need to know. Sign up for the weeklyOriginally opening in 2017, Daisies has been in their current location since March.
As for Avondale's Thattu, the former food hall spot moved into its permanent North Side home this spring. Earning praise for dedication to serving homestyle cuisine from the Kerala region in southwest India, Thattu's fish fries, yogurt rice and coconutty curries drew high marks, along with more experimental dishes such as tater tots dusted with chaat masala.
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