Even the baked beans are smoky at this aptly named Chicago barbecue restaurant. The meaty menu makes it hard to decide, but ribs — available as baby backs or meaty St. Louis style — are especially excellent, coated in a Memphis-style dry rub and glazed with a sweet, tangy barbecue sauce.

This Belgian-style Andersonville bar doesn't do regular old pub food. Instead of wings and burgers, they serve incredible mussels and charcuterie, with a lengthy menu of craft beers.

At this food counter, Chef Will Son cooks "righetous" all-American classics with a Korean spin. The Umami Burger, topped with bacon, truffled mushroom duxelle, sun-dried tomato confit and togarashi mayo, made Guy's list of top 10 burgers and is great with a side of kimchi fries.

Thin-crust pizza may be blasphemy in Chicago, but the Original Vito & Nick's thin-crust pizza has been winning over locals since 1932 with toppings like Chicago-style Italian beef or runny egg