Where to eat this week.
Sammich is not the experience of a deli in Chicago. But it’s what you think it should be, if you’ve never been.
Clay’s Smokehouse has come back revitalized. Along with great saucy ribs and crazily good dessert, it’s serving the platonic ideal of smoked chicken wings: tender and smoky, with a great tangy sauce.
Under former Imperial chef Doug Adams, the Woodsman has entered a new golden age. Order the fried chicken, or the trout, or the pimento dip, or the oysters, or… honestly, you can’t go wrong.