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  • 01
    Just debuted at DMK, this massive burger goes by the slogan of "two grass-fed patties, special sauce, lettuce, cheese, pickles, onions on a flour top bun", totally testing the litigious nature of that McDowells' dude.
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      Just debuted at DMK, this massive burger goes by the slogan of "two grass-fed patties, special sauce, lettuce, cheese, pickles, onions on a flour top bun", totally testing the litigious nature of that McDowells' dude.
    • Venue Info

  • 02
    Because going back to the farm is great unless you play baseball, or just plugged in your electric at Newport and Pete Seeger is hanging around with an axe (dude is so folking angry!), Grange Hall channels its owner's pastoral Michigan past, with white, barn-style doors opening into airy digs outfitted with loads of reclaimed wood, antique communal tables set with mismatched vintage settings, all under the watchful gaze of a bovine wall hanging that's so big, you'll cow-er under it.

    100% grass-fed patties come in standard 6oz or 9oz "Big John portions", with optional toppers including six artisanal Wisconsin cheeses and farm-fresh fried eggs, while sides and snackage range from hand-cut russet fries, to garlic mac 'n cheese, to a basket of fried garden vegetables dipped in housemade ranch or horseradish mayo, which is hotter than Hell, man...s.

    They're also doing in-house sweets, including fresh-churned seasonal ice creams (fresh apple w/ caramel, pumpkin spice w/ cinnamon & graham crackers), and a monthly pie program -- all made using his mom's crust recipe -- that kicks off pumpkin-style, but'll soon move to pecan and chocolate mousse, so good it'll make your Soul Glo.

    Sauce-wise they're featuring brews ranging from "Good Ole" cans like Old Style and American, plus craftier locals such as Wild Onion and Comstock, while rotating table wines are sourced from Midwest vineyards, and cocktails include the cider- and cranberry-kicked Farmer's Manhattan, which the Yankees' Kei Igawa just calls The Scranton.
    More on A cow-slinging farmhouse in the West Loop
    • About

      Because going back to the farm is great unless you play baseball, or just plugged in your electric at Newport and Pete Seeger is hanging around with an axe (dude is so folking angry!), Grange Hall channels its owner's pastoral Michigan past, with white, barn-style doors opening into airy digs outfitted with loads of reclaimed wood, antique communal tables set with mismatched vintage settings, all under the watchful gaze of a bovine wall hanging that's so big, you'll cow-er under it.

      100% grass-fed patties come in standard 6oz or 9oz "Big John portions", with optional toppers including six artisanal Wisconsin cheeses and farm-fresh fried eggs, while sides and snackage range from hand-cut russet fries, to garlic mac 'n cheese, to a basket of fried garden vegetables dipped in housemade ranch or horseradish mayo, which is hotter than Hell, man...s.

      They're also doing in-house sweets, including fresh-churned seasonal ice creams (fresh apple w/ caramel, pumpkin spice w/ cinnamon & graham crackers), and a monthly pie program -- all made using his mom's crust recipe -- that kicks off pumpkin-style, but'll soon move to pecan and chocolate mousse, so good it'll make your Soul Glo.

      Sauce-wise they're featuring brews ranging from "Good Ole" cans like Old Style and American, plus craftier locals such as Wild Onion and Comstock, while rotating table wines are sourced from Midwest vineyards, and cocktails include the cider- and cranberry-kicked Farmer's Manhattan, which the Yankees' Kei Igawa just calls The Scranton.
    • Venue Info

  • 03
    Rocking an industrial-chic interior replete with exposed ducts, hickory wood booths, and fragments of old wooden signs decking the brick walls, BB's the latest entrant in the over-the-top burger game, with half pounders like the Hey Shortay (braised short rib patty w/ fennel) and the High Hog (pork burger topped with BBQ pork/bacon/ham), plus 60 craft beers and hand-spun shakes in flavors like malted milk balls, though a couple of these and only Whopper will be you.
    More on Stacked burgers on Clybourn
    • About

      Rocking an industrial-chic interior replete with exposed ducts, hickory wood booths, and fragments of old wooden signs decking the brick walls, BB's the latest entrant in the over-the-top burger game, with half pounders like the Hey Shortay (braised short rib patty w/ fennel) and the High Hog (pork burger topped with BBQ pork/bacon/ham), plus 60 craft beers and hand-spun shakes in flavors like malted milk balls, though a couple of these and only Whopper will be you.
    • Venue Info

  • 04
    You never know what you're going to get with rookies in Wrigleyville: sometimes they flop like Kevin Orie (Who? Exactly.), other times they come out hot like Anthony Rizzo, and still others lose their magical pitching powers after Gary Busey starts doing their mom. Well, this time you're at least guaranteed to get fed & quenched at Rookies, a sunny sports lounge decked with canvas-printed photos of semi-notable athletic people like MJ, Gretzky, and Ali

    Lead things off with 312-battered onion rings w/ Sriracha yogurt sauce, citrus-infused carnitas tacos, or poutine served either traditional brown gravy-style or amped up with lobster sauce, also what they drink when they want to come out of their shells. Then, nab a burger like the minced lamb number flavored w/ jalapeno & ginger and topped w/ mint raita, or do what Matt Stairs would do and go with the Rookies Burger: a 2lb double w/ cheddar, pepper jack, grilled onions, mushrooms, and bacon slapped between two grilled cheeses, which is free if finished with all the fixins and fries in 15 minutes or less, a feat that also lands you in the Rookies Hall of Fame... this is your chance, Kevin Orie

    Bottles range from standards to craft options (damn right you wanna drink some Duvel while watching Tim Kurkjian talk about OPS), and the seasoned bartender boldly claims he can handle any cocktail you can throw at him, unless of course it's at 103mph, or lobbed really high in the playoffs.
    More on A fresh face in Wrigleyville with a beautiful burger
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      You never know what you're going to get with rookies in Wrigleyville: sometimes they flop like Kevin Orie (Who? Exactly.), other times they come out hot like Anthony Rizzo, and still others lose their magical pitching powers after Gary Busey starts doing their mom. Well, this time you're at least guaranteed to get fed & quenched at Rookies, a sunny sports lounge decked with canvas-printed photos of semi-notable athletic people like MJ, Gretzky, and Ali

      Lead things off with 312-battered onion rings w/ Sriracha yogurt sauce, citrus-infused carnitas tacos, or poutine served either traditional brown gravy-style or amped up with lobster sauce, also what they drink when they want to come out of their shells. Then, nab a burger like the minced lamb number flavored w/ jalapeno & ginger and topped w/ mint raita, or do what Matt Stairs would do and go with the Rookies Burger: a 2lb double w/ cheddar, pepper jack, grilled onions, mushrooms, and bacon slapped between two grilled cheeses, which is free if finished with all the fixins and fries in 15 minutes or less, a feat that also lands you in the Rookies Hall of Fame... this is your chance, Kevin Orie

      Bottles range from standards to craft options (damn right you wanna drink some Duvel while watching Tim Kurkjian talk about OPS), and the seasoned bartender boldly claims he can handle any cocktail you can throw at him, unless of course it's at 103mph, or lobbed really high in the playoffs.
    • Venue Info

  • 05
    Proving a diner without Steve Guttenberg is guaranteed to be offal, the Maude's/Gilt Bar folks are incorporating innards 'n more into the upscale luncheonette fare at Au Cheval, an old gyros joint reborn as a cozy (e.g., tufted banquettes, century-old brick...), 50-seat greasy spoon whose zinc-topped bar envelops its open kitchen.

    Things start off familiar enough in the form of griddled burgers w/ housemade pickles, sides of peppered bacon, and crispy potato hash, but decadence will quickly wash over you in an awesome wave: "single" burgers sport two patties (and "doubles" three), the bacon's cut as thick as a steak, and the spuds're smothered in gravy made from duck heart, something yours sadly won't be able to do to avoid oncoming attacks. The gluttony doesn't stop there, with other outrageous highlights including chopped chicken liver w/ toast & salted butter (a nod to the deli classic), nearly 3lb pork porterhouses w/ foie gras and roasted apple, and smashed-spuds-&-garlic-gravy-sided housemade brats, which thankfully are never spoiled.

    And because gluttony pairs well with booze-induced sloth, there's an era-spanning 'tail list (e.g., the 1890s Horse's Neck, made w/ rye, lemon, ginger beer, and Angostura bitters), and 36 crafty drafts are divvied up into offerings that're Light, Full, Specialty, and Rich, probably what the Gutt had visions of being when he heard there were plans for a new diner.
    More on Bacon steaks and heart gravy in the West Loop
    • About

      Proving a diner without Steve Guttenberg is guaranteed to be offal, the Maude's/Gilt Bar folks are incorporating innards 'n more into the upscale luncheonette fare at Au Cheval, an old gyros joint reborn as a cozy (e.g., tufted banquettes, century-old brick...), 50-seat greasy spoon whose zinc-topped bar envelops its open kitchen.

      Things start off familiar enough in the form of griddled burgers w/ housemade pickles, sides of peppered bacon, and crispy potato hash, but decadence will quickly wash over you in an awesome wave: "single" burgers sport two patties (and "doubles" three), the bacon's cut as thick as a steak, and the spuds're smothered in gravy made from duck heart, something yours sadly won't be able to do to avoid oncoming attacks. The gluttony doesn't stop there, with other outrageous highlights including chopped chicken liver w/ toast & salted butter (a nod to the deli classic), nearly 3lb pork porterhouses w/ foie gras and roasted apple, and smashed-spuds-&-garlic-gravy-sided housemade brats, which thankfully are never spoiled.

      And because gluttony pairs well with booze-induced sloth, there's an era-spanning 'tail list (e.g., the 1890s Horse's Neck, made w/ rye, lemon, ginger beer, and Angostura bitters), and 36 crafty drafts are divvied up into offerings that're Light, Full, Specialty, and Rich, probably what the Gutt had visions of being when he heard there were plans for a new diner.
    • Venue Info

  1. No relation to that other 'Big' burger
  2. A cow-slinging farmhouse in the West Loop
  3. Stacked burgers on Clybourn
  4. A fresh face in Wrigleyville with a beautiful burger
  5. Bacon steaks and heart gravy in the West Loop