Bacchanalia (address and info)
No one’s quite sure where this name for roast chicken comes from (one good bet is a Loop restaurant called The Vesuvio from the 1920s), but the hearty, generously portioned dish has been on Chicago menus for close to a century, even as the recipe seems to change from place to place. It’s chicken, oven-roasted in a white wine & garlic sauce, sometimes with lemon, with potato wedges (always), and peas (optional). This friendly place in the tiny Heart of Italy neighborhood does a great robust version.
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Mike Gebert is a James Beard Award-winning food video producer and writer and Founder of SkyFullofBacon.com. Follow him on Twitter @skyfullofbacon.