This is where real Chicagoans go for Chicago-style cheesecake—less dense than NY-style with a moist, butter-cookie crust. There’s a miles-long list of inventive flavors—white chocolate raspberry, hot chocolate, blackberry sour cream—but the original is still tops. Coincidentally, Eli’s is also famous for having the best tofu-based vegan cheesecake in the country, which according to lore, the owners developed after GP suggested there was a hole in the market for vegan cheesecake that didn’t taste like cardboard.

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