Gold Coast Restaurants
Doc B’s Fresh Kitchen
100 E. Walton St., Gold Coast
This self-professed “fast-casual” eatery prides itself on giving guests a 100 percent customizable experience. The tech-to-table system allows for lightning-fast service (order from a digital menu board, and then take a wireless tracker to your table), though if traditional waiter service is more your speed, there’s that too. Food-wise, the focus is on healthful, fresh fare, with the menus at both locations brimming with veggie-driven dishes (for the most part, produce is sourced locally) like kale slaw and grilled artichokes, in addition to comfort staples like matzo ball soup and close to a dozen burger variations (the turkey burger is a GP favorite). There's also a location in River North.
990 N. Mies van der Rohe Way, Gold Coast
"Unfussy" is probably the best word to describe the fresh fish at this sexy little sushi joint. All the chefs are traditionally trained, so while the more out-there rolls and daily specials are great, it’s the beautifully cut sashimi and nigiri that steal the show. It’s also important to note that while the offering is topnotch, the atmosphere is decidedly low-key, just right for a weeknight dinner. Both this location and the Wicker Park outpost offer delivery and takeout.
1160 N. Dearborn, Gold Coast
By far the best BBQ in Chicago. The menu is short and, unsurprisingly, meat heavy but what makes Q special are the house wood-smoked meats and the distinctive rubs and pickles they concoct so consistently.
3443 N. Broadway, Boystown
Every neighborhood needs Boystown's Revolución. That is to say: a casual, unpretentious, no-reservations-necessary spot for great margaritas by the pitcher (we’re partial to the watermelon-basil). And it doesn’t hurt if that place also knows exactly how to make the perfect steak and shrimp fajitas and pollo rostizado (oven-roasted half-chicken with truffle mashed potatoes, jalapeno, and cilantro chimichurri). Come for weekend brunch to try their Mexican-influenced twists on classics, like the Horchata French Toast and blueberry Margarita pancakes, made with a lemon zest compote and dulce de leche.
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