100% Angus beef Smashburgers enclosed in toasted artisan buns delight mouths alongside Häagen-Dazs shakes and garlic-tossed fries

Memphis-style barbecue including ribs, chicken, and beef brisket in four different sauces; side dishes such as collard greens and stuffing

The eatery’s ribs, pulled pork, and brisket were featured on Food Network's Diners, Drive-Ins, and Dives

Clam chowder, grilled salmon, fish ‘n’ chips, and other fresh, sustainable seafood meals

Slow-roasted baby back ribs in housemade barbecue sauce; grilled halibut with garlic-parsley butter; fried calamari with sweet chili sauce

First opened in 1946, the pagoda-inspired eatery serves Japanese and Chinese entrees and sushi from a chef who spent time in Japan

Chefs draw from Lebanese, Moroccan, and Armenian culinary traditions to create aromatic chicken, lamb, and falafel dishes

Greek eatery in business 29 years wins the Tribune's vote for best gyro with warm pita stuffed with lamb, beef, and cool yogurt sauce

Hearty three-egg omelets, sandwiches for lunch, and barbecue on the weekends

Chefs prepares Hawaiian lunch plates weaving cuisine of Japan, Korea, and India into traditional Polynesian dishes