By Kit Graham
Au Cheval
Eating at Au Cheval is all about luck and timing. The burger is out of this world amazing, but you need to either get there 30 minutes before they open, go late night on a weeknight, or be very, very lucky to score a table. The Au Cheval burger is the best because the beef patties are just the right size and thickness for stacking, the cheese is perfectly melted over each patty and the dijonnaise, chopped onion, and thinly sliced pickles are the perfect complement to the beef.
You are given the option to add bacon and/or a fried egg on top. It’s everything you ever wanted from a burger. Tip: The single is really a double, and the double is really a triple stack of patties. Similar burgers are available at Au Cheval’s sister restaurant, Small Cheval, in Old Town. 800 W. Randolph. AuChevalChicago.com
Longman & Eagle uses only the highest-quality ingredients; the beef comes from the Slagel Family Farm in Illinois, the sharp cheddar is from Widmer’s Cheese Cellars and the bacon is Nueske’s (both in Wisconsin).
Longman and Eagle
The burger itself is a half pound of beef, cooked to your temperature preference, and topped, simply, with cheese and bacon. It’s a basic burger done right. And did I mention that it comes with beef-fat fries? Unfortunately, Longman and Eagle doesn’t take reservations, so plan accordingly when heading to Logan Square. Your best bet is to get there as soon as they open. 2657 N. Kedzie. LongmanAndEagle.com
Pub Royale
Cochon Volant
Kit Graham is the author of TheKittchen.com, a popular food and travel blog where she shares original recipes and travel adventures.