The following article is courtesy of The Real Chicago. For more like it, visit www.TheRealChicagoOnline.com
An inside look at a pair of standout menu items from popular Chicago establishments
Epic
112 W. Hubbard in River North
www.EpicRestaurantChicago.com
The contemporary, industrial feel and low lighting in what is a cavernous space create a uniquely high-end ambiance. Translation: Epic doesn’t resemble any other restaurant in Chicago, and its three distinctly different levels (including a rooftop lounge) only add to the allure.
Charred broccoli
This is not your mother’s broccoli. Or your father’s for that matter. And the simple fact that broccoli made it to the Signature Dish page is a major testament to just how how well Epic’s chefs prepares this side. The broccoli is steamed, then lightly charred and topped with a combination of caramelized shallot, sunflower seeds and tarragon butter, providing a plethora of flavors. If broccoli could ever be labeled as rich, buttery goodness, this would be it. 
Ricotta agnolotti
Along with the parmesan gnocchi, this is where Epic separates itself from other restaurants in the handmade pasta department. The tender pasta, stuffed with just the right amount ricotta cheese, rests atop a decadent lobster reduction and is topped with cripsy bacon, fennel, watercress and black truffle. Light and rich at the same time, it’s a delightful combination.
— Trent Modglin
Handlebar
2311 W. North Ave. in Wicker Park.
www.HandlebarChicago.com
Handlebar has been a casual Wicker Park staple for more than a decade now, consistently serving up delectable, organic vegetarian and vegan dishes for breakfast, lunch and dinner.
Fried avocado tacos
It’s hard to describe what eating a fried avocado is like, but I’ll give it a try: A mixture of nature’s beautiful green butter melting in your mouth with all the indulgent glories of fried food. These tacos are killer. Each one is filled with cabbage slaw, queso fresco, refried beans and a zesty house-made ranch. However, it’s important to thoroughly savor them because all three tend to disappear before you even realize it.
Chicago-style tofu sandwich and smoked gouda mac ’n’ cheese Handlebar tofu sandwich 
Going along with their vegetarian-friendly menu, Handlebar offers up a tofu sandwich that packs a flavorful punch. They season the tofu with several distinct flavors — pesto, garlic aioli, Dijon, giardiniera — and serve it on a couple slices of soft focaccia bread. Meanwhile, the heaping portion of smoked gouda mac is an absolute pampering of a side that provides a nice counterbalance to the fresh healthiness of the sandwich.
— Harrison Schaefer
