Our favorite coffee, food, + sights in Chicago, IL

Josiah and I lived in the Logan Square neighborhood of Chicago for about three years and this city still has a special place in our hearts. We’ve gone back quite a bit over the last 7 years since we moved, but because the city is ever changing I collaborated with my friend Alex who only recently moved from Chicago (after living there for 10 years), to create a list of all the top coffee, food, + sights we would recommend if you find yourself in the windy city. I hope you enjoy!

Coffee

Metric -  If you’re looking for really good, locally roasted coffee, this is the place. No indoor seating so not necessarily a destination in colder weather, but if the weather is in your favor, sitting in the patio with a coffee is one of my favorite ways to start a Saturday.

Dayglow - Located between the Logan Square and Humboldt Park neighborhoods, this shop is another great option for pour overs. They source from roasters all over the world and have 6-8 options available at a time.

Gaslight Coffee - A great shop to grab a drip coffee or latte and post up to get some work done.

Colectivo - There are a few locations around the city, but when I lived in Chicago,  their Logan Square locations was a place I frequented often! They have great coffee drinks, pastries, + sandwiches. Their branding is very playful and bold which I really appreciate. Their patio is large and perfect for people watching, working, or just getting together with a few friends.  It does get pretty busy on the weekend, but I find that if I’ve rarely struggled to find a spot to sit on weekdays.

Prequel Coffee - Adorably decorated and perfect for setting up and getting work done or leisurely reading. If you find yourself around the Ukranian Village area this is a good option (walkable from Metric if you want to hop from one to the next).

Printer’s Row Coffee Co. - Great coffee option on the north side of the city.

Backlot - My (Alex’s) all around favorite coffee shop. The friendliest baristas, rotating local art on display, bright, happy atmosphere, delicious seasonal drinks, great donuts.

Beans & Bagels - High quality coffee, bagels, breakfast sandwiches and pastries in a quirky, cozy spot. They are a highly sustainable coffee shop - BYO mug if you have one!

Heritage Outpost - The Uptown location, on Lawrence Ave, is possibly the most beautiful indoor spot to drink coffee in the city. The coffee shop is located inside an upscale apartment building that has been restored to its art deco glory where coffee shop patrons can enjoy the gorgeous lobby. 

Magnifico - A small, Columbian-owned, family-run coffee shop and roastery with great Columbian pastries. I recommend the guava and cheese bun with your coffee.

Side Practice - A Filipino-owned coffee shop with interesting flavors like Ube and Banana lattes. The space is eclectic and fun, but it is in the garden level, so it’s more of a “cool, moody basement” vibe than “bright and airy”.

Food

Casual

En Hakkore - This was my introduction to Korean BBQ, but it’s still one of my favorites. 

Noon O’ Kabob - One of my favorite super casual Mediterranean restaurants in Albany park. The food is always fresh and affordable. 

Fruit Paradise - Our first Chicago apartment was right around the corner from their first location and they were open late so we made many late night runs for smoothie bowls + empanadas at a great price. 

Gotham Bagel - This hidden gem is tucked in the back of another restaurant in the Gold Coast neighborhood. if you’re in need of a filling breakfast sandwich pop in and snag any of their bagel sandwiches. The wait can be long on a weekend so try to get there early. 

Antique Taco - A trendy hipster taco spot that has some really delicious taco options. 

Seoul Taco - An Asian fusion taco restaurant that provides some fun options. 

Furious Spoon A hip-hop Ramen bar that has amazing food and a fun atmosphere. 

Portillos - They claim to serve up unrivaled Chicago street food and I am not one to argue with them. I love the jumbo hot dog with everything on it, cheese fries, and the chopped salad. If you’re feeling extra indulgent their chocolate cake shake is to-die-for!

Bagel Miller - Cute, fun, bright spot with incredible bagels and you absolutely need to try the pastrami.

Small Cheval - A super paired down version of the famous Au Cheval, minus the hours-long wait. All three of their menu items are great (burgers, fries, milkshakes). 

Andy’s Sunflower Cafe inside Go Grocer by Montrose Beach - Spend the morning at Montrose beach and then pop by this cafe for some breakfast sandwiches and thank me later.

Bryn Mawr Breakfast Club - Always busy but usually not a super long wait. Fun, family friendly vibes with American meets Korean meets Mexican brunch food. They have great sweet options and savory options - my favorite is the Pajun Pancake. 

Parsons - Just really solid fried chicken and fish in a trendy and fun atmosphere that appeals to both adults and kids. I highly recommend trying one of their rotating frozen cocktails. 

Lonesome Rose - Hearty, modern tex-mex food with great margs. I love the Crunchy Beefy Quesorita and the frozen mezcal margarita. The environment is fun and lively. 

Cafe Tola - If you’ve never tried an empanada, you definitely need to go to Cafe Tola and try the Green Spicy Pork one. Cafe Tola is counter-service and easy for a quick bite or food with kids.

Fancy

Lula Cafe - I struggle to put this under “fancy” because the atmosphere is relatively casual, but the prices feel a bit higher so it’s not an everyday destination. Inventive, mostly organic food in a casual, funky space, best known for their weekend brunch.

Ema - We went here for our second anniversary and it was the perfect elevated meal. A Mediterranean tapas place that has a wide selection. 

Beatrix - One of our favorite restaurants in Chicago! A new American spot that is the perfect place for every meal of the day. They have a wide variety of offerings on their menu, but the Shakshuka is one that I think about often. Their drinks are incredible as well. They have a great happy hour (or at least they used to!)

Daisie’s - Coffee shop/work space by day, upscale restaurant by night. The pastries, coffee and meals are great in a cozy setting.

The Warbler - In the unassuming neighborhood of Lincoln Square, The Warbler is cute and cozy yet very approachable. Their Supper Club (available 4:30-6:00pm Monday-Friday) is a really fun way to try a lot of dishes. I recommend trying one of their cocktails, the nachos, a vegetable dish and some of their homemade pasta.

Pizzeria Portofino - This place is a really fun way to take advantage of the Chicago Riverfront. Good wine and good pizza in a setting that feels elevated and unique.  

Sochi Saigonese Kitchen - Small-ish modern, yet warm, space. The chili salt chicken is lifechanging, and everything else we’ve tried is great.

Duck Duck Goat - A higher price point but well worth it, perfect for a birthday or other celebration. Truly everything we’ve tried has been amazing. 

Blue Door Kitchen - The dinner menu is a bit spendy, but I’ve had their drinks and dessert and both are incredible. 

Sweets 

Doughnut Vault - You’ve gotta get the old fashioned donuts - any flavor!

Stan’s Donuts - The Biscoff Pocket Donut is the main reason to pop by one of their many Chicago locations. 

Floriole - Traditional French pastries and sandwiches in a beautiful cafe. It’s fairly pricey but worth it. I recommend trying literally any of their pastries, or the Parisian sandwich. 

Lost Larson - A Swedish bakery and cafe. The cardamom bun is incredible, or try a slice of the Princess Cake.

Bang Bang Pie & Biscuits - Just straight up amazing pies. Everything is amazing but if you’re a key lime fan, definitely give that one a try. 

DoRite Donuts - Highly controversial but I (Alex) think these are the best donuts in Chicago. My favorite is the old fashioned with chocolate frosting.

Sights

This is in no way shape or form comprehensive, but a few of the Chicago-y things that we (both Alex + Jenna) enjoyed during our time living there.

Take a Water Taxi to Chinatown - This is such a fun way to see the city via the river.

Architecture tour - I only just went on one of these, but it was absolutely worth it. It was a great way to see the city and the stories the tour guide offered were really engaging. 

Millennium Park / Grant Park - An obvious suggestion, but it’s still a great stop if you’re exploring Chicago. 

Montrose Beach & Bird Sanctuary - This was one of our (Jenna) favorite ways to spend a weekend morning. I mean, who doesn’t love the beach??

Olive Park - Located right by Navy Pier this little park offers some of the most stunning views of the city. 

Rent kayaks - One of my (Alex) very favorite ways to see the city! I recommend going on your own/with just your party, but guided tours are also available.

Wander Around Andersonville - Great shopping and food, be sure to hit up The Understudy, a super cool, super trendy independent bookstore with a great coffee shop inside. Andersonville Galleria is a 3 story indoor market with tons of cool arts and other made things. (Other spots from the above list that are located in Andersonville include Lost Larson for pastries, Lonesome Rose for Tex Mex and Parsons Chicken & Fish for trendy fried food). 

Wander Wicker Park - More great food, coffee and shopping in a quirky neighborhood. If you like secondhand stores, check out Crossroads Trading Co and Buffalo Exchange. (Other spots from the above list that are located in Wicker Park include Stan’s Donuts, Lost Larson for pastries, Lonesome Rose for Tex Mex and Antique Taco).

Lincoln Park Zoo & Conservatory - A free zoo! A free indoor botanical garden! Right next to each other! Plan to either circle around forever looking for parking, pay $28 for it, or take public transit.

Tuna Noodle Casserole For That Random Craving

The much wordier title for this post would have been The-Tuna-Noodle-Casserole-for-when-you-want-something-comforting-but-you-also-want-to-eat-some-veggies-because-you’re-an-adult-and-its-the-responsible-thing-to-do. Buttttt let’s focus on the craving part of this casserole because that was really the catalyst for its creation.

I don’t know what came over me the other day. I would never consider myself a casserole person, but I had picked up some Banza pasta and a few cans of tuna from Costco and every time I caught a glimpse of them in the pantry I couldn’t shake the idea of turning them into a tuna noodle casserole.

I don’t know that tuna casserole is something I grew up with (correct me if I’m wrong mom?). I don’t even know that I can recall many, if any, times in my life I had eaten tuna noodle, so this craving really caught me off guard.

To satisfy the craving though, as mysterious as it was, while simultaneously respecting my adult desire to squeeze veggies into every meal I created this healthy riff on the classic that I may or may not have grown up with and I am certain it will be a staple from here on out. So here you go, a comforting casserole that also feels like a nourishing option for a weeknight dinner that reheats well as lunch the next day.

I used Banza pasta because I like the added protein and fiber it brings, but feel free to use another pasta if you prefer.

Tuna Noodle Casserole For That Random Craving

• 10 ounces dry Banza rotini pasta

• 3 tablespoons butter, divided

• 1 white onion, diced

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• 1/4 cup all purpose flour

• 1 3/4 cup whole milk (unsweetened almond milk or coconut milk work well too)

• ½ teaspoon garlic powder

• 3/4 cup cup grated cheddar cheese

• 2 (7 ounce) cans tuna, drained

• 1 1/2 cup frozen peas

• 2 cups fresh spinach, chopped

• Salt and pepper, to taste

  For the topping:

• 1/2 cup breadcrumbs

• 1 tablespoon butter

Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil. Or use a 12 inch cast iron like I did.

Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.

Cook your onions: Place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, thyme and salt and pepper. Stir occasionally until mushrooms and onions are cooked down about 4-6 minutes. Transfer to a bowl.

In the same skillet you cooked the onions, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in the milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up. If it gets too thick, add in ¼ cup more milk.

Once thick, turn off the heat and stir in garlic powder, parmesan cheese. salt and lots of freshly ground black pepper.

Stir in cooked noodles, onions and onion mixture, drained tuna, peas, and spinach. Season again with salt and pepper, to taste. Pour mixture into your prepared baking pan.

In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 20-30 minutes. Remove from the oven and enjoy!

Rosemary Brown Butter Chocolate Chunk Cookies

To me, there are few things better than a classic chocolate chip cookie. I can say no to a lot of things, but chocolate chip cookies are a really tough one for me to turn down. Because the Holidays obviously need more dessert that are hard to say no to, I decided to bring a hint of Holiday spirit to my classic chocolate chip cookie recipe by infusing browned butter with rosemary and the results are pretty irresistible.

In my classic chocolate chip cookie recipe I don’t use browned butter, but to be able to impart that earthy, pine-y flavor from the rosemary it was an essential step. This required some math skills to be flexed as I had to account for the water content I was losing as the butter was browning, but that’s all stuff you don’t have to even think about — I got you covered.

I hope you find the subtle flavor that the rosemary imparts has you feeling festive! Have a wonderful Holiday. <3

Rosemary Brown Butter Chocolate Chunk Cookies

• 2 cup all-purpose flour

• 4 sprigs rosemary

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter

• 1 cup brown sugar, packed

• 1/2 cup white sugar

• 1 teaspoon vanilla extract

• 1 egg

• 1 egg yolk

• 12 ounces dark chocolate, chopped (I have been loving using this bar from Trader Joe’s)

• Maldon salt for topping

In a saucepan over medium heat, add in the butter and rosemary sprigs. Allow to melt then continue cooking, swirling often to keep the milk solids from burning. The butter with get foamy and bubbly and then as it starts to subside it will brown quite quickly so keep an eye on it. As soon as the butter is a deep golden-brown and is smelling nutty, remove from heat and pour the butter through a strainer to separate it from the rosemary sprigs. Allow the butter to cool until it is solid. If you’re pressed for time you can set a small bowl inside a larger bowl full of ice water and stir the melted butter around until it becomes more solid.

Combine the flour, salt, and baking soda in a medium bowl. In a separate bowl combine the browned butter, sugars, and vanilla. Add in the egg and egg yolk to the butter and sugar mixture. Combine. Add in the dry ingredient mixture. Combine. Stir in the chocolate chunks until well combined.

Place the dough in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees. Scoop tablespoons of dough onto a greased baking sheet  Bake for 12 minutes or until cookies are golden brown. Remove from the oven and sprinkle with maldon salt and allow to cool on the baking sheet.

Enjoy!

A Giant Pumpkin Pop Tart with a Brown Sugar Icing

With Thanksgiving arriving in less than 2 weeks I’ve been dreaming up a dessert that feels like a good balance of both fun and tradition. This giant pumpkin pop tart brings the drama but fulfills that classic pumpkin pie craving all the same. The brown sugar icing makes it feel like an even more decandent dessert than your classic pumpkin pie, but the fact that it’s honoring your childhood pop tart dreams makes it casual and playful — the perfect treat to round out your dessert spread.

A Giant Pumpkin Pop Tart with a Brown Sugar Glaze

Recipe for the crust is slightly adapted from Ambitious Kitchen

The Crust:

• 1 cup (226g) unsalted butter

• 2 1/2 cups (300g) all-purpose flour, plus additional for dusting

• 1 teaspoon salt

• 2 teaspoon sugar

• 3-4 tablespoons ice cold water, plus more if necessary

The Filling

• 1 1/2 cups pumpkin purée

• 1 large egg

• ½ cup firmly packed brown sugar

• 1 and ½ teaspoons pumpkin pie spice

• ¼ teaspoon salt

Egg Wash:

• 1 egg

• 2 Tablespoons water

Brown Sugar Icing

3/4 cup brown sugar, packed

• 1/4 cup milk + 2 Tablespoons to thin out at the end if necessary

• 1 Tablespoon butter

• 1/2 teaspoon pure vanilla extract

• 1 and 1/2 cups powdered sugar

• pinch of salt

Making the crust:

Before you make the crust, cut the butter for the crust into small cubes and set on a plate. Place in the freezer for 15-30 minutes so it gets VERY COLD. While you do this, you can get all of your other ingredients out and ready to go.

To make the crust: Add the flour, sugar and salt to a food processor and pulse a few times to combine. Add the VERY COLD butter cubes and pulse again for 20-30 seconds until pie dough starts to resemble tiny peas.

Next, add in 2-3 tablespoons ICE COLD water to the dough. Pulse until dough comes together just a bit, resembling small beads. The dough should still be somewhat crumbly; I recommend squeezing a small amount of dough between your fingers; it should stick together well, but if it doesn’t and is very crumbly, add more ice water, 1/2 tablespoon at a time, until it just comes together. If your dough is too wet, add 1/2 tablespoon flour until it comes together. Do not overwork the dough.

Place dough onto a well-floured surface and divide in half to form into TWO disk shapes, then wrap with plastic wrap or in a reusable bag. Chill in the fridge for at least 30 minutes-1 hour or up to 2 days. Dough can also be frozen for up to 2-3 months if well wrapped in both plastic and then foil.

Once dough has been chilled for at least 30 minutes, place dough on a VERY well-floured clean surface and use a well floured-rolling pin to roll the dough into two roughly 12”x8” rectangles. Trim the extra crust around the edges of the pie plate and discard excess dough. . Cover the pie crust tightly with plastic wrap and place pie pan in the refrigerator while you prepare your pie filling.

Making the filling:

Preheat the oven to 375 degrees while you’re making the filling.

In a large bowl, whisk together the pumpkin purée and egg until smooth.

Add the brown sugar, pumpkin pie spice, and salt, and whisk again until everything is combined. Set aside.

You’re only going to use 3/4 of the pumpkin pie filling and then feel free to freeze the rest.

Putting it together:

Remove one of the pie crusts from the refrigerator and place on a baking sheet lined with a piece of parchment paper.

Whisk a large egg with 2 tablespoons of water. Use a pastry brush to brush the outside inch of dough on the baking sheet with the egg wash. Spread 3/4 of the pumpkin pie filling in the center of the bottom crust, leaving about a 1 inch border on all sides.

Remove the second pie crust from the fridge and place it on top of the filling. using your fingers to slightly push dough together around the edges. Use a large fork to make indents along the border of the pop tart, then poke fork lightly in the center of the pop tart to allow air to escape.

Brush the whole top of the pop tart with the remaining egg wash if using. This will give your pop tart a pretty shine.

Bake for 20-22 minutes, until the dough is light golden brown. Allow to cool while you make the glaze.

Making the icing:

In a medium saucepan on medium heat, warm the butter, brown sugar and milk together. Whisk together until combined and bring to a slow simmer. Let simmer for about 1 minute then remove from the heat. Add the vanilla and the powdered sugar, whisk together until smooth. If this feels too thick for your liking go ahead and add in 1-2 tablespoons of milk to thin out the icing.

Once the Pop Tart is completely cooled cover it with icing. Use as much icing as your heart desires. I used about 3/4 of the icing, but you do what feels right to you. Allow the icing to set and then serve.