Where to eat and drink in the Midwest
Deep dish, Italian beef, steakhouses, supper clubs and portions built for winter. 15208 places across 1 city.
What changes at the table in the Midwest
Chicago is the Midwest's kitchen and it has strong opinions: deep dish for tourists, tavern-style thin crust for locals, the Italian beef dipped, the hot dog with everything but never ketchup. Around it, the region runs on steakhouses, Friday fish fries, Wisconsin cheese curds, Detroit-style square pizza and Kansas City barbecue with its sweet, thick sauce.
The typical place is the neighborhood tavern, the supper club with a relish tray and a brandy old fashioned, and the steakhouse that has not changed its menu since 1970. Chicago also has one of the deepest fine-dining scenes in the country and the immigrant kitchens, Polish, Mexican, Vietnamese, that feed the city every day.
What changes for the diner: portions are bigger, prices are lower than either coast, dinner is earlier, and the beer is local and cheap. Tipping sits at eighteen to twenty percent, and the check rarely carries the extra fees that have spread on the coasts.
Midwest cities in the directory
Restaurants, BBQ, burgers, coffee shops and more, with address and phone, in each of the 1 city.