Every neighborhood needs a solid restaurant with an ever-changing menu and an ambitious beer-and-wine list. Bucktown got theirs with the opening of the Bristol. Chef Chris Pandel creates his own versions of beer-friendly classicsinstead of a Scotch egg (a hard-boiled egg wrapped with sausage), for example, he offers sausage-stuffed Scotch olives. His specials feature snout-to-tail ingredients. We loved: Grilled prawns with anchovy butter; roasted chicken with mustard spaetzle.
Photo courtesy of Bristol