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Where To Eat, Drink and Sleep in Chicago

Slide 3 of 13

The Bristol

At this no-reservations Bucktown spot, chef Chris Pandel's nose-to-tail talent lets him create irresistible snacks such as sausage-stuffed olives battered and fried like Scotch eggs. Groups of eight to 12 can now sign up for Pandel's bespoke dinners and help him plan the family-style menu.

Photo © Neil John Burger / www.strongholdphoto.com.

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