Uncle Mike’s Place
Chef Mike Grajewski’s chicken rice porridge (lugao) perfumed with ginger beats the pants off of any bowl of Chinese congee in Chicago. He follows that with a plate of garlic fried rice, runny over-easy eggs fried in sesame oil flanked by pink grill-caramelized hunks of tocino—juicy annato and anise-cured pork shoulder—and longanisa—anise-wine chorizo sausages so thick and plump Jack Sprat could finally get over his lean-eating habits.
1700 West Grand
(312)226-5318
unclemikesplace.com
Best of Chicago 2010
