L20
Technically you can’t really take this stuff home, but the only things better than the seafood at this Michelin three-star temple are the creamy pain au lait, micro-baguettes with chewy crumb and rich crunchy crust, mini-anchovy-stuffed croissants and bacon-infused bread twists made in L20’s Pavailler, a steam-injected stone-floored oven that ensures a quick airy rising crumb that doesn’t dry out.
2300 North Lincoln Park West
(773)868-0002
l2orestaurant.com
Audience choice:
D’Amato’s Bakery
1124 West Grand
(312)733-5456
1332 West Grand
(312)733-6219
Best of Chicago 2010
