Chicago

===Cuisine===
{{See also|Culture of Chicago#Food and drink|Chicago farmers' markets|List of Michelin starred restaurants in Chicago}}
[[File:Giordanos stuffed pizza.jpg|thumb|[[Chicago-style pizza|Chicago-style deep-dish pizza]]]]
Chicago lays claim to a large number of regional specialties that reflect the city's ethnic and working-class roots. Included among these are its nationally renowned [[Chicago-style pizza|deep-dish pizza]]; this style is said to have originated at [[Uno Chicago Grill|Pizzeria Uno]].<ref>{{cite web |last=Bendersky |first=Ari |title=Chicago's Deep Dish History: It All Started With Uno's |url=http://chicago.eater.com/archives/2012/05/08/chicagos-deep-dish-history-the-beginning.php |work=Eater.com |date=May 8, 2012 |access-date=April 27, 2013 |archive-date=July 22, 2012 |archive-url=https://web.archive.org/web/20120722101232/http://chicago.eater.com/archives/2012/05/08/chicagos-deep-dish-history-the-beginning.php |url-status=live }}</ref> The Chicago-style thin crust is also popular in the city.<ref>{{cite web |last=Fischer, MD |first=Stuart J. |title=Chicago: Landmarks, Pizza, Politics, and Jazz |url=http://www.aaos.org/news/acadnews/2013/AAOS16_3_20.asp |work=American Academy of Orthopaedic Surgeons |access-date=April 27, 2013 |archive-date=April 2, 2013 |archive-url=https://web.archive.org/web/20130402141408/http://www.aaos.org/news/acadnews/2013/AAOS16_3_20.asp |url-status=live }}</ref> Certain Chicago pizza favorites include [[Lou Malnati's]] and [[Giordano's]].<ref>{{Cite book |title=The pizza bible : the world's favorite pizza styles, from Neapolitan, deep-dish, wood-fired, Sicilian, calzones and focaccia to New York, New Haven, Detroit, and more |last=Gemignani, Tony. |isbn=978-1-60774-605-8 |edition=First |oclc=879642419 |year=2014|publisher=Clarkson Potter/Ten Speed }}</ref>

The [[Chicago-style hot dog]], typically an all-beef hot dog, is loaded with an array of toppings that often includes pickle relish, [[Mustard (condiment)#Yellow mustard|yellow mustard]], pickled [[Chili pepper|sport peppers]], [[tomato]] wedges, [[dill pickle]] spear and topped off with [[celery salt]] on a [[poppy seed]] [[hot dog bun|bun]].<ref>{{cite web |url=http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8208,00.html |archive-url=https://web.archive.org/web/20030415193753/http://www.foodnetwork.com/food/recipes/recipe/0%2C1977%2CFOOD_9936_8208%2C00.html |url-status=dead |archive-date=April 15, 2003 |title=Classic Chicago Hot Dog |year=1999 |access-date=September 3, 2007 |work=Emril Lagasse}}</ref> Enthusiasts of the Chicago-style hot dog frown upon the use of [[ketchup]] as a garnish, but may prefer to add [[giardiniera]].<ref name="Recipe Detail: Chicago Style Hot Dog">{{cite web |url=http://www.wttw.com/main.taf?erube_fh=wttw&wttw.submit.CPRecipieDetail=1&wttw.RecipieID=26 |title=Recipe Detail: Chicago Style Hot Dog |url-status=dead |archive-url=https://web.archive.org/web/20080815101621/https://www.wttw.com/main.taf?erube_fh=wttw&wttw.submit.CPRecipieDetail=1&wttw.RecipieID=26 |archive-date=August 15, 2008}}</ref><ref>{{Cite book |title=The Slow Food guide to Chicago: Restaurants, markets, bars |last=Gibson |first=Kelly |author2=Portia Belloc Lowndes |year=2008 |publisher=Chelsea Green Publishing |isbn=978-1-931498-61-6 |page=384 |url=https://books.google.com/books?id=Mg1wcViP7vgC&q=Chicago%20%22hot%20dog%22%20ketchup&pg=PA238 |quote=no self-respecting Chicagoan would think of using ketchup as a condiment&nbsp;... |access-date=February 18, 2010 |archive-date=July 9, 2023 |archive-url=https://web.archive.org/web/20230709112835/https://books.google.com/books?id=Mg1wcViP7vgC&q=Chicago%20%22hot%20dog%22%20ketchup&pg=PA238 |url-status=live }}</ref><ref>{{Cite book |title=Fodor's Chicago 2010 |last=Fodor's |year=2009 |publisher=Fodor's |isbn=978-1-4000-0860-5 |page=[https://archive.org/details/fodorschicago20100fodo/page/n353 352] |url=https://archive.org/details/fodorschicago20100fodo |url-access=registration |quote=Make sure to never add ketchup to your Chicago-style hot dog: a major no-no among hot dog aficionados. |access-date=February 18, 2010}}</ref>

[[File:Polish Market in Chicago.jpeg|thumb|A [[Poles in Chicago|Polish]] market in Chicago]] 
A distinctly Chicago sandwich, the [[Italian beef]] sandwich is thinly sliced beef simmered in [[au jus]] and served on an Italian roll with sweet peppers or spicy giardiniera. A popular modification is the Combo—an Italian beef sandwich with the addition of an Italian sausage. The [[Maxwell Street Polish]] is a grilled or deep-fried [[kielbasa]]—on a hot dog roll, topped with grilled onions, yellow mustard, and hot sport peppers.<ref name="sandwich">{{cite web |last=Zeldes |first=Leah A. |title=City of the big sandwiches: Four uncommon Chicago meals on a bun |work=Dining Chicago |publisher=Chicago's Restaurant & Entertainment Guide, Inc. |date=January 22, 2010 |url=http://www.diningchicago.com/blog/2010/01/22/city-of-the-big-sandwiches-four-uncommon-chicago-meals-on-a-bun/ |access-date = June 16, 2010 |archive-date = May 11, 2011 |archive-url = https://web.archive.org/web/20110511175141/http://www.diningchicago.com/blog/2010/01/22/city-of-the-big-sandwiches-four-uncommon-chicago-meals-on-a-bun/ |url-status = dead}}</ref>

[[Chicken Vesuvio]] is roasted bone-in chicken cooked in oil and garlic next to garlicky oven-roasted potato wedges and a sprinkling of green peas. The [[Cuisine of Puerto Rico|Puerto Rican]]-influenced [[jibarito]] is a sandwich made with flattened, fried green plantains instead of bread. The [[Mother-in-law (sandwich)|mother-in-law]] is a [[tamale]] topped with chili and served on a hot dog bun.<ref>{{cite web |last=Sula |first=Mike |url=http://www.chicagoreader.com/features/stories/restaurants/080515/ |title=Omnivorous: On the Trail of the Delta Tamale |work=Chicago Reader |date=December 26, 1996 |access-date=July 3, 2011 |archive-date=May 5, 2009 |archive-url=https://web.archive.org/web/20090505235318/http://www.chicagoreader.com/features/stories/restaurants/080515/ |url-status=live }}</ref> The tradition of serving the [[Greek cuisine|Greek]] dish [[saganaki]] while aflame has its origins in Chicago's Greek community.<ref>{{cite web |url=http://www.theparthenon.com/history.htm |archive-url=https://web.archive.org/web/20020608155056/http://theparthenon.com/history.htm |url-status=dead |archive-date=June 8, 2002 |title=History |publisher=The Parthenon |access-date=May 30, 2011}}</ref> The appetizer, which consists of a square of fried cheese, is doused with [[Metaxa]] and [[flambéed]] table-side.<ref>{{Cite news |first=Leah A |last=Zeldes |title=How to Eat Like a Chicagoan |archive-url=https://web.archive.org/web/20021001023605/http://www.chicagorestaurant.com/show_article.php?aID=13 |url=http://www.chicagorestaurant.com/show_article.php?aID=13 |archive-date=October 1, 2002 |work=Chicago's Restaurant Guide |date=September 30, 2002 |access-date=September 30, 2002}}</ref> [[Chicago-style barbecue]] features hardwood smoked [[rib tips]] and [[hot links]] which were traditionally cooked in an aquarium smoker, a Chicago invention.<ref>{{Cite web |date=September 26, 2022 |title=Don't forget South Side barbecue in Chicago as Texas-style ascends |url=https://www.chicagotribune.com/dining/ct-food-chicago-style-barbecue-texas-qs-tips-and-links-20220926-bc6dwbv6nzhp3pkm367pmn63ca-story.html |access-date=July 27, 2023 |website=Chicago Tribune}}</ref> [[List of festivals in Chicago|Annual festivals]] feature various Chicago signature dishes, such as [[Taste of Chicago]] and the Chicago Food Truck Festival.<ref>{{Cite news |first=Marcella |last=Raymond |title=Weekend festival celebrates food trucks in Chicago |url=https://wgntv.com/news/trending/weekend-festival-celebrates-food-trucks-in-chicago |date=June 22, 2019 |work=Chicago's Very Own WGN 9 |access-date=March 14, 2021 |archive-date=June 21, 2021 |archive-url=https://web.archive.org/web/20210621061542/https://wgntv.com/news/trending/weekend-festival-celebrates-food-trucks-in-chicago/ |url-status=live }}</ref>

One of the world's most decorated restaurants and a recipient of three [[Michelin Guide|Michelin]] stars, [[Alinea (restaurant)|Alinea]] is located in Chicago. Well-known chefs who have had restaurants in Chicago include: [[Charlie Trotter]], [[Rick Tramonto]], [[Grant Achatz]], and [[Rick Bayless]]. In 2003, ''[[Robb Report]]'' named Chicago the country's "most exceptional dining destination".<ref>{{cite web |title=Robb Report Editors Name Chicago As Country's Finest Dining Destination |url=http://robbreport.com.sg/News-and-Press/Robb-Report-Editors-Name-Chicago-As-Countrys-Finest-Dining-Destination |archive-url=https://web.archive.org/web/20140107032639/http://robbreport.com.sg/News-and-Press/Robb-Report-Editors-Name-Chicago-As-Countrys-Finest-Dining-Destination |url-status=dead |archive-date=January 7, 2014 |work=[[Robb Report]]}}</ref>