The April Hit List: Giant, Kasama, Big Jones, and More

Nominated in the Outstanding Chef category, Jason Vincent brings seasonal, new American “slightly cheffy” food to a surprisingly intimate space in Logan Square. By slightly cheffy, the team likely means comforting dishes with a little pizzazz, like blue crab salad with waffle fries, green curry carrots in a fish sauce caramel, and trout roe tempura. The onion rings probably deserve a special mention, too, since we think onion rings never get the credit they deserve.

It’s no surprise to us that Genie Kwon and Tim Flores’ Kasama got a James Beard nod for Best New Restaurant. With its rotating tasting menu of Filipino dishes and delightful daytime pastries, it’s been a critic and diner darling since it opened. While the offerings change, you can expect items like light and crisp lumpia, caviar-studded kinilaw, and bistek with calamansi juice, not to mention a breakfast sandwich with longanisa (Filipino sausage), shaved pork adobo, and giardiniera. Yes, a breakfast sandwich with giardiniera.

Southern hospitality meets local, seasonal ingredients at Big Jones, a southern star from Paul Fehribach (who scored a Best Chef nomination) and Mark Armantrout. Come for a comforting spread of down-home plates like po’ boys, gumbo, crawfish boudin, buttermilk biscuits with whipped sorghum butter, and chicken that’s fried in pork fat and bacon drippings. Another thing to love: Many of the dishes here feature ingredients from local farms and makers, like Fischer Farms, Hazard Free Farm, Gotham Greens, and Three Cedar Ridge Farms. A meal for you means supporting all those locals. We can get behind that.

In the same Best Chef category is Diana Dávila Boldin of Mi Tocaya Antojería, a restaurant offering regional Mexican dishes inspired by Boldin’s childhood and travels. Visit the Logan Square spot for braised beef tongue in a spicy peanut sauce, goat birria with hand-pressed tortillas, pozole, and fried Willapa Bay oyster tacos — each more vibrant and flavorful than the last. Even on the dullest rainy April day, Mi Tocaya Antojería will find a way to lift you up, whether it’s the bright and colorful decor, the food, or a combination of both. (The latter is most likely.)

Jason Hammel of Lula Cafe is yet another Best Chef nominee — and we are not surprised. His bright cafe has been doing the farm-to-table thing since 1999. You read that right. Of course the space is much larger now, but the dedication to good, approachable food remains the same. Come for breakfast to dig into a burrito with green chile sofrito or a ricotta hand pie, or come for lunch for a classic turkey sandwich or a chickpea and fennel tagine. And don’t let the “cafe” fool you: dinner’s available, too. We’d recommend the roast chicken or the tagliolini with prawns. Or the braised lamb.

It’s Porto’s pastry chef, Shannah Primiano, who got a James Beard nod this year for Best Pastry Chef, which isn’t shocking if you’ve had her Cinco Jotas Jamón Ibérico ice cream. But that doesn’t mean you should visit Porto only for dessert. Stop in for a full meal packed with conservas (from razor clams to uni), wood-fired grilled scallops, and funky-looking goose barnacles from Spain’s northwest coast. Then dig into dessert — perhaps the wood-fired sweet potato ice cream or a dark chocolate roasted beet cake with espresso ice cream and dulce de leche.

Once you’ve finished your rounds of celebrating our local James Beard heroes, grab a beer at newly opened Union — they have 24 local brews on tap. (Of course we wouldn’t blame you if you opted for whiskey, since they stock over 200 bottles.) Cozy up to the gorgeous wood bar or take a seat at a communal table, and don’t forget about food. From the team behind Lardon, this menu isn’t simply pub grub to pair with the impressive drink list. No, this New American menu stands on its own two feet, with cavatelli alla vodka, a burger with Wisconsin cheddar, pan-roasted black cod in a pancetta broth, and a wood-grilled pork chop.

For those dreaded April showers, pull up a wooden bench at Gyuro Ramen. From the team behind Strings, Gyuro’s signature ramen style is gyukotsu, which is made with beef bone broth. You can get it with lots of different toppings, from sliced short rib to domestic wagyu and beef tongue. Want to make it super spicy? Try the restaurant’s “Hell Sauce.” At your own risk, of course. If things get too fiery, a yuzu soda will cool you right down.

Call 312-624-9414 for more information.

Named for the Chilean poet and political activist Pablo Neruda, Don Pablo Kitchen and Bakeshop is all about the Chilean empanada. There are loads of different flavor options at this counter-service spot, from a classic sirloin steak with onions, hard-boiled egg, and black olives to the Napolitano with tomato, basil, oregano, and a blend of mozzarella and gouda cheeses. No matter what you choose, be sure to pick up some extra chimichurri for dipping and buttery alfajores for dessert.

Call 773-293-7040 for more information.

Heading to Time Out Market anytime soon? Save room for a stop at Evette’s for Lebanese classics inspired by founder Mitchell AbouJamra’s grandmother. Here, you’ll find spit-roasted shawarma rolled into a wrap with all the fixins, super-garlicky fries, and salads topped with fried pita and feta. Grab your meal and take it on to the roof deck to enjoy a gorgeous spring day. (Fingers crossed for no snow this month.)