After doing some research and reviewing numerous restaurant week menus, I would say most restaurant week menus are not really made with pescatarians, vegetarians and vegans in mind. But there are a decent chunk of restaurants all over Chicago that have at least 1 pescatarian and/or vegetarian option on their prix-fixe menu. Here is a list I have compiled of the best restaurant week options for vegetarians and pescatarians…
Here are my thoughts on the best restaurants I have been to in Chicago keeping the ethics, affordability, and vegetarian-pescatarian options in mind. The restaurants and bars I have on here are not necessarily all new, but places I have had the pleasure of eating and drinking at in 2018.
The food here was mouthwateringly delicious and high-quality. The service here though could be improved. They don’t seem to have their act quite together…
Girl & the Goat seemed like this legendary restaurant that was so hard to get a reservation for. I made a reservation here months ago for a Friday night at 10:15pm (the best time I could get). Considering how busy this place is, I had very high expectations. I watched Stephanie Izard on Top Chef years ago and was very excited to finally try her classic, legendary restaurant…
As a foodie, flavor has always been the most important element of cuisine for me and Casa Yari (3268 W. Fullerton Ave.) did not disappoint. Casa Yari offers some extremely flavorful food that is nearly impossible to find anywhere else because what it is doing is extremely innovative. I also appreciate that Casa Yari is BYOB, adding to its affordability. It is the perfect spot for a chill dinner with friends over some red wine…
Best Intentions serves non-dive bar, dive bar realness. If it were a true dive bar, they wouldn’t have super delicious cocktails and I wouldn’t go here because dive bars can feel creepy if you’re not an old man. What I love about Best Intentions is that it has a chill, relaxed feel like a dive bar without the bad smell and depression. The ambience is charming and eclectic with a dysfunctional juke box and some funny video games…
I recently had a slew of disappointing dining experiences. You know that sunken feeling in your stomach after everyone on Instagram hyped up the restaurant and you found yourself scratching your head wondering what the big deal was? Then realizing you were deceived because of sponsorships and superficial realities like that. I cautiously entered Etta wondering if it was actually going to be a delicious dining experience or whether it was going to be yet another hyped up disappointment fueled by Instagram. Etta (the E is lower case) was nowhere near a disappointment.
I feel like there’s a plethora of delicious taco joints throughout Chicago, but I have a hard time finding delicious Enchiladas in the city. Maybe I’m just not going to the right places, but the more authentic places tend to not have the best vegetarian options for their enchiladas even though their sauces are phenomenal. They are always vibrant and flavorful. One of my favorite “Mexican” dishes are enchiladas because of how saucy they are…
Bellemore is the less traditional, let your hair out sibling of Boca. While Boca is fine-dining and more traditional, Bellemore is a little more experimental and hip with similar price-points and a similar level of refinement and deliciousness. The layout and aesthetic reminded me of Proxi, another favorite restaurant of mine that is across the street from Bellemore. I wonder if Proxi’s aesthetic influenced Bellemore’s style or if it’s a mere coincidence. The lighting was just right without it being too dimly lit but not too overly bright where you feel like you’re in a mall.
I was inspired to cook Szechuan Eggplant after purchasing some Japanese eggplant from the farmers market. While I have cooked with regular eggplant many times, Japanese eggplant is long, lean, and purple. It’s absolutely beautiful. Szechuan eggplant is also quite simple to make, but you do need to baby the eggplant a bit since it is really easy to overcook and undercook it.
I have been a vegetarian for over 10 years for ethical, environmental, and health reasons. Becoming a vegetarian inspired me to learn how to cook so I could make delicious and healthy recipes...
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