People say that Matt Troost is one of the best pasta makers in the city. His spicy black pepper rigatoni, bathed in a wild boar ragu, with crisp kale leaves and shaved Parmesan, makes a convincing case. $23, half portion $12.
Shrimp and grits, lobster, fish and chips—if there was one area where Chicago chefs excelled this year, it was with seafood. Whether it's pizza piled with shrimp (and sausage, naturally) or a huge helping of crabs at one of the city's best seafood restaurants, the options are wide ranging. Of course, seafood wasn't the only star this year—Hot Doug's returned in pizza form, chefs flexed their pasta-making skills and ramen continued its climb. These are the best entrees of the year.
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