The best grown-up comfort food in Chicago

Should the mention of this dish conjure memories of mushy egg noodles swimming in a sea of unappealing beige, relax—this isn’t your grandma’s stroganoff. Rather, Bavette’s rendition pairs perfectly with al dente fettuccine (hand cut at sister restaurant Gilt Bar) topped with a subtle cream sauce, plump cremini mushrooms and tender, sherry-glazed short rib chunks braised for 10 hours.

Nourishing but indulgent, substantial but not stodgy, this specialty of southern France is the culinary equivalent of sitting next to a crackling fire in a sweater and slippers. The version at this snug Lincoln Park bistro comprises an herbal stew of slow-cooked white beans larded with garlicky Toulousain sausage, cubes of fork-tender lamb, and rich duck confit.

This southern diner staple gets a gourmet upgrade at Wicker Park’s buzzing Tex-Mex mecca. Two meaty chicken thighs clad in sturdy buttermilk breading are smothered in white gravy peppered with faintly funky chorizo verde. Little pearl onions, lightly caramelized, and a shower of green peas counter the dish’s heft with a pop of sweetness. Still, you may want to leave time for a nap after this one. 

Standing tall with a beautiful burnished bronze sheen, the savory individual pies at this Anglophile-approved Pilsen pub look downright refined. And they’re more than mere Instagram bait; concealed inside their supremely flaky, buttery crust are rich and satisfying fillings. Of the four varieties offered, we’re partial to the chicken balti, freckled with black sesame seeds and fragrant with curry, or the steak and ale, hearty with root veg and velvety steak. For next-level comfort, top your pie with the house mash and gravy.

For the uninitiated, strata is just a fancy word for savory bread pudding. Yep, that’s bread pudding you can eat for dinner. Humboldt Park’s sweet soda fountain dreams up a different strata offering each day, all in vegetarians combos like zucchini, cauliflower, and caramelized onion with smoked gouda and chunks of piquant rye. With the dish’s flavorful punch and incredible textures—a dense, custardy interior meets a craggy, crunchy crust—even dedicated carnivores won’t miss the meat.