Photo: Burger Bar’s loaded High Hog burger
New to Chicago’s gourmet burger scene is Burger Bar, launched this month by Levy Restaurants' former chef de cuisine John McLean (Spiaggia, Bistro 110). The calorically conscious beware: diminishing the risk of clogged arteries doesn’t seem to be McLean’s M.O. when it comes to dressing his burgers, but that is why Lipitor and Cheerios exist, right?
Take his High Hog, a half-pound BBQ pork burger topped with applewood-smoked bacon, ham, Wisconsin white cheddar, and apple-cabbage slaw. Paired with fresh-cut fries and a hand-spun milkshake like the Chocolate Three Way—yes, it's as sinful as it sounds—a medley of banana, Nutella, and cheesecake, and you have yourself a satisfying food coma. There are always the 60 craft brews to round out your meal, too (1578 N. Clybourn Ave.; 312.255.0055; burgers $11-$12).
Simultaneously launched under McLean’s Good Eats Restaurant Group is Sono Wood Fired, an Italian eatery specializing in pizza. Focusing on Midwest-raised ingredients, McLean makes a crispy wood-fired crust topped with goodies like caramelized fennel, goat cheese, and mascarpone (1582 N. Clybourn Ave.; 312.255.1122; entrées $12-$15).
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