MICHELIN Guide’s Point Of View
There are so many things to love about Chicago’s taverns: their complete lack of attitude; their undying hospitality; and their downright delicious cooking. Hopleaf is a classic example of all that and more, still packing the house more than 25 years after opening. A traditional bar graces the front, but the glassed-in kitchen is where the magic happens. Named after a pale ale brewed in Malta, Hopleaf fittingly flaunts a beer list so long that it’s been called ”a novel.” It's hard to go wrong at this beloved gastropub, but don't miss the mussels if they're available. Another gem: the wood-grilled Duroc pork chop-a thick, juicy chop in a red wine glaze, set over white grits with smoky Gouda and accompanied by roasted cauliflower and broccoli salsify.