Fall means the start of a brand new television season, and for millions of people that means tuning in to season 11 of the NBC hit show Chicago Fire every Wednesday night. Many of those loyal viewers have been following the adventures of Lieutenant Kelly Severide since the pilot of the show. Needless to say that the actor portraying him has many fans across the globe.
When we talked to him about his favorite Chicago things, Taylor Kinney shared his go-to restaurants and favorite dishes in Chicago’s West Loop
Viaggio recently moved a few blocks to a brand new location, right in the heart of the West Loop. The popular American-Italian restaurant has been a neighborhood favorite for many years. Taylor Kinney who resides in the area loves hanging out at Viaggio’s with friends or with his girlfriend. His favorite dish here: Chicken Limone, chicken breast sautéed with lemon butter in a white wine sauce.
Across the street from Viaggio’s, Taylor loves to enjoy James Beard Award winning chef Sarah Grueneberg’s own version of the classic Cacio e Pepe, the Cacio Whey Pepe. The ingredients are simple yet delicious: mancini bucatini, pecorino medoro, ricotta whey, and a peppercorn blend. If you love Chef Sarah’s cuisine, keep an eye out for her very first cookbook ‘Listen To Your Vegetables’, launching this fall.
This classic West Loop pool hall has been around for 18 years and is still owned and operated by the same family. Before or after a game of pool or two, Taylor enjoys the Three Cheese Quesadillas with Chicken at G-Cue: a folded flour tortilla stuffed with mozzarella, swiss, cheddar and chicken. The quesadillas are served with the traditional salsa and sour cream.
Lyra is not just a contemporary Greek restaurant, it is an experience like no other. Lyra has great dishes for both carnivores and vegetarians alike, all served in a stunning decor. If you happen to stop by after 11 pm on weekends, there will be deejays and large-format cocktails as well. Taylor’s favorite dish is the slow-roasted lamb gyros, carved tableside and served with a 60 second pita and all the classic Athenian accouterments.
Written by Leentje De Leeuw