Stuffles to Ramen-males: Chicago's Best Hybrid Foods
It all started with the Cronut. When Dominique Ansel in New York City created that croissant-doughnut hybrid, lines formed down the block at his eponymous bakery. Knock-offs popped up across the country and the globe. And shortly thereafter, everyone feverishly began toiling away to find the next great hybrid sensation. Along the way, there were "wonuts" (waffle doughnuts) and pretzel croissants, among others. Nowadays, Chicago is brimming with crafty hybrid creations, some of which have been around long before the Cronut hoopla. Here's a roundup of must-eat hybrid foods in Chicago, complete with portmanteaus aplenty.
Hot Bar by Baker Miller: The spin-off second location of Baker Miller opened this past weekend in Ravenswood Manor, complete with one particular portmanteau food that has easily taken top billing. It's called the "Stuffle," which stands for "stuffed waffle," and it's as glorious as it sounds. Actually, it might even be more glorious than the name hints. Available in both sweet or savory fillings, they're made by sandwiching a filling between puff pastries and then pressing it all on a waffle iron. Expect flavors like prosciutto and Gruyere or cherries and cream cheese. Stuffles are only available at the new Hot Bar location.
Kristoffer's Cafe & Bakery: Why every cake does not sport a layer of flan, I'll never understand. What Kristoffer's Cafe & Bakery has done with dessert is astonishing in its simplicity and deliciousness. The quaint Pilsen cafe is renowned for its tres leches, but one stalwart worth noting is their incredible "Chocoflan." Available by the slice, the dessert arrives as a thick slab of goodness, featuring a layer of dense, moist chocolate cake and another with caramel-y flan. Together, they make for one outstanding forkful.
Dia de los Tamales: Pilsen is good at hybrid foods evidently, since another standout can be found just down the street on 18th. New this season from contemporary tamale shop Dia de los Tamales, the "Ramen-Male" cashes in on the recent craze centered around ramen. Unlike other ramen-based hybrid sensations like the ramen burger, the Ramen-Male goes where no noodle has gone before. It's made by wrapping braised pork belly in ramen noodle masa, which gets served in a bowl of dashi broth with mushrooms, scallion, and soft-boiled egg.
Southport Grocery & Cafe: One of the OG's of hybrid foods in Chicago is the cupcake pancakes at Southport Grocery & Cafe. Famed both for their bakery products, especially the cupcakes, and their brunch menu, the Lakeview haunt did the genius thing of fusing the two together. The result is a seamlessly sensational plate that toes the line between dessert and breakfast. The pancakes are made with vanilla cupcake batter, topped with vanilla butter and maple syrup.
Rockit Burger Bar: Is it a burger or is it mac & cheese? Either way, it's a win-win as long as you're lusting over unabashed and relentless comfort food. The "Mac & Cheese Attack" at Rockit Burger Bar is a burger made with two fried mac & cheese patties as buns. It's all outfitted with lettuce, tomato, scallions, and Sriracha ketchup.
- Matt Kirouac