Start your meal with a crunchy fried fataya filled with spicy salmon, onion and garlic ($2 each) and a number of house-made juices, such as punchy ginger, sweet honeydew-pineapple, coconut-y and earthy baobab, or sour bissap hibiscus ($3). At Yassa African Restaurant, portions are generous, flavors are explosive and textures abound. Senegalese cuisine might be one of Chicago's most underrated foods. It's almost too convenient, just off the Dan Ran and the 87th Street Redline, which can make for some long lines during lunches and late nights. The one drawback at #55, however, is location. Harold's Chicken Shack #55 in West Chatham is generally considered one of the city's best, and the chicken shows why: fresh-fried, tender and juicy, with a crispy exterior dripping with #55's delicious mild sauce, laid on a slice of bread next to a bed of fries (also with mild sauce, obviously) - all the best of what Harold's has to offer. Chicago's iconic string of fried-chicken joints, founded by Harold Pierce in 1950, is synonymous with the South Side, and local's love for the poultry is not to be tested: Washington rapper Wale was booed in 2011 in Chicago over this reference: 'This here's overrated/But I love your city, baby.' The best Harold's locations live on the South Side, and each one is a little different, since Harold's have long been franchise-able with few stipulations, resulting in slight changes on pricing, menu items, sauces, etc. It would not - could not - be a proper gallery of Black food on the South Side without Harold's Chicken. Those lucky enough to find a spot in the small parking lot often use their trunks as a table otherwise, you can eat on the precariously leaning stainless steel ledge that lines the front of this holy hickory-smoked house of barbecue.

The restaurant finally accepts credit cards but is still takeout only. Visit Lem's, and you'll invariably find a line that stretches out the side entry door (which needs to stay closed, you will be reminded). Fries soak in the tangy house-made sauce below, with slices of white bread shrouded in paper on the side. His family, who continues his legacy working the aquarium smoker at Lem's Bar-B-Q in Greater Grand Crossing, created the JBL special in his memory: It's a pair of golden fried chicken wings over two ribs, one hot link and a hefty pile of the fabled rib tips. The late, great pitmaster James Barry Lemons was one of the prophets of the cut that defines Chicago-style barbecue: rib tips.

Jasmine dim sum menu