"It’s tough to define Bixi Beer’s cuisine, as chef Bo Fowler takes inspiration from China, Japan, Korea, and Vietnam. The Owen & Engine chef is known for not taking shortcuts — which often leads to food that’s more expensive than what you’d expect. But Fowler is also creating the best possible version of the item. She’ll bake bread fresh, source the meats from the best farms, and make sauces from scratch. Bixi’s pork belly banh mi is incredible. The bread is ridiculously crispy with a butter interior. For an additional treat, Fowler says customers can substitute Italian beef for a Chicago-style banh mi." - Eater Staff, Adam Rothbarth
Ashok Selvam/Eater Chicago
