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"This acclaimed Chicago Lebanese-Mexican restaurant is the founder’s original project and was named one of America’s Best Restaurants by the New York Times in 2022; its proximity to the original sandwich shop mattered practically and creatively, as the first sandwich iteration was built by repurposing ingredients from the restaurant. The restaurant’s culinary identity — a hybrid of Lebanese influences and other techniques — and the founder’s family background in butchery and delis directly shaped the development of the sandwich concept that later expanded to other locations." - Rebecca Roland