Can't believe it's not meat

"As meat alternatives have become more popular and prevalent, an increasing number of plant-based restaurants are also starting to sprout. At this Hyde Park eatery, chef-owner Laricia Chandler whips up meatless versions of classic comfort foods. Choose between the quarter-pound “Who Betta” burger and the “Big Mik,” a riff on the Big Mac that comes with double patties, special sauce, pickles, lettuce, and either dairy or vegan cheese on a sesame seed bun. An additional Can’t Believe It’s Not Meat outpost is located in Orland Park and in River North. Online ordering is available here." - Eater Staff, Ashok Selvam, Naomi Waxman

"It’s not the most subtle name, but it definitely gets the point across. This counter-service spot focuses on plant-based comfort food, meaning you can get things like nachos, a Philly cheesesteak, and chicken birria tacos—vegan. Just know that this place is very small with limited seating, so plan on getting your vegan-loaded fries to go." - adrian kane

"It’s not the most subtle name, but it definitely gets the point across. This counter-service spot in Hyde Park focuses on plant-based comfort food, meaning you can get things like nachos, a Philly cheesesteak, and chicken and waffles, and everything can be made vegan. Just know that this place is very small with limited seating, so plan on getting your vegan pizza puffs to go." - adrian kane, john ringor

"With three locations, this mini-chain specializes in taking Chicago classics meat-free. Its Italian beef comes with cheese and uses slices of soy instead of thinly sliced beef. The danger here is the sodium level, but for a meat-free option, this one is good." - Eater Staff, Ashok Selvam

"This Hyde Park vegan/vegetarian gem has a plethora of vegan game day eats: Indulge in vegan “bang’n Buffalo shrimp” to fulfill those crustacean cravings or try some innovative Philly cheesesteak egg rolls delicately drizzled in a red sweet heat sauce. There are additional locations on the Gold Coast and in suburban Orland Park." - Shanti Chu, Eater Staff