Kizin Creole Restaurant

"Though wearing 12 layers of clothing is helpful, one of the most comforting ways to deal with Chicago’s winter is by ordering the stewed oxtail from Kizin. The oxtail at this Haitian spot is buttery and covered in a rich, garlicky gravy, which pairs perfectly with fried plantains and rice and beans. We also like Kizin’s tender spicy goat or griyot, crispy, salty pieces of fried pork. The large space has plenty of tables and doesn’t get too busy, so if you’re looking for a place for a low-key dinner with a group, this is a great option. Plus it’s BYOB." - john ringor, veda kilaru

"One of the most comforting ways to deal with Chicago winters is by ordering stewed oxtail from Kizin in Rogers Park. The oxtail at this Haitian spot is buttery and covered in a garlicky gravy, which pairs perfectly with fried plantains and rice and beans. We also like Kizin’s tender spicy goat or griyot, crispy, salty pieces of fried pork. The spacious interior has plenty of tables, and usually isn't that busy, so if you’re looking for a place to have a relaxed group dinner, this is a great option. Plus it's BYOB." - John Ringor

"Mike Sula visits the only Haitian restaurant in Chicago. Located in West Rogers Park, Kizin Creole offers “many of the essentials.” There’s pâté, a flaky puff pastry stuffed with meats or veggies, as well as the country’s national dish – griyo. For this, chunks of pork shoulder are marinated, braised, and then deep-fried. They’re served alongside fried plantains, taro root fritters, and fried white sweet potato. Everything is best enjoyed with a side of pikliz, a “tart, piercing Scotch bonnet-spiced slaw that generally brings this cuisine’s richness into sharp focus.” Other specialties include ka bef, stewed oxtail, and diri djondjon, “deep, earthy rice pigmented with black mushrooms.”" - Jeffy Mai