Lou Mitchell's

"A Chicago icon that’s been in business for more than a century, Lou Mitchell's dishes out a dose of greasy spoon Americana rarely seen in the 21st century. Omelets, skillets, pancakes, waffles, and complimentary Milk Duds (yes, Milk Duds) are go-tos for regulars who stop in for a dose of old-school charm and entertaining people-watching." - Sam Nelson

"Opened in 1923, Lou’s on the border of Greektown and the West Loop is the old-school diner version of Cheers. But even if you’re just dropping in before catching a train at nearby Union Station (like many do), the staff will probably call you some variation of hun, sweetie, or darling. Grab a bar stool at one of their retro counters, and order a Greek sausage omelette with feta and a mini stack of silver dollar pancakes. The neon sign also says that they have the world’s finest coffee, and Lou Mitchell’s is the kind of institution where you just don’t question that." - nick allen, john ringor, adrian kane

"Lou Mitchell's is a gosh darn American diner institution. And we mean that literally—this place is on the National Register of Historic Places, thanks to its iconic status as the "first" restaurant on old Route 66. Opened in 1923, Lou's was set on serving both locals and weary travelers setting out on the road, and it's the little things that make it so well-known. Little things like passing out donut holes to everyone who walks in, plus a small box of Milk Duds for women and kids. Sorry, men. You don't get any Milk Duds. It's all part of an old tradition that dates back to Greeks offering something sweet to welcome people into their home. But Lou Mitchell's is more than history. It's basically the diner version of Cheers. Even if you aren't a regular, you can expect to be referred to as hun, darling, or sweetie all the time. You can always post up at the counter by yourself, or come with friends and possibly get seated at communal tables. You're all travelers on Route 66. Or something. As for the food, you'll get the typical large diner menu. The usual staples—pancakes, waffles, fluffy omelets, and benedicts are all solid, and our favorite is a "hobo skillet," which is an omelet mixed with hash browns inside. But even better are the fresh baked breads and pastries that really kick Lou Mitchell's up a notch. The Greek and raisin toast are delicious, and a slice of the homemade special pie of the day is also a good life decision. No place like the beginning of the Mother Road to grab yourself a meal. Food Rundown photo credit: Karisha Desai Greek Toast & Raisin Toast Freshly baked and it shows. The Greek toast is more dense and hearty than the side of toast you're used to. Consider opting for the raisin version, which is otherwise the same. photo credit: Karisha Desai Silver Dollar Pancakes A classic order from a classic place. photo credit: Karisha Desai Greek Sausage Omelette The extra smoky Greek sausage makes this heartier than the average omelette, along with the feta and peppers. Getting it "hobo-style", with potatoes inside, makes it even better. Traditional Eggs Benedict The usual with poached eggs and real ham over an English muffin. We like. Special Pie of the Day We like pie. It's just a fact. Lou Mitchell's has different and homemade varieties available, and the slices are always quite large. Flavors aren't always the same, so make sure to ask what's fresh." - Sam Faye

"This longtime classic diner in West Loop serves breakfast and lunch with Milk Dud pancakes, chicken fingers, and buttered noodles for children. Adults can eat like a kid too, with thick French toast smothered in syrup and fruit for a sweet start to the day." - Ashok Selvam, Naomi Waxman

"Year Opened: 1923 What To Get: Silver dollar pancakes, Greek toast, fluffy jumbo Denver omelet (hobo skillet-style), pie of the day  The Old-School Factor: This Greektown/Loop breakfast spot is basically the diner version of Cheers. It helps that Lou’s is on the National Register of Historic Places, thanks to its status as the "first" restaurant on the original Route 66." - john ringor, veda kilaru, nick allen