Each small sphere pops dramatically in your mouth with a rush of salty, sweet sea flavor. Smoked meats are undeniably the star of the show at this barbecue spot but the nachos shouldnt be overlooked.

I finished the picalilli on its own, with a spoon.

It starts with pieces of chicken that are marinated in five spice before being battered and plopped in the fryer that's already frying some basil leaves. Orders can be placedonline.

I finished the picalilli on its own, with a spoon.

$1.85. Between the crispy-meets-creamy texture and the sweet-meets-salty flavors, it's easy to see how a refreshing beer (or soda, for non-drinkers) would pair nicely. Diners will find tasty appetizers like fried plantains, conch fritters, and panades, which are empanada-like corn patties packed with sauted buffalo fish.

Although they are not made with water buffalo meat (yet), Vajra's goat renditions are not to be missed. $28. This means that each shrimp is impeccably plump, with a wonderful seafood sweetness. I've certainly never ordered it before at a restaurant, though that's mostly because I don't have wads of hundreds padding my wallet.

A post shared by 5 Loaves Eatery (@5loaveseatery). The dish also comes with sourdough slices on which to smear, made in-house and equally delicious. He and wife Ann,Greek immigrants, with son John, work with practiced grace to hand-cut the same large potatoes that steakhouses use. Despitethe inefficiency of the nacho pile, nachos are delicious, a great idea and perfect app to share. Traditionally jangjorim may be served among banchan, the small Korean side dishes, but Lim makes it a main event. Five beautifully folded dumplings arrive steaming to the table, with a side of sweet charred Szechuan tomato sauce and cooling avocado chutney. While theyll constantly change, recently Engel offered golden Yemenite, Bulgarian and Israeli pickled cauliflower, peppers and cucumber; crumbled feta and fresh coridander over cipollini onions a la greque; labneh cupping a pool of olive oil dusted with minty hyssop, tart sumac and sesame; saucy and spicy ezme, the Turkish tomatoes and peppers with chives, walnuts and garlic; plus wood-roasted Brussels sprouts with blackened crisp leaves enhanced by orange blossom and sunflower seeds. if you've been resisting jumping into the lambrusco pool, let this be the summer you finally dive in. What draws me to Brindille's version is the beautiful presentation; hand-cut to order, the beef is topped with spicy watercress and a fried quail egg.

Spicy, tart and sweet flavors are in perfect balance. At Timothy Flores and Genie Kwons Ukrainian Village restaurant and bakery, the crisp, crackly rolls are filled with pork and complemented by a sweet chili sauce.

Inside find a dense cylinder of pork, scallions and carrots, seasoned with hoisin sauce, garlic and sambal. All of this rests on a base of pan de campo, a hearty and slightly smoky flatbread baked in the restaurant's wood-fired oven. Options include Italian beef, smoked wings, roasted lamb, jerk salmon, and lobster. Instead of boiling, the shrimp are cooked in a combi oven, an expensive piece of kitchen gear that can steam at very precise temperatures.

1329 W. Chicago Ave., 312-929-4990, vajrachicago.com, The popcorn at Angry Pig Tavern proves that bacon makes everything better. Thai Dangs modern Vietnamese restaurant highlights a host of traditional dishes, such as fish sauce wings. Jalapenos are de-seeded before they're cooked with the bacon until the latter is crispy.

2026 S. Clark St., 312-988-0920.

The puffs will arrive soon after you've started in on a glass. Ripples will run through your life, and you'll know just what to eat with it. Instead of spiky alien globes, Priolo presents a plate piled high with baby artichokes sliced paper thin, marinated in lemon thentopped with curly frisee and shaved petals of Parmesan.

The dish also comes with sourdough slices on which to smear, made in-house and equally delicious. $17. $8. $12. 819 W. Fulton Market, 312-666-7710, An integral part of the Asian American growing up experience is convening at boba shops. A tomato piccalilli tops the spread, giving it a vibrant hit of acid and welcome finishing flavor. $12.

With the complimentary bread basket of grissini and focaccia, its tempting to make this refreshing course, hinting at the promises of warmth to come, your entire meal.

Regardless, the state requires reservations for indoor and outdoor dining. When you bite into them, err on the side of caution to avoid burning your mouth with the rich broth contained inside. $14. Chef de cuisine Alec Walker detailed the provenance of sustainable American oysters, while designers worked around them. Friedfor a crust that yields with a satisfying crunch to a soft, rich, cheesy interior, the ping pong ball-size fritters satisfy in an elemental way.

It's not exactly the cheapest way to start a meal here, but it's hard to think of a tastier one. To the side, a colorful array of pickled onion, multicolored cauliflower (also pickled) and mustard seeds provide bright, acidic accents; add some toasted rye shards for crunch and a lightly tart tarragon aigrelette dressing and you have an irresistible composition.

The asparagus toast is a lovely combination of rich, silky bone marrow and herbaceous greens, punchy blue cheese and smokey char, and crunchy asparagus and soft bread. 5347 N Clark St., 773-275-5725,bigjoneschicago.com Adam Lukach (Adam Lukach/Chicago Tribune), Pimiento cheese can be a polarizing dish, but at Big Jones, the spread is a staple among the appetizers, given that the restaurant and the dish share roots in Southern cuisine. While the lunch rush races out, you might watch as Mr. D himself, Mike Antonopoulos, performs something like a Japanese tea ceremony, but with potatoes. Whether a couple quick glasses and a bite or a full-on dinner, any session at Joe's Imports, the Fulton Market wine bar, should start with the Parmesan puffs. The pimiento is the familiar you know (and maybe love), while the pickled tomatoes are what you never knew it needed.

Lim, last at Swift & Sons steakhouse, still co-owns City Rock Korean Kitchen with his brother. $16. 221 tips and reviews, 300 N LaSalle Dr (at Carroll Ave), Chicago, IL, 439 N Wells St (btwn Illinois St & Hubbard St), Chicago, IL, 2300 N Lincoln Park W (at Belden Ave), Chicago, IL, 1028 N Rush St (at E Bellevue Pl), Chicago, IL.

No great dining out experience is complete without an appetizer. Locals adore this Jean Banchet Award winner for its lineup of Southern staples. These are the dishes we wont soon forget. 2039 W. North Ave., 773-687-9795, angrypigtavern.com, Though the fried mushrooms and cheese curds may be one of the more well-known appetizers at Daisies, the asparagus toast is a dark horse, innocently billing itself as just another toast when its anything but. $17.

200 N. Green St., 312-761-1717,cabrachicago.com Phil Vettel (Phil Vettel/Chicago Tribune), Open only since early April, Stephanie Izard's Peruvian-inspired, rooftop restaurant in The Hoxton hotel is already a tough-to-get table, and this snapper ceviche helps explain why. Orders can be placed forcarryoutor delivery via third party services. A post shared by Little Bad Wolf (@littlebadwolfchicago). What to watch. Each small sphere pops dramatically in your mouth with a rush of salty, sweet sea flavor. For the suprising history of shrimp cocktail, go here. However, after breaching the top layer of chips, we are all familiar with the disappointment that lies beneath.

With a crispy shell that dramatically shatters with each bite, the lumpia shanghai is a must-order at the Filipino-Cuban spot Bayan Ko.

It's balanced by a layer of spicy, funky kimchi and crunchy peanuts. 464 N. Halsted St., 312-421-0077, piccolosognorestaurant.com, For more than 15 years, Avec has been packing in fans with its delightful small plates.

The popcorn at Angry Pig Tavern proves that bacon makes everything better. The toppings cilantro, cheese, black beans, tomatoes, jalapenos, red onions, sour cream and avocado crema are also fresh, then spread out well and balanced in amount, so youre not overloaded with any one ingredient. (My 4-year-old and I gleefully dipped our chicken shawarma wraps in our plate of baba.) 5347 N Clark St., 773-275-5725, bigjoneschicago.com, Open only since early April, Stephanie Izard's Peruvian-inspired, rooftop restaurant in The Hoxton hotel is already a tough-to-get table, and this snapper ceviche helps explain why. Each order contains four picaditas, allowing the restaurant to show off four of its housemade salsas.

Five beautifully folded dumplings arrive steaming to the table, with a side of sweetcharred Szechuan tomato sauce and coolingavocado chutney. Springtime in Chicago may be the most fickle season, though at Piccolo Sogno youll find refuge whatever the weather.

Despite the inefficiency of the nacho pile, nachos are delicious, a great idea and perfect app to share. Plus, it comes with a host of toppings, including chopped egg, onion, capers and creme fraiche, along with some very dark rye bread and freshly made potato chips. Each order contains four picaditas, allowing the restaurant to show off four of its housemade salsas.

Dumplings are extremely versatile and can be enjoyed as an appetizer or main course.

At best, youll lack sufficient toppings; at worst, youll have soggy chips. Each bite unleashes a wave of deep sea brininess, which can make you feel like you're a mere stone's throw from the Pacific Ocean, instead of smack dab in the middle of the West Loop.

615 W. Randolph St., 312-377-2002. But still consider indulging your sweet tooth with the banh la dua ($5), a small plate of pandan-scented brioche served with coconut jam. However, this should not be taken as an endorsement for dining in, as there are still safety concerns. Instead of $20 supersized baked spuds, they transform rough earthen tubers to edible kinetic art.

(My 4-year-old and I gleefully dipped our chicken shawarma wraps in our plate of baba.) What makes it the best? Last summer he opened his own place, San Soo Korean BBQ, in the Fulton River District neighborhood with investors, but it wasnt until fall that chef Andy Lim joined as a partner. This style of chicken consists of drumettes with the meat pushed down the bone for easy handling. It's balanced by a layer of spicy, funky kimchi and crunchy peanuts. The citys only Garifuna restaurant offers up a taste of the Caribbean. Supple slices of umami rich beef, enhanced with a runny yolked egg, sweet shishito peppers, crisp garlic chips and warm soy jus may satisfy your carnivorous appetite long before any barbecue. The seemingly smoldering long-finned fish undoubtedly took me back to memories of the sea. $12. Youll find yourself dipping and crunching away until the entire plate is gone. A slice of Publican Quality Bread's Sourdough Pullman Loaf is the base of this dish, soaking in the clarified butter-like bone marrow that's poured over the dish. The wings are coated in a sweet and spicy sauce and deep fried to perfection, making them the ideal game day food.

The seemingly smoldering long-finned fish undoubtedly took me back to memories of the sea.

They come showered with finely grated Parmesan threads and a rather thick fondue for dipping, neither of which they need. Theyre also perfect for snacking or as part of a party spread. $10. For its sheet nachos, the bar simply spreads a single double at most layer of nachos across a stone slab, which disperses the toppings evenly and keeps the nachos warm. While the translucent skin of the dumpling is soft and delightfully chewy, the inside is dense and exploding with flavor from the gamey minced goat, savoy cabbage and generous seasonings of garlic and cumin.

It starts with pieces of chicken that are marinated in five spice before being battered and plopped in the fryer that's already frying some basil leaves.

Each bite is fragrant and bursting with salty flavor. While theyll constantly change, recently Engel offered golden Yemenite, Bulgarian and Israeli pickled cauliflower, peppers and cucumber; crumbled feta and fresh coridander overcipollini onions a la greque; labneh cupping a pool of olive oil dusted with minty hyssop, tart sumac and sesame; saucy and spicy ezme, the Turkish tomatoes and peppers with chives, walnuts and garlic; plus wood-roastedBrussels sprouts with blackened crisp leaves enhanced by orange blossom and sunflower seeds.

It also splendidly accents any sandwich from the menu.

Hidden away are Chiclet-size pieces of octopus, tiny surprises in the center of each ball.

Impossibly long and perfect, delicately golden crisp fried shells seem filled with silken whipped potatoes. 2026 S. Clark St., 312-988-0920. Its popularity pales compared to Middle Eastern dip sibling hummus but is arguably just as tasty and approachable when done well. It comes pre-cut, so you won't have to worry about sawing through the dish just so you can share with your dining companions. Owner and chef Paul Fehribach celebrates Southern cuisine by faithfully recreating heritage recipes at his Andersonville restaurant. Boka Restaurant Groups opulent steakhouse is the place to go to feast on classic appetizers. $22. 6539 Cermak Road, Berwyn, 708-788-8226, Pity poor baba ganoush. Its already one of the hottest destinations in the Wrightwood Neighbors neighborhood, and not just because of the live cooking fire from which sparkling embers beguile and beckon.

$5. $22. It's all about the quality of the shrimp. Smaller portions are also available. Orderhere.

I've certainly never ordered it before at a restaurant, though that's mostly because I don't have wads of hundreds padding my wallet. Sferas menu offers staples like arancini deep fried balls of risotto. However, after breaching the top layer of chips, we are all familiar with the disappointment that lies beneath. 200 N. Green St., 312-761-1717. For $20 you can get 15 grams of bright orange rainbow trout roe from Washington state.

Josh Noel (Josh Noel/Chicago Tribune). When Shalin Shakya told me that the momo:cha at Vajra was inspired by what he makes at home, I knew I had to try the Nepalese dumplings for myself.

Under chef Perry Hendrix (on board for more than five years), the menu has extended its Mediterranean reach, but some guest favorites have remained constant, such as the chorizo-stuffed dates, which have been on the menu since Day One. The strange-yet-alluring combination of chili and ice cream has been a South Side specialty for decades.

Corn kernels are then popped in the gently spicy, jalapeno-infused bacon fat and then drizzled with sweet and sticky honey once they come out. Which one you gravitate toward feels like a personal preference, but I couldn't resist the dark rustic red chile salsa.

The resulting crispy chicken pieces are dusted with more five spice and chile powder and served piping hot with skewers. While you can spend over $200 for some imperial Siberian caviar, what makes this West Town restaurant so exciting is that it offers a range of roe at much more reasonable prices.

Available as a side dish, in a wrap of its own or as part of one of two veggie combos. Each features one perfectly plump fried oyster that gushes its briny liquid as soon as you bite in.

1509 W. Foster Ave., 773-334-1600. 2523 N. Milwaukee Ave., 773-661-1671,daisieschicago.com Grace Wong (Grace Wong/Chicago Tribune), While the fried mushrooms and cheese curds may be one of the more well-known appetizers on Daisies' menu, the asparagus toast is a dark horse, innocently billing itself as just another toast when its anything but.

Its smoky, creamy and hearty in eggplants rustic way. The mouthwatering chicken then arrives on a bed of fries. It all adds up to one of the most dynamic and tasty bites of food you can get in Chicago for $5. Just put in your order right when you sit down, before you even pick a wine. Skillet cornbread and buttermilk biscuits are stellar starters too.

The restaurant only uses Mexican brown shrimp from the Pacific side of Mexico, which it buys from a local co-op of fishermen to ensure quality.

A second outpost is located in Carol Stream. 1800 S. Carpenter St., 312-702-1303. Pity poor baba ganoush. The menu boasts steak tartare, Caesars and wedge salads, and chilled shellfish from sibling restaurant Cold Storage.

6539 Cermak Road, Berwyn, 708-788-8226, lalupitaberwyn.com, Pity poor baba ganoush. Coarse-cut pieces of fish mingle with dragon fruit cubes, trout roe, purple sweet potato and avocado over a pool of ponzu-sweetened leche de tigre (a classic Peruvian marinade). Read Phil Vettel's review of Bar Sotano and Joe's Wine Imports. Pair it with a craft beer on tap or eatfistfuls of it on its own.

The french fries at Mr. Ds, the best in Chicagoland, may just be a side to some, an appetizer to others, but to you, the fry connoisseur, its an experience.

Supple slices of umami rich beef, enhanced with a runny yolked egg, sweet shishito peppers, crisp garlic chips and warm soy jus may satisfy your carnivorous appetite long before any barbecue.

Five beautifully folded dumplings arrive steaming to the table, with a side of sweetcharred Szechuan tomato sauce and coolingavocado chutney.

You can almost taste that familiar history: Chef Paul Fehribachs pimiento spread is smooth and subtly spiced, topped with a touch that actually comes from across the pond. Inside find a dense cylinder of pork, scallions and carrots, seasoned with hoisin sauce, garlic and sambal. Hidden away are Chiclet-size pieces of octopus, tiny surprises in the center of each ball.

$7. $8.25. The restaurant only uses Mexican brown shrimp from the Pacific side of Mexico, which it buys from a local co-op of fishermen to ensure quality. $5.25 per piece.

1576 N. Milwaukee Ave., 773-904-1121,cafecancale.com Louisa Chu (Louisa Chu/Chicago Tribune), When executive chef Paul Kahan said One Off Hospitality planned to transform the sooty corner in the heart of Wicker Park to a modern French seaside cafe, I had my doubts.