Fried Bologna at Au Cheval
Although often overshadowed by the burger, and hindered by memories of floppy school lunch meat, the fried bologna is anything but pedestrian. Thin-sliced mortadella, made in-house, is crisped on the flat top before it's piled high on a soft bun and covered with American cheese.
Insider Tip: This is one of the few menu items at the retro diner that is best served without the addition of an egg.
800 W. Randolph St.; 312-929-4580