Ghin Khao Eat Rice

Run by siblings Nova and Kami Sasi, whose family roots in Chicago dining go back to the 1980s, the room operates with a casual semi-self-serve setup and a tightly edited menu. Do not expect typical takeout standbys—they do not serve Pad Thai. The scratch-cooked plates turn chilies, fish sauce, and lime juice up to full volume, from charred noodles in the Pad Kee Mao finished with house-roasted peppers to thin slices of pork belly fried fresh at the front of the restaurant.