Finest fried chicken (2008)
Evidence of a matriarchal chicken-production system going back nearly a century that originated in the Carolinas, the wonderful fried chicken at Mitchell's Soul Food is made to order from scratch. Dark skinned, succulent, salty, it doesn't get any better than this. Go for a half-bird, or economize with the cryptic "chicken leg sandwich." Fresh garden vegetables make late summer and early fall—when a succotash of corn, okra, and tomatoes is sometimes available—the best times to eat in this petite café on the main drag of Prospect Heights. Other distinguished sides: mac and cheese and stewed turnip greens.