It's no surprise that Take Me Out owner Karen Lim is a former teacher, because she's definitely schooling Chicago on what a crunchy, deep-fried chicken wing should taste like. Her wings, dubbed "Little Hotties," are made from a recipe cribbed from her father, Nai Tiao, who made them famous at his Albany Park spot, Great Sea. They feature a ginger, soy, garlic and chili glaze that leaves your tongue satisfied and your lips aflame. A party platter of 40 wings costs $18.99.

Lim's Pilsen storefront—outfitted with brushed-metal stools, chrome-trimmed tables, exposed heating ducts, mod paper lanterns and soft-yellow walls—looks like a West Loop soft loft.

Though this is the house that the wings built, she also offers a friendly, focused menu that includes deep-fried favorites including crab Rangoon and egg rolls. The egg rolls, which feature black pepper-spiced cabbage and pork kicked up with a vinegar tang, are a unique departure from typical star anise-flavored varieties at other spots. The fried rice here is some of the best around, featuring fluffy, sauteed butterflied shrimp that look like popcorn kernels. Butterfly cookies—flaky, glazed puff pastries dripping in butter—make a great sweet ending.

Centerstage Reviewer: Michael Nagrant