Best Tator Tots in Chicago

Best Tator Tots in Chicago

Photo of Thrillist Chicago

Ensuring you're only eating top-shelf tots going forward, here're Chi's best ones.

11 Places
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    The Rocking Horse is one of the few places in Chicago that realizes that adding white truffle aioli, parsley, and Pecorino Romano takes its otherwise-fairly standard tots and turns them into a must-eat side dish.
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    The perfect complement to its collection of rare beer, these tots thrive on their simplicity: they're cooked to perfection with a crispy exterior and a hot/soft interior.
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    Don't be fooled by the name. The tots themselves are actually standard size, but the 'mega' comes into play with the toppings: a heaping pile of bacon, nacho cheese (!), sour cream, and scallions.
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    This pizza has tater tots on it (obviously), but also bacon (thank God), green onions, cheddar cheese, and a hint of marinara. Next time NYC tries to say they have the best pizza, punch them in the face. And then give them a slice of this.
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    Blue cheese. Buffalo sauce. Tots. It's really that easy. Nice glass of tot-complementing whiskey optional. Sorry, "optional".
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    The secret behind Skylark's tot game? 1) they frequently change the oil, and 2) they keep them on the extra-crispy side.
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    Handmade, these oversized tubes of glory are finely shredded potatoes wrapped around themselves like the world's most delicious rubber band ball. Bonus: they serve 'em at brunch, too!
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    Much like DMK's sweet potato fries, Aberdeen takes the seldom fried potato to new, tater-y heights. While most tots thrive under ketchup, these sweet potato tots give you the excuse you really didn't need to go through an entire cup of ranch.
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    No bells, no whistles, no gravy; these are just perfect tots. The outside is incredibly crunchy, while inside the potatoes are silky smooth. And they're always served piping hot (don't say we didn't warn you, roofs-of-mouths).
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    It's almost unfair to even call these tots. The giant, hand-mashed tater... balls?... are stuffed with sirloin meat (yes, sirloin), hard-boiled egg, black olive, and onions, and are then pan-fried and served with a mayo pesto sauce.
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    The tots are topped with pulled pork, cheese curds, grainy mustard, and a fried egg, then covered with Bell’s Kalamazoo Stout gravy. Like God intended them to be.
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