Every Chicago restaurant featured in season 3 of 'The Bear'

Thick handmade tortillas, salsas made to order, cinnamon-laced coffee. You can get all of that here. Their only purpose, however, is to accompany this restaurant’s signature platters of chopped goat meat. As opposed to other birrierias, this goat doesn’t touch a consommé until it’s plated, when some of the tomato-based broth is spooned over it. At that point, a good dousing of the restaurant’s intricate hot sauce, and maybe a squeeze of lime and some onions, is all you need for one of the city’s best goat tacos.

This empanadas and breakfast tacos and burritos specialist has four locations throughout Chicago, plus an outpost in New York. The menu offers a host of empanadas flavors, from apple pie and PB&J to ropa vieja and lechon.

Dim sum fans are accustomed to cart service and ordering cards, but the majority of the small dishes traditionally served originated in tea houses and bakeries in southern China. Chinese bakery Chi Quon has been making these delectable items for more than 35 years, attracting locals and visitors from around the city with dishes like fresh BBQ pork buns, sesame balls filled with bean paste and shrimp dumplings. Pop in for a snack or make a meal out of the various baked goods on display.

The first spot we see in episode 2 montage is D’Amatos, an old school Italian bakery that provides bread to many Chicago restaurants and shops. Established in 1970, the West Town institution is beloved for its assortment of pastries, sandwiches, cannoli and Sicilian-style pizza slices.

When Sydney meets with Ever chef Adam Shapiro to discuss a business opportunity, they sit down at this bright and airy Croatian cafe in River North. The morning hotspot serves killer breakfast sandwiches, avocado toast, buttermilk pancakes and cevapi served with flatbread and roasted red pepper eggplant spread. And because it’s counter service and offers Wi-Fi, it’s also a great place to post up for a few hours and get some work done.

Curtis Duffy and Michael Muser’s fine dining temple makes a return this season, led again by chef Terry (portrayed by Olivia Colman). It’s also where some prominent real life Chicago chefs gather for a dinner, including Alinea’s Grant Achatz, Genie Kwon of Kasama and Anna Posey of Elske.

A staple for late-night eats and hungry UIC students, Jim’s is beloved for its budget-friendly prices. The stand claims to be where the Maxwell Street Polish was born and you’ll find countless customers at all hours of the day enjoying the iconic sausage topped with mustard, grilled onions and hot peppers. Another must-try is the pork chop sandwich, which is unique because the meat is served bone-in on the bun—be careful where you bite! A second outpost is located in Avondale.

In a flashback episode, viewers find out that Tina previously worked at a suburban chocolate and sweets company. Long Grove Confectionery Company was founded in 1975 in a building reminiscent of a red schoolhouse, but eventually moved its production to a bigger facility in Buffalo Grove to meet rising demands from retailers and customers.

The quintessential Chicago diner, Lou Mitchell’s is on the National Register of Historic Places and was once known as the first stop along Route 66. Now over 100 years old, the timeless restaurant turns out reliable greasy spoon fare, such as jumbo omelets, fluffy pancakes and house-made baked goods, all served with a smile (and complimentary doughnut holes and Milk Duds).

This rather plain, mid-sized music venue has hosted big names such as Wilco, Los Lobos and Bernie Worrell in the past, but in recent years has exposed Chicago to a welter of jazz-fusion, world music and jam acts. On the first Sunday of the month, it stages the Chofis Sessions, an open jam night featuring some of the city’s brightest young musicians.

Dreamed into existence by Caffe Streets owner Darko Arandjelovic and former Intelligentsia roasting manager Xavier Alexander, Metric Coffee is undeniably cool. The modern, public-facing shop and back-room roasting facility are housed on a lesser-trafficked stretch of Fulton Street, making it the perfect destination for a lazy Saturday morning.

Not a Chicago original, but breakfast chain Original Pancake House makes an appearance in the show’s montage. Its specialties include enormous apple pancakes and Dutch baby pancakes, but it would be foolish not to at least try the perfect buttermilk pancakes when you’re here; luckily, almost everything comes with a short stack. There are currently four locations in the city, plus more in the suburbs.

One of Chicago’s oldest family-run businesses has operated out of the same storefront, distinguished today by its vertical neon sign and quaint painted lady facade, since its establishment in 1911. Today it’s a good all-arounder, with doughnuts and danish for breakfast, and a wide selection of cake slices and cookies (many in Chicago sports team motifs) for dessert.

A relative newcomer, this modern Jewish deli attached to the Ohio House Motel offers all of the usual suspects—bagels, lox, corned beef, matzo ball soup—alongside nontraditional items like a charred eggplant sandwich. Drop in for breakfast, lunch or the recently launched dinner menu, which features a brisket plate, sweet and sour meatballs, potato latkes and more.

Food truck and catering company the Tamale Spaceship delivers flavorful masa concoctions like the No Ones (barbacoa-style chicken with green peanut mole) and Urbano (adobo-marinated braised beef with green tomatillo-corn sauce). Follow on Instagram to see where it’ll pop up next.

There are few things in this world that taste better than authentic Italian pasta that's made by hand. Dario Monni, the owner of this sweet counter-service restaurant in Wicker Park, understands that, and his upbringing in Italy only adds to the legitimacy of this operation. Buy hand-crafted noodles by the pound or stay awhile and luxuriate over a plate of namesake tortelli, which are stuffed with creamy burrata and topped with brown butter, sage and crunchy toasted hazelnuts. Monni uses his grandmother's recipe for the tiramisu, making it a must-try dessert.

Vienna Beef, the manufacturer famous for producing the franks used in hot dogs all over the city, gets a shoutout from The Bear in this season’s montage. The company operates a factory store in Bridgeport (with plans to reopen its Bucktown location), where you’ll find a variety of products along with Chicago-style hot dogs, Italian beefs, Polish sausages and other hot foods.