Stacked & Folded, which now goes by Stacked and Folded Social House, splits its kitchen into three lanes: Stacked (artisanal sandwiches), Folded (fusion tacos) and Forked (seasonal salads). Chef-owner Josh Keating's pitch is comfort food with a twist that still eats light: the meats come from Hofherr Meat Company and get braised and cooked in-house, the fryer runs on non-GMO oil, and there are gluten-free options across the board. The tacos are the lunch move. The Folded carne asada tacos come three to an order with romaine, pico de gallo, queso fresco and salsa verde on corn tortillas, and there are Baja chicken and Brussels sprout versions too. On the Stacked side, the bulgogi cheesesteak is the fusion swing that best explains the place, with a Cuban and a chicken caprese for anyone playing it straight.
Brunch is where regulars say the kitchen shows off. It sits on Noyes Street right by the Purple Line's Noyes stop, a short walk from Northwestern's campus, with a patio out front. There's no verified running special right now: the restaurant's site has advertised Speakeasy Night on Mondays and Trivia on Thursdays, but it's listed as closed Mondays, so call before you plan around either. Open Tuesday through Sunday from 11AM; closed Monday.
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