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The real winners are the bocadillo sandwiches (hat tip goes to Evanston's Hewn bakery) filled with garlicked pork sausage and mustard, and the surprising standout, one stuffed with white corn meal-fried calamari and saffron aioli. Community Tavern Chicago has an abundance of steakhouses, but they cluster together, downtown and in River North, like members of the same wolf pack.But in the hinterlands of Portage Park, 10-month-old Community Tavern, sibling of The Portage, is doing the downtown chop houses one better with high quality and relatively low prices. "We do our own charcuterie, our own dry-aging," said chef Joey Beato, who has cooked at the late Quince in Evanston and Green Zebra in West Town. I mean, you have to make money, obviously, but I don't want someone to have to pay for a steak." Do not skip the charcuterie plate; the components vary, but my sample — duck rillettes with pistachio, pork terrine with cranberry, chicken liver mousse and circles of toulouse sausage inlaid with foie gras — was a killer.There are a couple of nice desserts — nothing special — but the dessert program is about to get a major upgrade when a new pastry chef (the name is being kept under wraps) joins the team.Johnny's Grill Last we saw Sarah Jordan, she was creating memorable desserts at the short-lived Cicchetti restaurant.The 19 platforms see over 400 trains run through every day, with more than 59 million passengers using this busy station every year.

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Although passengers can walk into the heart of the centre in just a few minutes, there are also buses, trams and taxis available from outside the station.Both were caravel vessels 19 m (62 ft) in length overall, 12.6 m (41 ft) keel length and 5 to 5.7 m (16 to 19 ft) in width, and rated between 100 and 150 tons burden.