Chicago's newest tater tots

Move over, fries -- there's a new, squatter spud in town. It's the next generation of tater tot, a far cry from the bland cafeteria squares you may remember. Around town, new bars and restaurants are experimenting with the potatoey pillows by adding meaty fillings, blanketing them in savory sauces and even throwing pickles into the mix. Stuffed, sauced or covered in gravy, meet the new wave of crunchy, fried potatoes ready to sidle up next to your drink.--Kate Bernot

January 16, 2013