Alsace, the province frequently tossed between France and Germany and currently in France, has some kick-butt cooking. If you like the idea of German food but the stuff they serve at Oktoberfest-type gatherings doesn't excite you, then you might want to try one of a handful of Alsatian restaurants in Chicago. The New York Times has an article about the chef behind Brasserie Jo and Everest, both of which serve Alsatian food. (Useless trivia: Sauerkraut comes from Alsace and not Germany, and therefore might technically be considered French, not German. Or is it Freedom Kraut?)