Nachos get a bad rap, but we can't resist them. To be sure, the best in town are not bashful. They go for maximum impact. But they must also know the difference between being generous and so excessive the toppings overload the chips. Here are our favorites.

Roasted sprouted nachos at Broken Barrel Bar — $13

Brussels sprouts on nachos? I’m happy to report it works, at least at Broken Barrel Bar. Chef Bryant Anderson cares about these nachos, and it shows. All the components are spread evenly across the thin, freshly fried chips. The smoked jalapeno-cheddar sauce is creamy, spicy and slightly smoky, and it’s cut by the addition of sweet pickled onions and spicy pickled jalapenos. Fresh radishes add a bitter crunch, while sliced scallions lend an assertive onion bite. Know that you can also get any smoked meat on top for $5.

BBQ brisket nachos at Bub City — $15.95

Barbecue nachos are a very popular genre, but most fail to cut the sweetness of the barbecue sauce with anything spicy. Fortunately, Bub City makes sure there is a healthy number of pickled jalapenos scattered about, adding heat and acidity. Spice also comes from the creamy cheese sauce dubbed atomic cheese. And you can’t have barbecue nachos without some smoked meat, and here you’ll get a generous portion of extra tender brisket.

Coach’s pot roast nachos at Ditka’s — $14.95

Nothing about Mike Ditka’s personality or coaching style would scream nacho expert. So imagine my surprise when this classic Gold Coast steakhouse dished out a hulking plate that was also well proportioned and dynamically flavored. The chips get a generous covering of cheddar and Monterey Jack, along with some much needed pickled jalapenos. But the highlight is without question the huge portion of pot roast heaped on top. Deeply meaty and impressively juicy, each bite begs you to dig in for more.

Nachos at Half Acre Lincoln Tap Room — $11 (half order)

It’s all about the “science cheese,” as Half Acre calls it. While the cheese sauce here looks like Velveeta (which melts well but lacks interest), it’s actually a recipe from “Modernist Cuisine at Home.” To create it, Half Acre adds sodium citrate to grated cheese and a liquid. This makes a sauce that is silky smooth yet also bursting with flavor. Of course, freshly fried chips help, as does the addition of three pickled items (jalapenos, carrots and red onions). Plus, you get to pair this with some of the best beer in Chicago.

Fried chicken nachos at Honey Butter Fried Chicken — $10

Every Thursday, Honey Butter Fried Chicken offers a nacho special that’s not to be missed. The shop makes sure to use freshly fried chips (made from El Milagro tortillas) and then adds a hearty portion of chopped fried chicken. But it all comes together thanks to the pimento cheese sauce, which is extra salty and surprisingly smoky. Also important are the candied jalapenos and the corn pico de gallo, which add a pop of heat and sweetness to every bite.

Machos nachos at Little Goat Diner — $17

No place understands the importance of structurally sound tortilla chips like Little Goat Diner. According to chef Stephanie Izard, the kitchen makes masa every morning from masa harina, water and salt. “Pressed fresh then straight into the fryer,” writes Izard over email. “It makes them super crunchy!” No joke. They hold their integrity for hours afterward. This allows the kitchen to add loads of toppings without worrying about the chips turning to mush. That includes goat chili, beans, avocado and sour cream. Instead of just melted cheese, the kitchen also adds creamy four-cheese sauce, so each chip has a double whammy of salty, nutty cheesiness. And along with some pickled jalapenos, you’ll find some pickled red onion slices.

See the complete list here.