aspic Archives - Chicago Reader

The charcuterie board proves a better value than a la carte options, the only hitch being that the selection itself is at the whim of the kitchen.

Take your meatings at Tête Charcuterie . . . but save room for salad

by Mike Sula May 9, 2014August 18, 2021

Tête Charcuterie is a lot more than just a temple to our culture’s insatiable flesh lust.

A selection of “seacuterie” includes whitefish rillettes, thinly sliced octopus carpaccio, and a “bouillabaisse” aspic bombe in which bits of shellfish are suspended.

Travelle is all over the Mediterranean

by Mike Sula September 27, 2013August 19, 2021

Travelle, Tim Graham’s restaurant in the Langham hotel, covers too much of the map.