Mayor Emanuel’s picks for reading, dining, and recreation, from fly fishing to Faust to Four Moon Tavern
The Randolph Street restaurant is a reunion of sorts for the celebrity chefs, but it’s in some ways also a rebirth.
Also, CPS is expecting about 8,000 fewer students for the 2017-2018 school year.
You can make amaro from weeds and bubble gum, and more wisdom from Brad Thomas Parsons’s new book.
Tattoos for Tails, About Face Theatre’s Wonka Ball, and more happenings from April 15-17
Paul McGee and five other local drink slingers pick a favorite libation—and where in Chicago they like it best.
Challenged to create a cocktail with za’atar, Marta Jean Evans of Longman & Eagle makes a historically inspired drink.
Challenged to create a cocktail with Fireball whiskey, Stephen Andrews of Billy Sunday makes a ball of fire.
Michael Rubel of Henry’s Swing club serves Chinese rice wine made with deer, seal, and dog penis over ice.
Challenged to make a cocktail with Red Bull, Lee Zaremba of Billy Sunday classes up the energy drink.
Challenged to create a cocktail with duck fat, Brian Bolles of Maude’s Liquor Bar tries to overcome its “thick, heavy flavor.”
Culinary icons from Paul Kahan to Rick Bayless, Grant Achatz to Matthias Merges, Ina Pinkney to Homaro Cantu have forged unlikely relationships with brands such as Nestlé, Kraft, and Lean Cuisine. The results might surprise you.
A10, Matthias Merges’s much-anticipated Hyde Park restaurant, gets a B minus for now.
I ate it all.
Our favorite restaurants of 2013: From suburban ramen to west-side barbecue to tiki time in River North