Challenged to create a dish with Manischewitz Concord Grape Wine, Stephen Hasson of Ugo’s Kitchen & Bar comes up with a take on his grandmother’s brisket—then puts it on a pizza.
Two new barbecue spots perpetuate low standards.
The chef at Wolfgang Puck’s Kosher Catering at the Spertus Institute shares a recipe for dafina.
Local chefs are using fresh, seasonal ingredients to class up classic comfort foods, from pasties to a dinner of meat and potatoes.
It’s Pakistani pastrami.
At this new Evanston brewpub, a veteran of Arcadia Ales debuts with a half-dozen solid, easy-drinking traditional styles.
Brendan Sodikoff’s High Five Ramen and the Melmans’ Ramen-San face off over noodle soup.
This Todd guy at Mariano’s knows what he’s doing.
Spritz Burger, the Hearty Boys’ collaboration with Gale Gand, hops on the upscale-burger bandwagon a half decade too late.
The Lakeview outpost of suburban minichain gets the same things wrong that they all do.
Mike Sula sandwich à la viande fumée, The Main Mike Sula Schwartz’s, 3 pm on a Tuesday Mike Sula no lines outside The Main Mike Sula sandwich à la viande fumée, Lester’s http://www.chicagoreader.com/Bleader/archives/2013/04/01/one-bite-montreal-style-smoked-meat-at-fumar-meats-and-deli
At Lincoln Park’s Barn & Company, it’s all about the meat.
Robert Adams Sr. and Honey 1 Barbeque roll out brisket.