• Newsletters
  • Become a member
  • NEWS & INVESTIGATIONS
    • News & Politics
    • Investigations
    • En español
  • CITY LIFE
    • Agenda: Things to do
    • Out Here
    • Shop Local
    • Street View
    • The Sound Issue
    • Best of Chicago: City Life
    • Best of Chicago: Buy Local
    • Best of Chicago: Cannabis
    • Best of Chicago: Sports & Recreation
  • COLUMNS & OPINION
    • Anthony Ehlers: On Prisons
    • Deanna Isaacs: On Culture
    • Ben Joravsky: On Politics
    • The Ben Joravsky Show
    • Dan Savage: Savage Love
    • Opinion
    • Podcasts
      • The Ben Joravsky Show
      • Chicago Queer & Now
  • MUSIC
    • Music Features
      • How punk adopted the Godfather of Gore
    • Chicagoans of Note
    • Gossip Wolf
    • The Listener
    • The Secret History of Chicago Music
    • Music Reviews
    • Concert Previews
    • Early Warnings
    • Music listings community calendar
    • The Sound Issue
    • Best of Chicago: Music & Nightlife
  • ARTS & CULTURE
    • Features
    • Theater
    • Dance
    • Visual arts
    • Book reviews
    • Ghost Light by Kerry Reid
    • Arts listings community calendar
    • The Sound Issue
    • Best of Chicago: Arts & Culture
    • Poetry Corner
  • FILM
    • Features
    • Reviews
    • Small Screen
    • Archives
  • FOOD & DRINK
    • The Food Issue
    • Features
    • Reviews
    • Monday Night Foodball
    • Best of Chicago: Food & Drink
    • The Drinks Issue (2021)
  • READER
    • About
    • — Contact
    • — Staff
    • — Careers
    • Newsletters
    • Advertise
    • Donate
    • Become a member
    • Nonprofit Guide
    • Reader 50
    • Reader events
      • Monday Night Foodball
    • Contests
    • Reader Store
    • Classifieds
      • Matches
    • Archives
    • Find a print copy
      • Distribution map and information
      • Print subscriptions
  • Twitter
  • Facebook
  • Instagram
  • RSS
Skip to content
Chicago Reader

Chicago Reader

Chicago’s alternative nonprofit newsroom

Become a member
  • »
  • 2023 Chicago Police District Councils Voter Guide
  • Latest issue
  • Best of Chicago: Vote Now!
  • Year in Review ’22
  • The People Issue
  • Reader 50
  • Contests
  • Reader Store
  • En español
  • Advertise
Home » broth

Tag: broth

The Kimcheez-It by Matty Colston
Posted inFood & Drink

Cocktail Challenge: Cheez-Its

by Julia Thiel July 31, 2014August 18, 2021

Challenged to make a cocktail with Cheez-Its, Matty Colston combines them with kimchi.

A square of flanlike spreadable blood, almost chocolatey in flavor and strewn with crunchy endive spears, is a mind-blowing dish.
Posted inFood & Drink

Former Top Cheftestant brings soulful, creative Korean to Avondale

by Mike Sula July 11, 2014August 18, 2021

Former Top Cheftestant brings soulful, creative Korean to Avondale.

Ramen-San's tonkotsu ramen with slabs of roasted pork belly
Posted inFood & Drink

Right and wrong: Sodikoff’s High Five Ramen and the Melmans’ Ramen-San

by Mike Sula June 28, 2014August 18, 2021

Brendan Sodikoff’s High Five Ramen and the Melmans’ Ramen-San face off over noodle soup.

Pho ga features an intensely chickeny broth with herbs, rice noodles, and bone-in bird.
Posted inFood & Drink

The secret weapon at New Asia? Freshly slaughtered chickens

by Mike Sula June 9, 2014August 18, 2021

New Asia, a Vietnamese restaurant on the far-west side of Lincoln Square, has a secret weapon: freshly slaughtered chickens.

Handmade orecchiette with fennel sausage, kale, and slivers of toasted garlic
Posted inFood & Drink

Brendan Sodikoff’s new Italian spot enters a crowded field

by Mike Sula May 30, 2014August 18, 2021

Cocello, Brendan Sodikoff’s new Italian spot, enters a crowded field.

Silky fillet of loup de mer and tender rings of calamari, garnished with artichoke hearts and capers and buoyed by blood orange preserves
Posted inFood & Drink

Chef Lee Wolen reboots Boka

by Mike Sula March 28, 2014August 18, 2021

The decade-old restaurant and flagship of the Boka group maintains its relevance.

Pandan-steamed halibut with kaffir-pandan gel and coconut, lobster, and pandan leaf broth
Posted inFood & Drink

Key Ingredient: Acadia chef-owner Ryan McCaskey doubles down on pandan

by Julia Thiel August 22, 2013August 19, 2021

Ryan McCaskey of Acadia uses pandan leaf to add lingering “toasty rice” flavor to a southeast Asian plate.

Sweetly glazed and grilled tangles of octopus tentacles
Posted inFood & Drink

The audacity of long-awaited southeast Asian restaurant Oon

by Mike Sula August 16, 2013August 19, 2021

Oon, Matt Eversman’s follow-up to Saigon Sisters, is ballsy but restrained.

Chunks of underfried, greasy sole fillet are given barely a sprinkling of magic Sichuan peppercorns.
Posted inFood & Drink

Lao 18: It ain’t Chinatown anymore

by Mike Sula August 9, 2013August 19, 2021

Tony Hu’s latest might be the best Chinese restaurant in River North, but it’s the worst in his empire.

Get our free daily newsletter delivered straight to your inbox Monday through Friday. Dive into our most recent stories and exclusive insights from our editors and staff.

  • Twitter
  • Facebook
  • Instagram
  • RSS

Best of Chicago 2021

About the Chicago Reader
Reader Staff
Reader Careers
Freelance Information
Contact Us

Become a member
Donate

Advertise

Submit/promote your event

Find the Paper
Subscribe
Shop the Reader Store
Contests/Giveaways/Promotions

Reader Classifieds

Reader Matches

Chicago Reader Nonprofit Guide

Get our free newsletters

Privacy Policy | Terms of Use

© 2023 Chicago Reader. Proudly powered by Newspack by Automattic