Pastry chef Dana Salls Cree’s novelty ice cream shop is a genuine antidote for end-time anxiety.
Quiote’s basement bar has a new name, beverage director, and cocktail list, but it remains focused on mezcal.
The Quiote chef says the restaurateur and Mexico: One Plate at a Time host helped him fall in love with Mexican food.
As food trucks have flourished in other U.S. cities, the mobile food industry in Chicago has been systematically immobilized by legislative opposition, onerous red tape, costly fines, and the pro-restaurant lobby.
The multifaceted Logan Square concept from former Salsa Truck owner Dan Salls includes a basement bar with a wealth of mezcal.
Taste and vote for your favorite dish created by 15 of Chicago’s most outstanding Chefs using one of four specific ingredients assigned to each chef!
Challenged to create a dish with horseradish, Dan Salls of the Salsa Truck looks to his Jewish upbringing.
Challenged to create a dish with an ingredient traditional in Cajun cuisine, chef Won Kim first had to find some.