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Home » Erling Wu-Bower

Tag: Erling Wu-Bower

Posted inFood & Drink

Under chef Erling Wu-Bower, Pacific Standard Time is now

by Mike Sula June 14, 2018August 18, 2021

The River North restaurant presents a distinctive vision of a west-coast oasis in the midwest.

Posted inBlogs

Opponent calls Rauner’s move into Quincy veterans’ home a ‘cynical and transparent publicity stunt,’ and other Chicago news

by Kate Shepherd January 8, 2018August 18, 2021

Also, it’s so cold that even rats are freezing to death.

Posted inBlogs

Alinea, Grace chef Curtis Duffy, and Land and Sea Dept. all wore Beards last night

by Mike Sula May 3, 2016August 18, 2021

James Beard Awards went to three Chicago chefs and restaurateurs during the 2016 ceremony at the Civic Opera House.

Posted inBlogs

Hamburger Hop tickets are on sale, your chance to eat like a Google employee, and more

by Michael Gebert August 7, 2015August 18, 2021

It may be the dog days of August, but events are still happening.

Posted inBlogs

Chicago’s food media fared better in the Beard Award noms this year

by Michael Gebert March 24, 2015August 18, 2021

And the restaurants did as well as they always do.

Posted inBlogs

Nico Osteria’s Erling Wu-Bower talks his world of seafood

by Michael Gebert February 25, 2014August 18, 2021

How you run a seafood restaurant in the middle of the country.

Posted inBlogs

Nico Osteria’s Erling Wu-Bower talks his Italian method

by Michael Gebert February 24, 2014August 18, 2021

The chef of Nico Osteria on the beautiful simplicity of Italian cuisine and seafood.

You can easily get lost in the squid-ink bucatini—in a good way.
Posted inFood & Drink

At Paul Kahan’s Nico Osteria, two worlds collide with a bang

by Mara Shalhoup February 1, 2014August 18, 2021

At Paul Kahan’s Nico Osteria, two worlds collide.

Posted inBlogs

Sky Full of Bacon: The Butcher’s Karma

by Julia Thiel March 6, 2012August 19, 2021

Michael Gebert’s newest video, “The Butcher’s Karma,” is now streaming online.

Posted inBlogs

This week in Food & Drink

by Kate Schmidt January 12, 2012August 19, 2021

This week—January 12-18, 2012—in Food & Drink

Fried smelt with harissa aioli, crudites, and gold leaf
Posted inFood & Drink

Key Ingredient: gold leaf

by Julia Thiel January 12, 2012August 19, 2021

In this week’s chef-to-chef challenge, Erling Wu-Bower of the Publican cooks with gold leaf

Posted inBlogs

This week in Food & Drink: Best restaurants 2011

by Kate Schmidt December 29, 2011August 19, 2021

Our critics’ eight favorite restaurants from 2011, along with ten honorable mentions

Posted inBlogs

Key Ingredient turns 50 (episodes)

by Julia Thiel December 16, 2011August 19, 2021

Thoughts on the first 50 episodes of Key Ingredient

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