Foie Gras Archives - Chicago Reader

Music

Ambient artist Volutes on a disco-tinged critique of neoliberalism

by Philip Montoro February 7, 2017August 18, 2021

Current musical obsessions of experimental ambient artists Cinchel and Volutes and Reader music editor Philip Montoro

Thirty of Chicago’s most important moments in food

by November 13, 2014August 18, 2021

Nearly two centuries of Chicago’s culinary milestones, from its first lunch counter to its first Olive Garden

Blogs

Bruce Rauner climbs into the top ten list of Chicago’s political bullies

by Mick Dumke October 28, 2014August 18, 2021

How the GOP candidate for governor compares with other political figures who like to push people around.

Blogs

Worlds collide with the Hot Doug’s-Butcher & Larder sausage collaboration

by Mike Sula September 15, 2014August 18, 2021

Butcher and sausage maker collaborate to make something “completely ridiculous and over the top.”

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

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.

Calves' brains

Key Ingredient: Michael Lachowicz contemplates calves’ brains

by June 27, 2014August 18, 2021

Challenged to create a dish with calves’ brains, Michael Lachowicz of Restaurant Michael goes superclassic.

Flaky cups of pastry cradling warm sweet custard, capped with liquefied foie gras

Trendy and traditional don’t mix at downtown dim sum parlor Yum Cha

by Mike Sula May 16, 2014August 18, 2021

Downtown dim sum parlor Yum Cha is a house divided.

The charcuterie board proves a better value than a la carte options, the only hitch being that the selection itself is at the whim of the kitchen.

Take your meatings at Tête Charcuterie . . . but save room for salad

by Mike Sula May 9, 2014August 18, 2021

Tête Charcuterie is a lot more than just a temple to our culture’s insatiable flesh lust.

Raw pork legs

Key Ingredient: Jenner Tomaska makes a pigs’ foot roll

by April 24, 2014August 18, 2021

Next sous chef Jenner Tomaska goes hog wild in the kitchen with pigs’ feet.

Octopus and potato salad, with chunks of house-made "Spam," sweet crunchy beans, and spicy pickled brussels sprouts

Bottlefork: A fine chef meets the Dec

by Mike Sula April 4, 2014August 18, 2021

At Rockit Ranch’s Bottlefork, a fine chef meets the Dec

Some of the finest, freshest sashimi in the city

Japonais by Morimoto: At the top of the sushi food chain

by Mike Sula March 21, 2014August 18, 2021

Japonais by Morimoto: At the top of the sushi food chain

Whole roasted branzino needs nothing but a shaved-fennel salad to showcase its beauty and deliciousness.

Baffo tries to bring a bit of Mario Batali’s Babbo to the midwest

by Mike Sula March 7, 2014August 18, 2021

Eataly’s fine-dining restaurant would benefit from a higher dose of simplicity.

Top, right: Dusek's meticulously restored dining room; bottom: fillet of flaky hake is half-submerged in a powerfully rich, buttery chowder.

Bohemian rhapsody at Dusek’s

by Mike Sula November 15, 2013August 19, 2021

Dusek’s borrows a few tricks from Longman & Eagle—but it’s its own thing, too.

A selection of “seacuterie” includes whitefish rillettes, thinly sliced octopus carpaccio, and a “bouillabaisse” aspic bombe in which bits of shellfish are suspended.

Travelle is all over the Mediterranean

by Mike Sula September 27, 2013August 19, 2021

Travelle, Tim Graham’s restaurant in the Langham hotel, covers too much of the map.

If your neighborhood bagel-and-lox place happened to be lit by a massive chandelier

Dillman’s is Brendan Sodikoff’s blintz-krieg

by Sam Worley September 20, 2013August 19, 2021

With Dillman’s, Brendan Sodikoff brings a haute (and fabulous) “deli-style American brasserie” to River North.