Mount Prospect’s Qulinaria tries to spiff up meat and potatoes.
Tag: garlic
Posted inFood & Drink
Evanston’s Boltwood is unpredictable—and that’s not a complaint
Evanston’s Boltwood is unpredictable—and that’s not a complaint
Posted inFood & Drink
Right and wrong: Sodikoff’s High Five Ramen and the Melmans’ Ramen-San
Brendan Sodikoff’s High Five Ramen and the Melmans’ Ramen-San face off over noodle soup.
Posted inFood & Drink
Key Ingredient: Michael Lachowicz contemplates calves’ brains
Challenged to create a dish with calves’ brains, Michael Lachowicz of Restaurant Michael goes superclassic.
Posted inFood & Drink
Brendan Sodikoff’s new Italian spot enters a crowded field
Cocello, Brendan Sodikoff’s new Italian spot, enters a crowded field.
Posted inFood & Drink
Take your meatings at Tête Charcuterie . . . but save room for salad
Tête Charcuterie is a lot more than just a temple to our culture’s insatiable flesh lust.
Posted inFood & Drink
Spritz Burger: Last seat on the burger bandwagon
Spritz Burger, the Hearty Boys’ collaboration with Gale Gand, hops on the upscale-burger bandwagon a half decade too late.
Posted inFood & Drink
At Analogue, cocktails get top billing but the food steals the show
The Cajun menu at Logan Square cocktail bar Analogue is deceptively complex.
Posted inBlogs
Save a life with five-headed chicken soup
This labor-intensive soup brought me back from the edge of respiratory failure.
Posted inFood & Drink
Key Ingredient: Acadia chef-owner Ryan McCaskey doubles down on pandan
Ryan McCaskey of Acadia uses pandan leaf to add lingering “toasty rice” flavor to a southeast Asian plate.
Posted inBlogs
Twitter app can detect campylobacter, and other food news bites
A garlic manifesto, South African barbecue, shrinking food deserts, and more
Posted inFood & Drink
Key Ingredient: Thai Dang of Embeya puts an Asian spin on maguey leaves
Thai Dang of Embeya puts an Asian spin on maguey leaves, aka agave leaves.
Posted inFood & Drink
Key Ingredient: Chef Peter Coenen of the Gage holds his nose and faces sun-dried tomatoes
Gage chef de cuisine Peter Coenen holds his nose to work with sun-dried tomatoes.