Chicago label International Anthem puts in the sweat to bring progressive jazz the audience it deserves.
Also, the Chicago Blues Experience museum is set to open near Millennium Park in 2019.
The Bar Marta crew has a good time approximating the food of Sichuan Province—and introduces 2Fun, a lounge with karaoke and tropical drinks.
Challenged to create a cocktail with bone marrow, Alex Enochs of Charlatan creates a stock with it and puts it in a Bloody Mary.
Challenged to create a cocktail with umeboshi, Gilt Bar’s Rémy Walle creates a spin on the Vieux Carré.
In the latest Key Ingredient, challenged to create a dish with chamomile, Danielle Lewis of Gilt Bar makes infusions with both the fresh and dried versions.
Challenged to create a dish with pumpkin seed oil, Greg Bastien of the Winchester makes a mousseline sauce.
What’s on the Reader‘s Agenda for Tuesday, September 16
Brendan Sodikoff on the seductions of the deli, and why his latest project, Dillman’s, changed its name.
In this week’s Food & Drink: Bavette’s Bar & Boeuf, Cocktail Challenge yellow mustard, and new reviews of Bar Umbriago, Hash House A Go Go, Piccolo Sogno Due, and more
At Bavette’s Bar & Boeuf, Brendan Sodikoff’s new restaurant, the steak is superfluous—everything else is so good
Sunda’s Nahm Kim counters shrimp paste with Booker’s in an Asian manhattan
Destination-worthy Scofflaw, Cocktail Challenge natto, and more
Manny Sofios pairs natto, fermented soybeans, with sake in an otherwise traditional fizz
In this week’s Food & Drink: Monti’s redeems the Philadelphia cheesesteak for Chicagoans, Cocktail Challenge canned tuna