Lose yourself in two more local food books, about barbecue and ramen
Tag: Giuseppe Tentori
Posted inFood & Drink
Chef Diana Dávila pays tribute to her culinary mentor, Giuseppe Tentori
The Mi Tocaya Antojería chef fondly recalls Tentori’s welcoming vibe—and the time he threw a scallop at her.
Posted inFood & Drink
GT Prime, a steak house in name only
Welcome another winning restaurant from Giuseppe Tentori.
Posted inFood & Drink
Cold Storage might leave you cold
Mike Sula reviews Cold Storage, the Boka group’s new casual seafood spot.
Posted inBlogs
Happy tenth to Boka Group, Alinea back in top ten, and other food news
Boka’s ten, Alinea’s number nine, and Action Bronson is back and hungry.
Posted inBlogs
Boka chef Lee Wolen: ‘I’m a simple eater’
The new Boka chef talks about how his development led him to a restaurant he used to eat at.
Posted inArts & Culture
Valentine’s Day Guide 2013
Our picks for the best places to be on the most romantic day of the year
Posted inFood & Drink
Key Ingredient: propolis
Sarah Grueneberg of Spiaggia counteracts the medicinal taste of propolis with honey panna cotta
Posted inBlogs
Small plates, big difference: this week in Food & Drink
Mike Sula reviews Bar Ombra and RPM Italian, and Giuseppe Tentori cooks with bee pollen
Posted inFood & Drink
Key Ingredient: bee pollen
Chef Giuseppe Tentori (Boka, GT Fish & Oyster) counters the “grassy” flavor of his bee pollen gnocchi with chocolate, pistachios, raspberries, and mint.
Posted inBlogs
In this week’s Food & Drink: Pasteur, Scofflaw
In this week’s Food & Drink: Pasteur, Scofflaw, Key Ingredient ambergris
Posted inBlogs
This week’s food and drink events
A new Wrigleyville bar, Mad Men cocktails, and more
Posted inBlogs
This week in Food & Drink: Best restaurants 2011
Our critics’ eight favorite restaurants from 2011, along with ten honorable mentions
Posted inBlogs
This Week in Food & Drink: GT Fish & Oyster, Hot Doug Does Chicken Feet, Cocktail Challenge Seaweed, Raw Milk Farmstead Cheese, and More
In this week’s Food & Drink: GT Fish & Oyster, Hot Doug takes on chicken feet for Key Ingredient, Cocktail Challenge seaweed, raw milk farmstead cheese, and more
Posted inFood & Drink
The Boka group scores again with GT Fish & Oyster
One late night last week the fat togarashi-vinegar-and-malt-powder-dusted steak fries that accompanied an order of battered cod fingers at GT Fish & Oyster came to the table in a cone tightly folded from page 22 of the April 14 Reader, which happened to recommend 15 of our favorite seafood spots. I’m not sure if that’s […]