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Home » gnocchi

Tag: gnocchi

Posted inFood & Drink

Saba is stealthy Italian that might surprise traditionalists

by Mike Sula May 31, 2018August 18, 2021

A new chef and a new outpost from low-key Logan Square restaurant group One of a Kind Hospitality make a case for themselves.

The house-cured sardines are accompanied by crunchy shreds of pumpernickel bread and garnished with horseradish cream, dill, and celery leaf.
Posted inFood & Drink

The audacity of Michael Sheerin’s Cicchetti

by Mike Sula February 7, 2014August 18, 2021

Former Blackbird chef Michael Sheerin is taking Venetian food somewhere new.

Top: La Piazza's lemon-splashed calamari, octopus, and shrimp, and its salumi and formaggi station; bottom: the market’s citrus selection
Posted inFood & Drink

Eataly: The restaurant review

by Mike Sula January 24, 2014August 18, 2021

An assessment of the restaurants, bars, and food stalls in Eataly, the River North Italian mega-emporium

You can make a satisfying night out by picking over some of the nearly two dozen small-plate options.
Posted inFood & Drink

Azzurra EnoTavola is the season’s Italian sleeper

by Mike Sula December 13, 2013August 19, 2021

Azzura EnoTavola offers simple, soulful Italian food from the folks behind Anteprima and Bar Ombra.

One-stop Chop Shop offers hot and cold sandwiches, deli items, and lovely cuts of meat during retail hours, and a streamlined steak house menu in the dining room upstairs.
Posted inFood & Drink

The Chop Shop keeps it simple

by Mike Sula November 22, 2013August 19, 2021

The Chop Shop’s multidisciplinary butcher/bar/restaurant/performance space does a lot—and does a lot with a little.

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

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.

Italian cooking instructor Laura Andreatta: lay off the garlic, already.
Posted inNews & Politics

This week’s Chicagoan: Laura Andreatta, Italian cooking instructor

by Anne Ford April 10, 2012August 19, 2021

This week’s Chicagoan: Laura Andreatta, Italian cooking instructor

Bee pollen gnocchi with chocolate sauce, candied pistachios, raspberries, and mint
Posted inFood & Drink

Key Ingredient: bee pollen

by Julia Thiel March 29, 2012August 19, 2021

Chef Giuseppe Tentori (Boka, GT Fish & Oyster) counters the “grassy” flavor of his bee pollen gnocchi with chocolate, pistachios, raspberries, and mint.

Posted inBlogs

This Week in Food & Drink: The Aviary, Key Ingredient pork cheeks, neighborhood food councils, and more

by Kate Schmidt May 27, 2011August 19, 2021

This week in Food & Drink: Achatz and Kokonas’s the Aviary, Key Ingredient pork cheeks, neighborhood food councils, more Fulton Market restaurants

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