A new chef and a new outpost from low-key Logan Square restaurant group One of a Kind Hospitality make a case for themselves.
Tag: gnocchi
The audacity of Michael Sheerin’s Cicchetti
Former Blackbird chef Michael Sheerin is taking Venetian food somewhere new.
Eataly: The restaurant review
An assessment of the restaurants, bars, and food stalls in Eataly, the River North Italian mega-emporium
Azzurra EnoTavola is the season’s Italian sleeper
Azzura EnoTavola offers simple, soulful Italian food from the folks behind Anteprima and Bar Ombra.
The Chop Shop keeps it simple
The Chop Shop’s multidisciplinary butcher/bar/restaurant/performance space does a lot—and does a lot with a little.
Bohemian rhapsody at Dusek’s
Dusek’s borrows a few tricks from Longman & Eagle—but it’s its own thing, too.
This week’s Chicagoan: Laura Andreatta, Italian cooking instructor
This week’s Chicagoan: Laura Andreatta, Italian cooking instructor
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.
This Week in Food & Drink: The Aviary, Key Ingredient pork cheeks, neighborhood food councils, and more
This week in Food & Drink: Achatz and Kokonas’s the Aviary, Key Ingredient pork cheeks, neighborhood food councils, more Fulton Market restaurants