This deli outpost of an old-school Italian bakery underperforms and overprices.
Tag: J.P. Graziano
Posted inBlogs
Momotaro chef Mark Hellyar deconstructs the tuna hoagie
Challenged to create a dish with canned tuna, Hellyar includes both the high-end fresh fish he’s accustomed to working with and—well, canned tuna.
Posted inBlogs
You’re gonna wanna getta muffaletta from J.P. Graziano
The delicious, enormous New Orleans sandwich is available for the rest of the month in Chicago.
Posted inBlogs
Neapolitan pizza becomes a lifestyle choice in the West Loop
Neapolitan pizza is helping normalize the West Loop, at Parlor Pizza Bar and Soho House.
Posted inFood & Drink
Eataly: The restaurant review
An assessment of the restaurants, bars, and food stalls in Eataly, the River North Italian mega-emporium
Posted inBlogs
Three ndujas: Salami just got more spreadable
Your guide to locally produced red Nutella
Posted inBlogs
Sit and stay for Meals on Wheels, and other things to attend, read, or listen to
Leghorn is finally set to open, Panozzo’s sadly may have closed, and more.
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You say tomato, J.P. Graziano says gelato
A collaboration between Jim Graziano and Baume & Brix’s Ben Roche is producing some outstanding gelato.
Posted inBlogs
Map the food truck ghetto and other food news bites
Graziano vs. Reggiano, new barbecue, A.A. Gill kills, and more
Posted inBlogs
Army & Lou’s mounts a comeback, and other food news bites
The Michigan DNR hates Mangalitsas, Philip Foss makes a snack, Ellen Malloy eats pancakes with the enemy, and more
Posted inBlogs
This Week in Food & Drink: Garlic Mustard, Cafe des Architectes, Key Ingredient Dried Shrimp, a New Cocktail Challenge, and More
This week in Food & Drink: what to do with the invasive plant garlic mustard, Key Ingredient dried shrimp, Cafe des Architectes under new chef Greg Biggers, a new cocktail challenge, and more.
Posted inFood & Drink
The Sodfather Abides
Chicago cop Frank Balestri keeps the old-world custom of making soppressata—”supersod”—alive.
Posted inFood & Drink
What Would Signore Vincenzo Say?
How the family-run J.P. Graziano Italian market has kept up with the times