Juno, the post-Arami comeback from B.K. Park, is a work in progress.
I ate it all
Thoughts on the first 50 episodes of Key Ingredient
Carnivale’s David Dworshak tackles butterfly food
Cooking with rabbit lungs takes Jeffrey Hedin of Leopold’s breath away.
Small Bar’s Justin White tackles the equivalent of two dozen chicken eggs
Search the Reader‘s online database of more than 4,300 Chicago-area restaurants—and add your own review—at chicagoreader.com. Bia for Mia $$ It’s a ballsy move to open up an Italian place along a stretch of Grand that includes Bari, D’Amato’s, La Scarola, and Bella Notte—even if you are Mel Markon, restaurateur de sass circa 1995, and […]
Pairing a girl and a “Goat,” and enjoying a taste of Belgium before watching the age-old battle of humans versus the undead.
This week in Food & Drink: Moonshiners, West Town’s new Belgian biistro, Key Ingredient jujubes, and more
Chef Jeffrey Hedin brings a Belgish bistro to West Town.
In this week’s Food & Drink: the West Town Belgian restaurant Leopold, Inovasi, Key Ingredient natto, recent openings, West Town restaurants, and chimney cakes.
New West Town gastropub Leopold was built from the beer up.
In this week’s Food & Drink: the Sodfather, the Florentine, Paul Virant of Vie takes our Key Ingredient chef challenge of spirulina, and the latest openings and closings.
Belgium comes to West Town, Patty’s Diner closes, and more