Each week her Tasting India delivery service dives deep into a different regional Indian cuisine.
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.
Hogsalt Hospitality takes a pure, respectful approach to fish amid River North’s culinary cliches.
This chill Streeterville izakaya is a go-to for all manner of Japanese libations.
Chef Hisanobu Osaka’s residency explores the affinities of two great world cuisines.
Welcome another winning restaurant from Giuseppe Tentori.
Momotaro 820 W. Lake 312-733-4818 momotarochicago.com Runner-Up: Kai Zan and Tanoshii
Mike Sula reviews Cold Storage, the Boka group’s new casual seafood spot.
Chile mentaiko spaghetti at Momotaro momotarochicago.com The Japanese obsession with itameshi, or Italian food, produced a superb fusion dish sometime in the 50s, according to Momotaro executive chef Mark Hellyar, who put it on his menu. In the dish, hot pasta meets a hot sauce of Plugrá butter and Kewpie mayo, light shoyu, chile oil, […]
Talking with Momotaro cook and rising Japanese chef Scott Malloy about how a kid from Tennessee learned to love Japanese food.
The annual list of best new restaurants is out—but what’s missing?
A visit to the other izakaya to open recently in Chicago, from the Boka Group.
They weren’t all Italian. And they weren’t all in River North.
I ate it all.
The Boka group brings most of Japan to the West Loop.