The top dog-friendly places and activities for your canine
Baker Miller revives the lost art of milling.
Read about how Megan and Dave Miller of Baker Miller are reviving the lost art of milling flour. Beurrage 1248 W. 18th beurrage.com Jeffrey Hallenbeck, the self-taught baker at this Pilsen storefront, makes his croissants and other pastries with butter he cultures and then hand-churns himself, an elaborate process that can take as long as […]
Kinmont falls short of doing great things with sustainable seafood.
An assessment of the restaurants, bars, and food stalls in Eataly, the River North Italian mega-emporium
What’s on the Reader‘s Agenda for Friday, December 6
Coming May 3: Twenty-six Chicago chefs, five ingredients, primo booze, and bucks for the Healthy Schools Campaign
I ate it all
My favorite restaurants of 2012, from Philly cheese steaks to foraged fairy tales
In this week’s Food & Drink: seafood and absinthe at Wicker Park’s the Savoy, Key Ingredient coffee
Ben Sheagren of Hopleaf tames the bitterness of the coffee bean
In this week’s Food & Drink: Mike and Pat Sheerin’s Trenchermen, Key Ingredient mochiko
Challenged with mochiko, the rice flour used in mochi, Nellcote’s Ray Stanis makes gnocchi
In this week’s Food & Drink: Ye olde South Loop tavern, Key Ingredient huitlacoche