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Home » Nightwood

Tag: Nightwood

Posted inFood & Drink

Bucktown barstaurant Presidio channels San Francisco—sort of

by Mike Sula May 1, 2015August 18, 2021

There’s no cioppino or sourdough on the menu at the loungy new spot.

Posted inBest of Chicago

Best Run by a Chef Prior to a Gracious Departure

by Kate Schmidt June 25, 2014August 18, 2021

He was named one of Food & Wine‘s Best New Chefs of 2013.

Posted inBlogs

Hosting the IPW, Chicago gets lucky

by Deanna Isaacs April 10, 2014August 18, 2021

Chicago got lucky when the IPW came to town: The sun put in an appearance.

Posted inBlogs

From burgundy at L2O to deviants at Punch House

by Michael Gebert April 7, 2014August 18, 2021

Things that are happening, including a dance night for deviants and an $80 steak special.

Posted inBlogs

Ferran Adrià and a very heavy book, and other upcoming events

by Michael Gebert February 21, 2014August 18, 2021

Ferran Adrià at Balena and more events

Posted inBlogs

Meet the Chicago chefs who just got short-listed for the Beard Awards

by Michael Gebert February 20, 2014August 18, 2021

This year’s James Beard Awards short list gets Chicago pretty well.

Top, right: Dusek's meticulously restored dining room; bottom: fillet of flaky hake is half-submerged in a powerfully rich, buttery chowder.
Posted inFood & Drink

Bohemian rhapsody at Dusek’s

by Mike Sula November 15, 2013August 19, 2021

Dusek’s borrows a few tricks from Longman & Eagle—but it’s its own thing, too.

Posted inArts & Culture

The migration of the hipster

by Aimee Levitt October 2, 2013August 19, 2021

The migration of the hipster: A Chicago history, 1898-present

Come for the biscuit. Stay for the biscuit.
Posted inFood & Drink

Endgrain: The good, the bad, and the biscuit

by Sam Worley July 15, 2013August 19, 2021

Endgrain: The good, the bad, and the biscuit

Philosophy professor Anton Ford has applied Aristotelian logic to the act of eating doughnuts.
Posted inFood & Drink

Observations on the feeling of the beautiful and sublime doughnut

by Hannah Gold April 17, 2013August 19, 2021

Food Issue: Observations on the feeling of the beautiful and sublime doughnut

Posted inBlogs

Jason Vincent is a Food & Wine best new chef and other food news bites

by Mike Sula April 5, 2013August 19, 2021

Russian sausage, hummus law, the return of Logan Square Kitchen, and more

Working Bikes Cooperative
Posted inArts & Culture

This week’s Culture Vultures recommend:

by Joey Jachowski March 9, 2012August 19, 2021

In-the-know Chicagoans recommend the Working Bikes Cooperative, The White Darkness, and more

Posted inBlogs

Key Ingredient turns 50 (episodes)

by Julia Thiel December 16, 2011August 19, 2021

Thoughts on the first 50 episodes of Key Ingredient

Posted inBlogs

Ready, set, roll your eyes: It’s Michelin Guide time

by Mike Sula November 9, 2011August 19, 2021

Le sigh: French tire maker Michelin dropped its 2011 Bib Gourmand list this morning.

Posted inBlogs

This week in Food & Drink: A Dick Move, Roots Handmade Pizza, Key Ingredient chufa, and more

by Kate Schmidt September 9, 2011August 19, 2021

In this week’s Food & Drink: Cocktail Challenge beef stock, Roots Handmade Pizza, Key Ingredient chufa, more Ukrainian Village spots

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