James Beard Awards went to three Chicago chefs and restaurateurs during the 2016 ceremony at the Civic Opera House.
Lincoln Square is getting an old-school steak house with a modern twist in the former Homegrown space.
North Pond chef Bruce Sherman talks about the way chefs and farmers interact at the Green City Market as new green things from spring get ready to appear.
Nick Ostapczuk of Bangers & Lace adds a dollop of Miracle Whip to the classic gin fizz—without spoiling it.
North Pond bartender Justin Fox crafts a “complete coriander experience,” from ice to garnish.
What’s on the Reader’s Agenda for Sunday, March 31, 2013
Brandon Balzley of Crux makes a complex chocolate dessert with flour, which he normally doesn’t bother with
Culinary talent that branched out from Alinea, Blackbird, the Violet Hour, Tru, and more
In this week’s Food & Drink: GT Fish & Oyster, Hot Doug takes on chicken feet for Key Ingredient, Cocktail Challenge seaweed, raw milk farmstead cheese, and more
Shadows on the Gulf: A Journey Through Our Last Great Wetland, the latest from Beard-award-winning writer Rowan Jacobsen (A Geography of Oysters), was released last week, and in its honor chef Bruce Sherman of North Pond (2610 N. Cannon, 773-477-5845, northpondrestaurant.com) is hosting a five-course dinner and discussion on Wednesday, May 18, at 6:30 PM. […]
A candy lecture, a seafood dinner, a mezcal tasting, and more.
Twelve restaurants featuring market fare
Street parties, beer festivals, a foie gras celebration, and more.
Peoria, IL: Drawing on the same farms that supply Chicago’s best, a homegrown chef has the culiscenti parachuting into Peoria.
How Jam does dinner. Plus: the return of Bolat African Cuisine and the new incarnation of Cafe Marbella.