The invasive fish formerly known as Asian carp was renamed “copi” earlier this summer by the Department of Natural Resources. Short for “copious,” the state hopes that a vaguely Mediterranean-sounding […]
A locally launched national pastry fundraiser benefits bystander intervention training.
One Off Hospitality vet Jennifer Kim’s unlikely union of Korean and Italian is seamless and inspired.
The city, last year was deemed to have the most outstanding restaurant in the country, made a less than impressive showing this year despite hosting the event.
Mayor Emanuel’s picks for reading, dining, and recreation, from fly fishing to Faust to Four Moon Tavern
A Hawaiian-inspired dining series from Parachute alums Kelly Ijichi and Amy Lecza
Once infamous for its excesses, the influential restaurant from mercurial chef Michael Carlson has transformed itself into a fertile proving ground for Chicago’s next generation of young culinary talent. Now that it’s all grown up, has Schwa lost its edge?
A behind-the-scenes look at how the city’s best restaurants and chefs feed their workers
Chef-owners Beverly Kim and Johnny Clark play host to a truly familial family meal.
The upcoming food-centric conference features parties, meals, panel discussions, and chef demos.
Authors Deuki Hong and Matt Rodbard host a six-course dinner at Mott St in honor of the book’s release.
Cantina 1910’s restaurant and farm opens in Andersonville, Modern Mexican conference returns to Kendall, get your tiki mug the honest way, and more.
Bing bread at Parachute parachuterestaurant.com I don’t know why this is, but it’s a thing I’ve observed often enough to share: go to a Polish restaurant and you will probably […]
Parachute and Prop Thtr Chicagoans like their off-Loop theater a little scruffy—not their fine dining. That’s the beauty of Avondale-based Prop Thtr’s new neighbor, Parachute, a top-flight Korean-American joint run […]
Illuminated Brew Works developed the Belgian-style farmhouse table beer Pareidolia with Parachute beverage director Matty Colston.