Farewell to one of Chicago’s most iconic restaurants.
Tag: Paul Kahan
Posted inFood & Drink
Chef David Campigotto spills the beans on Castelnaudary Cassoulet
Each year the French chef takes up residency at Publican Quality Meats and shows les Américains how it’s done at home.
Posted inFood & Drink
Under chef Erling Wu-Bower, Pacific Standard Time is now
The River North restaurant presents a distinctive vision of a west-coast oasis in the midwest.
Posted inBlogs
How Mordecai chef-owner Matthias Merges helped transform modern fine dining
A phone call to PolyScience in Niles resulted in the popularization of immersion circulators in restaurant kitchens.
Posted inBlogs
Rosemont hotel: There’s no video of Kenneka Jenkins walking into freezer, and other Chicago news
Also, Chicagoans start to organize relief efforts for victims of Mexico City earthquake.
Posted inFood & Drink
Anker is yet another compelling evolution of the Publican brand
The latest offshoot of the Publican is like the others in that it’s unlike the others.
Posted inFood & Drink
Ixcateco Grill is a breath of fresh cilantro in Albany Park
A longtime Bayless vet brings midscale southern Mexican to a neighborhood rife with taquerias, tamaleros, and chicken joints.
Posted inFood & Drink
Our favorite restaurants of 2014
They weren’t all Italian. And they weren’t all in River North.
Posted inFood & Drink
Thirty of Chicago’s most important moments in food
Nearly two centuries of Chicago’s culinary milestones, from its first lunch counter to its first Olive Garden
Posted inFood & Drink
Dove’s Luncheonette: Paul Kahan and company’s Mexican diner fills a void in Wicker Park
Dove’s Luncheonette: Wicker Park hasn’t had this much soul since the Busy Bee closed.
Posted inBlogs
Filipino pop-ups, grasshopper tacos, a haunted Goat, and more food news and events
Meet people who wrote books, eat longanisa, barbecue with Sean Brock, and more.
Posted inBlogs
Happy tenth to the city’s best restaurant . . . in the suburbs
Paul Virant’s Vie turns ten.
Posted inBest of Chicago
Best High-End Meatball
Risk of grandiosity aside, let me say that I can’t imagine a more perfect meaty orb.
Posted inBlogs
For Nico’s sommelier, rosé goes great with kicking butt
How Nico Osteria sommelier Bret Heiar came to rosé as a side effect of competing in high school gymnasiums