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Home » pork

Tag: pork

Moonwalker Cafe Monday Night Foodball
Posted inFood & Drink

The Moonwalker Cafe brings a rare and porky specialty from Guerrero to Monday Night Foodball

by Mike Sula January 25, 2022June 27, 2022

Whenever there was a wedding or baptism to celebrate in San Luis de la Loma, Ana Mellin made the relleno de puerco. In the tiny town just up the coast from Acapulco, she and her cousins roasted banana leaf-swaddled, whole hogs for funerals too. The celebratory pig, stuffed with pineapple, plantains, tomatoes, potatoes, carrots, and […]

Garlic toast mounted with thick coils of pickled herring, pickled onions, and julienned apples
Posted inFood & Drink

‘Modern’ Polish food at Mount Prospect’s Qulinarnia

by Mike Sula August 22, 2014August 18, 2021

Mount Prospect’s Qulinaria tries to spiff up meat and potatoes.

A square of flanlike spreadable blood, almost chocolatey in flavor and strewn with crunchy endive spears, is a mind-blowing dish.
Posted inFood & Drink

Former Top Cheftestant brings soulful, creative Korean to Avondale

by Mike Sula July 11, 2014August 18, 2021

Former Top Cheftestant brings soulful, creative Korean to Avondale.

Ramen-San's tonkotsu ramen with slabs of roasted pork belly
Posted inFood & Drink

Right and wrong: Sodikoff’s High Five Ramen and the Melmans’ Ramen-San

by Mike Sula June 28, 2014August 18, 2021

Brendan Sodikoff’s High Five Ramen and the Melmans’ Ramen-San face off over noodle soup.

Handmade orecchiette with fennel sausage, kale, and slivers of toasted garlic
Posted inFood & Drink

Brendan Sodikoff’s new Italian spot enters a crowded field

by Mike Sula May 30, 2014August 18, 2021

Cocello, Brendan Sodikoff’s new Italian spot, enters a crowded field.

Flaky cups of pastry cradling warm sweet custard, capped with liquefied foie gras
Posted inFood & Drink

Trendy and traditional don’t mix at downtown dim sum parlor Yum Cha

by Mike Sula May 16, 2014August 18, 2021

Downtown dim sum parlor Yum Cha is a house divided.

The charcuterie board proves a better value than a la carte options, the only hitch being that the selection itself is at the whim of the kitchen.
Posted inFood & Drink

Take your meatings at Tête Charcuterie . . . but save room for salad

by Mike Sula May 9, 2014August 18, 2021

Tête Charcuterie is a lot more than just a temple to our culture’s insatiable flesh lust.

Posted inBlogs

A sneak peek at Leela Punyaratabandhu’s Simple Thai Food

by Mike Sula May 6, 2014August 18, 2021

A recipe for sweet dry curry of pork and long beans, aka phat phrik khing

A generous bowl of donburi, topped with shaved rib eye and caramelized onions
Posted inFood & Drink

Ani: All-purpose Japanese for a neighborhood that can use it

by Mike Sula May 5, 2014August 18, 2021

Ani, Arami’s younger brother, brings all-purpose Japanese to Lakeview.

Raw pork legs
Posted inFood & Drink

Key Ingredient: Jenner Tomaska makes a pigs’ foot roll

by Julia Thiel April 24, 2014August 18, 2021

Next sous chef Jenner Tomaska goes hog wild in the kitchen with pigs’ feet.

Octopus and potato salad, with chunks of house-made "Spam," sweet crunchy beans, and spicy pickled brussels sprouts
Posted inFood & Drink

Bottlefork: A fine chef meets the Dec

by Mike Sula April 4, 2014August 18, 2021

At Rockit Ranch’s Bottlefork, a fine chef meets the Dec

Some of the finest, freshest sashimi in the city
Posted inFood & Drink

Japonais by Morimoto: At the top of the sushi food chain

by Mike Sula March 21, 2014August 18, 2021

Japonais by Morimoto: At the top of the sushi food chain

Whole roasted branzino needs nothing but a shaved-fennel salad to showcase its beauty and deliciousness.
Posted inFood & Drink

Baffo tries to bring a bit of Mario Batali’s Babbo to the midwest

by Mike Sula March 7, 2014August 18, 2021

Eataly’s fine-dining restaurant would benefit from a higher dose of simplicity.

Luxuriously fatty chicken-and-sausage gumbo
Posted inFood & Drink

At Analogue, cocktails get top billing but the food steals the show

by Mike Sula February 21, 2014August 18, 2021

The Cajun menu at Logan Square cocktail bar Analogue is deceptively complex.

The house-cured sardines are accompanied by crunchy shreds of pumpernickel bread and garnished with horseradish cream, dill, and celery leaf.
Posted inFood & Drink

The audacity of Michael Sheerin’s Cicchetti

by Mike Sula February 7, 2014August 18, 2021

Former Blackbird chef Michael Sheerin is taking Venetian food somewhere new.

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