There are two sides to the Long Room’s kitchen, Sidecar
Overworked sushi and surprisingly clever fusion at this Ravenswood spot
Logan Square’s Q-Tine specializes in the food of Montreal (poutine) and Memphis (barbecue), and does a decent job of both.
Spritz Burger, the Hearty Boys’ collaboration with Gale Gand, hops on the upscale-burger bandwagon a half decade too late.
At Rockit Ranch’s Bottlefork, a fine chef meets the Dec
Mike Sula sandwich à la viande fumée, The Main Mike Sula Schwartz’s, 3 pm on a Tuesday Mike Sula no lines outside The Main Mike Sula sandwich à la viande fumée, Lester’s http://www.chicagoreader.com/Bleader/archives/2013/04/01/one-bite-montreal-style-smoked-meat-at-fumar-meats-and-deli
The throngs at DryHop’s first weekend are on to something—this new brewpub is making some very fine, very fresh beer.
At the River North barstaurant Central Standard, a culinary tour of flyover country
The Streeterville restaurant offers a wide range of menu items, but few of them measure up.
Alpana Singh’s Boarding House is a populist wine bar on a grand scale.
Streeterville’s Local Root: local and seasonal, so what’s with the tomatoes?
Au Cheval: the closest thing Chicago has to Montreal’s glutton mecca, Au Pied de Cochon
Classy cocktails at Barrelhouse Flat, plus Cantina Laredo and Barbari
Luke Creagan offered to make bamboo-worm poutine for anyone who wanted it at Pops for Champagne, and recently he had to follow through on that promise.
This week in Food & Drink: Key Ingredient bamboo worms, Masa Azul, Cocktail Challenge nutritional yeast