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Home » River Roast

Tag: River Roast

Lamb sandwich
Posted inFood & Drink

Kiosk Balkan Street Food ghosts the old ways of cooking

by Mike Sula October 4, 2021October 4, 2021

Nemanja Milunovic became a chef because he didn’t like his mother’s cooking. “I just wanted to be better,” he says. “Growing up, her food was not that good. She was working all the time. She cared, but not really. She was always cooking fast. She didn’t have passion.” Operating out of an Avondale ghost kitchen, […]

Posted inBlogs

Trump: If Rahm can’t solve Chicago’s gun violence crisis, he should ask for federal help, and other Chicago news

by Kate Shepherd January 3, 2017August 18, 2021

Also, former CPD superintendent Garry McCarthy says Black Lives Matter is causing an increase in violent crime.

Posted inBlogs

Make a River Roast dinner for two last for weeks

by Kate Schmidt November 6, 2015August 18, 2021

Get the $39 chicken for two and keep dining off the tasty leftovers.

Posted inFood & Drink

Eat outside at these twenty restaurants this summer

by Gwynedd Stuart May 14, 2015August 18, 2021

It’s finally time to feed your face, alfresco.

Posted inBlogs

181 tasty things I ate in 2014

by Mike Sula December 22, 2014August 18, 2021

I ate it all.

Posted inBlogs

The Michelin Guide is still your dad (and more food news)

by Michael Gebert November 12, 2014August 18, 2021

Pronouncing on Michelin’s announcements, the Chicago Film Festival returns, and other events in the food world.

Posted inBlogs

What I saw (and ate) as a judge at the Hamburger Hop

by Michael Gebert September 29, 2014August 18, 2021

Chicago Gourmet’s burger-off was heavy on the sweet stuff.

Sliced beef sirloin served with horseradish butter
Posted inFood & Drink

There’s a raging inferno at River Roast

by Mike Sula September 19, 2014August 18, 2021

Fire-roasted hunks of meat are the centerpiece at Tony Mantuano and John Hogan’s River Roast, but stick with the smaller plates if you don’t want to get burned.

Uni
Posted inFood & Drink

Key Ingredient: Jimmy Bannos Jr. makes pasta with sea urchin gonads

by Julia Thiel September 8, 2014August 18, 2021

Challenged to create a dish with uni, Purple Pig chef Jimmy Bannos Jr. makes pasta with the sea urchin gonads.

Jar of ika no shiokara
Posted inFood & Drink

Key Ingredient: John Hogan creates foam with fermented squid guts

by Julia Thiel August 22, 2014August 18, 2021

Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.

Posted inBlogs

Benefits for Zanella girls, and other food-related events in the last days of summer

by Michael Gebert August 18, 2014August 18, 2021

Supporting the daughters of widowed chef Dean Zanella, and other events coming up.

Bottarga
Posted inFood & Drink

Key Ingredient: Takashi Yagihashi puts a Japanese spin on an Italian delicacy

by Julia Thiel August 8, 2014August 18, 2021

Challenged to create a dish with bottarga, Yagihashi serves the cured fish roe over noodles.

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