The Prince of Chivo starts cooking at the tequila-focused restaurant Masa Azul in mid-September
In this week’s Food & Drink: Ye olde South Loop tavern, Key Ingredient huitlacoche
Mike Sula reviews City Tavern, the new spot from the owners of Chicago Firehouse.
A Templeton Rye documentary, The Beat Cop’s Guide to Chicago Eats, a survivalist’s supper, and more.
Wine dinners, wine making, truffle making, and other food and drink events this week.
Thoughts on the first 50 episodes of Key Ingredient
The Michelin Guide Chicago’s starred restaurants have been announced.
Sepia mixologist Josh Pearson, a native of Australia, challenged Cristiana DeLucca of the Drawing Room, to make a cocktail with Vegemite, the supersalty yeast spread that’s widely reviled in the rest of the world. The cocktail’s named in honor of her niece. Allison No. 1 1 bar spoon Vegemite or Marmite 6-8 grape tomatoes, halved […]
This week in Food & Drink: the Alinea group’s Next, the intern and the food critic on the Doughnut Vault, Smoque’s Barry Sorkin turns Vienna Beef hot dogs into dragon turds for Key Ingredient, and Sepia’s Josh Pearson creates the Propawhat Margarita out of the bee resin propolis for our new cocktail challenge.
Boka Restaurant Group mixologist Benjamin Schiller challenged his friend Josh Pearson of Sepia with propolis, an aromatic resin bees use to seal small cracks in their hives. Pearson infused tequila with the stuff, which is available at health-food stores. Propawhat Margarita 2 oz propolis-infused tequila* ¾ oz agave juice ¾ oz lime juice 4 fresh […]
Boka group mixologist Benjamin Schiller crafts a three-way seaweed drink
In this week’s food and drink: Prince Creperie Cafe, Key Ingredient lamb fat, Gyu-Kaku, the latest food truck, the aphrodisiac sannakji, and more.
Andrew Zimmerman faces “extreme lambiness.”
In this week’s Food & Drink: the Sodfather, the Florentine, Paul Virant of Vie takes our Key Ingredient chef challenge of spirulina, and the latest openings and closings.
The superfood the Aztecs called “stone’s excrement.”