NOLA native Brian Jupiter (Frontier) gives authenticity to this Cajun-creole spot in the former Beechwood Inn.
At the Wicker Park barstaurant, Adam Wendt chefs up the iconic original snack—and offers constructions southern-food aficionados might find controversial.
Go green with this veggie-centric stew from the Chicago chef’s collection of southern specialties.
This Lincoln Square spot spans the region’s cuisine—from the Carolinas to the Mississippi Delta—with mixed results.
The brewing portion of Moxee Restaurant and Mad Mouse Brewing is newly operational, but the food is already spot-on.
Mark Steuer plays with low-country food at Carriage House
The rural eastern gray squirrel has long been a valued food source, but what about its urban cousin?