squid Archives - Chicago Reader

A collage of cover art from releases by Tasha, Ben LaMar Gay, Mick Jenkins, Desert Liminal, Dwaal Troupe, and Olivia Block

Music

The year’s last Bandcamp Friday arrives

by Leor Galil November 30, 2021November 30, 2021

Since the start of the pandemic, Bandcamp has passed along its usual share of sales revenue to artists and labels 17 times, usually on the first Friday of the month. You probably already knew that, since you clicked on a story about the 18th such Bandcamp Friday—but you might not be aware that the site […]

The band Squid seated on rocks on a shoreline

Music

UK band Squid build up worlds only to destroy them

by Dave Cantor November 10, 2021November 12, 2021

The five members of London band Squid are architectural engineers who plot points of distinction for listeners to marvel at—or, as vocalist and drummer Ollie Judge sings on “Narrator,” off their 2021 debut, Bright Green Field (Warp), they “mold beauty out of clay.” The 2020 single “Broadcaster” consists mostly of a description of outdoor environs […]

Jar of ika no shiokara

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.

Bottarga

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.

A salad of roasted beets, spiced pistachio, and grapefruit is set atop a cool avocado puree.

Evanston’s Boltwood is unpredictable—and that’s not a complaint

by Mike Sula August 1, 2014August 18, 2021

Evanston’s Boltwood is unpredictable—and that’s not a complaint

Ramen-San's tonkotsu ramen with slabs of roasted pork belly

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.

Soupy risotto, the grains perfectly distinct, sweetened with sun-dried tomatoes and crowned by fat grilled shrimp

Joe Fish, Rosebud Restaurants’ new seafood house, is for ballers

by Mike Sula May 23, 2014August 18, 2021

Joe Fish, Rosebud Restaurants’ new seafood house, is for ballers.

Clockwise from top left: beef pad taming, kow tome (breakfast soup), som tam (papaya salad), pad cha (squid), and the powerfully funky and spicy jackfruit salad.

Make the drive to Chicagoland’s only Lao restaurant

by Mike Sula February 28, 2014August 18, 2021

Spicy Thai Lao is in a blink-and-you-miss-it south-suburban strip mall. But you don’t want to miss it.

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

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.

The boudin noir—blood sausage with pickled squid tentacles, braised cabbage, and ink vinaigrette—stole the show.

A10, the much-anticipated Hyde Park restaurant, is for now a B minus

by Mara Shalhoup December 27, 2013August 18, 2021

A10, Matthias Merges’s much-anticipated Hyde Park restaurant, gets a B minus for now.

Juicy and succulent, Tanta's pollo a la brasa is one of the best versions in town.

Tanta: Peruvian time is nigh

by Mike Sula October 4, 2013August 19, 2021

Tanta: Peruvian time is nigh.

Blogs

One more favorite from ’07: Valencian arroz negro

by Mike Sula January 8, 2008August 19, 2021

A recipe for Valencian black rice, another favorite from 2007