Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.
Challenged to create a dish with bottarga, Yagihashi serves the cured fish roe over noodles.
Evanston’s Boltwood is unpredictable—and that’s not a complaint
Brendan Sodikoff’s High Five Ramen and the Melmans’ Ramen-San face off over noodle soup.
Joe Fish, Rosebud Restaurants’ new seafood house, is for ballers.
Spicy Thai Lao is in a blink-and-you-miss-it south-suburban strip mall. But you don’t want to miss it.
Former Blackbird chef Michael Sheerin is taking Venetian food somewhere new.
A10, Matthias Merges’s much-anticipated Hyde Park restaurant, gets a B minus for now.
Tanta: Peruvian time is nigh.
A recipe for Valencian black rice, another favorite from 2007