Lillie’s Q boss Charlie McKenna envisions the food of the antebellum south through the lens of fine dining.
Looking back at Trio with owner Henry Adaniya, as Next serves its tribute menu to Grant Achatz’s start
Mexican food gets mod and other things happening to eat and drink.
Challenged to create a dish with salt cod, Spiaggia chef Tony Mantuano buries it in truffles.
Takashi pastry chef Courtney Joseph triumphs over rose water—and grows to like it in the process.
Don’t throw out the braising liquid from your corned beef brisket.
Our picks for the best places to be on the most romantic day of the year
Our picks for the best places to be when the ball drops
Katsu, one of the best sushi restaurants in Chicago, also makes some of the best ramen
This week—January 12-18, 2012—in Food & Drink
Slurping Turtle, Takashi Yagihashi’s downtown spot, comes out swinging in the izakaya wars.
A dessert tasting menu, a feast of fishes, a roasted goose, and more.
Coming to your bookshelf in March: Takashi’s Noodles