Lillie’s Q boss Charlie McKenna envisions the food of the antebellum south through the lens of fine dining.
Tag: Takashi Yagihashi
Posted inBlogs
The guy who gave us Grant Achatz
Looking back at Trio with owner Henry Adaniya, as Next serves its tribute menu to Grant Achatz’s start
Posted inBlogs
Modern Mexican galore, and other events
Mexican food gets mod and other things happening to eat and drink.
Posted inFood & Drink
Key Ingredient: Tony Mantuano poaches salt cod
Challenged to create a dish with salt cod, Spiaggia chef Tony Mantuano buries it in truffles.
Posted inFood & Drink
Key Ingredient: Courtney Joseph of Takashi grows to like rose water
Takashi pastry chef Courtney Joseph triumphs over rose water—and grows to like it in the process.
Posted inBlogs
Turn your braised corned beef into corned beans
Don’t throw out the braising liquid from your corned beef brisket.
Posted inArts & Culture
Valentine’s Day Guide 2013
Our picks for the best places to be on the most romantic day of the year
Posted inArts & Culture
New Year’s Eve Guide 2012
Our picks for the best places to be when the ball drops
Posted inBlogs
One Bite: Katsu’s kani ramen
Katsu, one of the best sushi restaurants in Chicago, also makes some of the best ramen
Posted inFood & Drink
At Slurping Turtle, never mind the noodles
Slurping Turtle, Takashi Yagihashi’s downtown spot, comes out swinging in the izakaya wars.
Posted inBlogs
This Week’s Food and Drink Events
A dessert tasting menu, a feast of fishes, a roasted goose, and more.
Posted inBlogs
Takashi Yagihashi: permission to slurp
Coming to your bookshelf in March: Takashi’s Noodles