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Home » The Bristol

Tag: The Bristol

Posted inBlogs

Nonna’s Italian Dip Lampredotto is one gutsy sandwich

by Mike Sula February 16, 2015August 18, 2021

Formento’s adjunct sandwich shop introduces the Florentine Italian beef.

Posted inBlogs

Jean Banchet nominees show a scene that’s doing just fine, thank you

by Michael Gebert October 30, 2014August 18, 2021

The Jean Banchet awards are announced, and show that our scene is still about where real people eat.

Posted inBlogs

Previewing the normal Italian-American at Formento’s

by Michael Gebert October 6, 2014August 18, 2021

Getting a taste of what Formento’s, at 925 W. Randolph, will offer when it opens in December.

You can make a satisfying night out by picking over some of the nearly two dozen small-plate options.
Posted inFood & Drink

Azzurra EnoTavola is the season’s Italian sleeper

by Mike Sula December 13, 2013August 19, 2021

Azzura EnoTavola offers simple, soulful Italian food from the folks behind Anteprima and Bar Ombra.

Posted inBlogs

Dine with Ruhlman, Elie at upcoming dinners, plus a Pilot Light fund-raiser

by Michael Gebert September 10, 2013August 19, 2021

Authors Michael Ruhlman and Lolis Eric Elie come to town for special dinners, while Paul Kahan and Matthias Merges raise money for teaching kids about food.

Posted inBlogs

This way for durian: Announcing the Key Ingredient Cook-Off

by Kate Schmidt April 11, 2013August 19, 2021

Coming May 3: Twenty-six Chicago chefs, five ingredients, primo booze, and bucks for the Healthy Schools Campaign

Posted inBest of Chicago

Best Antiquity

by Mike Sula June 20, 2012August 19, 2021

Bristol/Balena chef Chris Pandel’s fish sauce

Toni Roberts's sheep's milk and pineapple push pop
Posted inFood & Drink

Key Ingredient: sheep’s milk

by Julia Thiel May 30, 2012August 19, 2021

Challenged with sheep’s milk, the Wit’s Toni Roberts makes a savory pineapple push pop inspired by the Creamsicle.

Tagliolini nero with crab, sea urchin, and chiles
Posted inFood & Drink

The peasant’s party at Balena

by Mike Sula May 16, 2012August 19, 2021

With Balena, the Boka Group comes late to pan-Italia, but it’s worth the wait

Buttermilk and pu-erh panna cotta with raspberry-tea jus
Posted inFood & Drink

Key Ingredient: pu-erh tea

by Julia Thiel May 14, 2012August 19, 2021

Amanda Rockman of Balena and the Bristol whips up a panna cotta with Yunnanese pu-erh tea

Posted inBlogs

A barman departeth, a newcomer chef shines

by Kate Schmidt May 3, 2012August 19, 2021

In this week’s Food & Drink: Michael Kornick and David Morton’s new barstaurant, Ada St.; Key Ingredient colatura; tried-and-true spots for small plates

Posted inBlogs

Ready, set, roll your eyes: It’s Michelin Guide time

by Mike Sula November 9, 2011August 19, 2021

Le sigh: French tire maker Michelin dropped its 2011 Bib Gourmand list this morning.

Posted inFood & Drink

Scraps: Sixteen loses its exec chef, Small Bar gains one

by Kate Schmidt June 30, 2011August 19, 2021

On Monday night a mysterious tweet from Lillian Brunacci, @thechefsdiamond, announced the departure of Frank Brunacci from Sixteen: “To all my Friends, My last day of employment as Exec Chef for Trump Chicago was Today, after 4 long years and way too . . . ” A press release sent out by Trump on Tuesday […]

Posted inFood & Drink

Key Ingredient: Beef Tendon

by Julia Thiel February 24, 2011August 19, 2021

Offal that’s hard to get right.

Posted inBlogs

This Week in Food & Drink: Moonshiners, West Town’s New Belgian Bistro, Key Ingredient Jujubes, and More

by Kate Schmidt February 18, 2011August 19, 2021

This week in Food & Drink: Moonshiners, West Town’s new Belgian biistro, Key Ingredient jujubes, and more

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