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Home » the Butcher & Larder

Tag: the Butcher & Larder

Posted inFood & Drink

Taking on food waste, one wilted vegetable at a time

by Gwynedd Stuart October 15, 2015August 18, 2021

At Stock, the cafe inside the new midwestern culinary mecca Local Foods, Abra Berens is giving new life to undesirable produce.

Posted inBlogs

Walking around Local Foods—opening today—with Rob Levitt

by Michael Gebert June 30, 2015August 18, 2021

Farm-to-table distributor and retailer Local Foods opens today; we got a tour beforehand.

Posted inBlogs

Cook out with the man behind The Meat Hook Meat Book

by Michael Gebert June 27, 2014August 18, 2021

Tom Mylan, of Brooklyn’s The Meat Hook, talks butchery over oddball cuts of steak at Honey Butter Fried Chicken.

Posted inBest of Chicago

Best butcher shop

by Chicago Reader June 25, 2014August 18, 2021

Paulina Meat Market

The charcuterie board proves a better value than a la carte options, the only hitch being that the selection itself is at the whim of the kitchen.
Posted inFood & Drink

Take your meatings at Tête Charcuterie . . . but save room for salad

by Mike Sula May 9, 2014August 18, 2021

Tête Charcuterie is a lot more than just a temple to our culture’s insatiable flesh lust.

Posted inBlogs

Chicago magazine’s best, and the rest

by Michael Gebert April 15, 2014August 18, 2021

An alternative look at the past year on Chicago’s food scene

Posted inFood & Drink

What happens when all-star chefs get in bed with Big Food?

by Mike Sula March 5, 2014August 18, 2021

Culinary icons from Paul Kahan to Rick Bayless, Grant Achatz to Matthias Merges, Ina Pinkney to Homaro Cantu have forged unlikely relationships with brands such as Nestlé, Kraft, and Lean Cuisine. The results might surprise you.

Posted inBlogs

A sausage outlaw goes legit

by Mike Sula December 5, 2013August 19, 2021

Ehran Ostrreicher plans to open Homestead Meats & Deli in Evanston this spring.

Posted inBest of Chicago

Best Butcher Shop

by Chicago Reader June 19, 2013August 19, 2021

Paulina Meat Market

Posted inBlogs

A pig to the slaughter, Key Ingredient dende oil, and more in this week’s Food & Drink

by Kate Schmidt October 18, 2012August 19, 2021

In this week’s Food & Drink: the farmer’s dilemma, Key Ingredient dende oil, and more

Bare Knuckle Farm, on northern Michigan's Leelanau Peninsula, raises hogs in orchards where they forage on apples, pears, chestnuts, and worms.
Posted inFood & Drink

The farmer’s dilemma

by Mike Sula October 17, 2012August 19, 2021

The farmer’s dilemma: a quick, clean slaughterhouse kill or a great life that ends with pain?

Posted inFood & Drink

Key Ingredient: Duck tongues

by Julia Thiel September 1, 2011August 19, 2021

Jason Vincent of Nightwood makes duck tongues less gross

Posted inBlogs

This week in Food & Drink: Key Ingredient Abalone, Roka Akor, Tribute, and more

by Kate Schmidt August 26, 2011August 19, 2021

This week in Food & Drink: Key Ingredient abalone, robata restaurant and lounge Roka Akor, Tribute and other South Loop restaurants.

Posted inFood & Drink

Key Ingredient: Abalone

by Julia Thiel August 25, 2011August 19, 2021

The Butcher & Larder’s Rob Levitt steams up sea snails

Posted inBlogs

This week in Food & Drink: Filipino treats, Telegraph Wine Bar, Key Ingredient tomato leaves, and more

by Kate Schmidt August 19, 2011August 19, 2021

This week in Food & Drink: Rowie’s Bakery, Telegraph Wine Bar, Key Ingredient tomato leaves, Cocktail Challenge, Logan Square restaurants

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