Read about Billy Pork, the father of Chicago’s charcuterie revolution. West Loop Salumi 1111 W. Randolph westloopsalumi.com When you enter the city’s first USDA-certified salumeria it’s like you enter another atmosphere, a heavenly, intoxicating biosphere redolent of meaty sweetness, spice, and funk. West Loop Salumi is now wholesaling across state lines a dozen different cured […]
A 77-year-old former sausage maker is behind all that salumi you’re eating in restaurants.
Challenged to create a dish with uni, Purple Pig chef Jimmy Bannos Jr. makes pasta with the sea urchin gonads.
Pecking Order, the Savoy, Telegraph, and others say good-bye.
The James Beard Foundation Awards announcements yesterday showed a scene that’s strong on one side, not very strong on the other.
The last week of farmer’s markets and plenty of fall harvest celebrations make up this week’s food and drink events
A “meaty” film premiere, a cookbook signing, a wild game dinner, and more
Five favorite vegetarian meals at nonvegetarian restaurants
Le sigh: French tire maker Michelin dropped its 2011 Bib Gourmand list this morning.
Jeremy Kiens of Dunlays on the Square voted best up-and-coming chef
Best new restaurants of 2010, Key Ingredient chef’s challenge: geraniums, Saigon Sisters, and more
The Girl & the Goat, Kith & Kin, the Purple Pig, Big Star, and more
Our annual, invaluable guide to outdoor dining
Recommended events paired with nearby restaurants.
Thirteen bars with standout food