The invasive fish formerly known as Asian carp was renamed “copi” earlier this summer by the Department of Natural Resources. Short for “copious,” the state hopes that a vaguely Mediterranean-sounding rebranding will entice consumers to eat more of the bony, obscenely prolific, freshwater filter feeders that have outcompeted native species for all that good Illinois […]
Chef Scott Manley has created a bloody good seasonal sandwich.
Challenged to create a dish with the Mexican fermented pineapple beverage tepache, Dan Compton of Vie buys it, makes it, and then makes wings and fried rice with it.
A traditional luncheonette item joins the Tex-Mex menu as a special.
A 77-year-old former sausage maker is behind all that salumi you’re eating in restaurants.
Paul Virant’s Vie turns ten.
Things that are happening, from pie talk on stage to art coming down from the walls to be eaten
The James Beard Foundation Awards announcements yesterday showed a scene that’s strong on one side, not very strong on the other.
The Radler offers an upscale twist on German comfort food in Logan Square.
Events in the coming week
Coming May 3: Twenty-six Chicago chefs, five ingredients, primo booze, and bucks for the Healthy Schools Campaign
Grimm-inspired alpine restaurant Table, Donkey and Stick serves as a cautionary tale.
Vie’s chef de cuisine is going Deutsch
In this week’s Food & Drink: Graham Elliot Bowles’s latest homage to self, Key Ingredient chicken gizzards
Sprout sous chef Jeffrey Sills tackles chicken gizzards, the bird’s muscular second stomach