David Hammond – Page 4

Ramen Takeya devotes an entire section of its menu to "otsumami" or drinking foods — nestled among them the Japanese street snack takoyaki. The ball-shaped snacks are made with a batter that crisps up into a golden shell while remaining creamy and soft inside. Hidden away are Chiclet-size pieces of octopus, tiny surprises in the center of each ball. Six balls are served in a red and white paper boats and drizzled with sweet and salty Japanese barbecue sauce, creamy mayo, aonori (dried seaweed) and fishy-but-in-a-good-way bonito flakes (cured fish shavings). Between the crispy-meets-creamy texture and the sweet-meets-salty flavors, it's easy to see how a refreshing beer (or soda, for non-drinkers) would pair nicely. $6. 819 W. Fulton Market, 312-666-7710, <a href="http://www.ramentakeya.com/">ramentakeya.com</a> — Grace Wong

Mexico in a Bottle returns to Chicago with dozens of mezcals

May 31, 2019 at 4:02 p.m.

Many Mexican spirits derive from agave, a succulent with a sugar-filled heart that's cooked, smashed, fermented and distilled to yield tequila and mezcal. Undoubtably you've heard of and most likely...

Six wild Burgundian snails are the star of the wood-grilled escargot ($12) at Le Sud. The Roscoe Village restaurant's version of this dish is not hiding in a pool of garlic butter or served in a scalding hot dish. Presented on a skewer, the mollusks are brushed with olive oil infused with herbs de provence before they're grilled, absorbing a delicate smoky flavor that lingers in your mouth. Tender and buttery, the snails are served with a few generous pats of herb butter that melt, adding another layer of fragrance and lusciousness. A side of green salad dressed with olive oil, lemon and salt provides a bright contrast to the skewer and a hearty country bread serves as a foundation for assembling a makeshift toast point. The portion is small, so make your dining companions order their own. $12. 2301 W. Roscoe St., 773-857-1985, <a href="https://lesudchicago.com/">lesudchicago.com</a> — Grace Wong

Prettiest octopus in Chicago is at Nico Osteria

May 2, 2019 at 12:59 p.m.

In 1950s Venice, a chef at Harry's Bar, a Hemingway-preferred watering hole, dubbed a raw beef dish "Carpaccio" after a Venetian artist who was known for the rich red tones...

The Covfefe cocktail at Broken English Taco Pub combines cold-brewed coffee, spiced rum and banana cream liqueur. It's garnished with a bruleed banana slice.

‘Covfefe’ is now a drink at Broken English Taco Pub

June 2, 2018 at 11:03 a.m.

You've heard of making lemonade from lemons, sweet from sour, good from bad, right? So it goes with the Covfefe, a delightful brunch cocktail based on the "unpresidented" word born...

19th-century Viennese chef Franz Sacher would be pleased, I think, by the version of his eponymous chocolate cake served at Café Selmarie in Lincoln Square. First, the top of each slice of Sacher torte is decorated with his name, elegantly written in chocolate script. Second, the cake is a real looker: Layers of chocolate cake are mortared with raspberry preserve and chocolate buttercream; the whole thing is then frosted with more buttercream and wrapped in a smooth sheet of bittersweet chocolate — firm enough to be eaten on its own, if you like, with a fork. Third, every bite is delicious. The devil's food cake is firm and pleasant, while the raspberry offers a deep berry counterpoint to all the chocolate. $4.20. 4729 N. Lincoln Ave., 773-989-5595, <a href="http://cafeselmarie.com/" target="_blank">www.cafeselmarie.com</a>. — Bill Daley

Feni, a brandy made from cashews, stars in a stunning cocktail at Ronero

June 2, 2018 at 6:06 p.m.

"Every great cocktail has four components," explains Nils Westlind of Latin American-inspired restaurant and bar Ronero. "You need a base spirit, something sweet, something sour and something bitter." To that...

Foie gras is frozen and sprinkled like confetti over this dish at The Blanchard

May 2, 2019 at 12:58 p.m.

In the continuing chorus of first-world problems can be heard groans about the ordeal of confronting too much foie gras, a ubiquitous starter at high-end boites. Cue violins. Foie gras,...

The crunchy, creamy bar snack that will have to be forcibly removed from your clawing fingers

May 2, 2019 at 12:58 p.m.

Sometimes, a dish is so terribly tasty that, in some strange way, you come to fear it. It was like that with what The Fifty/50 in Wicker Park has dubbed...

Gary Henschel in his Elkhart Lake, Wis., museum, demonstrating how easily the color of ocher can be transferred onto skin.

Lost cities of the Midwest: A trek back to pre-Columbian times

August 23, 2019 at 3:26 p.m.

The Midwest is filled with ghosts, the spirits of those who lived here centuries ago. Their presence can be felt at what remains of their ancient cities — some now...

Order the prosciutto toast at Ella Elli.

Eat This: With prosciutto toast, a happy surprise at Ella Elli

May 2, 2019 at 12:57 p.m.

"Not what I expected!" popped to mind when the prosciutto toast ($9) hit our table at Ella Elli. I'd imagined slices of ham on bread; I'd received a bouquet of...

Kusanya Cafe is the kind of place where you can get a cup of coffee, check out the community board, print a school paper or simply jump on the internet. You'll see people huddled together over papers strewn across the wood tables or someone walking in simply to say hello to the small staff. Because the nonprofit cafe roasts its own coffee on-site in small batches, don't hesitate to order that lavender iced latte ($3.49) or a plain cup of coffee. The breakfast and lunch menu is lush with references to famous musicians, like the Lupe Tabasco breakfast sandwich ($2.29). It features a thin egg patty, with melted cheese and Sriracha on ciabatta, and you can add sausage, spinach and tomato for an extra charge. The cozy and brightly lit environment is exactly where you want to catch up on some work or meet up with friends. 825 W. 69th St., 773-675-4758, <a href="http://www.kusanyacafe.org/">kusanyacafe.org</a> — Grace Wong

When it comes to agave, the old ways make better mezcal, tequila

July 2, 2019 at 3:59 p.m.

Though mezcal can be made from more than 30 types of agave and tequila is made from only blue agave, both of these spirits are produced in basically the same...

The El Diablo at the rooftop bar of Noyane is a balance of heat, sour and sweet with a base of jalapeno-infused tequila, and backup from lime juice, Bundaberg ginger beer and creme de cassis.

Drink This: The spicy, fruity El Diablo is a great summer sip

June 3, 2018 at 10:03 a.m.

Have to admit, we're slightly suspicious of the trend toward adding cinnamon to bourbon, honey to Scotch ... and chile peppers to tequila. Still, we agree with beverage director Michael...

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