Joseph Hernandez – Page 11

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

‘Wine is not about whether you know more than the next guy.’ New wine bar wants you to relax, drink, enjoy

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

Splashy new openings are a dime a dozen, but I'd like to give a shoutout to cozy spots that fly under the radar but pack a wallop. You know the...

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

90-year-old Italian Village has the best wine cellar no one’s talking about

May 31, 2019 at 4:01 p.m.

"The first thing to pop out at me when I first started were the 1973 and 1975 Petrus," recalls Jared Gelband, wine director for The Italian Village trio of restaurants...

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

Acclaimed bartender Paul McGee to tend bar at Milk Room for the 1st time since it opened

June 2, 2018 at 1:35 p.m.

Heads up, cocktail groupies: Paul McGee, owner of Lost Lake and beverage director of Land and Sea Dept.'s Cherry Circle Room and Milk Room in the Chicago Athletic Association hotel,...

Taking flight at the AF Vandevorst Haute Couture collection.

Kimski’s Won Kim tackles tailgate food: Classic sausage with a Korean twist

May 10, 2019 at 1:28 a.m.

The challenge: tailgate with a twist The chef: Won Kim of Kimski, known for playing with Korean and Polish flavors When we asked chef Won Kim for his take on...

Cocktails in a can? You bet, when care has been taken in crafting them, like these: Begonia Sangria Tinta, from left, Cutwater Spirits Rum & Ginger and Gin & Tonic, Novo Fogo Sparkling Caipirinha and Hochstadter's Slow and Low Rock & Rye.

5 canned cocktails perfect for tailgating

May 2, 2019 at 1:12 p.m.

The canned craft craze that has hit beer and wine is finally making room for (good) cocktails. While bottled mixed drinks and malts have been available on the market for...

Tocino poutine from Hapa Chicago. The pop-up concept will return this year to Kultura Festival, a daylong celebration of Filipino cuisine and culture.

Kultura Festival returns with a focus on Midwestern Filipino talent

June 2, 2018 at 2:44 p.m.

Food prognosticators have been claiming Filipino food as the next "it" cuisine for the past two years, but Sarahlynn Pablo and Natalia Roxas would rather tell you the story themselves....

DJ Jlin, from left, Brendan Francis Newnam, Rico Gagliano and Julia Turshen. We chatted with the musician, etiquette experts and chef for a bit of Entertaining 101.

‘Dinner Party Download’ hosts dish on 3 conversations to avoid at a gathering

May 10, 2019 at 1:28 a.m.

As hosts of American Public Media's podcast "The Dinner Party Download" and authors of the book "Brunch Is Hell: How to Save the World by Throwing a Dinner Party," due...

The Juliet and Romeo, a gin-driven sipper of cucumber, rose water and mint invented at Violet Hour, has become a classic.

How Violet Hour, celebrating its 10th year, changed Chicago bar culture

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

"This is the violet hour, the hour of hush and wonder, when the affections glow and valor is reborn, when the shadows deepen along the edge of the forest and...

2-Michelin-starred Tru to close doors, re-concept

June 2, 2018 at 2:57 p.m.

Two-Michelin-star restaurant Tru will close its doors permanently, according to a statement released Tuesday afternoon by parent restaurant group Lettuce Entertain You. "Tru will be closing, serving its last service...

Tapping beer and cheese for a fresh dessert

May 10, 2019 at 1:28 a.m.

Goopy sweets come and go (our teeth are still aching from five years' worth of cupcakes), but a sophisticated dessert gives your party a truly glossy finish. We say start...

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