Joseph Hernandez – Page 24

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

Super Bowl snack idea: Use Tater Tots to make waffles, nachos and poutine

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

Whether you're rooting for the Atlanta Falcons, the New England Patriots, the commercials or the puppies on Super Bowl Sunday, you have common ground with your neighbors: You're doing it...

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

5 things to eat, drink, do this weekend

June 6, 2018 at 5:33 a.m.

It's about that time of January when you bend on those healthy eating resolutions and dive face-first into, oh, lasagna and beer? We can help. 1. Make Sunday a pasta...

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

Shake Shack giving away burgers with new app

May 2, 2019 at 12:48 p.m.

Time to make some room on your phone: Shake Shack's got a new app. The Shack App, available on iOS for now, is a mobile ordering app for the widely...

5 things to know about Mezcaleria Las Flores’ new beverage director

June 6, 2018 at 6:29 a.m.

Caitlin Laman has been in Chicago full time for less than a month, but she's getting ready for her cocktail debut. Taking the reins at Logan Square's beloved Mezcaleria Las...

Kitsune opens in North Center; reservations already booked for weeks

June 6, 2018 at 6:57 a.m.

After a year of waiting, we can all exhale: Acclaimed chef Iliana Regan is finally unlocking the doors to her latest project, Kitsune Restaurant and Pub, today. Known for her...

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

Warm up from the inside out with updates on the hot toddy

June 4, 2019 at 5:42 a.m.

Ask people to name a warm winter cocktail and they're likely to drop the words "hot toddy" almost immediately. And for good reason: The steaming beverage is a rescue from...

Surf Bar says ‘aloha,’ is transforming into industry hangout Branca Bar

June 6, 2018 at 7:14 a.m.

Logan Square can officially say "aloha" to Surf Bar, helmed by the same crew behind neighboring Emporium Arcade Bar. Opened in June, the beach-themed bar is getting a complete overhaul...

5 things to eat, drink, do this weekend

June 6, 2018 at 7:39 a.m.

Don't let the cold weather get you down. These dining and drinking events will help keep your social life alive. 1. Hit a new happy hour Ease into the weekend...

Essential kitchen tools for winter cooking

June 6, 2019 at 12:19 p.m.

Summer may have flashy grilling and barbecue, but winter is the season of forgiving, comforting, soul-satisfying food. If one word could describe wintry cuisine, it'd be hygge, the Danish word...

Mixologist shake-up at popular Logan Square mezcal destination

June 6, 2018 at 8:45 a.m.

Heads up, mezcal fans: Jay Schroeder, a leading ambassador of the popular Mexican spirit, is out at Mezcaleria Las Flores. As first reported by Eater, Schroeder is leaving the Logan...

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