The heart of Seattle
SEATTLE — This is a great food town. It's an eating culture formed by a confluence of perfect conditions: pristine seafood in nearby waters, impeccable produce sprouting from moist and...
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Local barbecue 101
Those attempting to define Chicago barbecue as one specific style will have no such luck — at the least, there are three distinct approaches found within city limits. The interesting...
iO troupe has a fitting final Tuesday night
In the end, with tears in their eyes, they piggy-backed, kicked and shot one another with fake lasers one final time, until the lights went black and the packed house...
Paul Kahan and Co. readies Nico, an Italian seafood restaurant in Gold Coast
The team that brought Blackbird, Avec, The Publican and Big Star to Chicago will add a new restaurant to its roster this December. It will be called Nico, a seafood-focused...
Paul Kahan and Co. readies Nico, an Italian seafood restaurant in Gold Coast
The team that brought Blackbird, Avec, The Publican and Big Star to Chicago will add a new restaurant to its roster this December. It will be called Nico, a seafood-focused...
Doug Sohn on ketchup, bugs, odd tattoos
Doug Sohn, Chicago's sausage ambassador to the world, has a new book telling the story of how the son of a urologist ended up running the most popular hot dog...
At Almawal, a master of fire, meat
As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he...
National Restaurant Association show: Samples, swag draw thousands
The National Restaurant Association Restaurant, Hotel-Motel Show (or as convention-goers say, "No, not that NRA ...") is the yearly confab of food and hospitality professionals at McCormick Place that began...
Umami burger faceoff
Having exhausted the foie gras/Kobe short rib/shaved trufflization of burger-swankifying, the foodie brain trusts decided the next great innovation in the hamburger arts will come from Japan: the mysterious fifth...
Pasticceria Natalina’s Natalie Zarzour to fill in at Black Dog Gelato
Remember Natalie Zarzour? A few years ago, she was owner, chef and face of Pasticceria Natalina, the Andersonville bakery both lauded and pilloried for her uncompromising standards. You can read...