Zubair Mohajir’s Latest Is a Thrilling Asian Tour
At Muhājir, the flavor-migration theme doesn’t quite gel, but the food sings.
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Chicago Magazine Dining and drinking
The Great Soft Serve Taste Test
Our dining critic loves the stuff — and finds that the most low-brow is the...
Queen Mary Tavern’s Enzoni is Our Favorite Taste of Fall
The local version on the modern classic cocktail uses muddled Concord grapes to capture the...
Sfera Lets You Enjoy Comforting Sicilian Street Food at Home
In Episode 15 of Gourmet To-Go, a series on restaurants and chefs who’ve pivoted, we...
Taqueria Chingón Will Put Anything in a Taco
The chefs at this new taqueria are tucking some fancy things into tortillas — but they still...
The 10 Hottest Restaurants in Chicago Right Now
10 places everyone’s talking about (in order of heat)
Stephanie Izard’s Sugargoat Serves Cupcakes of Your Childhood Dreams
In Episode 14 of Gourmet To-Go, a series on restaurants and chefs who’ve pivoted, we...
Your Guide to a Happier Happy Hour
Make your after-work time at home special with bartender-delivered cocktails, chef-conceived retro snacks, the coolest...
Gin & Juice Lets You Enjoy Your Favorite Classic Cocktails at Home
In Episode 13 of Gourmet To-Go, a series on restaurants and chefs who’ve pivoted, we...
52 Weeks, 52 Indian Dishes
In Episode 12 of Gourmet To-Go, a series on restaurants and chefs who’ve pivoted, we...
Make Brunch Like a Pro
Chefs and bartenders share their recipes and secrets for a spicy Bloody Mary, wild takes...
Make Carlos Gaytán’s Quick Chilaquiles
The secret to chef Carlos Gaytán’s super-easy chilaquiles: canned beans, avocado leaves, and as many...
Make Bacon Like a Butcher
Publican Quality Meats’ head butcher shares his recipe for the best breakfast meat ever.