What an incredibly delicious week in Chicago. Check out my latest videos for the inside look at Little Goat Bread and Diner, as well as fine-dining resurrected at Grace in the West Loop; also, some of the best Korean fried chicken in town at Dak Wings.
By Camille Izlar
Lunch=sandwich. Loop lunch=better sandwich. The ubiquitous meal is everywhere downtown. But I found you can eat better than Potbelly for less money. Check out these famous and not-so-famous places when you find yourself lost in the Loop and wondering why everyone else seems to have such purpose in life.
Tickets for the first bites bash sold out quickly, so that’s a sign there’s high demand for Chicago’s annual Restaurant Week, beginning tomorrow. From the 1st until the 10th, you can score a prix fixe deal ($22 for lunch/$33 or $44 for dinner) on that special place you’ve always wanted to go, like Allium, inside the Four Seasons Hotel, for instance.
With the Super Bowl in New Orleans this Sunday, every TV show in the country is showing people how to celebrate like they do in NOLA: gumbo, jambalaya, etc. But I say if you want to party like a local, you really should be drinking a brandy milk punch or a sazerac.
I’ve always loved cocktails. But the problem as of late has more to do with bar chefs clouding the flavors of the hard-to-source, sought-after spirirts that are supposed to shine through. Does every other drink have to contain elderflower (St. Germain) or a rosemary/blueberry/fill-in-the-blank syrup? Sometimes, I just want a simple, straightforward cocktail, like this all-American classic.
In terms of Guatemalan food in Chicago, the first thing most caucasians probably think of is Pollo Campero, the Central American-born, international chain of fried chicken shacks with cult-like fans. But for nearly 20 years, the tiny kitchen at El Tinajon in Roscoe Village has been pumping out Guatemalan classics as well. One of the most significant culinary achievements is the tamale; yet unlike its South American or Mexican cousins, these tamales differ in texture, filling and even the vessel within which they steam.