The artisanal, prepared-food market that’s already making a delicious splash at Logan Square’s Sunday market is heading downtown next week, albeit briefly. The NOSH at Block Thirty Seven will be a twist on the usual market, running every weekday for lunch, from 10:30 am to 2 pm, beginning December 3rd (starting at noon on this day only) and ending December 13th. Block Thirty Seven’s Dearborn Avenue entrance will open its garage-style glass doors to allow food trucks (Doughnut Vault Van, The Salsa Truck, Bergstein’s NY Deli are among the trucks that will be in rotation) to park inside the building for the event. (The entrance will close up again once the trucks are inside – so no need for mittens and gloves).
Joining the trucks will be 15 other local food vendors, such as Bang Bang Pie, Pecking Order, Bento Box, Mixteco Grill, Lindy’s Chili and Dia De Los Tamales. Vendors will line Block Thirty Seven’s second floor corridor, which overlooks Daley Plaza and the Christkindlmarket. Like The NOSH’s other iterations, The NOSH at Block Thirty Seven will have no admission fee and all dishes will be freshly prepared and carefully curated. As a Loop worker, I’m beyond thrilled with this news! Sorry Pret.
The NOSH at Block Thirty Seven
Dec 3rd, 12 p.m. – 2 p.m.
Dec 4th – Dec 13th, Mon – Fri, 10:30 a.m. – 2 p.m.
Chicago has been swept up in the doughnut craze the past year or so, and Glazed & Infused seems poised to be taking control of market share. They’ve already established their beachhead on Fulton Market, but now are opening up satellite stores in various neighborhoods, even taking up some space in the back of owner Scott Harris’ Francesca’s Forno in Bucktown (where a Doughnut Throwdown will take place on a daily base once Stan’s Doughnuts opens across Damen) and also next to the new Davanti Enoteca in River North. I have to say, I’m still either a basic yeasty glazed kind of guy, or a simple, cakey old fashioned, but I do admire their maple bacon long johns and more creative filled doughnuts like creme brûlée. (Kudos and thanks to Todd Rosenberg – @toddrphoto – for the beautiful HD quality video).
More than two dozen artisans and producers will pack the 1st Ward space in the back of Chop Shop this Sunday, for what is shaping up to be a pretty tasty market. I happened to attend Dose a few weeks ago. But since they don’t tell you out front what the theme is (unless you’ve already gone online ahead of time), random visitors who happened to be strolling by – like me – paid $5 to enter and were probably less-than-thrilled, as I was, to see tons of baby clothes and other kiddie-related stuff (food options were limited to coffee, candy and some meatballs from Chop Shop). But they’ve turned things around this Sunday, considerably. Read More
The countdown is here. But if you don’t feel like cooking for that crazy aunt or that gluten-free cousin, and spending all day in the kitchen isn’t your forte, multiple Chicago restaurants are offering Thanksgiving dinners – both in their dining rooms or as meals to go:
Shaw’s Crab House (21 E. Hubbard Street, 312-517-2722) is offering a to-go Thanksgiving dinner including all-white herb roasted turkey, traditional sides, pumpkin, apple, or pecan pie, and a leftovers preparation kit for $35 per person. Each order comes with one pound of turkey, four sides, one slice of pie, and all leftover fixings. Read More
This week, Roper looks to the Northeast, specifically, Portland, Maine. The Allagash brewery has always produced Belgian style beers in large formats, but now they’re actually producing the same great beer in more manageable 12 oz. bottles. Their dubbel and tripel happen to be wonderful beers, and now anyone can find them in their better beer store, in easy-to-carry six packs. Cheers to that.
Don’t just think of Publican Quality Meats as a butcher shop. True, they have a beguiling assortment of aged meat, high-quality cheese and imported goods. But there are also several great sandwiches at PQM. I instantly fell in love with the tuna muffaletta, but like so many great things, they can be fleeting. The meatball sandwich has been a staple at PQM for some time, however, and even though they’re not using the housemade bread for it (it’s more of a lobster roll-style bun they source elsewhere), the combo of the spicy Spanish tomato sauce and the sharpness of peppers and fresh mint makes this a meaty, messy, satisfying lunch.