Today is Cinco de Mayo, a relatively minor holiday on the Mexican calendar (Independence Day, Sept. 15, ranks much higher), but it somehow has become an excuse to party. Kind of like Hallmark turned “Secretaries Day” into an unofficial holiday requiring lunches, gifts and of course, greeting cards. With today’s event, the fine folks at … Continued
Like pork belly anything or beet salads embedded with goat cheese, a dish of tuna tartar with fresh avocado seems to be de rigueur these days. Bistronomic serves one in a glass jar; it’s one of the most popular dishes at BLT Steak in New York, and of course, every sushi bar in the country offers this combo embedded within a … Continued
It may seem like a tired trend, but while many new Mexican restaurants attempt to duplicate it, you have to hand it to Adobo Grill for being one of the first in town to make tableside guac a staple part of the experience, as much as a shaken-and-strained margarita. For Cinco de Mayo this … Continued
In the pantheon of cuisines that usually get thrown out as options when deciding where to go for dinner, Turkish food is usually not one of them. Mexican? Thai? Italian? Yes, we all have take out menus stuffed into that “misc./tool” drawer in our kitchens. But I’m guessing there aren’t many of you craving a … Continued
Some like buffets. Others prefer their Easter brunches a la carte. If you’re still trying to figure out where to go this weekend, here are five excellent choices, ranging from casual to partial mortgage payments. 1. The Four Seasons If you work for JP Morgan or Goldman Sachs, go ahead, blow some of your bonus money … Continued
I’ve seen it spelled a number of different ways: baba gannoush/ganoush/ganouj, etc., but no matter how you spell it, the dish is pretty much always the same – roasted, chopped eggplant, combined with garlic, tahini and spices, whipped or finely-chopped into a spread that is ripe for wedges of warm pita bread. ‚ The … Continued
The best roast chicken I ever had was at Zuni Café, on Market Street in San Francisco. I’m not sure what Judy Rodgers does to it – they’re most likely brined to retain moisture well ahead of time, and the heat, well, I’m positive it comes from a lot of hardwood. Chicago isn’t exactly a roast … Continued
Everyone has been talking about the Korean-style tacos served up at Del Seoul in Lincoln Park. I do happen to love the well-marinated kalbi that’s finely chopped, buried beneath a mound of Napa cabbage and Asian greens dressed with gojujang (Korean red chili paste) and topped with sesame seeds; not as much of a fan of the store-bought tortillas, … Continued
Has it jumped the shark yet? Is bacon as ubiquitous as tiramisu on Taylor Street? Some would argue yes, but many in the food community say bring it on. While the back/side of the hog – the source of bacon – continues to show up on nearly every menu, right alongside beet-and-goat-cheese salads, if you … Continued
Consider the hot dog. While most of us are weaned on the iconic Vienna Beef here, very few (if any) chefs would dare attempt to make their own. But Jared Van Camp decided he would not only take a stab at it, he would do so in a research-and-development mode only a cooking drone … Continued