Chicagoland is littered with neighborhood gyro joints, but most of them offer only beef or lamb from the vertical spit. Even fewer use pork, which is a common sight in Greece. But there’s a new concept in Evanston, where they take their gyros pretty seriously.
One of Chicago’s shortest seasons is already drawing to an end — strawberry season. It typically only lasts about a month, but one bakery is making the most of it. At Floriole, in Lincoln Park, they’re coming up with some delicious takes that go far beyond shortcake.
Most of Chicago’s top-tier restaurants work with a series of local farmers, but a new restaurant in Chicago’s West Loop is cooking at a four-star level, relying primarily on just one farm near Bourbonnais.
A month ago, the James Beard Foundation – at its annual awards gala – named Topolobampo the best restaurant in the country. Rick Bayless’ more upscale Mexican restaurant opened nearly 30 years ago, but the menu keeps changing and adapting – pushing the boundaries of what many of us consider “modern” Mexican.
Chicago has dozens of high-quality Mexican restaurants. Part of that is due to the city’s talent pool, and part of it is a result of the “Rick Bayless Effect.” One of my favorite new restaurants is the result of a former Mexican food truck, turned into a brick and mortar, with a dynamic, Mexican-inspired menu. … Continued
Polish kitchens know how to smoke sausage, but how about brisket, pork shoulder and ribs? This week, I found a Polish-run barbecue joint in Jefferson Park, where they not only smoke their beloved kielbasa, but also some beef and pork right out of the Texas and North Carolina schools of barbecue.
A charming mom-and-pop neighborhood restaurant has a catchy name for those who filed their taxes this week. While most restaurants begin by planning a menu, then tasting wines to complement the chef’s food, at Income Tax they approach things a bit differently.
The Thai New Year of Songkran is coming up next week and if you haven’t had Thai food in the city recently, there are several places cooking home-style food. Home-style means bolder flavors and not just the usual pad thai noodles.
Catering is a tough business, but one local caterer decided that it had the right team in place, and the know-how, to create a new restaurant, adjacent to their catering facility. The result is Eden, a restaurant with high ambitions that manages to pull it off.
There are dozens of chicken sandwiches in Chicago, some fast food, others more elaborate. There’s a truly unique and delicious one, in West Fulton Market where classically-trained chefs have taken a completely new approach to this southern staple.
(photo: Edouard Pierre) If the tacos al pastor and guac aren’t doing it for you these days, on Tuesday, March 7th, Big Star is bringing back its Sonoran hot dog – for just one day (gee, did they happen to hear The Feed Podcast yesterday by any chance?) It features a Vienna Beef dog wrapped in bacon and … Continued