You think you’ve tried every kind of pancake out there? Sure, you’ve had the sweet ones with ricotta, topped with fruit, or maybe the savory ones embedded with sweet potatoes or some other nonsense, but I’m guessing you probably haven’t seen (or tasted) a lot of okonomiyaki. This savory cabbage pancake is the star of … Continued
Takoyaki is not one of those dishes that appears on very many Japanese restaurant menus in the U.S. Typically made from a dashi-infused, flour-based batter, it is poured into tiny, golfball-sized half moon skillets, each one embedded with a small piece of cooked tako, or octopus. The dish was created in Osaka, a city obsessed … Continued
You’ll find some of the best eating in Tokyo in the basement, of all places. Whether it’s a depachika in a department store or a train station, the Japanese never have too far to go to find something incredibly delicious (and beautiful) to eat. On my recent trip to Tokyo, I stopped in the lower … Continued
If Japan has been on your bucket list, now would be the time to plan a trip, because come November, the glorious, historic and well-worn Inner Market at Tsukiji will be moving about a mile away to a brand new facility, scrubbed of any faded glory. You certainly won’t get to see the tuna auctions … Continued
After the long flight to Tokyo’s Narita airport, the first thing you think you’re going to need to do is locate transportation into the city. Shuttle buses can take you straight to your hotel, but you’ll most likely have to ride with guests of other hotels, which means a longer ride and more stops, depending … Continued
There are dozens of stories of husband-and-wife teams working in the kitchen together, but a new Mexican-inspired restaurant in Logan Square has one of the most talented pairs in Chicago. They both worked for Rick Bayless at Frontera Grill and Topolobampo for several years. Now they’re striking out on their own, with a very similar approach.
The Super Bowl may be on Sunday, but for local Polish observers, the Super Bowl of pastries is already underway. “Paczki Day” took place Thursday in the heart of the Polish community, but another wave comes on Fat Tuesday next week.
After snagging the “King of BBQ” title at last year’s Cochon Heritage celebration, Chef Alfred Nogueira quelled any lingering doubts over his ability to manipulate pork, andouille sausage or biscuits. His Cajun cooking became de rigueur of any visit to the cocktail bar Analogue, though the reasonably priced, bitter-centric drinks from owners Robby Haynes and … Continued
Whereas retail boasts sales aplenty after the holidays, restaurants typically suffer low attendance – not to mention worn-out staff whose vacation (if such a respite exists) lasts a few short days in January. Restaurant Week, running from Friday, January 22 through Thursday, February 4, aims to ameliorate a typically quiet two weeks with prix-fixe feasts across … Continued
Since retiring from his famed namesake in Avondale last year, Doug Sohn has humbly managed to stay as relevant – and line-inducing – as ever. Starting at 10 a.m. on Monday, January 18, he pulls an all-day shift behind the counter (in true Hot Doug fashion, no table service) at Publican Quality Meats. In addition … Continued
Inspired by a Texan sojourn and swayed by loyal regulars, BBQ master Charlie McKenna is finally bringing brisket to Lillie’s Q. Why the wait? He wanted the lesser-known tri-tip, a leaner, boneless sirloin cut from the bottom half of the animal, to earn his signature mark. “As a chef I am always looking to cook new dishes and try new procedures,” said McKenna. … Continued