One of my favorite things to do in a new city is to explore its local markets. It could be a beloved supermarket, where they still make food to-order, or a bustling market, where chaos and noise and aroma dominate. On my most recent trip to Japan, I spent a few days in Osaka, which … Continued
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.
I’ve always thought Nick Nitti had a way with dough. Ever since he opened Forno Rosso in the Dunning neighborhood, on the city’s far West Side, he’s been consistently cranking out some of the best Neapolitan pies in the region. He is somewhat of an evangelist on the merits of fior di latte, San Marzanos … Continued
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