It’s not that hard to find a good biscuit in Chicago, but in a bar? That’s the case everyday at The Long Room, which has installed a tiny kitchen called The Sidecar, and rents it out to two very different businesses each day. At night, it’s burgers and poutine, but in the morning, The Biscuit … 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
Every now and then, I get the urge to head north to the land of beer, brats and cheese curds. But Milwaukee offers so much more than those three clichés. In fact, it’s full of hidden surprises, including one restaurant emphasizing regional cooking.
Every few weeks on The Feed Podcast, we invite a chef in to take an Ingredient Challenge. This week, we asked Michael Kornick (mk, DMK, Ada St., County BBQ) to see what he could do with black-eyed peas, a New Year’s staple in the South. Each chef gets five extra ingredients and 15 minutes to … 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
In a city as diverse – at least in culinary terms – as Chicago, there are only a handful of French restaurants. Most are associated with older recipes that have fallen out of fashion. But a local chef who’s worked his way up through French kitchens decided it was time to bring those classic recipes … Continued
Filipino Breakfast at Uncle Mike’s Place in Ukrainian Village Story and Photos by Kristine Sherred “We hate that word,” the duo nearly proclaims in unison. Sitting across the table from two-thirds of the active community group Filipino Kitchen, it’s hard not to smile at their shared disgust of a word many food writers take for … Continued
This week, we begin an annual tradition on The Feed Podcast: our favorite cookbooks show. These are the books we think you should give as gifts for the holidays. Rick and I sat down recently, amid a few thousand cookbooks in the Frontera library, to discuss our favorites (and a few we probably won’t be … Continued
Fried rice is usually something you think of ordering from a Chinese restaurant, but the dish is being elevated to new heights in a West Rogers park strip mall, a bonus dish if you will, at the end of a traditional Korean barbecue, and you get to help make it yourself.
Despite our pre-occupation with turkey this week, Chicago still loves its steaks. That’s due in part to men like Gustavus Swift, who helped establish beef processing in the old Union Stockyards. Steakhouses continue to multiply in the city, but a new one in the West Loop sets itself apart mainly due to the items on … Continued
I put together this tour for a small group of six, which included a private jet from Midway Airport, direct to New Orleans. We hit the ground running: lunch at Cochon Butcher with the Restaurant Critic at The Times Picayune, a walkabout the Quarter, including oysters and Abita on tap plus cafe au lait and … Continued