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Bayless Alums Start Their Own Restaurant in Logan Square

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.

Okutan Kiyomizu

Part restaurant, part 380 year-old tofu manufacturer, this iconic, serene building is tucked away, just off a busy pedestrian shopping street. Try to go during lunch, when you can see the beautiful gardens through the windows, just fyi: it’s strictly tatami (floor) seating, and the tofu is the star. I met one of the shokunin … Continued

Panuozzo at Forno Rosso

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

Serious Jamaican Jerk Smoked & Grilled on North Side

I’ve had jerk chicken and pork from the source – Boston Beach, Jamaica – but I’ve rarely had jerk in Chicago that matched the flavor profile of those spicy, tongue-blistering, sweat-inducing memories. Thankfully, a former food truck has expanded to a full-time brick-and-mortar operation on the city’s Near North Side, now cranking out Jamaican food … Continued

French Fries at De Quay

I’ve always loved French fries, especially the crispy, thin frites you find in French and Belgian restaurants. I’ve also begun leaning toward a mayo-based dip as opposed to my ketchup-laced childhood preferences. There are several great version of fries in Chicago, but none that have stood out as much as the ones I had recently … Continued

Regional Spanish Cooking Expands in Chicago

Spanish food and drink are enjoying a resurgence in Chicago, and we’re not talking about tapas bars. That “small plates” concept is certainly still around, but we’ve now entered the next phase of Spanish dining in the city: food and drink from regions like the Basque country and Catalonia.

Ramen Takeya Chickening Out It’s Broth

Pretty much every ramen shop that opens in Chicago features the decidedly murky, creamy-white, tongue-coating broth known as tonkotsu, made from boiling pork bones for hours. But Ramen Takeya – from the same family who owns Wasabi in Logan Square – is going with a more unique, slightly lighter version, called paiten, which features chicken.