Chef Matthew Kirkley works with some of the freshest fish to be found in Chicago at his tasting menu restaurant, L2O. Here's a peek into his kitchen.
The Latest in Chicago
Frozen cocktails are on the rise this summer, and Chicago seems to be in the very center of the scene. Perhaps, as Paul McGee suggests, these frozen drinks are a reaction against fussy, expensive cocktails, the kind you need a password to access and a ten-minute wait to sip; perhaps they're just a fun way to cool down on a hot summer day.
Over the last year, we've spent a whole lot of time speaking to Jonathan Goldsmith, of Chicago's Spacca Napoli, about his amazing journey from clinical social worker to world-class pie man. Among other things, we discussed the chance encounter on a plane that changed the course of his life, the legendary pizzaioli he's studied and befriended in Naples, and the power of food to connect people. But mostly? We just talked about pie.
From old-school ice cream parlors to newfangled scoop shops, Chicago's cone runneth over with sensational, scream-worthy ice cream destinations.
While everyone's been busy banging on about cronuts, wonuts, and other faddish, gut-busting sweets, a classy little cake has been creeping quietly onto the racks of some of Chicago's most gifted bakers. It's called the canelé, and if you haven't yet tried it, you'd be well-advised to pick one up post-haste.
Chef Stephanie Izard's Chicago restaurants are full of tools and artifacts from her childhood. She took us on a tour of the equipment she cares about most.
A few weeks ago, I decided to pull the trigger on a long-time dream of mine: stepping behind a cart as one of Chicago's hot dog-slinging vendors. After graduating from Hot Dog University, it was time to take cart life from theory to practice. I was ready to start selling some hot dogs.
I've been to college and have a master's degree, but to really learn how to run a hot dog cart, I needed to enroll in Hot Dog University. It was partly to get instruction on profit margins and strategy, partly to figure out the nuances that separate successful vendors from unsuccessful ones, and partly because I was really digging the idea of telling people I graduated from Hot Dog University.
At Grace, chef Curtis Duffy makes food that's so pretty it could be an exhibit at the Museum of Contemporary Art. When he's not at work, he mostly prefers to eat lighter, healthier fare, though he won't deny his kids an occasional Dairy Queen fix.
Deep dish pizza is as accurately named as any food I know. Even if you've never experienced one in person, you already know to expect something imposing and thick, with generous layers of sauce and cheese. But which pizzeria in Chicago serves the best? I tried 13 different places to find out.
Coming off the most frigid winter most Chicagoans have ever experienced, we are extra hungry for some al fresco sunshine this year. Fortunately, the city is packed with some truly spectacular options, from tall rooftop bars to cozy neighborhood spots.
That ripple you felt through the encased meat world last week? It's true. Hot Doug's, Chicago's and perhaps the country's most famous hot dog stand, plans to close on October 4.
What's the best burger at Chicago's iconic Billy Goat Tavern? Single, double, triple, or quadruple? Kaiser roll or kids' bun? What about adding bacon and caramelized onions? Nine burgers and two days later, I now feel confident to speak definitively on the matter.
I've loved every torta I've tried from Xoco over the years, but which one is best? To figure out for sure, I decided to taste all the options side by side, hoping that this would allow me to tease out the best options from the pack.
Once the largest building in the world, the Merchandise Mart spans multiple blocks and feels like a little community of its own.
It may officially be the second tallest building in North America and is no longer called the Sears Tower, but the Willis Tower is still one of the most crowded tourist attractions in Chicago. Here's where to eat.
Serious Eats is now more than seven years old, and like most seven year-olds we grow and change in spurts. Over the next few weeks and months, we're going to be making some changes at Serious Eats to focus on what we do best: helping you discover and create great food experiences. Here's what to expect.
Cafeteria Marcela in Logan Square is putting out great sandwiches in a friendly, no-frills environment, and the sandwich de bistec is an example of a relatively simple sandwich done extremely well, without pretension, and with plenty of soul.
Editor's Note: Whether you're a tourist or an office worker in downtown Chicago, you can get sick of eating at chain restaurants all day. So we've started a series to get you the lowdown on where to find a great...
What Gyros on the Spit lacks in execution, it makes up for in potential.