According to two childhood friends who own the aquaponic farm Greens & Gills, flavorful, local greens are transforming the way Chicago looks at produce.
Behind The Scenes
Every single loaf of bread at Cellar Door Provisions is created using a ridiculously inefficient and slow system. But the result is the best bread I've ever tried in Chicago.
Co-Op Sauce is stealing the throne from the Frank's and Chulula's of the world, and they're doing it with just one blender.
Want to see how the best steaks in Chicago are dry-aged? Chef Rick Gresh gives us a tour of the dry-aging facility at David Burke's Primehouse.
[Photographs: Amber Gibson] Holiday season is upon us and that means it's time for afternoon tea. It's cold outside, so wouldn't you rather be inside listening to live music, sipping tea, and eating a beautiful assortment of sweet and savory...
At Mercat a la Planxa, Iron Chef Jose Garces may be the executive chef, but it's chef Cory Morris who is in charge of the kitchen on a day-to-day basis. Garces is only in town intermittently, but he makes sure to stop by Mercat for a full menu tasting at least once a quarter, when Morris presents him with a series of new dishes he'd like to add to the menu.
Between the richness of the egg, the smokiness of the bacon (in both the hash and dashi), and the savory influence of the Japanese ingredients, this dish is concentrated, comforting, and surely deserving of praise from even the most discerning bacon enthusiast
Chef Lee Wolen graciously welcomed me into his bustling kitchen on a recent afternoon to show me how he and his team prepare this perennial crowd favorite.
Fork's rendition of Sticky Toffee Pudding is triple-bathed in a rich, caramelly toffee sauce and also features a unique and astoundingly complementary porter ice cream.
The team at Slurping Turtle spent a long time perfecting a new ramen recipe, one that captured the right balance of lightness, gluten-driven elasticity, and bite. To make it in-house, the restaurant uses a Yamato LM10062IUS, a sophisticated, Japanese-made ramen noodle-making machine.
For the first time in its history, Spiaggia is serving a tasting menu where each course would include some form of pasta. The first of these menus, offered now through the end of March, highlights filled pastas, a theme that the kitchen staff explored broadly and with a great deal of creativity that led to some very novel interpretations.
Given its pancakey base, Takoyaki is somewhat of a blank slate, meaning that octopus can be swapped for pretty much anything. And Yusho does just that, elevating this modest street food to a memorably delicious one-bite wonder.
Instead of a straight rendition of a Chicago style hot dog, Longman & Eagle translates the flavors to a completely new dish, albeit one that still looks sort of familiar. Meat from a pig's head is braised, and then marinated with a range of spices.