Ever since he started, Matt has been on a mission to find the best brunch possible, and it doesn't seem to matter where in the city that leads him.
I've been a huge fan of Titus's work since I first moved to Chicago five years ago, so you better believe I was excited to bring him on board. Though he's only been around for a couple months, he hasn't wasted any time, covering some hidden gems on the South Side, along with a bunch of great tacos.
I'm pleased to announce a new addition to the team! Molly has written for a number of other publications in Chicago and started writing for us a few weeks ago. Currently, she's covering the downtown sandwich scene, but that's only the beginning of her food obsessions.
Since Amber started with us back in January, she's covered a little of everything. Though she started with sandwiches, she also took over the Vegetarian Option column. Somehow, she's also found time to write about where you should eat during Restaurant Week and where to find American caviar. I'm so thrilled to have her on the team, even if food writing is only one part of her busy career.
I'm pleased to announce that we have another new intern at Serious Eats Chicago. For the past month, Nathan Lurz has been bringing us sandwich dispatches from the far North Side. But, as you'll learn below, he also has a weakness for Thai curries.
You may have noticed that I quickly introduced a brand new intern last week on A Sandwich a Day post. Now it's time for you to get to know him a little better.
When Rachel asked if she could cover the gluten free options in Chicago, I agreed as quickly as possible. I knew next to nothing about that part of the scene and wasn't that excited to explore. But Rachel has convinced me that not only are there options, there are delicious ones, too.
I'm really glad to have Josh on the crew, both because we now have a contributor covering the many great sandwich options on the far North Side, and because, like me, he takes food personally. Plus, he likes to stab sandwiches with knives, just so he can get the right shot.
Carol is not afraid to travel to get the story. For the past few months, she's been all over Chicago to interview food truck entrepreneurs for her biweekly column, We Chat With. Her posts manage to showcase the drive and determination of those in the food industry, while always digging up some delicious new food finds along the way. But now it's time to hear her story. Take it away, Carol!
Amy Cavanaugh joined our crew a few months ago, helping us devour everything at Hot Doug's and writing about a few sandwiches. But she's found her niche interviewing local chefs about where they like to eat. This morning, she wrote about Justin Large's favorite restaurants around the West Loop. Now it's time to learn a little more about what she actually likes.
Over the past month or so, you've probably noticed some amazing pictures from Debbie Carlos. She's our very first photography intern at Serious Eats Chicago, and we've already put her through some demanding challenges, including helping us photograph every item at Hot Doug's.
Over the past few months, we've been introducing you to the writers here on Serious Eats Chicago. Today it's time for, well, me. This also means that I'm left to write an editor's note about the editor, which is obviously strange. So I'll keep this short and get started with the interview.
Lindsey has a sweet tooth, which is something you probably already knew thanks to her countdown of peppermint desserts in the city. But even if you didn't get a chance to catch up with that post (which you should) this picture of her hugging a Kitchen Aid should explain a lot.
Blake is a part of the old school. In the blog world, that means he's been writing for Serious Eats since early 2007—years before he even thought about living in Chicago. But in a general sense, it's also true. Sure, he's made his own bacon before, but how many other people have had to butcher the pig first?
Joe Roy is our fried food expert, something you should have noticed from his many TGI Fry-Day posts. He has opinions. He orders his fries extra crispy. He doesn't suffer too much grease. But you might not know that he also harbors a passion for Thai food, Italian subs, and perfectly griddled burgers.