According to two childhood friends who own the aquaponic farm Greens & Gills, flavorful, local greens are transforming the way Chicago looks at produce.
What's the best old school pizza on the South Side? That's an easy one for dedicated players of the Chicago foodie home game—Vito & Nick's. But here's a question: what's the second best old school pizza on the South Side?
You want to know a good way to judge a Mexican restaurant? Try its caldos. I always like to keep an eye out over winter to see what's out there, and here are ten specific offerings to try as winter wears on.
Small World's history goes back a few generations. It's been a local haunt for drinks, chit chat, and Yugoslavian food, specifically the countries that eventually became Serbia and Croatia.
You may remember today's stop from the South Side taco roundup published last month, but there is more to this restaurant than just cochinita pibil tacos.
Sweet potatoes tend to start appearing on menus in the autumn, but on 95th in Beverly, a family-owned bakery makes the humble root vegetable the star ingredient all year long.
The place is a great example of "all in the family," as those are the only people who worked here when they first got rolling. Today they still offer Grandpa Tony's housemade Italian beef, but there are also lot more options than there were originally. Basically, if you like sandwiches, you'll find one for you.
[Photographs: Titus Ruscitti] When I saw some new banners announcing the arrival of tacos de canasta at El Conde SA in the cool old-school building that sits at the northeast side of Western and Ogden, I returned the next...
Ms. Biscuit does both breakfast and lunch, with a menu featuring many of the typical soul food standards. While a couple of the skillets and combo plates looked tempting, you can't go into a place called Ms. Biscuit and not try an offering of their namesake dish.
I'd been tempted for a while to get my behind inside and see if their claim of "100% Estillo en Sinaloa-style grilled chicken" was accurate. So do they do it the right here? Is there charcoal? Yes! and plenty of it!
Can a restaurant's showstopper be an unassuming side dish? At Nuevo Leon, the answer is yes. What do we have to thank for this? Lard, mostly.
Two things you won't find a shortage of on the South Side are Mexican-owned mom and pop spots and fried shrimp shacks. Over on 43rd street, just West of Ashland in the shadow of the Union Stock Yards, you'll find the two combined at Mama Nena's Shrimp House.
Some of the most quintessential Chicago eats are below 35th street: The best rib tips and hot links in the city; my absolute favorite old-school burger; birria better than any other I've ever sampled. Get the picture?
A friendly rockabilly/punk/hipster-esque neighborhood joint, with an almost speakeasy feel, a pool table in back, and a menu of tatted-up Italian fare that may cause some double-takes.
Since browsing the aisles for sea-salted capers and fresh mozzarella is known to stimulate the appetite, luckily they are fully prepared with a deli counter that turns out great, no-frills sandwiches
I would describe the food as somewhere between Midwest comfort and upscale cafeteria. And that is in no way a slam.
The tuna steak at Medici is like laying up in front of the 18th water hazard when you already have a stroke on your opponent: it is effective, it is calculated, and it is safe.
Fat Johnnie's is mostly known as the home of the mother-in-law, a strange South Side original, where a hot dog's right and natural place on a bun is replaced by a cornmeal tamale. In theory, this should not work. And yet, miraculously, somehow the mother-in-law does.
Take a look at our food resolutions for 2012, and then let us know yours. Are there any cuisines that you'd like to feast on or any neighborhoods you can't wait to explore? Let us know!
Birria tatemada, which at Zaragoza translates roughly to "roasted goat," reflects the family's inspired adaptation of Jalisco's native birria, one that followsa devoted cooking process