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 More

Before this assignment, SE Chicago editor (Nick Kindelsperger) sat me down and said, "You have a budget." The words that I heard in my mind were, "No steak." I raised my tangerine-sized fists to the air in defiant agony, but that didn't make the budget any bigger. Life is hard. More

After closing its very popular Ukrainian Village location over a month ago, Jam quietly showed off its flashy new Logan Square digs this past weekend. Though not officially open, I decided to stop by for a couple of visits to see how the menu had changed since the move. More

The Billy Goat Tavern is the sort of Chicago landmark that one hopes never changes. Well, I'd like to change one thing. See, all this fame isn't exactly the same thing as acclaim, and I think I know why. More

Borinquen's rendition of the jibarito is still alive and well, especially if you stop by during the busy lunch rush. Freshly fried to order, the plantains are slathered with mayonnaise, topped with cheese and lettuce, and then stuffed with the meat of your choice. Steak is popular and good, but I have hard time ever saying no to the crispy roast pork. More

I've spent more than forty years looking for the best eats in Chicago, so it should come as no surprise to anyone that our first city site (besides our hometown of New York) is the food-blessed Windy City. More

In a case of better late than never, , Chicago's first Quad Cities style pizzeria, has added yet another degree of variety to the city's diverse pizza scene. More

Eating a whole one might kill any hopes of a productive afternoon, but the mammoth burgers at Benny's Chop House, which are a bit more creative than the typical steakhouse offering, are worth checking out. More

I went to Abigail's to review their outstanding burger for AHT, but when I saw the menu featured a daily flatbread, I had to expand my order. On the day of my visit, the special went for $12 and was topped with a mixture of red and gold beets, goat cheese, black olives, arugula, a lemon-truffle vinaigrette, and Parmesan. At first glance, I worried the pile of greenery on top of the flatbread would ruin the plate, but the fresh leaves and lightly acidic vinaigrette actually served to balance out a rich, earthy appetizer. More

A relative newcomer to the barbecue trail, Chicago's Smoque has quickly made a name for itself with meticulously studied barbecue staples. Believe the hype: The Irving Park smoke joint's beef brisket sandwich ($7.45), a standout in what is historically a pork rib town, is perfectly executed. More