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Eat This Now: Magret de Canard au Poivre at Le Bouchon

Joe Roy Post a comment

Given the choice between steak and duck breast, I'll always choose the latter. Cooked medium rare, each has that chewy, knife and fork necessity mouthfeel, but when I get a hankering for gamey richness, nothing else will do. More

Eat This Now: Carne Asada Burrito with Poblano Rajas at L'Patron

Joe Roy 1 comment

The toothsome, spicy slivers of pepper are a nice offset to the chewy, charred steak, and the whole thing still feels vaguely restrained in spite of itself. More

Eat This Now: 40 Day Dry-Aged Ribeye at David Burke's Primehouse

Nick Kindelsperger 5 comments

I found myself nearly trembling with excitement while staring at the gorgeous 40 Day Bone-in Ribeye ($51) at David Burke's. It certainly looked impressive, with a gorgeous browned exterior and meat cooked exactly to medium rare. But it was all the things I couldn't see that truly set this steak apart. More

Eat This Now: Handcrafted Spaghetti with Shrimp, Sweet Corn, and Aleppo Pepper

Nick Kindelsperger 4 comments

I've seen all kinds of terms used to denote that something was created from scratch in the kitchen, but I don't think I've ever run across "handcrafted" before. It would have been easy for me to scoff at the handcrafted spaghetti ($15) if I wasn't in Terzo Piano, which is overseen by Chicago's current master of Italian cuisine, Tony Mantuano (Spiaggia). More

Eat This Now: Three Little Pigs at iNG

Nick Kindelsperger 4 comments

These supple baozi are stuffed with a luscious mixture of braised pork and served in a smoked trotter broth with crunchy cracklings on the side. Even though this was my second dinner of the night, I could have eaten a dozen more of these things. More

Eat This Now: Hot Brown at Billy Sunday

Nick Kindelsperger 1 comment

The Hot Brown at Billy Sunday looks unlike any version of the dish I've ever encountered. Not that I've seen thousands of variations, but I did eat my requisite share of the Kentucky classic while growing up in the Louisville area, and none of them looked nearly as beautiful as this one. More

Eat This Now: Birria en Barro at Birrieria Zaragoza

Nick Kindelsperger 5 comments

To be honest, you can order anything on Birrieria Zaragoza's condensed menu and leave in a stunned stupor. But on a recent visit with Joe, I was introduced to an item not currently listed on the menu: Birria en Barro. What was Zaragoza holding back from me? More

Eat This Now: Crispy Redfish Tacos at Takito Kitchen

Nick Kindelsperger 2 comments

After trying all of the tacos at Takito Kitchen, it's hard to pick an absolute favorite. Instead, I'm going with the Crispy Redfish Tacos ($11), which I think neatly sum up what I love about the place. More

Eat This Now: Tempura Vegetables at Yusho

Nick Kindelsperger 1 comment

The vegetables are lightly coated in a greaseless batter, which surprisingly maintains its integrity even as it cools. Most of the mix is made of green beans, which are pleasingly crisp and sweet. But it's the other vegetables that are worth hunting for. More

Eat This Now: Dry Aged Ribeye Steak at Owen & Engine

Nick Kindelsperger 3 comments

I didn't stop by Owen & Engine with steak on my mind. But I can't remember the last time I enjoyed a steak as completely as the dry-aged ribeye steak here. More

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