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Smörgåsboard: Snert, Cinderella Pumpkin, and Smoked Meat

Smorgasboard

Highlights from the blogosphere.  

Nick Kindelsperger
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Published: January 4, 2012 Last Updated: August 9, 2018

Fried Oysters over Snert at Vincent [Photograph: Bunny and Brandy]

  • The fried oysters at Vincent "could not have been cooked more perfectly; lightly crunchy on the outside, but supple, fluffy, and briny on the inside, they lent a perfect contrast to the soft snert." [Bunny and Brandy's Brunchtime Blog]
  • The Cinderella pumpkin at Goosefoot "transformed in texture when you added the freeze-dried nougatine -- a sort of fairy-godmother-by-way-of-sauce bite." [Chicago Bites]
  • The hot links at Honey 1 BBQ "have the perfect amount of smokiness, nicely grounded with some crunch on the outside." [Smokin' Chokin' and Chowing with the King]

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Nick Kindelsperger Chicago Expert
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Nick Kindelsperger is the Food and Dining Reporter at the Chicago Tribune. He consumes endless tacos, burgers, and just about anything cooked with Sichuan peppercorns.

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  • vincent
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