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Blog Profile / The Food Chain

Filed Under:United States / Chicago
Posts on Regator:1541
Posts / Week:5.3
Archived Since:June 16, 2009

Blog Post Archive

181 tasty things I ate in 2014

Another one for the ages. I've already rounded up the Reader's favorite restaurants of the year.… [ Read more ] [ Subscribe to the comments on this story ]

Shake Shack isn't too bad at all

It's been open since November, but you'll still find a line at the River North outpost of New York restaurant mogul Danny Meyer's burger chain. OK, the lines aren't the Biblical-length ones you'll see on spring afternoons in MadisonShow More Summary

Black Earth Meats couldn't Kickstart its reopening (and other year-end updates)

You read a story and then you never find out what happened afterwards. But not this time—today, I'm going to look back at some of my stories from this past year and follow up on them.… [ Read more ] [ Subscribe to the comments on this story ]

Chef Kevin Hickey on making haute bar food at the Duck Inn

One of the things that was most striking about a preview event a couple of weeks ago at Kevin Hickey's the Duck Inn in Bridgeport was simply that everyone wasn't 28 years old. That's rare for preview events, and no doubt rare for Rockit...Show More Summary

Behold the cheese chicharron at West Town's El Metro

Did you know there's a breed of magic pig in Mexico that's made out of cheese? When you fry the skin you get cheese cracklings or, as they say in Español, "chicharrones de queso."… [ Read more ] [ Subscribe to the comments on this story ]

Chef Kevin Hickey discusses the Duck Inn's roots in Bridgeport

The Duck Inn, a tavern and restaurant in Bridgeport that opened last week, is the latest place from Rockit Ranch, the restaurant and bar group led by TV personality and symbol-of-the-party-lifestyle Billy Dec. The Duck Inn is also the...Show More Summary

Les Blank was the filmmaker who liked people who liked to eat and drink

If you're looking for a gift for a foodie for the holidays, skip the restaurant gift certificates and the weird one-use kitchen tools, and go directly to the video section. Late in November, Criterion released a box set containing about...Show More Summary

The sausages at Kiko's in Lincoln Square look like thumbs—but they taste a lot better

The quiet ubiquity of cevapcici on the north side is something I've been meaning to address for years. These stubby, unencased ground-meat sausages are nearly as common as hamburgers in some neighborhoods, but are generally only served...Show More Summary

Tanoshii Sushi Mike's measures up to the original—plus it has cocktails

The original Andersonvile location of Tanoshii has built its reputation on the sushi creations of chef-owner Mike Ham—aka Sushi Mike—who's known for the off-menu specialty rolls he'll make on request. Customers who order the "Sushi Mike's...Show More Summary

Favas pass for breakfast food at a new Eritrean joint in Lakeview

I'm all about adventure at lunch and dinner, but I admit that I'm hidebound at breakfast. My willingness to accept a food as breakfast before I've had my coffee usually depends on the degree to which it resembles American breakfast on...Show More Summary

Christmas music and carbs collide at Patisserie Coralie in Evanston

For a little while, life was perfect at Patisserie Coralie, the new French bakery/cafe in Evanston where Cafe Mozart used to be. There was a pain au chocolat on the marble counter in front of me, a cup of hot Julius Meinl coffee off to the side.… [ Read more ] [ Subscribe to the comments on this story ]

Hot Doug's came and went—but Hot Doug's memorabilia is forever

How would you like a piece of Hot Doug's to live on at your very own sausage superstore? Memorabilia from the legendary Chicago encased meat emporium and line-based social platform will be among the raffle items at a fundraiser for Soup...Show More Summary

Ciao Bella Pizza is another cross-cultural surprise in Albany Park

One of the first food stories I ever wrote was about a pair of Argentine buddies who made terrific gelato and not so terrific pizza in a run down Lawrence Avenue storefront. The Penguin is, sadly, long gone but Lawrence Avenue is still capable of cross-cultural surprises.… [ Read more ] [ Subscribe to the comments on this story ]

Is the fresh curry paste at In-On Thai worth all the effort?

Earlier this spring when Lakeview's In-On Thai opened it occasioned few blips in the media, not nearly what I would expect given what the Hungry Hound reported a few months later: the chef, Korakot Vongsatit, was making curry pastes from scratch each morning. Show More Summary

Next goes back to its beginnings in its fifth season

From its opening in spring 2011 through the end of its third season in late 2013, Next was the wunderkind of Chicago restaurants, selling out all its seats well in advance, whipping out a radically different menu theme every four months, and pioneering a new model for how you get into hot restaurants. Show More Summary

Double Happiness is hidden in plain sight on Argyle

My interview with underground chef Julia Pham yesterday took place at a largely overlooked restaurant on the Vietnamese-Chinese strip in Uptown, Double Happiness at 1061 W. Argyle. It was good enough that the restaurant deserves commemoration in its own right.… [ Read more ] [ Subscribe to the comments on this story ]

The city cracks down on underground chef Julia Pham

I wanted to have lunch with Julia Pham of Relish Underground Dining for two reasons. One, because she had just gotten a citation from the city, which had led her to announce that she was no longer hosting dinners in her Lincoln Square apartment.… [ Read more ] [ Subscribe to the comments on this story ]

Drinking the Kool-Aid at Owen + Alchemy in Logan Square

Assuming you're not running with the bulls today at Target or Walmart, your priority might be to do something to offset yesterday's hours of holiday excess. And to that end maybe you're considering a $10 bottle of cold-pressed juiceShow More Summary

Ron Swanson is the spirit animal of Whisk

When chefs and brothers Rick and David Rodriguez decided to open a restaurant, they were inspired by Ron Swanson, the Parks and Recreation character with a deep love for breakfast food. Thus was born Whisk, which combines brunch, burgers, and breakfast for dinner, all with a Mexican spin.… [ Read more ] [ Subscribe to the comments on this story ]

Korean joint Hal Mae Bo Ssam serves up funky, briny, porky goodness

For anyone who's ever eaten Korean barbecue bo ssam is not an unfamiliar delivery system. Literally meaning "wrapped," it also refers to a particular dish—a feast, actually—particularly if soju is involved.… [ Read more ] [ Subscribe to the comments on this story ]

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