Blog Profile / The Food Chain


URL :http://blogs.chicagoreader.com/food/
Filed Under:United States / Chicago
Posts on Regator:1291
Posts / Week:3.2
Archived Since:June 16, 2009

Blog Post Archive

Kizuki Ramen & Izakaya is the dependably good bowl Wicker Park doesn’t need

Unlike say, barbecue joints, the growing abundance of new ramen spots around town is a seemingly unstoppable restaurant trend I've started to get behind. Gone are the days when the conventional wisdom held that Santouka in Arlington Heights's Mitsuwa Marketplace food court was the only acceptable bowl in the region, if not the midwest.…

Eat Trump’s immigration ban: Ten Chicago restaurants that wouldn’t exist in a white nationalist America

There have been plenty of occasions over the last few months when I've sat down to write about ersatz Chinese food, or half-assed barbecue, or yet another costly multicourse tasting menu, when I've been hit by one thought that stops me midsentence: Who the hell can eat at a time like this? …

Myron Mixon’s Smoke Show BBQ vs. Rylon’s Smokehouse is a no-contest barbecue showdown

Over the last three years or so, I've written about nearly 20 new barbecue restaurants.…

With Futatsuki, Chicago’s far north side has great ramen again

It seems churlish to complain about the lack of ramen on the far north side when we've got so much pho and also a fair amount of matzo ball soup, but I can't help feeling a twinge of envy when I read about all the exciting new ramen joints opening in Logan Square and Wicker Park.…

Tesfa Ethiopian Cuisine serves up abundant wonders in Uptown

Tucked between a Payless and a branch bank in Uptown, there's a tiny glass storefront, the most distinguishing features of which are the sacks of brown teff flour stacked by the dozens in the window. This new, unnamed bakery specializes in the tangy, spongy, fermented flatbread injera, milled from that grain native to the Ethiopian highlands.…

A Logan Square Peruvian restaurant rises from the dead under another name

The bad news is that 4 Suyos, one of my favorite Peruvian restaurants—which I loved for its relaxed, friendly atmosphere and BYOB policy as much as its excellent food—is closed. The good news is that I only realized it was gone when I went to Tumi, a Peruvian restaurant that, it turns out, occupies the old 4 Suyos space.…

Cafe Tola is building an empanada empire

Somehow over the last four years I slept on Lakeview's postage stamp-sized Cafe Tola. Maybe I just blinked and missed the tiny, 400-square-foot empanada emporium on the Southport corridor.…

The textural pleasures of shaved noodles at Chinatown’s Slurp Slurp

By now, the steeliest of us may by inured to Chinese-style hand-pulled noodles, aka lamian. The absorbing figure eight ballet of arms and dough in the production of tensile wheat soup noodles was, a few years back, a star attraction in Chinatown, where chefs did the dance in full view of their fans at places like Hing Kee and Sing's Noodle House. Show More Summary

Pulqueria Chicago steams lamb barbacoa in the style of Hidalgo

Berwyn's Pulqueria Chicago has the sort of broad, comprehensive menu that usually makes my eyes glaze over.…

Plan a pilgrimage to Al-Sufara Grills for live charcoal action

Thick smoke billows above a Palos Hills strip mall, and it's only the aroma of sizzling lamb and chicken that silences the reflexive alarms. Friend of the Food Chain Titus Ruscitti recently effused over Al-Sufara Grills, a newcomer to the teeming southwest-suburban Middle Eastern food mecca, an endorsement that put the restaurant right at the top of my priorities.…

Where the founder of Chicago’s Strange Foods Festival loves to eat

The upcoming Strange Foods Festival started with an Instagram account.…

The proof is in the crust of Union Squared’s Detroit-style pizza

My search for a Detroit-style pizza in Chicago that bests the chain squares from Jet's continues. I already told you about the Logan Squares at Paulie Gee's—limited edition, almost faithfully executed, buttery, cheesy-crusted wonders that suffer from one fatal flaw: cold sauce.…

A sandwich designed for vampires at Revival Food Hall’s Danke

The chalkboard menu at Revival Food Hall's Danke doesn't specifically say what species of gore is in the blood paté. But given it appears on a sandwich called the Backyard Dracula, the natural assumption is that it's human.…

Why are burgers delicious? Cook's Science is here to explain.

Burgers are about more than just the meat, say Molly Birnbaum and Dan Souza, the people behind Cook's Science. On Thursday, October 13, they'll be at the Athenaeum Theatre for the second stop of Cook's Science Live: The Burger Tour, explaining just what makes the standby such a crowd-pleaser.…

Venezuelan spot Bienmesabe is a hit with Cubs catcher Willson Contreras and other expat baseball players

There isn't much about the drab interior of the Ravenswood Venezuelan restaurant Bienmesabe that commits itself to memory. At least that's true until you make your way toward the restrooms at the rear of the dining room, where you'll...Show More Summary

Talking Taste Talks Chicago with Lula Cafe chef Jason Hammel

Taste Talks, a food-centered conference that launched in Brooklyn in 2013, returns to Chicago this weekend for its third year. A day full of panel discussions and chef demos is bookended by several events dedicated to eating food rather...Show More Summary

Don’t sleep on the exceptional chilaquiles at Brother’s Restaurant in Avondale

We ask a lot of the diner, and all too often the diner disappoints. How can we expect the all-purpose concept—promising omnicompetence with regard to everything from French toast to Denver omelets to turkey wraps to chili—to execute any of it, beyond basics like eggs and toast, really well?…

Finch Beer Co. & Kitchen puts a bird on the former Breakroom Brewery

Since opening five years ago, Finch's Beer Co. has struggled to find its place in Chicago.…

Worlds collide in the Korean-Polish street food of Kimski

One could argue that there are no two cuisines more at odds than Korean and Polish. The former's assertiveness and complexity has well established its adaptive qualities, from Korean-Mexican mashups pioneered by L.A.'s Kogi BBQ trucks to cheffy permutations prepared through a Western culinary lens (see Ruxbin, Parachute, Hanbun).…

Paulie Gee’s Logan Square and Robert’s Pizza: A tale of two very different pizzas

For longer than I care to remember Little Caesars (whose headquarters are located in Detroit) was the default cheap pizza of choice among certain unseasoned members of my household. Whenever their chums arrived with little-to-no notice this inexpensive affront to Sicilian pizza was a reliable source of feed that could keep the monsters appeased.…

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