Blog Profile / The Food Chain


URL :http://blogs.chicagoreader.com/food/
Filed Under:United States / Chicago
Posts on Regator:1248
Posts / Week:3.6
Archived Since:June 16, 2009

Blog Post Archive

Mexican chef Dudley Nieto makes his return at Albany Park's Rojo Gusano

It's easy to lose track of the restaurants Dudley Nieto has had a hand in over the decades. Adobo Grill, Zapatista, Xel-Ha, Zocalo, New Rebozo, Chapulin, Chapultepec, La Canasta, Eivissa, Mezcalina, Barbakoa—to name a few.…

Chicago Restaurant Week is over, but Chicago Black Restaurant Week has just begun

The first-ever Chicago Black Restaurant Week, featuring African-American-owned restaurants in Chicago and the suburbs, is happening now through February 13. Unlike the fixed-price menus of Chicago Restaurant Week—which just wrapped up last Thursday, three days before CBRW began—this one offers discounted menu items at participating spots.…

Chicago's 'elevated comfort food' trend just won't quit—and Irving Park's HQ Howard Quintero is proof

A cozy, classy place with exposed-brick walls and wood floors and tables and a shiny zinc bar, HQ Howard Quintero appears at first glance to check the boxes for elevated comfort food, a trend that doesn't yet appear to have worn out its welcome. The menu, however, is fairly straightforward, with entries like buffalo wings, loaded fries, airline chicken, and meat loaf.…

Not your grandpa's grappa: the Grapparita

I've always thought of grappa as something old men drink, a rough spirit with lots of burn and little flavor, like a cheap vodka. The Italian spirit, distilled from pomace—the grape skins, pulp, seeds, and stems left over after grapes are pressed for wine making—has historically been a workingman's drink, cheap and strong.…

A Bread & Wine chef grills lamb kidneys to get rid of their 'urine aroma'

Caleb Trahan hasn't met much offal he doesn't care for—except kidneys. Several years ago, living in New Mexico, the Bread & Wine chef would spend his days outside work combing local ethnic markets for offcuts from cows, chickens, and pigs and cooking them up.…

Salute the Military Latte at Sawada Coffee

I quit drinking coffee last year in an unsuccessful attempt to silence the voices in my head. Apart from a few Starbucks-fueled road trips I'd been relatively caffeine free for months.…

The 181 best things I ate and drank in 2015

And here we are again. I've already told you about my 21 favorite new restaurants of 2015.…

Diana Dávila exits Cantina 1910 due to 'irreconcilable differences' with restaurant ownership

After just three months Diana Dávila resigned Wednesday as executive chef at Cantina 1910, one of the city's most exciting new restaurants. In an interview, Dávila, a subject in the Reader's recent People Issue, cited "irreconcilable differences" with the Andersonville restaurant's ownership.…

Meat juice and Dr. Pepper make for a smoky Argentine-inspired scotch whiskey cocktail

"There’s no shortage of lamb juice floating around" at Union Sushi + Barbeque Bar, bartender Ken Griggs says. Union has lamb chops on the menu, and its sister restaurant next door, the Franklin Room, serves both lamb chops and a lamb shank.…

How to make Graham Elliot's cheddar risotto (and how to deal with the leftovers)

Don't you think Graham Elliot should've been cast in The Hunger Games as a TV chef in the Capitol? These days the bow-tied one may be more known for playing good cop on MasterChef than he is for his food.…

JeanMarie Brownson's everything cookie can slake a stoner's hunger

Moving along with our continuing series of local food books: To date Tribune food columnist JeanMarie Brownson's most notable cookbooks have been coauthored with Rick Bayless, for whom she serves as culinary director of Frontera Foods. Show More Summary

A Schwinn-inspired dinner transforms a Milwaukee Avenue bike shop into a supper club

How does one cook a four-course dinner for 35 people in a bike shop with no kitchen? To be honest, I don't really know—but I do know that on Sunday night at Let's Roast Cycles, chef Won Kim pulled it off admirably.…

A Table, Donkey and Stick chef tarts up crabapples

Crabapples are technically edible, but as anyone who's bitten into one can tell you, most aren't anything you'd really want to eat.…

Seattle-style sticky meats go Chipotle at Glaze Teriyaki

Every city has its own exportable signature-food cliches. We have our deep dish.…

Author Dave Hoekstra on being a white writer trying to document the black experience

Chicagoans is a first-person account from off the beaten track, as told to Anne Ford. This week's Chicagoan is Dave Hoekstra, author, WGN weekend radio host, and former Reader contributor. "Sense of place is really important to me. I was at the Sun-Times for 29 years and did a midwest travel column for 14 of them.…

Laura Frankel's Jewish Slow Cooker Recipes aren't just for Shabbat

The slow cooker is a crucial piece of kitchen equipment for folks keeping kosher, particularly on the Sabbath when they aren't supposed to work or tend the fire. The simple solution for putting together a hot and ready midday meal is to assemble it in the slow cooker Friday night, and the next day, there it is. Show More Summary

Pick the sauerkraut off your Reuben and make a shandy

"I'm actually not a fan of sauerkraut," Chris Kyles says. "I love Reuben sandwiches, but I usually pick off half the sauerkraut."…

Fall for the autumnal 20th Century Cocktail

Having spent months reading about how Lillet Blanc served over ice is the perfect summer drink, I finally picked up a bottle several weeks ago. (I've always been a procrastinator.)…

Make a River Roast dinner for two last for weeks

It's a good thing I didn't reread Mike Sula's review of River Roast before my boyfriend and I headed there for his birthday dinner (his choice). The gimmick behind the sprawling Levy Restaurant is family-style dinners centered on a big hunk o' beef, fish, or poultry, and Sula found the last two "the most disappointing things on the menu"—the chicken especially:  …

Raise a glass to the cocktail recipe comic book Cocktails for Dingdongs

It's fall cookbook season again, and with that comes another round of local food books that I'll be cooking from. There are new books from Graham Elliot, kosher chef Laura Frankel, frequent Rick Bayless collaborator and Trib columnist...Show More Summary

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