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Blog Profile / The Food Chain

Filed Under:United States / Chicago
Posts on Regator:1557
Posts / Week:5.3
Archived Since:June 16, 2009

Blog Post Archive

A Filipino pop-up dinner showed a younger generation's take on traditional foods

"Street food is a pretty common part of life there, at least where my family grew up," Chef AC Boral said of the Philippines. "You see people just kinda hustling, they have their own individual street food that they're hustling.… [ Read more ] [ Subscribe to the comments on this story ]

Thanks to bone marrow, a Charlatan bartender learns to like Bloody Marys

The latest Cocktail Challenge, in which local bartenders challenge fellow bartenders with an ingredient of their choice. "Meat butter" is how Alex Enochs of Charlatan describes bone marrow, the ingredient with which Gilt Bar's Rémy Walle challenged him to create a cocktail. Show More Summary

The dramatic tale of Metric Coffee's coffee roaster

Yesterday I ran an interview with Darko Arandjelovic and Xavier Alexander of Metric Coffee in Chicago, which just won a Good Food Award, given in San Francisco to artisanal food businesses of note. On and off I spoke with them for well...Show More Summary

The gearheads behind Metric Coffee just want to make you a nice cup

I got a note saying that a relatively new Chicago-based coffee roaster, Metric Coffee in West Town, had won a Good Food Award, an award given in San Francisco to artisan producers in various categories. OK, that's nice.… [ Read more ] [ Subscribe to the comments on this story ]

A Filipino pop-up, lots of beer event news, and more

Filipino food continues to make inroads into the mainstream in Chicago, though it's still a long way from the near-universal acceptance of Thai food or sushi. If you want to get a taste of another side of the cuisine, sign up for Filipino...Show More Summary

A suburban strip mall is home to Pita Alsharq's fluffy falafel

Just over the city limits, in west-suburban Harwood Heights, the Lawrence Court strip mall is home to eight different restaurants, representing the food of Poland, Thailand, Japan, the Philippines, Italy, China, and the Middle East—specifically, Palestine. Show More Summary

La Sirena Clandestina prepares to up its empanada output when Google moves in

Fifty-two thousand empanadas. That's La Sirena Clandestina general manager Joe DiTola's estimate of how many empanadas the Fulton Market South American bar and restaurant has served since opening in late 2012, mainly because everybody who comes in orders an empanada or two—everybody. Show More Summary

Will Chicago's tiki renaissance last this time?

It was an announcement to warm any exotica-listening hepcat's heart: one of Chicago's hot nightlife entrepreneurs was opening a new tiki bar in a hot neighborhood, where you'd be able to drink classic tiki cocktails that weren't made out of grocery store-grade mixers. Show More Summary

Meatless tamales at La Guerrerense move mole to your mouth

In Cragin, around the intersection of Fullerton and Cicero, there's a small pocket of businesses that cater to folks hailing from the southwestern Mexican state of Guerrero; specifically a couple of taquerias and a representative office of the state government. Show More Summary

Next Bistro introduces chalkboard specials—at a price

When we last spoke about the economics of Next, the most interesting and forward-thinking of Chicago restaurants from a business perspective, it had announced its latest season by significantly lowering its entry-level pricing. LastShow More Summary

Osteria Via Stato was Italian in River North before everything was

Chef David DiGregorio has been in Chicago for 35 years, but he still has the broad East Coast accent of his native Rhode Island—an accent that bespeaks big family tables full of hearty Italian food. After working for several restaurants...Show More Summary

A Gilt Bar bartender takes the bite out of salty, sour pickled fruit

The latest Cocktail Challenge, in which local bartenders challenge fellow bartenders with an ingredient of their choice. Umeboshi are often referred to as salted plums although they're more closely related to the apricot.… [ Read more ] [ Subscribe to the comments on this story ]

Next's Paris Bistro teaser is ever so twee

Are we getting a more whimsical Next this year? That's certainly implied by the tone of the animated teaser for Next: Paris Bistro (not to be confused with Next Door Bistro in Skokie), which even includes cartoon versions of chefs Dave Beran and Grant Achatz.… [ Read more ] [ Subscribe to the comments on this story ]

Baker Miller says kiss my grits

Had I made it there in time Baker Miller Bakery & Millhouse's grits might have made my list of the tasty things I ate in 2014. Built on a foundation of the shop's house-ground cornmeal, which is fine and smooth, with just the right amount...Show More Summary

A Lula Cafe chef fries up 'terrifying' gelatinous zooplankton

The latest Key Ingredient, in which local chefs challenge fellow chefs with an ingredient of their choice. The Chef: Sarah Rinkavage (Lula Cafe) The Challenger: Cosmo Goss (The Publican) The Ingredient: jellyfish Growing up in Connecticut and vacationing in New Jersey, Sarah Rinkavage was stung plenty of times by jellyfish. Show More Summary

Honey 1 Barbecue is moving to Bronzeville and taking Chicago's barbecue heritage with it

Chicago has its own distinct barbecue heritage, shaped by the great migration from the Mississippi Delta to the north and by the proliferation of slaughterhouses in the mid-20th century. That heritage's days are numbered anywhere north of Cermak and (roughly) east of Austin.… [ Read more ] [ Subscribe to the comments on this story ]

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

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