Blog Profile / The Food Chain

Filed Under:United States / Chicago
Posts on Regator:1284
Posts / Week:3.3
Archived Since:June 16, 2009

Blog Post Archive

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.…

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.…

What’s up with poke, man?

While shaking my fist at Wicker Park's lazily nostalgic Mahalo last week, I began wondering how the hell we got here. What's behind the sudden surge in Hawaiian food, particularly poke, the raw fish salad, typically piled on any variety...Show More Summary

Elizabeth Tamny's cookies look too good to eat—but don’t let that stop you

Elizabeth Tamny has been immersed in the world of the cookie arts since December. She's not baking snickerdoodles or Toll House, but rather applying her illustrative and calligraphic skills to sugar and chocolate-mint cookies.…

With Cruz Blanca, Empire Bayless adds a taqueria and cervecería

While the dazzling array of Baja-inspired seafood dishes at Rick Bayless's fantastic Leña Brava can be a bit overwhelming, next door at its sister cervecería/taqueria things couldn't be simpler.   …

Make street food at home with help from a new cookbook by the grilling and drinking collective ManBQue

A few years back I had the pleasure of judging a hot dog competition at Schuba's. Among the competitors were a few dudes from the men's grilling and drinking collective ManBQue who'd won the previous year.…

Pork & Mindy’s brings the bacon to Bucktown

"Put a pig on it" could be the motto at Pork & Mindy's, the Bucktown sandwich shop from the Food Network's Jeff Mauro, aka the "Sandwich King." In addition to smoked pork (available in sandwiches, atop tater tots, and as an add-on to...Show More Summary

Boo-Il Galbi is one of Chicago’s last great Korean barbecue joints

I know I've whinged quite a bit over the years about the declining quality in Korean restaurants in the city over the years, largely in part due to the slow evacuation of Koreatown's inhabitants for the suburbs. I should qualify that...Show More Summary

The Gelato World Tour hits Millennium Park this weekend

In order to promote gelato—and encourage the Americas to catch up to Italy's 39,000 gelaterias (the U.S. has only 900)—the Gelato World Tour is stopping in Millennium Park today through Sunday. Just don't call it ice cream; the organizers...Show More Summary

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