Turning Over a New Leaf
Like Hopleaf, But With More Wine
After a long negotiation, Michael Roper of Hopleaf (5148 N. Clark St.; 773-334-9851) has purchased the La Donna (5146 N. Clark St.; 773-561-9400) property next door to his Andersonville beer haven, which he will turn into a charcuterie/wine-oriented spot with a wood-burning grill. “It’s going to be more straightforward grilled fish and meat and...
Stein's Way
BTW, It's Slang for "Butter"
Zebda (4344 N. Elston Ave.; 773-545-7000), a new Mediterranean-influenced takeout deli/caterer from Katie Garcia (Mundial Cocina Mestiza) and Mohammed Djeddour (Tassili), opened last week. “We’re doing really interesting sandwiches and soups and things to go,” says Garcia, who met Djeddour working at the Ritz-Carlton years ago. “Trying to keep ethnic but...
The Real Pit Boss
Barbecue Alert!
Michael Altenberg (Bistro Campagne, Crust) has found a massive, undisclosed space in Lincoln Square for his “Alabama pit barbecue” concept; now he’s just ironing out details. Plans for the two-story space include slow-cooked barbecue, authentic old-fashioned Southern drinks like Sazeracs and mint juleps, and—believe it or not...
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Odyssey: Forget The Players—The Food Is on SteroidsSuper-sized food has invaded our stadiums. Will monster pretzels and two-foot meatball sandwiches win over the baseball junkies? |
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Pour: 2007 Santa Rita Carménère ReservaRound smoothness envelops black cherry fruit and soft cinnamon spice |
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Gluten-Free ZonesAwesome gluten-free fried chicken in the West Loop. PLUS: Restaurants, bakeries, and Web sites with gluten-free menus and products |
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Odyssey: Counter IntelligenceWe found five spots where fast-food speed and slow-food deliciousness (and table service) happily coexist |
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Pour: 2007 Brancott South IslandIt redefines Kiwi polish |
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Front Burner: Chris PandelMonkey Bread with Dill, Butter, and Sea Salt |
10 places everyone's talking about—and dining at—in June. In order of heat:
SUNDA The devil is in the details at this hot Asian lair—and in the already-famous “Devil’s Basket” of soft-shell crabs. 110 W. Illinois St.; 312-644-0500
BRANCH 27 Used to be a library, but no one at this raucous West Town pub-grub scene knows how to whisper. 1371 W. Chicago Ave.; 312-850-2700
TAXIM Authentic Greek food has brought Wicker Park to its knees—without a smidge of flaming cheese. 1558 N. Milwaukee Ave.; 773-252-1558
FRED’S AT BARNEYS Barney must love Fred: The wait for lunch is so long, there’s nothing to do but shop. 15 E. Oak St.; 312-596-1111
ABIGAIL’S With a hip bistro to call its own, Highland Park just fired the shot heard round the North Shore. 493 Roger Williams, Highland Park; 847-849-1009
TAPAS VALENCIA Like martinis and Converse All-Stars, tapas never seem to go out of style. 1530 S. State St.; 312-842-4444
TOCCO An ultramodern Neapolitan spot like this lives or dies by its pizza. Tocco lives. And it lives well. 1266 N. Milwaukee Ave.; 773-687-8895
CAFÉ BELLA An Ambria alum tries his hand at casual modern fare and the world flocks to Logan Square. 3311 W. Fullerton Ave.; 773-292-5040
THE PUBLICAN Already the darling of carnivores, hipsters, and the James Beard Foundation. What worlds are left to conquer? 837 W. Fulton Market; 312-733-9555
THE GROCERY BISTRO The ungodly noise at this West Loop madhouse can’t mute the flavors of GB’s smart American dishes. 804 W. Washington Blvd.; 312-850-9291
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Recipe FileSalsa Verde and Salsa Roja at Fonda del Mar |
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