Edit Module
Edit Module
Edit Module
Edit Module
Edit Module

SHORT RIB BEIGNETS
at Boeufhaus

HUMBOLDT PARK

Like so many other brilliant ideas, this one started as a scribble on a napkin. From there, chef-partner Brian Ahern’s brainchild grew into a three-day procession of seasoning, searing, braising, and deep-frying in beef fat — and it ended up a Chicago-by-wayof- the-bayou classic. The beignets make a compelling case that every doughnut would be better if you stuffed beef inside it.

Share

Edit Module

Advertisement

Edit Module
Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.

Edit Module