If ever there were a reason to do a tasting menu just for a dessert, this is it. Karen Urie Shields has found a way to transform a simple egg yolk into something mythical: curing it in salted licorice for 24 hours, then resting the unctuous orb on a cloud of frozen yogurt meringue, which … Read more
You needn’t look far in this town to find an overpriced poultry liver mousse packed into a Mason jar and gilded with some sort of fruit gelée. This eight-buck wonder trumps them all. It will arrive abstractly outfitted with cleverly chosen garnishes such as a rhubarb coulis and toasted pecans. Spread some on a hunk … Read more
Because fried chicken and boozy slushies are a combo that never gets old.
Try it at LH Rooftop (85 E. Wacker Dr.) on weekends through July.
The sophisticated brewing outfit is incorporating a sit-down concept into its new base at the old Baderbräu taproom.
Au revoir, Restaurant Michael.
Tucked under the FieldHouse Jones Hotel, the Near North Side bar takes its concept as seriously as it does its drinks.
This week, bars and restaurants throughout the city are celebrating the classic cocktail for a good cause.
What’s it like spending every moment obsessing about creating the perfect doughnut? Or checking at 3 a.m. to see if the menu is updated online? The woman behind Michelin-starred Elizabeth takes us inside her frenzied world.
A few years ago, David Kim was throwing pots in his parents’ garage. Now, folks dine off his dishes at Oriole, Schwa, and Temporis.
