Four New Food Halls That Aren’t Glorified Cafeterias
These exciting venues are elevating the big-tent dining trend to fresh culinary heights. See below for a rundown.
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Bombay Breakdown Alums Open Brick-and-Mortar Restaurant
The Logan Square venture is the result of five years of collaboration between chefs Yoshi Yamada and Zeeshan Shah.
Galit Is a Bridge to Israeli Food
Zach Engel is widening the frontiers of the young country’s cuisine.
Do Female Winemakers Need A Soapbox?
Chicago eateries and bottle shops are quietly embracing more equitable representation of female vintners. Should they say it out loud?
Larry Legend Reviews DJ Khaled’s New Restaurant
Chicago’s foremost wing aficionado surveys The Licking, the DJ’s Miami-style soul food spot in Austin.
Deuce’s Has a Home-Field Advantage
This kitschy Wrigleyville pop-up is sure to delight lifelong Cubs fans, bandwagoners, and everyone in between.
Love the Farmer’s Market? Try a Farm Dinner
“Farm to table” takes on a whole new meaning when you’ve shadowed your meal start to finish.
The 50 Best Dishes in Chicago
Our critics scoured the city to find its most essential eats, from fried shrimp to tofu toast.
Bang Bang Pie & Biscuits
Since this shop’s 2012 debut, it’s been the buttermilk biscuits, not the pies, that have stolen the show. Owner Michael Ciapciak embraced the mania, extending the name to give them shared billing, and now he offers almost as many composed biscuit creations (half a dozen) as sweet pie varieties. You will not find a fluffier, … Read more
Beatrix
Humble pie this ain’t. Beatrix’s signature dessert is baked slow and low for three hours and allowed to set overnight so that the caramel custard achieves a dreamy consistency, which lands somewhere between pudding and fudge. Put that in a twice-baked shortbread cookie shell and top it with vanillabean- flecked whipped cream, and it’s no … Read more