The first sip of a martini is icy, bracing perfection. But by the time you’re halfway through, it’s too warm to fully enjoy. The freezer martini, popping up all over Chicago, solves that. It’s made in advance and stored in frigid temps until poured. The process also gives the drink an “incredible viscous texture,” says … Read more
We have lost so many great corner bars in Chicago over the past decade. So it was a relief when Ty Fujimura and his partners opted to sell their 22-year-old Logan Square joint to Footman Hospitality (which operates the likes of Spilt Milk, Quality Time, and Bisous) rather than shutter it. Top firm Siren Betty … Read more
With none on this year’s list, our dining critic shares where he goes for vino.
It takes a familiarity with a certain kind of Southern coastal seafood joint to make great broiled oysters. It’s all about plumping the oysters without exactly cooking them, yet still engineering a bubbly hot, golden brown, and alchemically delicious crust made from breadcrumbs, butter, the mollusk’s own juices, and suboptimal Parmesan cheese. At Briny Swine … Read more
The city’s most buzzed-about restaurants this month, in order of heat
With his intimate (and secretive) Duck Sel pop-up, Donald Young serves a meal to remember.
From deals to special events, here are some ways to combat cabin fever.
Wheeling’s Stumara captures the romance of the country’s cuisine — when, that is, it sticks to the classics.
I want to take my vegetarian friend out for a fun, delicious dinner. Where should we go? Rose Mary is my top recommendation for vegetarian diners right now. Joe Flamm and company have a real way with vegetables, and their offerings change regularly to reflect what’s in season. I’d order anything from the “Vegetables” section … Read more
This at-home version requires a fair bit of prep work, but readying the Louie dressing and salad components in advance cuts down on assembly significantly.
