To understand the subtle yet slightly mad genius of S.K.Y., consider its lobster dumplings. They taste like the love child of two completely incompatible cooking traditions. The springy filling, chock-a-block with gently sweet tail and claw meat, brings to mind shrimp har gau from a dim sum cart. By contrast, the glossy butter sauce—green with … Read more
We’re not sure why violet-hued edibles are trending, but we love it.
Plus: Kite String Cantina brings taquitos and bubbly cocktails to Roscoe Village and the Trib rounds up Chicago’s best fried food.
The welcoming atmosphere is attracting jovial crowds to the new Avondale bar.
Its final night in its current form will be April 28—and when it reopens, expect smaller plates and a more casual feel.
The executive chef of the upscale Ravenswood brewpub shows us how to make this rich and flavorful vegetable side dish.
The small national chain now has three local outlets in Chicago—and at all of them, this Korean stew is their specialty.
And they have plenty of beer.
Edible glitter? You bet. Get it at Werewolf Coffee, 1765 N. Elston.
They’re known for their off-beat brews, but their brewmaster puts the Champagne of Beers among the best ever made. And their collaboration with the macrobrewer puts Off-Color’s unique spin on the classic.
