For a glass-half-full approach to the end of summer, consider the onset of sunchoke season. “Sunchokes are a fun fall ingredient that have a creamy center and a nutty flavor,” says chef Aaron Patten of Bucktown’s Pompette, where the knotty little tubers star in a hale and hearty vegetarian hash and also anchor the dish’s … Read more
At the buzzy Thattu, Margaret Pak focuses on the food of Kerala, her husband’s homeland.
The restaurant’s chef and wine director offer pairing recommendations for three of their signature dishes.
With a constantly changing menu and zero ego, Warlord is the city’s most exciting new place to eat.
The bakery is celebrating with a refresh of its original shop and a new Pilsen location.
Two years after the historic restaurant and bowling alley at 3325 North Southport Avenue closed for good, Boka Restaurant Group has taken up residence with three distinct eateries.
When it comes to smash burgers, I’m a charred-edges man. Two ultrathin patties, please, each singed around the corners until they flake like South Side burnt ends. Suffice to say, they smash ’em good at Bitter Pops: one part takeout beer emporium, one part family-friendly taproom. There are no froufrou toppings, just grilled onions, American … Read more
With his more affordable Kyoten Next Door, Otto Phan offers a streamlined yet still stellar omakase.
Go Brewing This Naperville brewery has already shown it knows how to make a great-tasting nonalcoholic beer — it took gold and silver medals at the Best of Craft Beer Awards. (If you need more proof, just try the mango-peach deliciousness of the Sunshine State Tropical IPA.) Now it’s out to establish another truth: You can have … Read more
Monteverde’s Year of the Vegetable This year, Monteverde chef-owner Sarah Grueneberg has been all about the veggies. Using her 2022 cookbook, Listen to Your Vegetables, as a launch pad, she creates a handful of new menu items each month that spotlight a different seasonal vegetable. In May, for example, diners could enjoy asparagus three ways: … Read more
