A Critic’s Plea: No More Tasting Menus
The glut of these sky-high-priced restaurants puts the best cooking in town out of reach.
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Pasta Prince
Trying to decide where to dine out today raises all kinds of questions. Is the food good? Can I go without a reservation? Are the ingredients responsibly sourced? At Wilson Bauer and Alice Richter’s Flour Power, the answers are all yes. But the menu is so teensy — just three daily pastas ($16 to $18), focaccia, and … Read more
The 10 Hottest Restaurants in Chicago Right Now
The city’s most buzzed-about restaurants this month
Taxim’s Lamb Shank Yuvetsi
Thanks to some tweaks from David Schneider of Wicker Park’s Taxim, you won’t need a yuvetsi — a classic Greek terra cotta pot — to prepare this traditional braised lamb. But you’ll still want to set aside an afternoon to make the dish, which calls for specialty items like Greek orzo and myzithra cheese. (You can find both at … Read more
