Saucy Plates Are Back
That’s great news for sauce lovers, but these plates aren’t designed quite right for today’s dining culture.
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Thanksgiving Feast, Chicago-Style
From salumi trays to hot chocolate, here’s how to add local flavor to the big meal.
Rob Levitt Is Refining the Publican
The longtime chef talks about his new vision for the West Loop favorite.
A Bold New Bistro
Creepies, from the Elske team, still needs some refining, but it’s already the city’s most exciting place to eat.
Ep. 14: Chicago’s Hottest Bistro & Two Great New Pizza Spots
John and Amy discuss Creepies, the new French Midwestern bistro from the Elske team, along with two tavern-style pizza places making waves.
Ep. 13: Ranking Our Favorite Steakhouses
John and Amy discuss their top five Chicago steakhouses, and what they say about the scene right now.
Thattu’s Kadala Curry
If Margaret Pak could write her story in food, kadala curry — a comforting stew of black chickpeas in coconut gravy — would be a recurring motif. “It’s pretty near and dear,” the Thattu chef says, noting it first entered the plot as breakfast shared in the home of her in-laws in Kerala, India, and has been the sole … Read more
Finalists Announced for the Banchet Awards for Culinary Excellence
These are the nominees for Chicago’s 2026 dining and drinking awards.
