In the tradition of miniature lap dogs, miniskirts, and Mini Coopers, mini food is the next big little thing. Many Chicago chefs and bakers are pushing the traditional boundaries of food in portions that are allowed to be little. Here, a small taste of the best
The Bristol brings monkey bread and more to Bucktown.
At Yats, Joe Vuskovich marvels at the popularity of his chili cheese étouffée, a Big Easy classic he makes with a Cheddar-y Wisconsin twist.