The Four Best Frozen Drinks By Amy Cavanaugh It's summer — time to hit the pool, then hit the blender. Read more
Giant Gets Playful in Its Test Kitchen By Amy Cavanaugh On a rotating basis each night, the restaurant now adds four dishes, priced a bit lower, to its regular menu to showcase new things being tried out. Read more
Chicago's New Vinyl-Centric Listening Bars By Peter Gianopulos Charis and Parachute HiFi are drawing inspiration from Japanese jazz kissas — but with fancy speaker systems and top cocktails. Read more
Review: Thalaiva’s Spotlights the Southern Soul of India By John Kessler At the Park Ridge restaurant, flavors from the Kongu Nadu region take center stage. Read more
The Best New Restaurants By John Kessler Photography by Lucy Hewett and Jeff Marini These 11 newcomers are making their mark on Chicago’s dining scene with unexpected flavors and bold concepts. Read more
Best New Restaurants By John Kessler Twelve spots that are reshaping the city’s culinary scene. Read more
One Man’s Quest to Make the Perfect Ramen By Kevin Pang At Chicago’s buzziest new restaurant, Mike Satinover is obsessed with one goal: making the consummate bowl of Japanese noodles. Read more
Restaurant Reboots By Carly Boers Three newly revamped concepts reflect how dining out has changed since the pandemic. Read more
Flour Power Is Our New Pasta Prince By Amy Cavanaugh The menu is teeny and seating is limited, but this East Ukrainian Village restaurant is our new go-to pasta spot. Read more
How to Make Taxim’s Lamb Shank Yuvetsi By Cate Huguelet An all-day stovetop simmer will yield a spoon-tender traditional braised lamb. Read more
