Nothing befits a festive dinner quite like a roast, and John Manion of El Che Steakhouse & Bar and La Sirena Clandestina has perfected one of the classics.
Not that there’s anything wrong with the brown sugar and marshmallow treatment, but might we suggest an altogether fresher take?
But at the Logan Square restaurant, they just call it the Dude.
Executive chef Gene Kato applies a fish-curing technique to tender the meat, marinating it overnight in a mixture of red miso, sake, gochujang, and brown sugar.
The Elske chef has a trick for achieving custardy, just-set eggs.
Flavorful late-summer produce demands little manipulation beyond slicing, seasoning, and perhaps a turn on the grill. But sometimes it’s nice to give even the simplest seasonal bounty an extra flourish.
Chicago eateries and bottle shops are quietly embracing more equitable representation of female vintners. Should they say it out loud?
Beatrix’s pastry chef shares a recipe that’s sure to be a hit with the whole family.
The experts at Edgewater’s Income Tax have spoken: Tasting flights are passé. Instead, get to know a wine by putting two of them in dialogue with each other.