Signature’s Lamb Meatballs With Moroccan Sugo
The dish can be prepped ahead of time to feed a crowd, perfect for your Super Bowl party.
Custom Placements: Dining Lead
String Theory
Chicago’s Thai restaurants have all kinds of specialties, whether that’s the curries at In-On Thai or the Isan favorites at Tuk Tuk Thai Isan Street Food. At Mahanakhon Noodle Bar, a family-owned spot that opened last May, the focus is Thai noodles. The menu lists more than a dozen types, which you could explore over … Read more
Southern Oysters Rockefeller at Briny Swine
It takes a familiarity with a certain kind of Southern coastal seafood joint to make great broiled oysters. It’s all about plumping the oysters without exactly cooking them, yet still engineering a bubbly hot, golden brown, and alchemically delicious crust made from breadcrumbs, butter, the mollusk’s own juices, and suboptimal Parmesan cheese. At Briny Swine … Read more
The 10 Hottest Restaurants in Chicago: February 2025
The city’s most buzzed-about restaurants this month, in order of heat
The City’s Best Dinner Party
With his intimate (and secretive) Duck Sel pop-up, Donald Young serves a meal to remember.
Five Delicious Reasons to Leave the House This Winter
From deals to special events, here are some ways to combat cabin fever.
Where to Take a Vegetarian to Dinner and Great Restaurant Bars
I want to take my vegetarian friend out for a fun, delicious dinner. Where should we go? Rose Mary is my top recommendation for vegetarian diners right now. Joe Flamm and company have a real way with vegetables, and their offerings change regularly to reflect what’s in season. I’d order anything from the “Vegetables” section … Read more
Shaw’s Signature Chopped Seafood Salad
This at-home version requires a fair bit of prep work, but readying the Louie dressing and salad components in advance cuts down on assembly significantly.
The Thrill of Korean Dining — and Shopping
Our critic checks in on Daebak and Gangnam Market, and explains why he might send that freebie back to the kitchen.
Home Baked
Baker Maria Alejandra Rivera is self-taught, but the perfectly tender bite of her pastel de nata proclaims her skill.