Last-Minute Holiday Gift Ideas for Food-Lovers
From dining passes to local books, we have ideas for Chicago foodies.
Custom Placements: Dining Lead
Culture Crossing
At Mirra, Zubair Mohajir and Rishi Kumar find the culinary intersection of Mexico and India.
Top Prospect
At Oliver’s, chef Alex Carnovale shows great potential, but spotty dishes and service hold the place back.
How to Make Billy Zureikat’s Malört Cookies
The chocolate-grapefruit cookie is topped with a liqueur glaze — and it won’t make you wince.
Five Dining Trends That Were Everywhere This Year
From croissants to half-chickens, these are the things our critic kept seeing.
The 25 Best Things to Eat Right Now
From pistachio gelato to spicy Sichuan noodles, the most memorable bites of the moment offer a delicious tour of the city.
This Month’s Obsession: Tonkatsu at Torizen
If you sit at the counter at Torizen, a Japanese restaurant in Schaumburg that serves quick lunches during the day and izakaya dishes at night, you get quite the show. Amid the burners, ovens, and prep tables lies a tonkatsu station, where cooks bread and fry both chicken and Berkshire pork cutlets to order. They … Read more
Joe Flamm’s il Carciofo Opens Next Week in the West Loop
The chef talks about his approach to Roman cuisine at the new restaurant.
Chris Jung’s Whipped Ricotta With Griddle Bread
As you plan your holiday gathering, take note: The snack spread is where parties are made. “Sharing dips and getting down and dirty with it, that’s what makes it fun,” says Chris Jung of Maxwells Trading, which has a whole menu section celebrating “dunks.” Prime example: his whipped ricotta with griddle bread. There’s an instant … Read more
