The Menu Items of the Year By John Kessler Breaking down the dishes and ingredients we’re seeing everywhere. Read more
The Predinner Drinking Spot the West Loop Needed By Amy Cavanaugh Bisous takes inspiration from 1960s France, offering a lounge-y bar and great drinks. Read more
Are Wine Pairings Worth It? By John Kessler As pairings have taken over wine service, three top sommeliers share their takes. Read more
Why We Love El Che’s Grilled Shellfish Parrillada By Amy Cavanaugh It’s dramatic, delicious, and great for a group. Read more
Mindy Segal Now Has a Custom Chocolate By Anthony Todd The renowned pastry chef will use Lait Extraordinaire, her personalized mix of milk and dark chocolates, in her programs. Read more
Make The Great American Baking Show Winner’s Carrot Cake By Cate Huguelet Martin Sorge has long been inspired by seasonal Midwest ingredients — and this cake is peak spring. Read more
Mano Modern Is on Island Time By Titus Ruscitti Hit this all-day café and coffee shop for lattes made with ube or pandan, or snag some Filipino comfort food. Read more
Rodolfo Cuadros Builds a Latin Restaurant Empire By Lisa Shames With his fresh take on plant-based dining, Cuadros has built a string of Latin American restaurants. Read more
The 10 Hottest Restaurants in Chicago: March 2024 The city’s most buzzed-about restaurants this month, in order of heat Read more
The Groovy Cocktails of Golden Years By Amy Cavanaugh At the new Ukrainian Village bar, the ’70s are alive and well. Read more
