Chicago Chef Paul Kahan Is Calling All Competent Cooks
It’s been a big couple of years for Chicago chef Paul Kahan. First there was his Italian entry in the Gold Coast district with Nico Osteria (making it a dual debut in both cuisine and neighborhood)....
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Chicago Chef Tony Mantuano Will Never Forget His Grandmother’s Homemade Fusilli
Welcome to Italian-American Week, when we’re taking a bit of a break from our usual stories to focus on the important stuff: red sauce, stuffed pasta, porchetta and the chefs and home cooks making it...
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Erin McKenna Perfected The Gluten-Free Doughnut. Next Up: Pizza, Bagels.
Gluten-free baker Erin McKenna has big, bready plans for the future. Working in a professional kitchen can be a daunting experience for many people. But not so much for Erin McKenna, who grew up with...
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On The Front Lines Of The Crazy World Of Ice Cream Collaborations
Many of today’s top ice cream makers are teaming up with their peers — mainly local food and drink purveyors — to think up some of the most innovative flavors ever to hit a sugar cone. While...
View Article5 Milk Alternatives: The Good, The Bad And The Shockingly Creamy
Dairy products may never fully go the way of the milkman, even though it might seem that way with all the milk alternatives on the market. And while it’s tough to compete with the protein, vitamin D...
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Check Out This Documentary On Malört, The Spirit That’s Proud To Be Undrinkable
Marc Pearlman covers the fascinating story of Jeppson’s Malört in a 17-minute documentary. Welcome to Craft Beer & Spirits Week, when we take a look at some of the passionate producers, bars and...
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Chicago Craft Distilling Grows Up
Chicago’s cocktail scene shows no signs of slowing down, leaving those who make spirits locally with more and more shelf room to showcase their efforts. And similar to the city’s top bartenders, these...
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From Toast To Toast: How Chefs And Bakers Are Dead Serious About Browned Bread
Sqirl in Los Angeles satiates hungry visitors with both sweet and savory variations on toast. Toast may not be new, but chefs, bakers and café owners from coast to coast are finding novel ways of...
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School Lunches Can Be Healthy. New York Chef Bill Telepan Is Showing Us How.
Chef Bill Telepan was attending parent-teacher conferences at his daughter’s school in 2008 when he was first introduced Wellness in the Schools, a nonprofit dedicated to inspiring healthy eating and...
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10 New Restaurants To Visit In Chicago
This past year has graced Chicago with a wealth of new restaurants and bars, proving that the Second City only continues to gain culinary steam. A Portuguese chicken emporium from South Africa, a...
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Edward Kim Is A Culinary Jazzman
Korean-American chef Edward Kim opened his first Chicago restaurant, Ruxbin, in 2010. (Photo: Quinn Wharton) In June, Food Republic is counting the many reasons to love Asian food in America right now....
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Chicago’s Intro Is The Restaurant Incubator Every City Needs
Former Catbird Seat chef Erik Anderson is the latest cook to set up temporary residency at Chicago’s Intro. (Photo: Anjali Pinto.) No two dining experiences are the same at Chicago’s Intro — that is,...
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At Last Call, It’s Time For Chicken Soup
Complimentary chicken soup helps ease the commute home after ultra-late-night drinking at NYC’s Employees Only. (Photo courtesy of Employees Only.) “Free” is a very enticing term, one that takes on a...
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Faux Gras, Anyone? Classic French Dishes Are Getting A Meatless Makeover
A vegetarian take on “Beef bourguignon” is made with beets at Rebelle in New York City. (Photo: Evan Sung.) We see it happen in cocktails all the time — classic libations being respun with...
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How The Food World Inspired A New Market For Art
Creative Exchange is just like your typical CSA, only it focuses on artwork, not artichokes. (Photo: Scott Streble.) If you’ve ever strolled past your local park, coffee shop or house of worship and...
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Meet Christian Ragano, The Petite Chef Serving Up Big Portions At The New...
Executive chef Christian Ragano is helping to expedite in the bustling kitchen of Cindy’s, the rooftop restaurant at the recently opened Chicago Athletic Association Hotel. Between calling out orders...
View ArticleChad Houser Turns At-Risk Youths Into Future Chefs At Cafe Momentum
Dallas chef Chad Houser was helping his fellow board members of the Dallas Farmers Market Friends group organize an ice cream competition for culinary students when he came face to face with a...
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Fall Preview 2015: The 9 Biggest Bar And Restaurant Openings in Chicago
Chicago might be a big city, but it doesn’t seem to bear the same transient qualities for restaurant professionals as some other metropolises that come to mind. Whether it’s the Midwest friendliness,...
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Why Are Millennials So Obsessed With Food? Writer Eve Turow Has A Theory.
Author Eve Turow interviewed food-world luminaries including Anthony Bourdain and Michael Pollan for her new book, A Taste of Generation Yum. (Photo: Jason Paul.) Food writer Eve Turow really immerses...
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Chicago Chef Jason Vaughan Bids Adieu to French Cooking
Gobi manchurian at the English-accented, pub-style Indian spot Pub Royale in Chicago. (Photo: Martha Williams.) Pub Royale chef Jason Vaughan has had his hands in French cuisine since the beginning of...
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