What's the best restaurant? Most aggravating question I'm ever asked. There is no best restaurant, and anyone who thinks they can name one doesn't… continue
Between putting in face time at the Southern Foodways Alliance Symposium and plumbing the depths of his historic cookbook collection, the southern Indiana… continue
Jared Van Camp's ambitious grain-to-table program, which has the kitchen milling its own flour for bread, pasta, and pizza, achieves its highest pinnacle… continue
Critics can be thin-skinned motherfuckers, so I hope that resident Reader food guy Mike Sula doesn't take umbrage when I say that he is woefully… continue
There are situations in which candlelight is appropriate, such as seances, or an episode of The Red Shoe Diaries. The sensual aspects of a… continue
Garum was an ancient Greek, Roman, and Byzantine condiment made from fermented fish guts. Sounds gross, but it was the culinary equivalent of turning… continue
Every day at 4 PM this independent outpost of the once-mighty pizza chain puts out a deep, complimentary bowl of pimiento cheese. Owner… continue
The potato dumplings—vareniky—are almost as good as the ones my grandmother made, and the vodka's more interesting than what my grandfather drank. The vareniky… continue
I begin with a disclaimer: I do not know where to find the best mariscos in the city. I only know that there's one… continue
Though it's been scaled back from a weekly to a monthly event, Dragonlady Lounge's vegan Korean buffet is a holy shrine for the sometimes… continue
I could stare at Tank Noodle's menu for an hour, but that might annoy my dinner companions. With numbered dishes stretching into the hundreds—spring… continue
Baby octopus isn't even close to the most challenging item on Chizakaya's eight-item kushiyaki (skewers) menu, which also features duck hearts and chicken gizzards.… continue
Hunter beef is the Pakistani version of corned beef, a brisket cured in a masala that—depending on the recipe—may include salt, saltpeter, sodium nitrite,… continue
It is an inexorable fact that Andersonville will become, over time, one long uninterrupted strip of vintage-furniture shops. The moment I take to the… continue
Open since 1949, this Evanston shop charms in its attempt to replicate a French deli, with vintage posters and photos of France hanging… continue
Tired of huge rooms full of grubby layabouts sitting on color-clashing vintage furniture gazing into MacBook Matrix portals? Not to mention establishments that serve… continue
Judging by the name, decor, and website, the owners of Royal Coffee are proudest of their coffee. They're not wrong to be: it's… continue
In the bag—well, actually on china—are three courses: an asparagus-leek terrine, grilled wild salmon with beet quinoa and English pea relish, and a scoop… continue
I first encountered this extraordinary dessert at New Pioneer Coop in Iowa City, Iowa, where it was shipped in from Omaha's Lithuanian Bakery.… continue
When Dale Levitski's new Lakeview bistro, Frog N Snail, opened without a liquor license this spring, he and his GM/beverage director, Briar Brackney… continue
Barkeep Alex Bachman keeps a fascinating collection of spirits, in particular a bunch of fine, uncommon Japanese whiskeys. Among them, this marvelous… continue
It's hard to imagine anything local and organic growing under Pops for Champagne, yet underneath the glitzy bar there has sprouted out of… continue
Let's play a game. I'll recite descriptions from sommelier Jeremy Quinn's swoon-worthy wine list. You tell me which rhapsodic passage sounds most like your… continue
I'll admit that I have no idea what the desert tastes like. But I do have an imagination, and 5 Grass, the latest release… continue
Showing 1-3 of 3