Alan Lake | Chicago Reader

Recent Comments

Re: “RIP lakefront liberal

i've said it for yrs. it pains me as an old hippy to say that today's apathy comes from eliminating the draft. an unforeseen consequence. once your personal ass wasn't on the line and someone else would do the dirty work while you searched for a new iPod or xbox, we/they took their eye off the ball and cared less and less about who's in office.

10 likes, 1 dislike
Posted by Alan Lake on 04/12/2015 at 11:05 AM

Re: “Nonna's Italian Dip Lampredotto is one gutsy sandwich

guts. the other white meat.

1 like, 0 dislikes
Posted by Alan Lake on 02/17/2015 at 10:57 AM

Re: “Jewish comfort food is hiding in plain sight at Frances' Deli

Want to say it was closer to Demming, or between Demming and Fullerton, on the e side of the st, but same difference. They had a great steam table. I have not felt nearly the same love for the newer location, though. Not even close.

Posted by Alan Lake on 02/09/2015 at 4:30 PM

Re: “Les Blank was the filmmaker who liked people who liked to eat and drink

When I was writing a manuscript about garlic (The Garlic Manifesto) I approached Les for a blurb, which he was only too kind to supply. We spoke quite a bit @ the time as I had lived in Berkeley and ate @ Chez Pannise a lot in its early yrs. In fact his "garlic is as good as 10 mothers" quote came from something he overheard while eating there. He was an intrepid foodie and all around good guy.

3 likes, 0 dislikes
Posted by Alan Lake on 12/13/2014 at 10:59 AM

Re: “The jibarito goes to the south side at Maracas

I did them @ a movie theater project in Miami. Hard to eat in the dark so I did them as sliders using a ring mold/cutter. They'd never seen/heard of them before and loved them. Sold 40-50 a nite.

Posted by Alan Lake on 10/03/2014 at 1:19 PM

Re: “The Refinery could use some refining

One of the most misused terms today is "chef". It's more than running a kitchen. And for the many of my comrades that have earned the distinction through years of arduous work developing their skills and palates, there are as many that have not. Have no idea what this guy is about, but do know what Sula is about- and that's why I trust him.

9 likes, 2 dislikes
Posted by Alan Lake on 09/11/2013 at 9:16 AM

Re: “Photo highlights from a Burmese feast

The crsipy Shan tofu (besan) w/the tamarind chutney that had fried shallots, garlic and shrimp paste in it as well, and a few peanuts scattered over the top was my favorite of many wonderful tastes of the day.

4 likes, 0 dislikes
Posted by Alan Lake on 07/24/2013 at 9:01 AM

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