While there are several moving parts to Art Wnorowski’s potato and cheese pierogi, a cherished family recipe turned menu signature at Pierogi Kitchen, the chef counsels that two key steps — making mild, creamy farmer cheese and kneading together a supple and forgiving dough — can be tackled in advance. Do so, and when mealtime rolls around, gather some … Read more
From a glam steakhouse to a brunch favorite, here are our top choices this year.
Bagels popped up, French onion left the soup, and cafes went all-day: All the trends John spotted last year in restaurants across the city.
The city’s most buzzed-about restaurants this month, in order of heat
Former Bear Israel Idonije is breathing more life into the South Loop by partnering with some of the city’s best chefs.
In addition to John and Amy, we hear from our food writers about the dishes they loved most this past year.
The newcomer, in the former Etta space, marries pasta and beef.
Our critic loves the excellent offerings at Omakase Box, the affordable new spot in Logan Square.
Our critic breaks down the dishes and flavors, from bagels to French onion, that were everywhere in 2025.
