Prawns @ Filini
@pennypollack: The fat prawns fall right of their shells @FiliniChicago, making it a fuss-free salad. FILINI: Radisson Blu Aqua Hotel, 221 N Columbus; 312-565-5258
@pennypollack: The fat prawns fall right of their shells @FiliniChicago, making it a fuss-free salad. FILINI: Radisson Blu Aqua Hotel, 221 N Columbus; 312-565-5258
FEASTING WITH THE PROS: From Chicago’s best chefs, recipes for curried lamb stew, garlicky pork sausage, butter-roasted pears and brussels sprouts, brioche bread pudding, and more
The bourbon dessert @ElideasChi combines the best vices: bourbon & tobacco. Crunchy pecan streusel under coffee ice cream could fly solo. EL: 2914 W 14th; 312-226-8144
@pennypollack: Banana and squab wrapped in bacon was course #9 @ElideasChi. My head said, “no way,” but one bite & I caved. EL: 2914 W 14th; 312-226-8144
Between the bass, olive, quail egg, & tangello sauce, @ElideasChi puts out the most labor-intensive “radish” dish on the planet. EL: 2419 W 14th; 312-226-8144
Choosing a bottle of wine as a hostess gift for a holiday party is never my finest moment. There I am, wandering the aisles of Binny’s in a sequined dress, desperately scanning labels to find something that won’t get me laughed out the front door. Was merlot the wine the guy hated in Sideways? Finally, I settle on one with a pretty label and a not-too-cheap price…
The first time I went to Israel in 1978, my culinary adventures involved mostly falafel, schnitzel, and hummus. There was a dude ranch in the Galilee—run by a guy from Chicago—which served legendary fried chicken. That was then. And this is now: endless arrays of superfresh salads at Dead Sea spa resorts, stellar seafood along … Read more
@pennypollack: The Boqueria in Barcelona has a dizzying array of everything from soup to nuts.
@pennypollack: The shuk in the Old City of Jerusalem is redolent of fresh ground spices.
@pennypollack: The shuk in the Old City of Jerusalem is redolent of fresh ground spices.