How To Make Patrick Sheerin's Roasted Brussels Sprouts By Penny Pollack The Trenchermen chef adapts his grandma's recipe for a side even kids will love. Read more
Amanda Rockman Breaks Down Three Desserts for Nico Osteria By Penny Pollack and Graham Meyer Italian fudge in a coffee-walnut flan tart? That's just the beginning of what she'll bring out starting December 2nd. Read more
Martial Noguier Joins the LM Restaurant Group By Penny Pollack and Graham Meyer The French chef and French restaurant group French-toast a new partnership. Read more
Try a Cranberry Pancake Recipe from Greg Ellis of 2Sparrows By Penny Pollack The state of Wisconsin cranks out cranberries like you wouldn't believe. Read more
Why Graham Elliot Is Closing By Penny Pollack and Graham Meyer A word with the celebrity chef on his past successes and plans for the future. Read more
Lone Wolf Joins the Pack on Randolph Street By Penny Pollack and Graham Meyer Scenes from the new tavern this weekend, from the folks behind Trenchermen, Barrelhouse Flat, and Pleasant House Bakery. Read more
The Eataly Chicago Guide By Penny Pollack How to eat your way across the 63,000 square foot Italian food emporium. Read more
Try the 17-Second Espresso at Ge Pa De Caffè By Penny Pollack and Graham Meyer The new(ish) cafe in the Loop will pull your shot alla Italiano. Read more
Here's What Matters in the New Michelin Chicago Guide By Penny Pollack Another snub for Next—and six more takeaways from the new announcements. Read more
Lee Wolen Is in at Boka By Penny Pollack and Graham Meyer The four-star chef joins the city's hottest restaurant group. Read more
