Thanks to some tweaks from David Schneider of Wicker Park’s Taxim, you won’t need a yuvetsi — a classic Greek terra cotta pot — to prepare this traditional braised lamb. But you’ll still want to set aside an afternoon to make the dish, which calls for specialty items like Greek orzo and myzithra cheese. (You can find both at … Read more
The new Chicago Winery in River North brings in grapes from around the country for its own take on vino.
In their book, Made in Chicago (out March 21), food writers Monica Eng and David Hammond go deep on the origins of 30 hometown dishes. Here’s what we learned.
Simple to make and super shareable, the spicy-sweet shrimp at Cebu, a Filipino restaurant in Wicker Park, has a good-time vibe that wouldn’t be out of place at a buzzing Madrid tapas bar. And that’s no coincidence: Co-owner Marlon Tan explains that the sizzling shrimp is a play on gambas al ajillo, one of the … Read more
What are the best BYOBs in town? Let’s start with Bayan Ko (1810 W. Montrose Ave., Ravenswood), where the Filipino-Cuban menu (get the Cubano fried rice and thank me later) goes nicely with a bottle of dry rosé. I’d bring an off-dry Riesling to match the delicious fare at In-On Thai (4641 N. Broadway, Uptown). … Read more
The restaurant, now open in the former Elizabeth space, shines a light on local ingredients.
In recent years, an influx of money from Asia has transformed Chinatown, replacing beloved if long-in-the-tooth Cantonese places with bright restaurants in line with international tastes. Dim sum parlors have been supplanted by Taiwanese teahouses, Korean barbecues, Sichuan spice-o-ramas, and hot pot spots. So many hot pot spots. My favorite of this new guard is … Read more
The city’s most buzzed-about restaurants this month.
Fancy egg sandwiches, featuring everything from longanisa to braised kale, are having a moment. Try these five.
