As Three Dots and a Dash Turns 10, Kevin Beary Looks Forward and Back
The bar celebrates its anniversary with a menu of throwback drinks.
Custom Placements: Dining Lead
Nice Rice
Would you like a soft, savory cake filled with cheese that’s seared until that cheese oozes out and caramelizes on the griddle? How about siding it with a tart, crunchy cabbage salad and a short lesson on hyper regional cuisine? Let’s book it to Olocuilta Pupuseria. Like many Mesoamerican antojitos (chalupas, sopes, tacos), Salvadoran pupusas … Read more
Apero, an Approachable New Wine Bar, Opens in North Center
Dylan Heath’s menu is designed to help showcase the vino.
The 10 Hottest Restaurants in Chicago Right Now
The city’s most buzzed-about restaurants this month
John Manion’s Grilled Oysters With Onion Aïoli
By his own admission, John Manion has a problem with French onion dip. “Left to my own devices, a party bag of Ruffles and a large tub of Dean’s wouldn’t last an hour,” says the El Che Steakhouse & Bar chef. So while brainstorming a grilled oyster dish, he tapped his favorite party snack, reenvisioned … Read more
This Month’s Obsession: Lexington Betty Wagyu Steak Dogs
If you had asked me a few months back which Chicago chef should start a line of hot dogs, I would have said Dominique Leach. As the co-owner of Lexington Betty Smokehouse, she has the meat-cooking chops and brings a refined sensibility from her time at places like Spiaggia. So when Leach launched wagyu steak … Read more
Weak Flames
Kindling, Jonathon Sawyer’s new restaurant with the Fifty/50 Restaurant Group, fails to spark.
Erick Williams
The Virtue chef, 48, on the rule he lives by and why he refuses to be pigeonholed into soul food