Making the building blocks of Lao Peng You’s scallion noodles is just the project to while away a late-winter afternoon. Neutral oil is slowly, gently infused with four types of onions, and the byproducts in turn underscore a soy sauce that tastes deeply of caramelized alliums. You’ll wind up with generous portions of both oil … Read more
By tapping new hops and out-there ingredients, Hop Butcher for the World has become one of Chicago’s buzziest breweries.
Sarah Grueneberg talks about the restaurant’s anniversary and what’s next.
Revisiting three restaurants, but from the vantage point of eating dinner alone at a bar.
The Alston will feature French influences and high-end touches.
The dish can be prepped ahead of time to feed a crowd, perfect for your Super Bowl party.
Chicago’s Thai restaurants have all kinds of specialties, whether that’s the curries at In-On Thai or the Isan favorites at Tuk Tuk Thai Isan Street Food. At Mahanakhon Noodle Bar, a family-owned spot that opened last May, the focus is Thai noodles. The menu lists more than a dozen types, which you could explore over … Read more
It takes a familiarity with a certain kind of Southern coastal seafood joint to make great broiled oysters. It’s all about plumping the oysters without exactly cooking them, yet still engineering a bubbly hot, golden brown, and alchemically delicious crust made from breadcrumbs, butter, the mollusk’s own juices, and suboptimal Parmesan cheese. At Briny Swine … Read more
