Mindy Segal Now Has a Custom Chocolate
The renowned pastry chef will use Lait Extraordinaire, her personalized mix of milk and dark chocolates, in her programs.
Custom Placements: Dining Lead
Martin Sorge’s Black Emmer Carrot Cake
Seasonal ingredients like Midwestern rhubarb and exotic citrus have long inspired Chicago’s own Great American Baking Show winner, Martin Sorge. But as his skills flourished, he began exploring beyond the produce department. “I discovered the array of grains and flours that could add flavor to my creations,” he says. “I also discovered Janie’s Mill, a … Read more
Island Time
Hit this all-day café and coffee shop for lattes made with ube or pandan, or snag some Filipino comfort food.
Rodolfo Cuadros Builds a Latin Restaurant Empire
With his fresh take on plant-based dining, Cuadros has built a string of Latin American restaurants.
The 10 Hottest Restaurants in Chicago: March 2024
The city’s most buzzed-about restaurants this month, in order of heat
New Chef Kaleena Bliss Overhauls the Menu at Cindy’s
Bliss, who will also be competing in the next season of Top Chef, offers refined, seasonal plates.
Exploring Ukrainian Food in Chicago
Our critic sampled the city’s restaurants to prepare for his review of Anelya and to learn what makes Ukrainian food distinct from Russian.
Max Robbins’s Mushroom and Eggplant Ragu
This hearty, savory dish will make you question your need for meat.
The Ramen Lord
At Chicago’s buzziest new restaurant, Mike Satinover is obsessed with one goal: making the perfect bowl of Japanese noodles.