Vegetables for Dessert? A Savory Trend Worth Rooting For By Ariel Cheung Pastry chefs tap ube, parsnip, and sweet potatoes for winter desserts. Read more
The Spirit of Keefer’s Rises on the North Shore By Anthony Todd The owner of the erstwhile steakhouse is teaming up with Ryan O'Donnell for a new concept in Wilmette. Read more
Kikkō’s Mariya Russell Makes History By Maggie Hennessy The Oriole and Green Zebra alum is the first black woman to earn a Michelin star. Read more
Latkes Like You've Never Had Them By Amy Cavanaugh Let the fryer cool this year: Table, Donkey and Stick is turning the Hanukkah mainstay into finger food. Read more
Osaka's Favorite Street Food, Stateside By John Kessler At Gaijin, Paul Virant celebrates the art of okonomiyaki, — savory Japanese pancakes. Read more
Funkenhausen Out, Arami In at Time Out Market By Anthony Todd The food hall's first major shuffle, plus other dining news you might have missed in the holiday rush. Read more
Why Illinois Will Rule the Meatless Future By Edward McClelland From innovations in plant-based protein to soy market dominance, Illinois is poised to feed America’s increasingly vegan diet. Read more
The Four Best Shrimp Cocktails in Chicago By Amy Cavanaugh Margeaux Brasserie, Shaw’s, Portsmith, and more. Read more
Mundano Aims to Be a Very Unpretentious Night Out By Anthony Todd Helmed by former Quiote chef Ross Henke, the new restaurant opens in Lincoln Park next month. Read more
