AltWeeklies Wire
A Wicker Park Mainstay and Two Other Spots Make Adjustments for the Economic Climatenew
"I'll remember the food this time," said the friend I brought to the Southern, who'd accompanied me when I reviewed this Wicker Park restaurant's previous incarnation, Chaise Lounge.
Chicago Reader |
Heather Kenny, Anne Spiselman and Mike Sula |
03-15-2010 |
Food+Drink
Inside Chicago's Charcuterie Undergroundnew
The charcuterie resistance is growing. Professional restaurant chefs without legal licensing or dedicated facilities cure their own meats out of view of the health inspectors all the time.
Chicago Reader |
Mike Sula |
11-30-2009 |
Food+Drink
Chicago Chefs Invest in Rare Breed of Pig Said to be the Wagyu of the Pork Worldnew
Mangalitsas are an old Austro-Hungarian breed that had no presence in the United States until about three years ago. Like other old breeds, Mangalitsas are lard-type pigs, fattening well -- if slowly -- and producing juicy marbled meat.
Chicago Reader |
Mike Sula |
11-16-2009 |
Food+Drink
Shot of Malort, Hold the Grimacenew
Six bartenders do their best to redeem Chicago's native wormwood liqueur.
Chicago Reader |
Mike Sula |
04-13-2009 |
Food+Drink
'Dr. Vino' Talks 'Wine Politics'new
Wine Politics compares the byzantine, quasi-self-governing appellation system of Bordeaux's wine growers with that of the more government-regulated Napa Valley producers and shows how those individual systems, along with other factors, determine which wines end up in stores, how much they cost, and what they taste like.
Chicago Reader |
Mike Sula |
09-22-2008 |
Author Profiles & Interviews
A Vienna Beef Veep Publishes a Tribute to the People Who Sell the Productnew
Bob Schwartz's soon-to-be-released book, Never Put Ketchup on a Hot Dog, is a nostalgic tribute to Chicago's hot dog stands.
Chicago Reader |
Mike Sula |
09-02-2008 |
Author Profiles & Interviews
Chicago's Last Coal Hauler is Down to Two Customersnew
Used to be coal yards were like taverns -- practically every neighborhood in the city had them. But today Paul Schoening is the last person in Chicago who retails the fuel, and he only has two customers: D'Amato's Bakery and Coalfire Pizza.
Chicago Reader |
Mike Sula |
07-07-2008 |
Food+Drink
Carole Travis-Henikoff Moves from Roast Pig to Long Pignew
The independent scholar and gastronomist's first book was a cookbook. Her second is a history of cannibalism.
Chicago Reader |
Mike Sula |
06-16-2008 |
Food+Drink
Books for Cooks: Spring's Best Tomes on Food and Drinknew
Spring food books are sprouting up like sweet peas and stinking onions, and I’ve been indoors, digging into them instead of my own little patch o' dirt. Here's a half dozen of my favorites, in no particular order.
Chicago Reader |
Mike Sula |
06-02-2008 |
Food+Drink
On the Trail of the Delta Tamalenew
Southern food sleuths take on the murky origins of the mother-in-law sandwich.
Chicago Reader |
Mike Sula |
05-19-2008 |
Food+Drink
Corn-Syrup-Free Zonenew
A Kraft refugee applies old-country methods to create a whole new caramel.
Chicago Reader |
Mike Sula |
03-17-2008 |
Food+Drink
Going Green Without Going Brokenew
Chicago restaurateurs put their heads together to make takeout eco-friendly.
Chicago Reader |
Mike Sula |
01-22-2008 |
Food+Drink
The Little Chippernew
A visit to Peerless Potato Chips, one of the Midwest's few remaining independent holdouts.
Chicago Reader |
Mike Sula |
01-15-2008 |
Food+Drink
Fancy Mixed Drinks, Alsatian Conviviality, and Raw Meatballsnew
A Chicago restaurant rat's favorite places in 2007.
Chicago Reader |
Mike Sula |
01-07-2008 |
Food+Drink
Books for Cooksnew
The season's best tomes on food and drink.
Chicago Reader |
Mike Sula |
12-26-2007 |
Food+Drink
