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
Mozzarella is Fast, Easy, Inexpensive and Delicious to Make at Home? I Beg to Differ.new
"I don't think it's going to work," I finally admitted to my friend Emily as I tried for the dozenth time to stir the mess of milk solids in the bowl together into cheese.
Chicago Reader |
Julia Thiel |
11-16-2009 |
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
How Boutique Booze Could Help Change the Lives of Poor Farmersnew
When restaurateur Jean-Denis Courtin decided to make his own vodka, he wanted it to be not only original but also "all natural, fair trade, and additive free." In the mountains of South America, he found a way to have it all.
Chicago Reader |
Julia Thiel |
01-26-2009 |
Food+Drink
Ethnic Ice Cream in Chicago: Around the World in 80 Licksnew
Ice creams and ices from Korea, India, the Philippines, Mexico, and more.
Chicago Reader |
Anne Spiselman |
08-18-2008 |
Food+Drink
An Entrepreneur Helps Chicago Mixologists Stay on Top of Their Gamenew
Chicago is home to some of the country's best mixologists but lacks educational opportunities for those with more advanced skills, including those who've already gone through programs at places like the Siebel Institute or Bridget Albert's Academy of Spirits and Fine Service. He aims to fix that with his mixology labs.
Chicago Reader |
Julia Thiel |
07-14-2008 |
Food+Drink
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
Chef vs. Clocknew
As Peter Yuen heads to France for the world cup of baking, his worst enemy is time.
Chicago Reader |
Brenna Ehrlich |
03-24-2008 |
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
