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Entries tagged with 'Yusho'

A Summer of Pickled Things: 8 House Pickles We Love in Chicago

Chicago Lindsey Howald Patton 6 comments

There's been an uptick in in-house pickling this summer in Chicago, especially in spots that take their drinks seriously. Here are eight creative local takes on crisp, classic veggies-in-brine. More

33 Cheap Eats We Love in Logan Square

Chicago Nick Kindelsperger 5 comments

Of all the Cheap Eats guides I've put together, this was easily the most personal. I've lived in Logan Square for the past five years, so I feel like I've amassed some serious first hand knowledge of the affordable options. More

The Vegetarian Option: Yusho

Chicago Amber Gibson Post a comment

It's been almost two years since Matthias Merges opened Yusho, but they are still going strong. I can understand why friends in the restaurant industry rave about this place. More

15 Foods on a Stick We Love in Chicago

Chicago Dennis Lee Post a comment

Food on a stick is extraordinarily versatile—you have skewers, kababs, satay, Japanese grilled food, and lots more. And the best part about food on a stick? It's just plain fun! More

Eat This Now: Tempura Vegetables at Yusho

Chicago Nick Kindelsperger 1 comment

The vegetables are lightly coated in a greaseless batter, which surprisingly maintains its integrity even as it cools. Most of the mix is made of green beans, which are pleasingly crisp and sweet. But it's the other vegetables that are worth hunting for. More

Serious Eats Neighborhood Guides: Jesse Divine's Logan Square

Chicago Amber Gibson Post a comment

When Jesse Divine first moved to Chicago, he lived in River North, but he much prefers the quieter, more laid-back scene in Logan Square. More

First Look: Cocktails at Billy Sunday, Chicago

Drinks Roger Kamholz 2 comments

Much like at Yusho, Alex Bachman's deep commitment to crafting drinks is evident simply by reading the ingredients in Billy Sunday's cocktails. He's known to develop his own bitters, syrups and tinctures, and the highest cabinets of the back bar are loaded with jars of exotic botanicals. But for all the custom housemade potions he concocts, "Tradition is the core of it all," Bachman said. More

Behind the Scenes of Yusho's Salmon Roe Takoyaki

Chicago Huge Galdones 6 comments

Given its pancakey base, Takoyaki is somewhat of a blank slate, meaning that octopus can be swapped for pretty much anything. And Yusho does just that, elevating this modest street food to a memorably delicious one-bite wonder. More

Serious Eats Neighborhood Guides: Jill Barron's Logan Square

Chicago Amy Cavanaugh Post a comment

Though her bulgogi is made with seared tofu instead of beef, Jill Barron isn't a vegetarian. She's lived in Logan Square for 12 years, and she recently shared her favorite spots in the neighborhood. More

7 Non-Traditional Soft-Serve Desserts in Chicago

Chicago The Serious Eats Chicago Team Post a comment

Once left exclusively to the DQ's of the world, the soft-serve machine is now showing up in some very unexpected places. But this isn't your plain old vanilla cone. No, each place has adapted the dessert to its own vision, pairing it with ingredients traditional to cuisines of Thailand, Mexico, and Italy. More

The Vegetarian Option: Yusho

Chicago Roger Kamholz Post a comment

Chef Matthias Merges and his kitchen staff at Yusho are not only doing the yakitori concept justice, they've elevated Japanese-bar cuisine to dizzying heights without losing sight of its casual, comfort-food roots. And Yusho's vegetarian plates display just as much ambition and flavor as the restaurant's fried and grilled fowl and delicate seafood. More

Scenes from the Green City Market's Chefs' BBQ Benefit

Chicago Nick Kindelsperger 2 comments

Last night, some of the best chefs in Chicago set up shop in Lincoln Park for the Green City Market's Chefs' BBQ Benefit, which helps raise money for educational initiatives at the market. The original plan was to try and eat every single dish, but considering there were over 80 restaurants at the event, I had to make do with sampling as much as I could. I did pretty well. More

Ten Tofu Dishes We Love in Chicago

Chicago Nick Kindelsperger and Roger Kamholz 4 comments

Gone are the days when tofu is dismissed merely as a bland meat substitute, something you probably should be eating even if you'd really rather not. The transition required some coaching from the cuisines that have been happily using tofu for ages, not because they had to, but because it tasted good. Here are ten of our favorite tofu dishes from around Chicago. More

4 Awesome DIY Cocktail Recipes from Chicago's Yusho

Drinks Roger Kamholz Post a comment

Every ingredient that conceivably can be made in-house is made in-house at Yusho in Chicago's Logan Square. Alex Bachman has put together a broad and endlessly enticing debut menu for Yusho that pays homage to several classics while also striving to break new ground. Here are 4 drinks we loved (plus the recipes to make them yourself!) More

Yusho's Gin & Tonic

Serious Eats Roger Kamholz Post a comment

Alex Bachman's outstanding Old Tom-based Gin & Tonic features tonic syrup he makes from scratch. He's keeping the recipe under wraps for now—Yusho is all but a couple of months old, after all. Bachman recommends this recipe from Imbibe magazine, or you can use this recipe from Serious Eats. More

Yusho's Baconian Cipher

Serious Eats Roger Kamholz Post a comment

With the unique and original ingredient of tamarind bitters and artisanal spirits like Gran Classico, this Negroni-esque cocktail outdoes its inspiration. More

Yusho's Pisco Punch

Serious Eats Roger Kamholz 1 comment

Pisco is grape brandy that hails from Chile and Peru. Like many classic punch recipes, Yusho's Pisco Punch includes tea—a sencha infused with coconut and pineapple, also a prominent flavor in the drink's gomme syrup. More

Yusho's Two Tribes

Serious Eats Roger Kamholz Post a comment

Bar manager Alex Bachman's delicious, spirit-forward rendition of an Old Fashioned features a house-made barrel-aged stone fruit bitters. Bachman emphasizes the importance of aging the bitters in a used American oak barrel, which can be difficult to source. He either uses seasoned casks from Willett or the distillery's smaller 20-liter new oak barrels, which he then seasons with grain neutral spirit to remove primary wood tannin. Do not use new oak, he notes, as the wood tannins will overwhelm subtler flavors. More

Serious Eats Neighborhood Guides: Nick's Logan Square

Chicago Nick Kindelsperger 6 comments

Every few weeks, one of our writers is going to write about their neighborhood favorites. First up is Logan Square, which has seen an influx of new restaurants. It's so big that it was hard to leave some places out. But here is Nick's Logan Square. More

10 New Chicago Restaurants We Loved in 2011

Chicago Nick Kindelsperger 1 comment

It was hard to keep track of every single restaurant opening of 2011. In fact, some of these places feel like such institutions, it's kind of amazing that they only opened this year. While there are undoubtedly restaurants that I unfairly left off the list, here are the ones that I couldn't wait to get back to. More

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