'Yusho' on Serious Eats

First Look: Cocktails at Billy Sunday, Chicago

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

The Vegetarian Option: Yusho

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

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

4 Awesome DIY Cocktail Recipes from Chicago's Yusho

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 Pisco Punch

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

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

10 New Chicago Restaurants We Loved in 2011

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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