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.
'telegraph' on Serious Eats
Boy, my Atkins diet has not been going well. Yes sir, I've been hitting the carbs pretty hard this past year in search of Chicago's best noodles. And looking back on 12 months' worth of Knockout Noodles columns, I feel confident when I say this is an exciting time to be a noodle lover in this town.
Telegraph in Logan Square successfully defies all the issues I normally have about wine bars (pricey mediocre wine and pricey unambitious food made acceptable because they're served in a "wine bar), also has a fine charcuterie plate that changes regularly.
Telegraph's Henry Porter is quite the continental cocktail; this sweet, nutty, and aromatic concoction includes products from Spain, France, and the U.K.
The golden-colored libation pairs two kinds of rum with an ages-old French aperitif called Pineau des Charentes. It harbors deep, burnt-sugar flavors while remaining light, refreshing, and summery.
This bright and fruity cocktail is pitch perfect for the season. Tart apple from the calvados and the vegetal bite of celery bitters make a great team.
Lit by gourd-sized Edison bulbs and outfitted in dark, distressed woods, Telegraph certainly feels of a piece with the owners' other Chicago dining and drinking destinations, Webster's Wine Bar and The Bluebird. I dig the vibe this trio is putting out: airy, relaxed, youthful, and unvarnished, but all the while serious about their beverages. And judging by the pastas I tried, Telegraph's culinary bona fides are deliciously on par with its liquid cred.
Put an Egg on It was born out of a very simple question: do all foods taste better with an egg on them? As far as savory courses are concerned, the answer seems to be almost a definite yes. (Very unscientific calculations were in the 99 percent range.) It doesn't matter if the egg is fried, poached, or cooked in a thousand dollar sous vide machine, that plump yolk—which should slowly erupt like molten lava—improves just about everything it touches.
Jeremy Quinn was one of the seven sommeliers to make Food & Wine's Top Sommeliers of 2012. According to the magazine, he won by championing "naturally made European wines by talking them up to guests one table at a time."
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.
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.