Ever loved a salad so much that you refuse to slow down, take a breath, or acknowledge your dining companion until every last scrap of lettuce is gone?
Turns out there is a whole world of unexplored Italian beefs hiding in plain sight—ones that use high quality meat that is shaved to order. You just need to know where to look.
After an insane first week, Eataly Chicago closed for a day to restock.
At its base, this is just a simple spaghetti and tomato sauce recipe—a satisfying classic for sure, but not exactly the most exciting dinner of the week. But if you add a handful of crispy slices of pan-fried eggplants on top, along with a shower of parmesan cheese, and you have a meal with a variety of textures and some real heft.
I know it's kind of hard to believe, but the little hunks of fried goodness pictured above are vegetables—not chicken, pork, or any other kind of meat. Not that you'll care much. Though it is completely vegetarian, this is still one greedy appetizer.
It's no secret that the neighborhoods of Lincoln Square and Ravenswood are stuffed with enticing options, but what is most exciting is the variety. Here you'll find old school German joints, cozy neighborhood gems, and perhaps the city's highest concentration of great Thai restaurants.
Chicago completely dominated The Daily Meal's best of list, with more doughnut shops in the top 25 than New York, Brooklyn, and Los Angeles combined.
Open every weekday from 10:30 a.m. to 2 p.m. until December 13th, The Nosh is bringing 15 local food vendors, along with a number of food trucks, to Block Thirty Seven in the Loop.
Think of this recipe as part Indian and part classic steakhouse. At the base is a fairly traditional Indian spinach recipe, like one for saag paneer—just, you know, without the paneer. On top are sautéed scallops that are buttery but still supple, with a slight sweetness.
Eataly Chicago is finally here, and it's hard to imagine a bigger opening in River North this year. You can check it out for yourself on Monday, December 2nd, but until then, take a look at our preview.
I realize now that I haven't been adding enough of the liquid from the kimchi jar when I make kimchi fried rice. It makes all the difference.
Check out the most popular posts of the week on Serious Eats Chicago, including our look at some of the best turkey sandwiches. Plus, we eat steak at Frontera, detail where to eat Thanksgiving, and discover the gyro jibarito.
Obviously, this is a completely hypothetical exercise, so don't worry about holding on to any kind of reality. Any chef is fair game. Want to gather together a number of chefs to cook a coursed menu for you? Fine.
Visiting The Bento Box may require all kinds of qualifications and explanations, but enjoying these noodles is, fortunately, a carefree experience.
Ever get menu fright? It's not when you're scared of ordering because nothing looks good, but when you're overwhelmed by the choices and worried you'll make the mistake of ordering the merely great when you want the incredible. That's how I feel every time I visit Frontera Grill.
Turns out that Jon Stewart hates deep dish pizza more than any human being alive today. On last night's Daily Show, he ranted for nearly three minutes about Chicago's most recognizable dish.
Swing by the esteemed Italian grocer on Grand Ave and you'll see an Italian beef special scrawled in black ink on a sheet of paper by the scale in the back (one of the employees assured me had been around for a month). Do me a favor and order one. It might be one of the best Italian beefs around.
Most non-grill recipes simply cook everything in a skillet, a method that can certainly lead to a tasty meal, but lacks a certain something. It wasn't until I thought about roasted peppers, and how great they tasted, that I finally got the idea that everything should go in the oven.
It will be next week before the coveted stars are officially released, but until then you can make due with the list of Bib Gourmand winners.
I never knew giardiniera existed before moving to Chicago, but now I can't imagine life without it. Okay, that's a tad dramatic, but I certainly wouldn't want an Italian beef or an Italian sub without Chicago's favorite condiment. But with so many different brands, which one is best?
It comes as a complete shock to post that Charlie Trotter died today at the age of 54. Like a lot of people, I find it hard to discuss Trotter without resorting to hyperbole, but there is little doubt that he, more than anyone else in the city, helped ignite Chicago's adventurous and progressive dining scene.
Uncle John's is closed, but you have to move on, right? So instead of sulking, I visited four new barbecue joints, searching for something to get excited about.
The setup couldn't be much simpler: add stock, some pantry staples, scallions, dump in steamed dumplings, and that's dinner. It's part dipping sauce, part soup.
There's no real reason these chicken wings from Joong Boo are so good, but I crave them like a five year old binging on yesterday's Halloween candy haul.
No restaurant in Chicago loves Halloween as much as Lula Cafe. How else can you explain the Logan Square spot's inclination to dress up every October 31st as a completely different restaurant concept. This year's theme is the most frightening one yet.
Guests enter Three Dots through a back alley, climb down a dark staircase (with a wall full of skulls staring creepily) and into the tropical basement bar. Half of the menu is made up of classic tiki cocktails, the rest are the creations of Paul McGee, formerly of The Whistler.
It's excruciating to wait for tomatoes to come into season. So when I found ripe little Sun Golds looking beautiful at the market, I wanted to celebrate. I dreamt of a dish that would highlight the unique character of the little tomatoes, putting them at the center of the plate.
There is beauty in the veggie taco. That was one of the many surprises uncovered during my two trips to Mexico. While meaty options were far more prevalent, vegetable fillings abounded, and they were often the most colorful and enticing option. I've been on the hunt for similar tacos in Chicago ever since.
I know it's July, but restaurants have the tendency to jack up the a/c to wintery temperatures during deep summer. So unless I'm dining al fresco, you'll find me eating something to battle the chill—like tagine.
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.
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.
Cheese curds are tricky little guys. While they might be all squeaky and salty when fresh, they can easily turn to rubber if too cold or melt into goo when warmed. What to do?
You will watch this animated short featuring a floppy blob of a dog making an omelette for its exhausted, depressed owner, and you will enjoy it. Thank you, Madeline Sharafian (a BFA2 character animator at CalArts) for these two-and-a-half minutes of heartswelling cuteness.
Broiling salmon in this Rick Bayless recipe results in a great crust, while leaving the fillets juicy inside. The asparagus ended up in that great spot between crisp and tender, and the pungent dried red chile salsa helped tie both parts together.
while Macau may be known now as a mecca for gamblers, Fat Rice is not playing games of chance when it comes to pairing and building flavors. And therein lies the fun of eating this food: there are so many unfamiliar tastes to discovery anew, and the chefs have done the hard work of refining their dishes, that diners can freely submit to the strongest pull of their curiosities.
Don't let En Hakkore's simply titled panini ($7.50) fool you; the name is hilariously insufficient for a creation containing kimchi, onion, mushroom, green onion, mozzarella, provolone, and cheddar on pressed bread.
Is it wrong to compare something favorably to cheesy puffs? That's the position I'm in trying to describe the awesomeness of the white cheddar chicharrones ($5) at Trenchermen.
Tasting sort of like mini-burritos, two of these make for a solid meal. The skirt steak is cooked in the broiler to get a great char on the beef, while nailing the desired medium-rare.
In this month's version of "We Drink All the Hot Chocolate at..." we go on a little soul-warming vacation south of the border with the five hot chocolates at Xoco (just kidding: this is not actually a new column we're starting...or is it?).
Rice cakes are odd little things. Straight from the package they look sort of like plastic cylinders; raw, they sort of taste like them, too. But sauté rice cakes and they develop a crackly crust, while the insides become tender and almost creamy. Best part? The transformation takes about a minute, making this a great base for a quick meal.
Still sparkling from its makeover, Lula is pulling off the impressive: it's the neighborhood veteran that also feels brand new.
Here's a tasty meat-light chili that will fill you up and taste like it took far longer than an hour to make.
If pickled ginger works so well with sushi, there's no reason it can't help out all kinds of other dishes, too. As I found, it manages to add some serious perk to a bowl of fried rice.
Though it stuns me to say so, L' Patron's carne asada tops the very good offerings of nearby Las Asadas by a wide margin.
Whiskey and Pecans seems like a logical enough combination, but you don't realize just how perfectly these two flavors pair until that first buttery spoonful of Whiskey & Pecans by Jeni's Splendid Ice Creams.
It's Friday afternoon, and if you're lucky you've got about 60 hours before you have to think or speak for anybody else again. Time for the Whiskey Sour--the comfortable T-shirt of drinks.
Oh, the Shamrock Shake. Invented right here in the 1970s, and symbolically dumped into the Chicago River for the past few years, the Shamrock Shake and Chicago have a long history together. But relationships change. Luckily, you don't have to go this whole week without trying one from McDonald's. Here are a few restaurants that are make their own versions.
Salty and sweet is the best of both worlds, right? That's just what you get with "Chicago Mix," a cheese and caramel corn-filled bucket of joy. Championed by Chicago fave Garrett Popcorn, it's actually pretty easy to make at home.
The result is an honest-to-goodness taco salad that has all the flavors of a classic one, minus the seasoning packet. That isn't to say it's a particularly healthy salad—sour cream and shredded cheddar cheese still make an appearance—but now there is a lot more lettuce, and grilled steak has been substituted for the ground beef.