EATS
America's Best Diners | Food & Wine | 1.23.14
America's Best Diners | Food & Wine | 1.23.14
"While many longstanding establishments continue to carry on the genre's rich traditions of affordable comfort food, Art Deco architecture and folksy service, ambitious newcomers are giving classic diner dishes chef-driven makeovers and expanding our understanding of what a diner can be…" | Read full story
A Seat at the Bar: The Odeon | Serious Eats: New York | 1.28.14
A Seat at the Bar: The Odeon | Serious Eats: New York | 1.28.14
“It seems only fitting to think of the bar as balcony seating, offering the full sweep of the drama: the cascade of faces lighting the dining room, the glistening steak frites and teetering burgers walking by, even the private banter of the servers..." | Read full story
Behind the Scenes of Spiaggia's Pasta Tasting Menu Series | Serious Eats: Chicago | 2.25.13
Behind the Scenes of Spiaggia's Pasta Tasting Menu Series | Serious Eats: Chicago | 2.25.13
"As I observed Marchino prepping this dish, he talked about the moment when you introduce pasta to a pan of sauce simmering over a hot flame as a charged moment in Italian cooking, a magical marriage of flavors..." | Read full story
Chicago: Reno Brings Great Pizza to Logan Square | Serious Eats: Slice | 2.28.13
Chicago: Reno Brings Great Pizza to Logan Square | Serious Eats: Slice | 2.28.13
"The team manning the oven has been consistently hitting a nice, healthy char along the rim, bathing the pies in the smoky aroma of the wood-fired oven..." | Read full story
Knockout Noodles: A Tale of Two Ramens | Serious Eats: Chicago | 10.12.12
Knockout Noodles: A Tale of Two Ramens | Serious Eats: Chicago | 10.12.12
"Speaking with both chefs, it was clear they shared a desire to bring as much of the preparation process of their ramens under their own control. The results are impressive—their noodles have the presence, resiliency, and bite that's hard, if not impossible, to coax out of the store-bought stuff." | Read full story
Behind the Scenes: Making Ricotta Gnocchi at The Lobby | Serious Eats: Chicago | 4.16.13
Behind the Scenes: Making Ricotta Gnocchi at The Lobby | Serious Eats: Chicago | 4.16.13
"I found out on my visit to the kitchen at the Peninsula that Wolen is bringing those delicate flavors of peas to the fore in the updated presentation of his gnocchi..." | Read full story
The Vegetarian Option: The Purple Pig | Serious Eats: Chicago | 2.7.12
The Vegetarian Option: The Purple Pig | Serious Eats: Chicago | 2.7.12
"Pigs' tails, pigs' ears, pork neck, pork sweetbreads. Marrow and foie and shoulder and thigh. For the meat eater, the menu at The Purple Pig reads like poetry—if not the pages of an anatomy textbook. So should the vegetarian diner keep his distance? The short answer is 'no.' The only slightly longer answer is 'hell no.'" | Read full story
Top This: Capriole Goat Cheese (à la Bar Toma) | Serious Eats: Slice | 6.14.12
Top This: Capriole Goat Cheese (à la Bar Toma) | Serious Eats: Slice | 6.14.12
"What caught my eye on this menu of stunners was the Capriole Goat Cheese—a combination of creamy Indiana-made goat cheese, toasted hazelnuts, melted leeks, fragrant thyme, jammy dates, and rich Acetaia San Giacomo balsamico." | Read full story
8 Octopus Dishes We Love in Chicago | Serious Eats: Chicago | 4.25.12
8 Octopus Dishes We Love in Chicago | Serious Eats: Chicago | 4.25.12
"A chef must invest in octopus, typically cooking it low and slow for sometimes hours before it becomes tender and yielding enough for him or her to manipulate. Cook it too long, and it dries out; don't cook it long enough, and octopus can be as forgiving as the sole of a dress shoe. But when it's done right, octopus is awesome eats." | Read full story
Behind the Scenes of Slurping Turtle's Housemade Ramen Noodles in Chicago | Serious Eats: Chicago | 3.15.13
Behind the Scenes of Slurping Turtle's Housemade Ramen Noodles in Chicago | Serious Eats: Chicago | 3.15.13
"I'm in the basement of Slurping Turtle, chatting with chef Takashi Yagihashi, and he's explaining how he got into the ramen business..." | Read full story
Hey California, See the Best Foie Gras in Chicago | Grub Street Chicago | 6.6.12
Hey California, See the Best Foie Gras in Chicago | Grub Street Chicago | 6.6.12
"Journeys through Burgundy inspired Telegraph chef Johnny Anderes to devise this elegant plate of whipped foie gras, wine-sweet cassis gelée, dill, powdered brioche croutons, and whole pink peppercorns. Hey, Burgundy, you've got a thank you card coming your way." | Read full story
The Best Ramen in Chicago | Serious Eats: Chicago | 12.14.11
The Best Ramen in Chicago | Serious Eats: Chicago | 12.14.11
"This shoyu (soy) broth is all kinds of good. It dances between bursts of spice, saltiness, and umami, delivering a rich and complex flavor profile, while remaining light and properly salted. For a vegetarian soup, that's impressive." | Read full story
Knockout Noodles: Whole Wheat Pasta from Scratch with Nellcôte's Jared Van Camp | Serious Eats: Chicago | 3.29.12
Knockout Noodles: Whole Wheat Pasta from Scratch with Nellcôte's Jared Van Camp | Serious Eats: Chicago | 3.29.12
"The concert of flavors and textures is impressive. For how balanced and delicious the sauce is, the noodles still manage to steal the show. They're a presence—decadent and substantial, almost physically compelling you to slow down and savor each bite." | Read full story
Knockout Noodles: Siena Tavern | Serious Eats: Chicago | 3.7.13
Knockout Noodles: Siena Tavern | Serious Eats: Chicago | 3.7.13
"...the kitchen was thankfully generous with the chewy, smoky pancetta and rich truffle cream sauce, which lent the dish all sorts of additional textural and aromatic intricacies..." | Read full story
Knockout Noodles: 7 Cold Noodles We Love in Chicago | Serious Eats: Chicago | 6.21.12
Knockout Noodles: 7 Cold Noodles We Love in Chicago | Serious Eats: Chicago | 6.21.12
"These seasonally inspired cold-noodle dishes truly run the gamut, from light and delicate to spicy and robust. And as far as noodle types are concerned, almost anything is fair game to boil, shock, and chill." | Read full story
The Vegetarian Option: Ruxbin Kitchen | Serious Eats: Chicago | 12.21.11
The Vegetarian Option: Ruxbin Kitchen | Serious Eats: Chicago | 12.21.11
"You get hooked on Kim's cuisine, and every menu update is another dance card to fill out. The food is always comforting, balanced, true to the ingredients and, perhaps best of all, perennially surprising." | Read full story
The Vegetarian Option: Xoco's Woodland Mushroom Torta | Serious Eats: Chicago | 3.26.12
The Vegetarian Option: Xoco's Woodland Mushroom Torta | Serious Eats: Chicago | 3.26.12
"In a crowd of tortas featuring pork carnitas, chorizo, braised shortribs and the like, this filling and robustly flavored mushroom sandwich manages to more than hold its own. Every Xoco fan—herbivore or otherwise—should give this torta a spin." | Read full story
Knockout Noodles: Piccolo Sogno Due | Serious Eats: Chicago | 8.2.12
Knockout Noodles: Piccolo Sogno Due | Serious Eats: Chicago | 8.2.12
"The tortelli are exceptionally light. If the filling favors one cheese, it's the ricotta—surely a deliberate choice to flaunt its textural heroics. It's so fluffy and gentle on the palate, I'd happily swim laps in the stuff. Then there are Stein's pistachios, which are better than yours and mine." | Read full story
Knockout Noodles: Cha Soba at Ai Japanese Restaurant & Lounge | Serious Eats: Chicago | 5.24.12
Knockout Noodles: Cha Soba at Ai Japanese Restaurant & Lounge | Serious Eats: Chicago | 5.24.12
"The cha soba at Ai Japanese Restaurant & Lounge makes a strong case for small flavors. Not small in the sense of bland, but quiet—like secrets told through whispers. This bowl of delicate noodles and gossamer broth compels you to tune in, to listen closely to the hushed harmony." | Read full story
Knockout Noodles: Monday Lasagna at Club Lago | Serious Eats: Chicago | 7.5.12
Knockout Noodles: Monday Lasagna at Club Lago | Serious Eats: Chicago | 7.5.12
"I now know—having been set straight by Club Lago's mountainous Monday lasagna—that sauce and gravy aren't exactly synonymous. In fact, the two can be very different animals, and, when it comes to certain Italian-American comfort-food toppings, the latter is simply the mot juste." | Read full story
Knockout Noodles: Telegraph | Serious Eats: Chicago | 5.17.12
Knockout Noodles: Telegraph | Serious Eats: Chicago | 5.17.12
"To this hopeless noodle romantic, the following reads like poetry: housemade/handcut squid ink pasta, sepia chorizo, spring peas, tomato concasse, white wine, shallot. Cribbed straight from Telegraph's menu, the seemingly benign description for some reason had my imagination swooning." | Read full story
The Vegetarian Option: Udupi Palace | Serious Eats: Chicago | 3.12.12
The Vegetarian Option: Udupi Palace | Serious Eats: Chicago | 3.12.12
"The humbling reality is that this feast just scratches the surface of what the Udupi Palace kitchen turns out. The menu is as broad as the dining room is busy." | Read full story