Book takes Chicagoans on a journey through Irish pubs

Mar. 17, 2011
Many Chicagoans started getting their St. Patrick’s Day celebration on last weekend. But that shouldn’t stop you from going out tonight to grab a Guiness!

Top 5 overrated Italian joints in Chicago

Mar. 17, 2011
I realize today is St. Patrick's Day, but did you also realize that Saturday is St. Joseph's?

Grass-fed Wagyu that tastes like corn-fed USDA Prime

Mar. 16, 2011
 Grass-fed Wagyu flat iron steak and burger from Pilot Brands in New Zealand (photo: Steve Dolinsky)While I was attending the Terroir Symposium in Toronto earlier this month, I met Mark Schatzker, the author of Steak: One Man's Search for the World's Tastiest Piece of

I Always Like Plenty of Napkins: JOT Writers on Food

Mar. 16, 2011
The Neighborhood Writing Alliance (NWA) announces “I Always Like Plenty of Napkins,” the Winter 2011 issue of the Journal of Ordinary Thought. This food-themed issue features prose and poetry from Albany Park, Uptown, Chicago Lawn, Bronzeville, the Near West Side, Humboldt Park, and St.

SYSE: Egg Sandwich from Jam

Mar. 15, 2011
Pork, eggs, cheese and bread. These seemingly humble ingredients have become the Four Horsemen of nearly every breakfast nook in Chicago.

Delicious southern comfort food on a dime

Mar. 14, 2011
I'm turning over this space today - as I do on occasion - to one of my interns. Kristen Kuchar is a student at Columbia College, and like all students, she's always looking for a bargain. Our criteria for the "Young & Hungry" series is that entrees must hover around $10.

Sweet Home Chicago: Chocolate and Confectionery Production and Technology in the Windy City

Mar. 13, 2011
Wrigley’s gum, Fannie May chocolate, and Cracker Jack are just some of the confections that have been created and manufactured in Chicago, a major center of candy production in the twentieth century.

Schwa goes all-out for its only charity event of the year

Mar. 12, 2011
 The guys at Schwa definitely operate on a different plane. They don't employ a reservationist, they serve the food themselves while rock & roll blasts from the speakers and despite the high-end (and deliciously creative food), they don't have a liquor license.

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