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  Corned beef & cabbage mac & cheese from Rockit Bar & Grill Believe it or not, spring is almost here. What does that mean for foodies in Chicago? Things start going green. St.

 The King Burger from Hawkeyes (photo: Joseph Storch)The Hawks have been on a tear (with the exception of the last two nights), as they head into the home stretch, (hopefully) headed for the playoffs.

 There I was yesterday (Fat Tuesday), in line at the Alliance Bakery on Division Street, just killing an hour and searching for something sweet. Customers kept streaming in, picking up to-go orders of chocolate-covered or jam-filled paczki.

In honor of Lent this week, we are going vegetarian. I realize a lot of people will be ordering pepper-and-egg sandwiches from their favorite Italian beef stands until Easter, but if you're looking for something a little more interesting, head to West Rogers Park.

Eater reports that Stephanie Izard, of The Girl & the Goat, is planning to open another restaurant this Fall. The Little Goat will be a classic East Coast-style diner, with a few modern touches, just a few steps from the Goat mothership on West Randolph Street.

Paczki from Oak Mill Bakery (photo: Joseph Storch)Last year, I happened to be in New Orleans for Mardi Gras, and recall it was just a week after the Saints had won the Super Bowl; it was mid-February.

Saying food should always have a little bit of a "nyah" to it, U.K. chef Fergus Henderson concluded the 5th Annual Terroir Symposium in Toronto with a keynote speech covering a number of topics, including this bit of wisdom, when it comes to serving food.