Vegetables Continue to Earn Center Spot in Restaurants It seems like everywhere I look right now I’m seeing or reading about vegetables taking a central role on plates and menus. From the Culinology Magazine’s December 2018 issue, “Plant-based Entrees,” to Nancy Kruse’s recent article “Vegetables Move to the Center of the Plate,” published on the
Creativity and Personality Help Make Parachute Restaurant Great In a city known for great food and inventive cuisine, Parachute Restaurant is pushing forward into new levels of craveability with its signature style. From the starting plate of pickled vegetables, which included texture bending shishito peppers and savory trumpet mushrooms, to the indescribably delicious broccoli salad
Hot Dogs and burgers have gone upscale, and gourmet burgers and dogs are popping up in fine dining, casual dining, street food and even in vending machines. Hot Doug’s, in Chicago, is one of the most famous, upscale hot dog joints, serving dogs and sausages with every delicious combination you can imagine. The specials are
The National Restaurant Show was held a few weeks ago in Chicago, IL. While it seemed to be smaller than in past years, I still found a few interesting items and ideas. Let’s start with the “Best of Show”, for me it was the Cholive.
I was recently in the Windy City for a quick trip and decided to visit the Publican, a “gastro-pub” style venue by Chef Paul Kahn. Chef Kahn is already well established as an innovative chef in the Chicago restaurant scene, and having dined at another Kahn restaurant, Avec, I knew I wouldn’t leave hungry.