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New restaurants have embraced fire as the workhorse of their kitchens. Instead of deliveries of liquid nitrogen, they receive stacks of hardwood.
Anthony Souffle / Chicago Tribune
Line cook George Vargas, left, and chef Danny Grant, right, prepare to grill steaks over the wood fire at Maple & Ash. The Gold Coast restaurant uses mostly maple and ash wood (naturally) in the grill. Cooking with fire
