Save room for this aromatic, old-school dessert
Since 1978, a fitting finale to a red meat dinner at Morton's The Steakhouse has been the lemon souffle. "An amazing lemony scent hits your nose as the dessert makes...
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Al Pepino cocktails serve up a sweet burn
I'm usually not a big fan of peppery cocktails. Chiles are fine in food, but in drinks, well, it's too easy for a chile-laced sip to coat the tongue in...
Like grandfather, like grandson: Younger generations starting distilleries like forebears
The family business is usually handed off from parents to children. With a new generation of spirits-makers, however, it's sometimes grandparents (or even great-great-great-grandparents) who start a business that grandchildren...
Drink this! A smoky guy’s drink for the masses
As the weather turns cooler and leaves fall, our thoughts turn away from the tall icy beverages of summer and toward the warming dark cocktails of winter. Enter the Smokey...
Eat This! Who says catfish has to be fried?
"We were down in Greenville, Miss., at a juke joint, drinking late at night," remembers Adam Wendt, partner and executive chef at The Delta. "This lady sitting next to us...
Eat this: Chicken-fried mushrooms at ETA Restaurant + Bar
Even at swank-casual downtown spots like ETA Restaurant + Bar, you might expect fried mushrooms to be the usual marble-sized button mushroom balls, heavily breaded, fried hard and served in...
Drink this: Green Bloody Mary at Kitty O’Shea’s
At Kitty O'Shea's, you'll find yourself easing into a familiar green-and-brown color scheme, long wooden bar, brass fittings and low lights, all predictable comforts of a traditional Irish pub. Then...
This nonalcoholic punch is the perfect thing to drink at a work lunch
At lunchtime, iced tea is likely your beverage of choice, especially if you don't care for soda (because you're a grown-up) and can't really have a midday cocktail (because you're...
Mexico in a Bottle returns to Chicago with dozens of mezcals
Many Mexican spirits derive from agave, a succulent with a sugar-filled heart that's cooked, smashed, fermented and distilled to yield tequila and mezcal. Undoubtably you've heard of and most likely...
Prettiest octopus in Chicago is at Nico Osteria
In 1950s Venice, a chef at Harry's Bar, a Hemingway-preferred watering hole, dubbed a raw beef dish "Carpaccio" after a Venetian artist who was known for the rich red tones...