Speed Rack, an electrifying cocktail-making competition, uplifts female-identifying bartenders
Its name originated as a joke, but Speed Rack, the world’s first and only all-women and femme bartending competition, is anything but.
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For Dry January, hospitality industry experts discuss why they’re cutting back on alcohol
Those in the hospitality industry are especially vulnerable to the downsides of drinking with easy access to alcohol, spirit brand-sponsored trips, alcohol-focused conferences and a social life that often revolves...
Former Bears player Israel Idonije tackles a new challenge: Restaurants in his South Loop neighborhood
Former Chicago Bears defensive end and South Loop resident Israel Idonije strives to uplift his neighborhood, one restaurant and bar at a time.
How Chicago chefs gets serious when it comes to food allergies
For diners with food allergies, eating out at a restaurant can be dangerous. Chicago chefs discuss the steps they take to ensure everyone's safety.
Thinking of proposing in a restaurant? Chicago chefs have some thoughts for you
From a casual pizza joint to a Michelin-starred fine dining spot, saying "I do" is as popular as ever at Chicago restaurants.
Combining their passion for cooking and the Bears, these Chicago chefs take tailgating to a new level
"Are you guys chefs or something?" It’s a question Oliver Poilevey, Marcos Ascencio and Alex Martinez get asked a lot when they tailgate at Chicago Bears’ home games.
Tinned fish is making a splash on plates at Chicago restaurants and bars, as social media fuels at-home consumption
Whether it’s tuna belly in olive oil, clams in brine or curry-infused mackerel, quality tinned seafood can now be found at supermarkets, specialty shops, and on restaurant and bar menus.
While texture might not be something you think about when it comes to cocktails, mixologists certainly do
When it comes to cocktails, texture can be trickier to grasp.
Marking 10 years of its Sunday BBQ series, Sportsman’s Club shakes up what it means to be a neighborhood tavern
More than 10 years after opening, Sportsman’s Club is still going strong, as are those backyard cookouts.
Earth Day is only once a year, these Chicago chefs upcycle ingredients every day
These days, with their bottom lines more razor-thin than ever, chefs are MacGyvering plenty of solutions to do more with less.