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	<title>Newcity Resto &#187; News etc.</title>
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	<link>http://resto.newcity.com</link>
	<description>Dining and food culture in Chicago</description>
	<lastBuildDate>Mon, 23 Jan 2012 10:00:10 +0000</lastBuildDate>
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		<title>A Forgotten Russian Corner: Misanthropic Porridge, Decadent Caviar and Soviet Propaganda</title>
		<link>http://resto.newcity.com/2012/01/23/a-forgotten-russian-corner-misanthropic-porridge-decadent-caviar-and-soviet-propaganda/</link>
		<comments>http://resto.newcity.com/2012/01/23/a-forgotten-russian-corner-misanthropic-porridge-decadent-caviar-and-soviet-propaganda/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 10:00:10 +0000</pubDate>
		<dc:creator>Ella Christoph</dc:creator>
				<category><![CDATA[Rogers Park]]></category>
		<category><![CDATA[Russian]]></category>
		<category><![CDATA[Trends & Essays]]></category>
		<category><![CDATA[Argo]]></category>
		<category><![CDATA[Russian American Bookstore and Art Gallery]]></category>
		<category><![CDATA[Three Sisters]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2372</guid>
		<description><![CDATA[By Elena Rodina The stretch of Devon Avenue in the Rogers Park area is mostly known for its Indian stores, and my friends head there if they want to buy ingredients for tandoori chicken, a bright sari or some golden bangle bracelets. However, in the late eighties and throughout the nineties, the area was densely populated [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2012/01/23/a-forgotten-russian-corner-misanthropic-porridge-decadent-caviar-and-soviet-propaganda/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Prime Cuts: Getting Piggy with the Butcher &amp; the Burger</title>
		<link>http://resto.newcity.com/2012/01/16/prime-cuts-getting-piggy-with-the-butcher-the-burger/</link>
		<comments>http://resto.newcity.com/2012/01/16/prime-cuts-getting-piggy-with-the-butcher-the-burger/#comments</comments>
		<pubDate>Mon, 16 Jan 2012 19:00:31 +0000</pubDate>
		<dc:creator>Ella Christoph</dc:creator>
				<category><![CDATA[Lincoln Park]]></category>
		<category><![CDATA[News etc.]]></category>
		<category><![CDATA[Al Sternweiler]]></category>
		<category><![CDATA[Butcher & the Burger]]></category>
		<category><![CDATA[Josh Woodward]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2374</guid>
		<description><![CDATA[Walking into the basement of Butcher &#38; the Burger feels like walking into any other restaurant prep area. Except for the half of a hog lying on its side on the table and the well-dressed twenty- and thirtysomethings drinking beer, wine and tea while staring in a half-stunned half-anticipatory silence. Chef Al Sternweiler positions himself [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2012/01/16/prime-cuts-getting-piggy-with-the-butcher-the-burger/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>411: The Bacon Takedown Wants to Know What To Do With Fifteen Pounds of Pork</title>
		<link>http://resto.newcity.com/2011/09/12/411-the-bacon-takedown-wants-to-know-what-you-can-do-with-fifteen-pounds-of-pork/</link>
		<comments>http://resto.newcity.com/2011/09/12/411-the-bacon-takedown-wants-to-know-what-you-can-do-with-fifteen-pounds-of-pork/#comments</comments>
		<pubDate>Mon, 12 Sep 2011 09:00:49 +0000</pubDate>
		<dc:creator>Erin Kelsey</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[News etc.]]></category>
		<category><![CDATA[Bacon Takedown]]></category>
		<category><![CDATA[Hormel]]></category>
		<category><![CDATA[Matt Timms]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2287</guid>
		<description><![CDATA[Twenty contestants, 300 pounds of bacon, one day: This is the Bacon Takedown, returning to Chicago for a second year this September. When asked what was the most creative item on the last Takedown’s menu, creator Matt Timms replies “bacon taffy” with little hesitation, but can’t choose a favorite dish. Last year’s winners included bacon [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2011/09/12/411-the-bacon-takedown-wants-to-know-what-you-can-do-with-fifteen-pounds-of-pork/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Frozen Out: When the State Went After Artisanal Ice-Cream Makers, Nice Cream Decided Not to Melt</title>
		<link>http://resto.newcity.com/2011/09/07/frozen-out-when-the-state-went-after-artisanal-ice-cream-makers-nice-cream-decided-to-fire-back/</link>
		<comments>http://resto.newcity.com/2011/09/07/frozen-out-when-the-state-went-after-artisanal-ice-cream-makers-nice-cream-decided-to-fire-back/#comments</comments>
		<pubDate>Wed, 07 Sep 2011 09:00:50 +0000</pubDate>
		<dc:creator>Erin Kelsey</dc:creator>
				<category><![CDATA[Ice Cream]]></category>
		<category><![CDATA[News etc.]]></category>
		<category><![CDATA[Black Dog Gelato]]></category>
		<category><![CDATA[Green Grocer]]></category>
		<category><![CDATA[Kris Swanberg]]></category>
		<category><![CDATA[Logan Square Kitchen]]></category>
		<category><![CDATA[Nice Cream]]></category>
		<category><![CDATA[Swim Café]]></category>
		<category><![CDATA[Tipsy Cake]]></category>
		<category><![CDATA[Whole Foods]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2280</guid>
		<description><![CDATA[ By Giovanni Wrobel Kris Swanberg began making ice cream immediately after getting laid off as a CPS teacher, calling her product Nice Cream. Her all-local organic model became popular in stores, gaining the attention of Whole Foods and eventually the Illinois Department of Public Health, who recently shut Swanberg down for not having a dairy [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2011/09/07/frozen-out-when-the-state-went-after-artisanal-ice-cream-makers-nice-cream-decided-to-fire-back/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>The Good Twin: The Ricobenes try their hand at finer dining with Gemellato Ristorante</title>
		<link>http://resto.newcity.com/2011/09/05/the-good-twin-the-ricobenes-try-their-hand-at-finer-dining-with-gemellato-ristorante/</link>
		<comments>http://resto.newcity.com/2011/09/05/the-good-twin-the-ricobenes-try-their-hand-at-finer-dining-with-gemellato-ristorante/#comments</comments>
		<pubDate>Mon, 05 Sep 2011 09:00:59 +0000</pubDate>
		<dc:creator>Erin Kelsey</dc:creator>
				<category><![CDATA[Bridgeport]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[News etc.]]></category>
		<category><![CDATA[260 Sports Bar]]></category>
		<category><![CDATA[Gemellato Ristorante]]></category>
		<category><![CDATA[Ricobene’s]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2246</guid>
		<description><![CDATA[Under the shade of a crisscrossing concrete canopy, a sliver of 26th Street runs from South Canal Street to I-94 beneath the intersecting Dan Ryan and Stevenson Expressway overpasses. Here, in the far reaches of the Bridgeport, Chinatown and Armour Square neighborhoods, the Ricobene family has carved out their flavorful nerve center. The Ricobene family [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2011/09/05/the-good-twin-the-ricobenes-try-their-hand-at-finer-dining-with-gemellato-ristorante/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fall Forward: A Guide to the New Season 2011</title>
		<link>http://resto.newcity.com/2011/09/02/fall-forward-a-guide-to-the-new-season-2011/</link>
		<comments>http://resto.newcity.com/2011/09/02/fall-forward-a-guide-to-the-new-season-2011/#comments</comments>
		<pubDate>Fri, 02 Sep 2011 09:00:32 +0000</pubDate>
		<dc:creator>Erin Kelsey</dc:creator>
				<category><![CDATA[News etc.]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2273</guid>
		<description><![CDATA[Summer’s over, kids. Sure, temperatures might still be in the nineties, and we’re going to enjoy one last hurrah this Labor Day weekend, but weather or not, fall is here. How do we know? The arts calendar, in hibernation these last couple of months, is on the verge of awakening with an explosion of activity. [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2011/09/02/fall-forward-a-guide-to-the-new-season-2011/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eat It: The Life and Times of Patrick &#8220;Deep Dish&#8221; Bertoletti, a world-class competition eater</title>
		<link>http://resto.newcity.com/2011/08/29/eat-it-the-life-and-times-of-patrick-deep-dish-bertoletti-a-world-class-competition-eater/</link>
		<comments>http://resto.newcity.com/2011/08/29/eat-it-the-life-and-times-of-patrick-deep-dish-bertoletti-a-world-class-competition-eater/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 09:00:58 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[News etc.]]></category>
		<category><![CDATA[Joey “Jaws” Chestnut]]></category>
		<category><![CDATA[Major League Eating]]></category>
		<category><![CDATA[Nathan’s Hot Dog Eating Contest]]></category>
		<category><![CDATA[Patrick Bertoletti]]></category>
		<category><![CDATA[Patrick “Deep Dish” Bertoletti]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2209</guid>
		<description><![CDATA[By Ben Small “Normal life is so boring,” explains Patrick “Deep Dish” Bertoletti from his modest basement apartment in Pilsen, his spiked mohawk lying flat and unassuming. If it wasn’t for his girlfriend, he’d be out traveling every weekend to different locations around the world, wherever he can find a stage to do what he [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2011/08/29/eat-it-the-life-and-times-of-patrick-deep-dish-bertoletti-a-world-class-competition-eater/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gardens in the Desert: Trying Fresh Moves to improve the equitable distribution of food in the city</title>
		<link>http://resto.newcity.com/2011/07/27/gardens-in-the-desert-trying-fresh-moves-to-improve-the-equitable-distribution-of-food-in-the-city/</link>
		<comments>http://resto.newcity.com/2011/07/27/gardens-in-the-desert-trying-fresh-moves-to-improve-the-equitable-distribution-of-food-in-the-city/#comments</comments>
		<pubDate>Wed, 27 Jul 2011 21:51:44 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[Trends & Essays]]></category>
		<category><![CDATA[Aurora Reinke]]></category>
		<category><![CDATA[Fresh Moves]]></category>
		<category><![CDATA[Kendall College]]></category>
		<category><![CDATA[Mari Gallagher]]></category>
		<category><![CDATA[Steve Casey]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2056</guid>
		<description><![CDATA[By Giovanni Wrobel When consultant Mari Gallagher began her study of food access in Chicago neighborhoods, her objective was clear: to demonstrate how simple statistical information about food availability can improve community health by highlighting specific areas for local action. In 2006, when she began her study, there were well over 600,000 people living in [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2011/07/27/gardens-in-the-desert-trying-fresh-moves-to-improve-the-equitable-distribution-of-food-in-the-city/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>411: One EL of an Idea?</title>
		<link>http://resto.newcity.com/2011/06/13/411-one-el-of-an-idea/</link>
		<comments>http://resto.newcity.com/2011/06/13/411-one-el-of-an-idea/#comments</comments>
		<pubDate>Tue, 14 Jun 2011 00:05:39 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[News etc.]]></category>
		<category><![CDATA[Pilsen]]></category>
		<category><![CDATA[EL]]></category>
		<category><![CDATA[Meatyballs]]></category>
		<category><![CDATA[Phillip Foss]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=1848</guid>
		<description><![CDATA[Phillip Foss’ confidence has never been in question. “Literally, I’m making this up as I go,” he says. He debuted his Meatyballs food truck before the City Council had amended the ordinance that prohibited cooking fresh food onboard approved food mobiles. With his latest culinary experiment, a fine-dining restaurant simply called EL, he’s fully aware [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2011/06/13/411-one-el-of-an-idea/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>411: The Chemistries of Coffee</title>
		<link>http://resto.newcity.com/2011/06/08/411-the-chemistries-of-coffee/</link>
		<comments>http://resto.newcity.com/2011/06/08/411-the-chemistries-of-coffee/#comments</comments>
		<pubDate>Wed, 08 Jun 2011 23:41:56 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[Coffee & Tea]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Intelligentsia Coffee]]></category>
		<category><![CDATA[Nightlab: The Science of Coffee]]></category>
		<category><![CDATA[Northeastern Illinois University]]></category>
		<category><![CDATA[Sarah Kluth]]></category>
		<category><![CDATA[Schubas]]></category>
		<category><![CDATA[Stephanie Levi]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=1839</guid>
		<description><![CDATA[Do you associate science with your everyday morning routine? If you need a cup of joe before you can even start thinking about the day, maybe you should. Tons of chemistry, biology and physics goes into harvesting, roasting and brewing your morning coffee. You can find out how at Night Lab: The Science of Coffee, [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2011/06/08/411-the-chemistries-of-coffee/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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