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	<title>Newcity Resto</title>
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	<link>http://resto.newcity.com</link>
	<description>Dining and food culture in Chicago</description>
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		<title>Sugar Freedom: Chef Homaro Cantu and his Magnificent Miracle Berry Obsession</title>
		<link>http://resto.newcity.com/2013/04/18/sugar-freedom-chef-homaro-cantu-and-his-magnificent-miracle-berry-obsession/</link>
		<comments>http://resto.newcity.com/2013/04/18/sugar-freedom-chef-homaro-cantu-and-his-magnificent-miracle-berry-obsession/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 09:00:53 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[Trends & Essays]]></category>
		<category><![CDATA[West Loop]]></category>
		<category><![CDATA[Charles Lee]]></category>
		<category><![CDATA[Don Emery]]></category>
		<category><![CDATA[Dr. Hiroshi Ezura]]></category>
		<category><![CDATA[Dr. Marlene Wilken]]></category>
		<category><![CDATA[Homaro Cantu]]></category>
		<category><![CDATA[iNG]]></category>
		<category><![CDATA[Mberry]]></category>
		<category><![CDATA[Miracle Berry]]></category>
		<category><![CDATA[Miralin Company]]></category>
		<category><![CDATA[Moto]]></category>
		<category><![CDATA[Patricia El-Hinnawy]]></category>
		<category><![CDATA[Robert Harvey]]></category>
		<category><![CDATA[synsepalum dulcificum]]></category>
		<category><![CDATA[William Whitman]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2558</guid>
		<description><![CDATA[By Amber Gibson Chef Homaro Cantu can make cheesecake without sugar, fat or cheese. Instead, all he needs is a spoonful of non-fat sour cream, a lemon wedge and a miracle berry tablet. Lemon and sour cream might not sound like dessert, but the miracle of the berry is that it makes these two ingredients [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Three&#8217;s Company: No Such Thing as Too Many Cooks in the Kitchen</title>
		<link>http://resto.newcity.com/2013/04/16/threes-company-no-such-thing-as-too-many-cooks-in-the-kitchen/</link>
		<comments>http://resto.newcity.com/2013/04/16/threes-company-no-such-thing-as-too-many-cooks-in-the-kitchen/#comments</comments>
		<pubDate>Tue, 16 Apr 2013 09:00:42 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[Trends & Essays]]></category>
		<category><![CDATA[Amy Hoover]]></category>
		<category><![CDATA[Autre Monde Cafe & Spirits]]></category>
		<category><![CDATA[Beth Partridge]]></category>
		<category><![CDATA[Christine Cikowski]]></category>
		<category><![CDATA[Dan Pancake]]></category>
		<category><![CDATA[Joshua Kulp]]></category>
		<category><![CDATA[Matt Saccaro]]></category>
		<category><![CDATA[Mike Sheerin]]></category>
		<category><![CDATA[Pat Sheerin]]></category>
		<category><![CDATA[Rebecca LaMalfa]]></category>
		<category><![CDATA[Sunday Dinner Club]]></category>
		<category><![CDATA[Trenchermen]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2562</guid>
		<description><![CDATA[By Matt Kirouac Sous chefs are the axle that keep kitchens from falling apart while going 75 mph on the highway. They&#8217;re the Abu to the chef&#8217;s Aladdin, the Piglet to their Winnie the Pooh, and the Sam to their Frodo. And we KNOW that Frodo would be stranded up shit creek without Sam. The [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The People&#8217;s Foodie: What Alpana Singh is Learning About Restaurants After &#8220;Check, Please!&#8221;</title>
		<link>http://resto.newcity.com/2013/04/04/the-peoples-foodie-what-alpana-singh-is-learning-about-restaurants-after-check-please/</link>
		<comments>http://resto.newcity.com/2013/04/04/the-peoples-foodie-what-alpana-singh-is-learning-about-restaurants-after-check-please/#comments</comments>
		<pubDate>Thu, 04 Apr 2013 09:00:06 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[News etc.]]></category>
		<category><![CDATA[River North]]></category>
		<category><![CDATA[Alpana Singh]]></category>
		<category><![CDATA[Lettuce Entertain You Enterprises]]></category>
		<category><![CDATA[The Boarding House]]></category>
		<category><![CDATA[“Check Please!”]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2547</guid>
		<description><![CDATA[By Eric Lutz I should admit, before we proceed, that I was one of the many Chicagoans who dropped their forks in sadness when I learned Alpana Singh was leaving &#8220;Check, Please!&#8221;—the show she’s hosted for the last ten years—to open her own restaurant. I’m a professional journalist in my mid-twenties, so you can guess [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2013/04/04/the-peoples-foodie-what-alpana-singh-is-learning-about-restaurants-after-check-please/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Life&#8217;s Peculiar Recipes: What Chefs Were Before They Were Chefs</title>
		<link>http://resto.newcity.com/2013/03/18/lifes-peculiar-recipes-what-chefs-were-before-they-were-chefs/</link>
		<comments>http://resto.newcity.com/2013/03/18/lifes-peculiar-recipes-what-chefs-were-before-they-were-chefs/#comments</comments>
		<pubDate>Mon, 18 Mar 2013 09:00:21 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[Trends & Essays]]></category>
		<category><![CDATA[Chrissy Camba]]></category>
		<category><![CDATA[Christine Cikowski]]></category>
		<category><![CDATA[Floriole Cafe & Bakery]]></category>
		<category><![CDATA[Honey Butter Fried Chicken]]></category>
		<category><![CDATA[Jill Barron]]></category>
		<category><![CDATA[Joshua Kulp]]></category>
		<category><![CDATA[Mana Food Bar]]></category>
		<category><![CDATA[Marcela Hazan]]></category>
		<category><![CDATA[Nathan Sears]]></category>
		<category><![CDATA[Paul Virant]]></category>
		<category><![CDATA[Perennial Virant]]></category>
		<category><![CDATA[Province]]></category>
		<category><![CDATA[Ranzy Zweiban]]></category>
		<category><![CDATA[Rob Levitt]]></category>
		<category><![CDATA[Sandra Holl]]></category>
		<category><![CDATA[Sunday Dinner Club]]></category>
		<category><![CDATA[The Butcher & Larder]]></category>
		<category><![CDATA[Tom Colicchio]]></category>
		<category><![CDATA[Vie]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2534</guid>
		<description><![CDATA[By Matt Kirouac When I was young, I wanted to grow up to be a marine biologist, mostly because I assumed it involved swimming in tanks at aquariums and bonding with animals that wouldn’t bite my leg off. Then &#8220;Jaws&#8221; ruined my life, and I decided I wanted to be a boat salesman, because I would [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Drunken Doughnuts: A Homeric Fantasy Comes to Life</title>
		<link>http://resto.newcity.com/2013/02/28/drunken-doughnuts-a-homeric-fantasy-comes-to-life/</link>
		<comments>http://resto.newcity.com/2013/02/28/drunken-doughnuts-a-homeric-fantasy-comes-to-life/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 10:00:57 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Trends & Essays]]></category>
		<category><![CDATA[Boiler Room]]></category>
		<category><![CDATA[David Schneider]]></category>
		<category><![CDATA[Fabio Viviani]]></category>
		<category><![CDATA[Frontier]]></category>
		<category><![CDATA[Matt Troost]]></category>
		<category><![CDATA[Natalie Zarzour]]></category>
		<category><![CDATA[Siena Tavern]]></category>
		<category><![CDATA[Taxim]]></category>
		<category><![CDATA[Three Aces]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2523</guid>
		<description><![CDATA[By Matt Kirouac Who would have thought that Homer Simpson would have been such a trendsetting foodie? Long before hordes first queued up outside Doughnut Vault, the portly yellow cartoon was scarfing doughnuts. Now it looks like he’s ahead of the trend yet again, as more and more doughnut-slingers are pairing doughnuts with booze, and [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2013/02/28/drunken-doughnuts-a-homeric-fantasy-comes-to-life/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kitchen Table Confidential: The Last Word on Charlie Trotter (For Now)</title>
		<link>http://resto.newcity.com/2012/12/21/kitchen-table-confidential-the-last-word-on-charlie-trotter-for-now/</link>
		<comments>http://resto.newcity.com/2012/12/21/kitchen-table-confidential-the-last-word-on-charlie-trotter-for-now/#comments</comments>
		<pubDate>Fri, 21 Dec 2012 10:00:55 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[Gone but not forgotten]]></category>
		<category><![CDATA[Charlie Trotter's]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2502</guid>
		<description><![CDATA[Charlie Trotter&#8217;s the restaurant is no more. The man though is very much alive. Recently, he made news by halting an auction of his restaurant-related goods after bids fell short of his expectations. He also kicked out a local reporter and photographer. On the last weekend of Charlie Trotter’s restaurant’s existence in August my wife [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2012/12/21/kitchen-table-confidential-the-last-word-on-charlie-trotter-for-now/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Newcity&#8217;s Top 5 of Everything 2012: Food</title>
		<link>http://resto.newcity.com/2012/12/20/newcitys-top-5-of-everything-2012-food/</link>
		<comments>http://resto.newcity.com/2012/12/20/newcitys-top-5-of-everything-2012-food/#comments</comments>
		<pubDate>Thu, 20 Dec 2012 10:00:53 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[Trends & Essays]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2511</guid>
		<description><![CDATA[Top 5 Celebrated Food Spot Openings in 2012 Baume &#38; Brix Glazed and Infused Pecking Order Park Tavern Reno —Veronica Hinke   Top 5 Most Surprising Food Spot Closings in 2012 Bleeding Heart Bakery El Norte LM Custom House Tavern Erwin —Veronica Hinke   Top 5 Most Anticipated Food Spot Openings in 2012 Radler and D.A.S. Waffles—Lakeview [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2012/12/20/newcitys-top-5-of-everything-2012-food/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shifting to Park: The Newest Trend in Food Trucking is a Storefront</title>
		<link>http://resto.newcity.com/2012/12/18/shifting-to-park-the-newest-trend-in-food-trucking-is-a-storefront/</link>
		<comments>http://resto.newcity.com/2012/12/18/shifting-to-park-the-newest-trend-in-food-trucking-is-a-storefront/#comments</comments>
		<pubDate>Tue, 18 Dec 2012 10:00:25 +0000</pubDate>
		<dc:creator>brianhey</dc:creator>
				<category><![CDATA[Argentinian]]></category>
		<category><![CDATA[Food Trucks]]></category>
		<category><![CDATA[Lakeview]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Trends & Essays]]></category>
		<category><![CDATA[West Loop]]></category>
		<category><![CDATA[5411 Empanadas]]></category>
		<category><![CDATA[Beavers Coffee & Donuts]]></category>
		<category><![CDATA[Chicago French Market]]></category>
		<category><![CDATA[Gabriel Wiesen]]></category>
		<category><![CDATA[Jeff Kelley]]></category>
		<category><![CDATA[Jim Nuccio]]></category>
		<category><![CDATA[Nicolas Ibarzabal]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2495</guid>
		<description><![CDATA[If you want to get your fix of gourmet mini donuts from Beavers Coffee &#38; Donuts, you normally look to their website or Twitter to find the food truck’s location and hours. But once Beavers opens its first storefront restaurant in the Chicago French Market in early January, you’ll know where and when to get your [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2012/12/18/shifting-to-park-the-newest-trend-in-food-trucking-is-a-storefront/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Culinary Adventure: Four Things to Know About Dishcrawl</title>
		<link>http://resto.newcity.com/2012/11/02/culinary-adventure-four-things-to-know-about-dishcrawl/</link>
		<comments>http://resto.newcity.com/2012/11/02/culinary-adventure-four-things-to-know-about-dishcrawl/#comments</comments>
		<pubDate>Fri, 02 Nov 2012 09:00:58 +0000</pubDate>
		<dc:creator>Ella Christoph</dc:creator>
				<category><![CDATA[Loop]]></category>
		<category><![CDATA[News etc.]]></category>
		<category><![CDATA[Trends & Essays]]></category>
		<category><![CDATA[Wicker Park]]></category>
		<category><![CDATA[Dishcrawl]]></category>
		<category><![CDATA[Lauren Zeien]]></category>
		<category><![CDATA[Prasino]]></category>
		<category><![CDATA[Tessa McLean]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2481</guid>
		<description><![CDATA[For foodies who can&#8217;t decide where to dine, Dishcrawl makes eating out easy by skipping the selection process altogether. Like a pub crawl for food, Dishcrawl organizes a walking tour of four different restaurants for a $39 edible adventure you don&#8217;t have to plan. The Wicker Park crawl kicks off at sustainable eatery Prasino on [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2012/11/02/culinary-adventure-four-things-to-know-about-dishcrawl/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Home Brewing:  DAVIDsTEA Shops Aim for the Domestic Life</title>
		<link>http://resto.newcity.com/2012/10/29/home-brewing-davidstea-shops-aim-for-the-domestic-life/</link>
		<comments>http://resto.newcity.com/2012/10/29/home-brewing-davidstea-shops-aim-for-the-domestic-life/#comments</comments>
		<pubDate>Mon, 29 Oct 2012 09:00:51 +0000</pubDate>
		<dc:creator>Ella Christoph</dc:creator>
				<category><![CDATA[Bucktown]]></category>
		<category><![CDATA[David Segal]]></category>
		<category><![CDATA[DAVIDsTEA]]></category>
		<category><![CDATA[Kim Wiseman]]></category>
		<category><![CDATA[Nicole Mourino]]></category>

		<guid isPermaLink="false">http://resto.newcity.com/?p=2474</guid>
		<description><![CDATA[You can stop in for a cup at the new DAVIDsTEA shop in Bucktown, but the Canadian loose-leaf tea retailer would rather infiltrate your kitchen cabinets. It&#8217;s already infiltrating Chicago: The Bucktown location opened earlier this month, and new stores in Lincoln Park and Lakeview are slated for later this fall. &#8220;Tea is amazing at [...]]]></description>
		<wfw:commentRss>http://resto.newcity.com/2012/10/29/home-brewing-davidstea-shops-aim-for-the-domestic-life/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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