Undoubtedly, there has rarely been a time in U.S. history when it was more challenging to open a restaurant. Still, the wheels are in motion to open the doors on three very promising Chicago restaurants before the end of the year.
Though I’ve been to Mexico more than any other country outside of the United States, it took a dinner at Mesa Urbana in Lincoln Park to introduce me to this Mexican salt. We had ordered the Elote en Tequesquite because though we were familiar with elotes (corn), we were unfamiliar with tequesquite.
As of this writing, the following events are still scheduled for September, though with Delta dangling over our heads, who the hell knows what might happen…or not happen. Check respective websites for updates.
The world is opening up again, and here are some cool things to do with your newfound freedom in August.
On a recent road trip to Green Bay, we went in search of local beer. We found a few places that might even convince you to drive up to Green Bay for an evening or two of serious beer-ing.
At Lou’s Backyard, Chef Zach Engel is going with the theme of “Middle Eastern-meets-Southern” cuisine, and in doing so he came up with some surprising parallels between the past and present inhabitants of the Levant and the good folks of places like Mississippi and Louisiana.
The excellence of this sandwich at Gaetano’s Artisan Foods comes down to the quality of the bread and meat, but there’s something to be said for the composition of the sandwich, the disposition of ingredients on the bread.
If you’re thinking of sticking your toe back into the waters of dining en masse, the Windy City Smokeout might be a good place to start.
June 24 is the official launch of Scottie Pippen’s Digits, a bourbon from the man who helped win six NBA championships with the Chicago Bulls.
The most recent restaurant to continue the Gallic tradition in Chicago is Venteux. Heading up the kitchen is Executive Chef/Partner Don Young. Young and his team turn out distinctly French-influenced dishes, like escargots, brie en croute, tuna Niçoise, coq au vin, and steak frites.