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Weekly Planner: Slurping Turtle, Ronero’s Happy Hour

Happy Hour at Ronero Oysters take the spotlight at Chicago’s newest happy hour. Nowadays, head to Ronero Tuesday through Thursday from 5:00 p.m. until 7:00 p.m. to enjoy discounted food and drinks, including dollar oysters. The freshly shucked bivalves come with a variety of accompaniments, including leche de tigre mignonette, house-fermented hot sauce and Brazilian farofa. Champagne […]

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Nov 01, 2017 04:05 AM
Wow Bao Contest, Ronero’s Happy Hour

Wow Bao Eating Championship Oysters take the spotlight at Chicago’s newest happy hour. Nowadays, head to RoneroTuesday through Thursday from 5:00 p.m. until 7:00 p.m. to enjoy discounted food and drinks, including dollar oysters. The freshly shucked bivalves come with a variety of accompaniments, including leche de tigre mignonette, house-fermented hot sauce and Brazilian farofa. Champagne […]

The post Wow Bao Contest, Ronero’s Happy Hour appeared first on Dining Chicago.

Oct 30, 2017 06:06 PM
Chicago Makes Its Mark on Nashville

Chefs and restaurateurs are expanding their Chicago brands southward to Nashville. Although Nashville is roughly 450 miles South of Chicago, the two cities have never felt closer thanks to a recent uptick in restaurant expansions and chef movement. The draw for Chicago restaurants and bars to branch out to Nashville, essentially the closest Southern city […]

The post Chicago Makes Its Mark on Nashville appeared first on Dining Chicago.

Aug 29, 2017 04:25 AM

Sweet of the Week: Cookie Dough at County Barbeque

When I was younger, I used to regard cookie dough as a viable snack in and of itself. My mom would buy mini tubs of cookie dough, which I'm pretty sure was meant to be scooped onto cookie sheets and, you know, baked. But instead, she let my siblings and I just eat it with spoons. Which in retrospect is pretty heinous, not only in terms of being completely and utterly grotesque, but by the fact that it's probably not too safe to consume raw ingredients by the spoonful. But let's face it, if there's any reason to worth sickness, it's cookie dough. I've long regarded cookie dough as more delicious than actual baked cookies. There's just something so sublime and saccharine about the creamy texture, toothsome chocolate chips, sugary crackle, and buttery undertones that make me feel alive. Once I grew old enough to know better, I cut way back on my cookie dough consumption. Until County Barbeque came along and changed everything. Not only is this the first instance where I've seen a restaurant offer cookie dough on the menu, but said dough is damn delicious, taking my right back to my childhood days of ridiculous overindulgence. 


Cookie dough at County
(Cookie dough at County Barbeque) 


The quintessential nostalgia dessert, County's cookie dough is literally served by the spoonful. The dessert is served in heaping dollops large enough to share. Or stuff into your mouth in one gaping bite. The flavor and texture is perfectly akin to everyone's favorite youthful memories, butter-rich, doughy, and riddled with crunchy morsels of chocolate chips. The best part is that it's safe to eat, free of potentially lethal raw ingredients unsafe to consume in vast quanities. So I can feel even better about my cookie dough consumption/obsession. 


- Matt Kirouac

Neighborhoods: Little Italy, UIC

David Morton and Michael Kornick open a chef-driven BBQ joint in the space formerly occupied by the legendary Gennaro's Italian restaurant. There are 40 seats inside and 50 seats on...

County_bbq_exterior County_bbq_food County_bbq_interior County_bbq_food3



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