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Friday food porn: Ripe and luscious

Oceanique's Michigan peach salad.

Oceanique’s Michigan peach salad.

The final days of fresh, local, summer fruits are upon us — make the most of them. Chef Mark Grosz’s luscious salad of ripe Michigan peaches layers them with prosciutto, thinly sliced Manchego cheese, red onion, fennel, arugula, toasted almonds and a drizzle of sherry vinaigrette, $15 at French restaurant Oceanique in Evanston.