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David Lissner
for restaurants

What to Eat This Week: Winter Tundra Edition at Chicago Restaurants

New dishes and drinks are constantly debuting in Chicago restaurants, cafes, bars, and bakeries, which means there are lots of new things to eat around town. Here are some ideas for what to eat this week, with a particular focus on dishes that will help you thaw out from the freakishly cold weather. (Photo: Sportsman’s […]

Tiki Mugs, Absinthe-aged Coffee, and Revolutionary New Brew hit Chicago Restaurant

Uncontent with simply serving some of the best tiki-style cocktails, coffee, and beer in Chicago, Three Dots and a Dash, Dark Matter, and Revolution Brewing continue to innovate and push the boozy envelope. All three spots are routinely packed with thirsty customers, some with the intent to get drunk and some with the intent to wake up in the […]

Dark Matter Gets Tipsy

Aside from mimosas and Bloody Mary’s, it’s hard to drink liquor in the a.m. without attracting some judgmental stares. Well thank god for Dark Matter Coffee, because now we have an excuse to drink bourbon for breakfast! Well sorta. The always boundary-pushing, perpetually delicious coffee company just debuted bourbon barrel-aged coffee, putting a little extra somethin’ […]

Chicago’s shrimpy history, continued

While we’re indulging in Chicago seafood history this week, let’s talk about Chicago fried shrimp. Shacks serving breaded and fried shellfish have been a Chicago fixture since at least 1935, when Troha’s, a West Side beer and chili joint, added shrimp to the menu. Despite the introduction of shrimp DeJonghe at the turn of the […]

Chicago bakers’ dynasty celebrates 100 years

One hundred years later, Roeser’s Bakery is still going strong.

Do only barbarians put ketchup on hot dogs?

Chicagoans aren’t the only ones who think ketchup on hot dogs is abominable. (Part 7 of a series in honor of National Hot Dog Month.)

Know your wiener!

A top-notch Chicago-style red hot is more than the sum of its parts. Nevertheless, you can’t achieve a great banquet on a bun without a fine frank at its core. (Part 3 of a series in honor of National Hot Dog Month.)