Ignore the tiny yellow lightsaber. This is exactly the pizza I crave @zarellachicago
Sour cherry sorbet with this season’s great strawberries and English peas with a whipped feta and ham from the “test kitchen” menu at @giantchicago. I think these are what we used to call “specials,” and really delicious ones at that.
This is the time of year I like to get high and let the ingredients guide my hand — the garden, sure, but then I’m also paying closer attention to use it or lose it leftovers and pantry dinosaurs. So this is @mistertigerchicago spicy pork, blecs (a kind of buckwheat pasta from Friuli), and lots of herbs
Moro Q — chunky moromi miso and cucumber (kyuuri) @torizenrestaurant. One of my all-time fave izakaya snacks.
It took a hot minute for the food to arrive, but it was worth the wait for Ethiopian food this fresh and lively. @tesfaethiopiancuisine is going into regular rotation.
My latest review for @chicagomag is of @ilcarciofochicago — the big and very popular new restaurant from the wonderful @instaflamm. I found it a good spot with some standout Roman dishes, and I think it’ll become a very good restaurant once the staff gels and learns the moves. So thankful to Joe for taking my interview... More
In which I discover that smoked brisket, giardiniera and honey is a tasty combination. The $19.95 lunch special @meatmoot.midwest is an insane deal.