Dishin’ on the Dish
What’s cookin’ in and around Chicago? Take a closer look at some of the area’s delicious dishes you don’t want to miss.
Executive chef Dana Heffernan’s journey through Tuscany in his late 20s inspired most of the menu at the East Loop restaurant.
Lardon’s meat and cheese boards have been a hit as a platter to share among friends and family, but its take on a Chicago staple – an Italian sub – has also been a crowd pleaser, especially among the lunch rush.
Rasta pasta is an herbaceous and cheesy meal that has become a favorite among diners.
The beef tenderloin is cut into 2-inch cubes and sits in a marinade that includes oyster sauce and pepper for at least three hours. When the steak is ready, it’s fried on high heat.
Sam Engelhardt, owner and executive chef at the new Logan Square restaurant, offers his take on the classic sauerkraut dish his mother used to make.
Cedars’ Arab swag tacos are a tasty and prime example of a Middle Eastern and Midwestern infusion of cultures and flavors.
Diners at Oooh Wee It Is tend to stumble upon an unusual yet intriguing dish as they peruse the menu at the soul food restaurant in Chatham: Pot roast cupcakes.
Hot Dog Box owner Bobby Morelli launched several variations of the filet mignon steak dogs in March, and they were a huge hit, especially the Bronzeville Bourbon Filet Mignon Steak Dog, in particular, because it features his wife’s signature bourbon-infused barbecue sauce.
Restaurant owner Chris Cunningham grew up on the sandwiches and wanted to bring a taste of his childhood to Chicago.
The plate — traditionally served in the coastal mountainous region of Asturias, Spain — was an instant crowd pleaser when Le Sud added it to the menu last month.
The marinated zucchini with cilantro and pumpkin seed has been on the menu since day one, and chef Jason Vincent said the plan is to keep it there.
The sandwich wasn’t always on the menu. It became a favorite meal within their households before they started to offer it at festivals. The feedback they received at those events from customers was overwhelming.
One of Demera Restaurant’s most popular menu items is the chef’s selection messob — a sampling of different proteins and vegetables.
Franco Ruffolo’s chicken giardiniera was inspired by his mother’s chicken cutlets and his father’s Italian relish.
Several favored dishes have come and gone over the years, but the bread-pudding pancakes have remained a mainstay at Southport Grocery and Cafe.
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