Rebecca Taras | October 27, 2011 8:00 amWhile there are plenty of amazing, tried and true restaurants in the heart of Chicago, diners with an appreciation for a refined dining experience before — and during — the molecular gastronomy craze have been trekking up to Carlos' (429 Temple Ave., 847-432-0770), a romantic contemporary French restaurant in North suburban Highland Park for the past 30 years. It has held the number one slot for Chicago-area restaurants on the Zagat survey and is currently "liked" by 97 percent of its reviewers. It's also been a favorite of top food writers both locally and nationally.Read More
Rebecca Taras | October 26, 2011 8:45 amI covered the Tribute restaurant opening back in July, detailing everything from the super hip decor (read: seats made from seat belts and light fixtures made from salvaged materials — literally film stock from the original Alice in Wonderland animated movie!) to the chef Jared Case. Southern-style eats. How is the new resto holding up?Read More
Rebecca Taras | October 26, 2011 8:15 amWelcome back to Talking Shop, where we showcase the best places to purchase everything from spices to the best beef for barbecue. Just in time for Fall, Terzo Piano's Chef di Cucina Meg Colleran Sahs tells us how to work with a popular item from the bountiful harvest: spaghetti squash.
Chef Colleran Sahs's passion for cooking started in her mom's kitchen as a young girl.Read More
Kate Stahl | October 26, 2011 8:00 amLast week, a friend came to visit and brought along two mini Hoosier Mama Pie Company pies. Result: she is now my favorite person on the planet. All kidding aside (but seriously, Jane, great call!), a pie — especially if it's an apple or chocolate chess pie from Hoosier Mama — pretty much says love.Read More
Rebecca Taras | October 25, 2011 9:00 amWelcome to our new series "L" Eats, where we explore accessible (and delicious) restaurants just steps away from Chicago's CTA train stops. From the Brown line to the Green line, old to new (check out the Slurping Turtle and Farmhouse!), we've got you covered. First stop: the Brown line.Read More
Kate Stahl | October 25, 2011 8:30 amWelcome back to our Pop 5 sweet series. So far, we've talked about the best cupcakes and frozen yogurt in Chicago, a category that was filled with lots of imports from New York and LA, so this week, we're keeping things super local with the best chocolate and candy made in the Windy City. From artisan cocoa creations that have become famous throughout the country to amazing truffles, caramels, and unique confections, the sweet creations just keep coming from Chicago's candy men and women.Read More
Kate Stahl | October 25, 2011 8:00 amChicago has already proven its burger prowess with gourmet spots like DMK and Burger Bar, but, let's face it, we can never have too many burger joints — especially ones that bring even more unique, foodie-friendly, meat-tastic options to the table. And that's exactly what you'll get at Butcher and the Burger (1021 W. Armitage Ave., 773-697-3735), opening tonight in Lincoln Park.Read More
Rebecca Taras | October 24, 2011 11:00 amJust in case the weekend was not what you expected (read: couch, tea, and Lifetime original movies), then there's a remedy to kick-start the work week with a bang. Following along the lines of my post about being a local tourist without feeling like one, the Bikes, Bites, and Brews tour ($45-$65) from Bobby's Bikes (465 N. McClurg Ct.; 312-915-0995) takes an ordinary tourist-type activity and turns it into a food and drink extravaganza (with a little exercise mixed in) every Monday (today) through Friday at 11 a.m.Read More
Rebecca Taras | October 24, 2011 8:00 amIf you're visiting the cold and flu aisle at Walgreens a little more than you'd like (and it's not even November yet), or you simply can't get used to the fact that it's dark by the time you get out of work, then reach for one of these vitamin-packed juices to cure what ails you.
Peeled (1571 N. Sheffield Ave., 312-266-PEEL) is an adorable juice emporium that opened this past January.Read More
Rebecca Taras | October 21, 2011 8:30 amThirty-year-old Chris Salm traded corporate America for casings (sausage, that is) — which makes us wonder what he was daydreaming about at the office. Apparently, a name for his new company was one of them (Gilbert's Sausages), and high-quality ingredients (beef sirloin, natural cheeses, and spices) was another. Salm must have also been pondering a way to make his sausages free of artificial preservatives, flavors, MSG, and extenders.Read More