Chicago Dining

Beer Me: Chicago's Best Booze-Infused Foods

| Ashley Henshaw | Posted 05.25.2011

You may not like a strong drink with your meal, but have you considered trying a drink in your meal? Head to one of these Chicago restaurants to try b...

Chicago's Best Restaurant Freebies

| Marly Schuman | Posted 05.25.2011

Whoever said that nothing is free has clearly never been to the four restaurants below. Sit down to a meal at any of these quality eateries and you'll...

A Culinary Wishlist: Chicago Needs More Chinese Food, Pizza By The Slice

The A.V. Club Chicago | November 4, 2010 03:03 PM | Posted 05.25.2011

Chicago is, without a doubt, one of the best food cities in the world. We own Italian beef, hot dogs, and deep-dish and thin-crust pizza. Tourists and...

Graham Elliot's Grahamwich Finally Opens

Posted 05.25.2011

After several grand opening delays, it's finally happening: Chef Graham Elliot's new River North sandwich shop Grahamwich opened today. "Everyone sp...

Del Seoul Bringing Korean Tacos To Lincoln Park

Chicago Magazine | Posted 05.25.2011

The trend-wave of Korean tacos welcomes a new surfer: the forthcoming Del Seoul (2568 N. Clark St.; 773-248-4227), which we first heard about from a N...

PHOTOS: Chicago Mag Names The Best Local Mexican Restaurants

Posted 05.25.2011

There is no shortage of tasty Mexican food in Chicago. With a taquería on nearly every corner and a great margarita spot in every neighborhood, lover...

Michelin Chicago Guide Coming In November: Joins New York And San Francisco In Culinary Excellence

AP | Posted 05.25.2011

CHICAGO — The esteemed Michelin guide plans to produce an edition for Chicago's restaurants, providing an official stamp of approval on the city...

Chicago's Purple Pig Makes Bon Appetit's Best New Restaurants List

Posted 05.25.2011

Chicago's new pork paradise, The Purple Pig, has been getting rave reviews from locals for months--and now it is bound to have the tourists lining up....

Bonsoiree Chef Shin Thompson on Chicago's Underground Dining Scene, Cooking for the James Beard Foundation and What's Next on Chicago's Plate

Claire Bidwell Smith | Posted 05.25.2011

Claire Bidwell Smith

"I attribute our success here by doing things with food that are unusual and unexpected, while keeping in mind the most important thing we all love about food: taste."