Scene
FOR EAT PURELY, LESS IS MORE FOR YOUR TABLE
Is healthy, delivered food ever going to be a thing? Chicago’s Eat Purely thinks they can make it one at last
HOW TO GET YOUR BEER INTO A CHICAGO BAR
New breweries open every day in Chicago. How do they get their beers into the hot bars—and how do bars get the hot beers?
FRONTERA GRILL:
IT WAS 30 YEARS AGO TODAY
An oral history of the restaurant that changed almost everything, with Rick and Deann Bayless and Richard James
EATALY IS CHANGING NEAPOLITAN PIZZA JUST FOR YOU, CHICAGO
Talking with Simone Falco, the CEO of Eataly’s pizza operation. about three new crusts rolling out in Chicago
THE BEARDS ARE IN CHICAGO. WHY ISN’T CHICAGO MEDIA IN THE BEARDS?
Has the moment for Chicago food journalism telling the city’s story already come and gone?
TALKING RESTAURANTS IN 2017 WITH KEVIN BOEHM AND JASON HAMMEL
Two of Chicago’s most interesting restaurateurs talk about the challenges ahead for their restaurants—and themselves
2016,
WE NEED TO HAVE A TALK ABOUT A FEW THINGS
Grievances must be aired, and silliness must be called out
2016
WAS THE BEST YEAR IN THE HISTORY OF CHICAGO DINING
From chef-driven chefs to the profusion of global flavors, Chicago was a great place to eat this year
WHAT’LL YOU HAVE… IT IN? HOW CHICAGO BARS FIND GREAT GLASSWARE
Presentation is half the cocktail. Chicago mixologists tell how great glassware and the right accessories make the show
WANT TO HEAR A STORY? THREE YEARS OF BETWEEN BITES
Why Chicago food figures reveal themselves in front of a live audience at this quarterly “live lit” series
