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All Grub Street Chicago Posts Tagged:

‘dish focus’

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  • Posted 7/1/09 on Grub Street Chi

In Honor of National Hot Dog Month, A Gallery of Superstars

July is national hot dog month, which means today — the first day of the month devoted to the weiner — basically should be a civic holiday in Chicago, where we don't just pretend to be into the sausages for...

Filed Under: dish focus
  • Posted 6/26/09 on Grub Street Chi

The Brilliant Blago Dog at Chicago's Dog House

The comparisons are inevitable between the recently-opened Chicago's Dog House in Lincoln Park and Avondale's Hot Doug's — taking their cue from the king of encased meats, the boys behind the Dog House have turned to some nontraditional animals in...

Filed Under: dish focus
  • Posted 6/23/09 on Grub Street Chi

Popcorn and Tomato Soup: Delicious and Libidinous

The July issue of Men's Health contains a culinary prescription for virility: the mag claims that if you're looking to enhance your sexual performance and beef up the ol' sperm count, you should look no further than pantry staples popcorn...

Filed Under: dish focus
  • Posted 6/10/09 on Grub Street Chi

Where David Carr Can Eat Pork Buns in Chicago

New York Times columnist David Carr is in Chicago right now, and he told our sister blog Grub Street New York that while he's here he's giving up his epic pork bun consumption in favor of the Chicago-style hot dog....

Filed Under: dish focus
  • Posted 4/14/09 on Grub Street Chi

How To (Incorrectly) Make A Chicago-Style Hot Dog

Today the Windy Citizen's readers voted up how-to website eHow's 10-step tutorial on making a Chicago-style hot dog. And we would just like to point out that eHow is horribly, totally wrong. For example, the tomato should be sliced into...

Filed Under: dish focus
  • Posted 4/7/09 on Grub Street Chi

Get Corny at Chaise Lounge

We've always thought of the corn dog as a state fair food (what? it's on a stick!) but to Chaise Lounge chef Cary Taylor, it's a baseball treat. In honor of opening day (postponed, schmostponed), he's introducing two haute corn...

Filed Under: dish focus
  • Posted 3/31/09 on Grub Street Chi

Desperately Craving: Dan Dan Noodles

Dan Dan Noodles — the slurpy, slithery Szechuan dish of hand-cut noodles in a fiery chili oil topped with pickled vegetables and (more often than not) flavorful ground pork — is a real treat. It's light but filling, sharp but...

Filed Under: dish focus
  • Posted 3/18/09 on Grub Street Chi

Whoopie for Whoopie Pies

Today's New York Times dining section contains a love letter to Whoopie Pies. These cakelike cookie-esque bakery inscrutables, sandwiched around a creamy filling, were a staple of many a childhood, and can incite their fans to extraordinary frenzy. Screw...

Filed Under: dish focus
  • Posted 3/3/09 on Grub Street Chi

Who Actually Orders Tru's Caviar Staircase?

A recent Slashfood post ribbed on the economy with the throwaway question "Who's eating caviar staircases these days?" and, we figured, well, we'll find out. Slashfood might think of the caviar staircase as an example of absurd gastronomic luxury, but...

Filed Under: dish focus
  • Posted 3/3/09 on Grub Street Chi

Phillip Foss Has Created the Haute Chicago Dog!

Ladies and gentlemen, Chef Phillip Foss! We asked, and he delivered. Three weeks ago, we wondered why none of Chicago's extraordinarily inventive and envelope-pushing culinary talents had taken it upon themselves to deconstruct or reinterpret that most iconic of local...

Filed Under: dish focus
  • Posted 3/2/09 on Grub Street Chi

You Can Get More Donuts at L2O

The donuts that end a meal at L2O are a stark counterpoint to the flavors that precede it: the warm, familiar, homey spheres of fried dough are the diametric opposite of the refined, precise flavors found on the savory...

Filed Under: dish focus
  • Posted 3/2/09 on Grub Street Chi

Eating Banh Mi in Vietnam

We're thinking the banh mi has officially arrived. Last month we rounded up the best banh mi in Chicago. Just a short few weeks later we personally got very excited while spellchecking the brand-spanking new menu for Bon Bon...

Filed Under: dish focus
  • Posted 2/20/09 on Grub Street Chi

Whither the Deconstructed Chicago Dog?

Earlier today we asked how on earth it is possible that in our city of experimentation-happy chefs, there's no crazy $50 take on the Chicago-style hot dog. A tipster reminded us of the Chicago Dog dessert at Moto, where the...

Filed Under: dish focus
  • Posted 2/19/09 on Grub Street Chi

Everything You Ever Wanted to Know About Italian Beef

Today in the Reader, The Straight Dope explores the origins of Italian beef: According to [Dave Howey, head of Chicago Franchise Systems, which owns Al's No 1 Italian Beef], Al Ferreri and his sister and brother-in-law, Frances and Chris...

Filed Under: dish focus
  • Posted 2/12/09 on Grub Street Chi

Nick's #1 Italian Beef

Nick Kindelsperger of The Paupered Chef was skeptical of Italian beef when he first moved to Chicago, but a trip to Al's #1 on Taylor Street converted him: The sandwich is astonishingly tender and succulent, and the peppers provide...

Filed Under: dish focus
  • Posted 2/11/09 on Grub Street Chi

Trendlet: Dessert Ten Billion Ways

Yesterday, Lockwood chef Phillip Foss unearthed a dessert from last summer — a multipart plating whimsically titled "Peach, Peach, Peach, Peach, Peach, Peach & Peach." Foss cites the dish's inspiration as a dinner at Alinea, where this kind of...

Filed Under: dish focus
  • Posted 2/4/09 on Grub Street Chi

Desperately Craving: Japanese Katsu Curry

The key for me with Japanese curry is cold: either I've got to have one, or it's got to be that way outside. Or, as is the case today, both. As I sniffed and sniffled my way through my daily...

Filed Under: dish focus
  • Posted 2/4/09 on Grub Street Chi

Dish Evolution: L2O's Beet Salad, Watercress, Frozen Carrot

The savvy bloggers from L2O offer us a rare glimpse into the process of dish development, with photos of first and second drafts of chef Laurent Gras's beet salad with watercress and frozen carrot. See if you can spot the...

Filed Under: dish focus
  • Posted 1/30/09 on Grub Street Chi

The Spring Menu at Avenues: 'The Life Cycle of Fennel'

After a month-long hiatus for rest, relaxation, and recipe development, Chef Curtis Duffy et al will be reopening Avenues at the Peninsula hotel next Wednesday, February 4th. On his blog, Duffy gives us a glimpse of what went on during...

Filed Under: dish focus
  • Posted 1/21/09 on Grub Street Chi

Desperately Craving: Banh Mi

Blame Serious Eats for this one. The food megablog reported on a killer version of the Vietnamese sandwich at New York's Baoguette, and the pictures were like a shot of gastronomic adrenaline. Right now, a furious battle rages: My...

Filed Under: dish focus
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