And its balls out, fam. Chef Foss via the Chicagoist: "Though humbling & heart breaking to inform, The Meatyballs Mobile will only occasionally 'pop up' going forward. There are many reasons, but the bottom line is that I can no longer burn the candle at both ends as...
Beer festivals can typically be summed up in several layers of prejudice: hella beards, protruding bellies, overbearing flatulence and the pure fucking geekery over water, malt, yeast and hops. Nevertheless, we dare to say that there is a single festival here in the White City...
Forecast for the weekend: sixty degrees and sunny in late October. Now that's some apple picking weather, son. No, I did not go all Chauncey on y'all while I was on the Gluttons hiatus. Don't even think for a second that my black ass will be out at Wood Orchard this...
There are just some days you feel like stuffing the shit out of your face and Sun Wah provides such a haven, where the Peking duck basically rapes your face, but leaves you wanting more. Having these on display is equivalent to any red light district in the world. ...
The phrase ‘underground dinner club’ conjures images of smoke-filled gated mansions you need a password to access. A masked string quartet plays chamber music as a fiendishly grinning, impeccably dressed, crowd is served a Cornish game hen stuffed inside of a duck stuffed...
Shortly after hearing that Top Chef: Chicago winner Stephanie Izard’s new joint, the highly anticipated Girl and the Goat, had opened, I rushed to get my reservation and still waited about three weeks for an 8 PM spot. The hype machine in Chicago dining spools up mighty...
[caption id="" align="alignnone" width="600" caption="full facial"][/caption]How do you officially kick summer off? If you've ever been to a Eastern European pig roast, you don't need to ask that question. Ask chef Dan Kordula how long hes been roasting pig and he'll...
For reals, thanks for showing your support, Chicago. Now go forth and spread the gluttonous...
Next muhfucka who asks me if I decided to open my own soul food restaurant is gonna get to know my dull blade called Sammy Three Cuts. For serious, go ahead and do a Google search for Dee's Place. Experiencing internet browsing malaise? Let me get that for you. Other...
Trotsky, Guevara, Levski, Mao Zedong, Spartacus. If the first few weeks of business at Revolution Brewing are any indication of what is to be expected in the years to come, historians should go 'head and add Josh Deth and Jim Cibak to the list of muhfuckas who flipped the...
Palmer House? The fuck? No, this post aint about the Twentieth Annual Meeting of the Society for Text & Discourse or that time your boss told you she'd pick up a couple AWDs (after work dranks) at the Lobby Bar, then cut out early, leaving you with a healthy tab. Nah,...
Whiskey. Tacos. Tostadas. Shakes. In Chicago, Big Star is now as synonymous to Tex-Mex as Dulcelandia is to Chicano Candy-land. Paul Kahan (Blackbird, Publican, Avec + dickEverest of James Beard nominations) is back on the grindilla. Once again, teaming up with ole...
Sup Big Shoulders! I got 99 problems but a crab aint one... Fanny pack touting tourists who insist on calling Chicago "Chi-Town" love to talk shit about our seafood. It is feared that because our city is landlocked, we are forced to put up with Red Lobster-style entrees...
At CG, the job description states, "candidate must be willing to rap mad shit, speak on the goodness and fulfill other duties as assigned." Written next to all the analogies and metaphors is the essence of why we put pen to pad: the food. Be it reputation, ingredients,...
Don't go because of all the hype. Don't go beacuse their food program focuses on craft beer and pork. Don't go hoping to give Paul Kahn a B.J. in the walk-in. Go because everything looks as enticing as this: CGs LOVE them some chicken. Fry it, broast it,...
Thought I was dead? Nah, babies. But honestly, this recession has my funds locked up tighter than a Catholic high school girls punnany on prom night. I'm definitely looking more like Tyrone Biggums these days...sans crack. Gotta keep eating though. Thank Sweet Jesus...
Volo Wine Bar has got shit locked down. It is labeled as “New American” cuisine, but I have my own label: tasty ass ish. Some of the flavors I have experienced and the little touches make Volo--dare I say--the best Chicago dining experience I have ever had. To my fellow...
