@chitribfood

Passover commemorates the story of Moses leading the Jewish people to freedom out of enslavement in Egypt. On the first nights of the weeklong holiday, families gather for a Seder dinner where the story is retold alongside wine, matzo and rituals such as the Four Questions. This year, Zeitlin’s Delicatessen and Kaufman’s Deli are again offering take-out Seder; it’s necessary for a changing clientele that might need a little extra help preparing laborious traditional Jewish foods. During an interview with the Tribune, Zeitlin and Dworkin discussed their respective menus, how the Jewish deli is changing and their own particular likes and dislikes. Tap on our bio link to read more. —— Photo 1: Gervacio Moreno scoops cooked matzo balls out of boiling water at Kaufman’s Bagel & Delicatessen (@kaufmansdeli). Photo 2: Charoset, center, is one of the specialty items prepared and sold at Kaufman’s Bagel & Delicatessen during Passover. Photo 3: Zeitlin’s Delicatessen (@zeitlinsdelicatessen) owner Sam Zeitlin prepares a brisket with Dr. Brown’s Black Cherry Soda. Photo 4: Bette Dworkin, owner of Kaufman’s Bagel & Delicatessen. ? Ahmed Ali Akbar / Chicago Tribune ? Stacey Wescott and Antonio Perez / Chicago Tribune / @staceywescott27 and @apereztribune

Passover commemorates the story of Moses leading the Jewish people to freedom out of enslavement in Egypt. On the first nights of the weeklong holiday, families gather for a Seder dinner where the story is retold alongside wine, matzo and rituals such as the Four Questions. This year, Zeitlin’s Delicatessen and Kaufman’s Deli are again offering take-out Seder; it’s necessary for a changing clientele that might need a little extra help preparing laborious traditional Jewish foods. During an interview with the Tribune, Zeitlin and Dworkin discussed their respective menus, how the Jewish deli is changing and their own particular likes and dislikes. Tap on our bio link to read more. —— Photo 1: Gervacio Moreno scoops cooked matzo balls out of boiling water at Kaufman’s Bagel & Delicatessen (@kaufmansdeli). Photo 2: Charoset, center, is one of the specialty items prepared and sold at Kaufman’s Bagel & Delicatessen during Passover. Photo 3: Zeitlin’s Delicatessen (@zeitlinsdelicatessen) owner Sam Zeitlin prepares a brisket with Dr. Brown’s Black Cherry Soda. Photo 4: Bette Dworkin, owner of Kaufman’s Bagel & Delicatessen. ? Ahmed Ali Akbar / Chicago Tribune ? Stacey Wescott and Antonio Perez / Chicago Tribune / @staceywescott27 and @apereztribune

@chitribfood Apr 19

OKAY Cannabis and West Town Bakery in Wheeling is the first and only consumption lounge where you can have your cake balls and smoke cannabis too, all with a focus on craft. Curiously, you can’t consume cannabis edibles from the dispensary in the lounge. That includes the outstanding chocolate bars by Mindy Segal, the James Beard Award-winning chef and owner of Mindy’s Bakery in Wicker Park. And you can’t drink alcohol from the bar in the lounge, either. That includes the creative cocktails by beverage director Julieta Campos. But you can have more than a dozen flavors of colossal cake balls, which do not have cannabis, by chef and partner Christopher Teixeira. So how does the consumption lounge work? Tap on our bio link to read more. —— Photo 1: Akemi Almeida, center, and Brendan Striego smoke marijuana joints during baked bingo night at OKAY Cannabis Dispensary and West Town Bakery (@westtownbakery) in Wheeling on April 9, 2024. Photo 2: A dozen assorted cake balls at West Town Bakery in Wheeling. Photo 3: Scott Weiner, co-owner of OKAY Cannabis Dispensary and West Town Bakery. ? Louisa Kung Liu Chu / Chicago Tribune ? Vincent Alban / Chicago Tribune

OKAY Cannabis and West Town Bakery in Wheeling is the first and only consumption lounge where you can have your cake balls and smoke cannabis too, all with a focus on craft. Curiously, you can’t consume cannabis edibles from the dispensary in the lounge. That includes the outstanding chocolate bars by Mindy Segal, the James Beard Award-winning chef and owner of Mindy’s Bakery in Wicker Park. And you can’t drink alcohol from the bar in the lounge, either. That includes the creative cocktails by beverage director Julieta Campos. But you can have more than a dozen flavors of colossal cake balls, which do not have cannabis, by chef and partner Christopher Teixeira. So how does the consumption lounge work? Tap on our bio link to read more. —— Photo 1: Akemi Almeida, center, and Brendan Striego smoke marijuana joints during baked bingo night at OKAY Cannabis Dispensary and West Town Bakery (@westtownbakery) in Wheeling on April 9, 2024. Photo 2: A dozen assorted cake balls at West Town Bakery in Wheeling. Photo 3: Scott Weiner, co-owner of OKAY Cannabis Dispensary and West Town Bakery. ? Louisa Kung Liu Chu / Chicago Tribune ? Vincent Alban / Chicago Tribune

@chitribfood Apr 17

Quesabirria Jalisco (@quesabirriajaliscotacos) in the Pilsen neighborhood serves a limited halal taco menu and frequently sells out before closing. Despite its limited hours, the shop has developed a loyal customer base of birria lovers, the religiously or culturally pork-avoidant and TikTok users. Tap on our bio link to read more. —— Photo 1: Tacos are prepared on the griddle at Quesabirria Jalisco. Photo 2: Ventura Orozco takes an order at his restaurant on March 20, 2024. Photo 3: A taco is dipped in consommé. ? Ahmed Ali Akbar / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

Quesabirria Jalisco (@quesabirriajaliscotacos) in the Pilsen neighborhood serves a limited halal taco menu and frequently sells out before closing. Despite its limited hours, the shop has developed a loyal customer base of birria lovers, the religiously or culturally pork-avoidant and TikTok users. Tap on our bio link to read more. —— Photo 1: Tacos are prepared on the griddle at Quesabirria Jalisco. Photo 2: Ventura Orozco takes an order at his restaurant on March 20, 2024. Photo 3: A taco is dipped in consommé. ? Ahmed Ali Akbar / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

@chitribfood Apr 12

Jenner Tomaska of Esmé, Sujan Sarkar of Indienne, Anna Posey of Elske and Lula Cafe were announced as official James Beard Award Restaurant and Chef Award nominees in a ceremony in Washington D.C. this morning. The four Chicago nominees compete in three categories and were selected from a longer list of semifinalists announced earlier this year. The awards are considered by many the highest honor in food and hospitality and Chicago is an important center for the James Beard Foundation. For another year, the winners will be announced at the James Beard Restaurant and Chef Awards Ceremony at the Lyric Opera of Chicago. The ceremony will take place June 10 in partnership with Choose Chicago and the Illinois Restaurant Association. Tap on our bio link to read more. —— Photo 1: Chef Sujan Sarkar at his restaurant Indienne on West Huron Street in Chicago on Jan. 12, 2023. (@indiennechicago) Photo 2: Pastry chef and co-owner Anna Posey at her restaurant Elske, on West Randolph Street in Chicago, on Sept. 13, 2017. (@elskerestaurant) Photo 3: Customers sit outdoors for breakfast at Lula Cafe in Logan Square, Oct. 1, 2021. (@lulacafe) ? Ahmed Ali Akbar / Chicago Tribune ?Terrence Antonio James and Antonio Perez / Chicago Tribune

Jenner Tomaska of Esmé, Sujan Sarkar of Indienne, Anna Posey of Elske and Lula Cafe were announced as official James Beard Award Restaurant and Chef Award nominees in a ceremony in Washington D.C. this morning. The four Chicago nominees compete in three categories and were selected from a longer list of semifinalists announced earlier this year. The awards are considered by many the highest honor in food and hospitality and Chicago is an important center for the James Beard Foundation. For another year, the winners will be announced at the James Beard Restaurant and Chef Awards Ceremony at the Lyric Opera of Chicago. The ceremony will take place June 10 in partnership with Choose Chicago and the Illinois Restaurant Association. Tap on our bio link to read more. —— Photo 1: Chef Sujan Sarkar at his restaurant Indienne on West Huron Street in Chicago on Jan. 12, 2023. (@indiennechicago) Photo 2: Pastry chef and co-owner Anna Posey at her restaurant Elske, on West Randolph Street in Chicago, on Sept. 13, 2017. (@elskerestaurant) Photo 3: Customers sit outdoors for breakfast at Lula Cafe in Logan Square, Oct. 1, 2021. (@lulacafe) ? Ahmed Ali Akbar / Chicago Tribune ?Terrence Antonio James and Antonio Perez / Chicago Tribune

@chitribfood Apr 3

Parachute will become Parachute Hi-Fi. James Beard award-winning chefs, owners and spouses Johnny Clark and Beverly Kim just closed their original critically acclaimed Korean American restaurant on March 23, after marking a decade this year as a global culinary destination. So why did they close Parachute? “We came to the conclusion that after 10 years, we feel really proud of what Parachute has done so far in the community and in Chicago’s dining scene,” Kim said. “And we feel ready for a new chapter, a new album, so to speak. Something that’s lively and fun and original.” Tap on our bio link to read more. —— Photo 1: Chefs Johnny Clark and Beverly Kim pose for a portrait with records in their collection at the currently closed Parachute restaurant (@parachutechicago) on North Elston Avenue on March 28, 2024, in Chicago. Photo 2: Beverly Kim and Johnny Clark sort through their record collection. The chef-partners plan to open a new restaurant called Parachute Hi-Fi, with an emphasis on music. ? Louisa Kung Liu Chu / Chicago Tribune ? John J. Kim / Chicago Tribune / @johnkimpictures

Parachute will become Parachute Hi-Fi. James Beard award-winning chefs, owners and spouses Johnny Clark and Beverly Kim just closed their original critically acclaimed Korean American restaurant on March 23, after marking a decade this year as a global culinary destination. So why did they close Parachute? “We came to the conclusion that after 10 years, we feel really proud of what Parachute has done so far in the community and in Chicago’s dining scene,” Kim said. “And we feel ready for a new chapter, a new album, so to speak. Something that’s lively and fun and original.” Tap on our bio link to read more. —— Photo 1: Chefs Johnny Clark and Beverly Kim pose for a portrait with records in their collection at the currently closed Parachute restaurant (@parachutechicago) on North Elston Avenue on March 28, 2024, in Chicago. Photo 2: Beverly Kim and Johnny Clark sort through their record collection. The chef-partners plan to open a new restaurant called Parachute Hi-Fi, with an emphasis on music. ? Louisa Kung Liu Chu / Chicago Tribune ? John J. Kim / Chicago Tribune / @johnkimpictures

@chitribfood Apr 1

Bistecca alla fiorentina, tagliatelle al ragù bianco and schiacciata are just some of the signature dishes at Tre Dita in Chicago. The highly anticipated restaurant opened at the luxury St. Regis Chicago hotel in the Lakeshore East neighborhood on March 16. It’s the Italian-inspired sibling on the second floor to the Japanese-inspired Miru on the 11th floor. “Tre Dita means three fingers and it refers to the measurement of the bistecca fiorentina,” said chef Evan Funke. “Anything under three fingers thick is considered carpaccio in the Tuscan mindset.” Tap on our bio link to read more about Tre Data, and more new and notable restaurant openings. —— Photo 1: The bistecca alla Fiorentina at Tre Dita (@treditarestaurant). Photo 2: Chef Evan Funke at his restaurant on March 18, 2024. Photo 3: The squash blossoms dish. Photo 4: Tre Dita’s dining room. Photo 5: The tagliatelle al ragù bianco. ? Louisa Kung Liu Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

Bistecca alla fiorentina, tagliatelle al ragù bianco and schiacciata are just some of the signature dishes at Tre Dita in Chicago. The highly anticipated restaurant opened at the luxury St. Regis Chicago hotel in the Lakeshore East neighborhood on March 16. It’s the Italian-inspired sibling on the second floor to the Japanese-inspired Miru on the 11th floor. “Tre Dita means three fingers and it refers to the measurement of the bistecca fiorentina,” said chef Evan Funke. “Anything under three fingers thick is considered carpaccio in the Tuscan mindset.” Tap on our bio link to read more about Tre Data, and more new and notable restaurant openings. —— Photo 1: The bistecca alla Fiorentina at Tre Dita (@treditarestaurant). Photo 2: Chef Evan Funke at his restaurant on March 18, 2024. Photo 3: The squash blossoms dish. Photo 4: Tre Dita’s dining room. Photo 5: The tagliatelle al ragù bianco. ? Louisa Kung Liu Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

@chitribfood Mar 29

Easter celebrates rebirth and the start of spring, and the full diversity of Chicago’s culinary scene is on display as restaurants and bakeries offer a wide variety of traditional foods for the holiday including hot cross buns, magiritsa, mazurek and colomba. There are decadent buffets with carved ham, seafood and tables piled with treats, plus plenty of spots offering family fun with visits from the Easter Bunny or egg hunts. Tap on our bio link for our list of 67 spots to celebrate Easter. —— Photo 1: Easter specials from Delightful Pastries. (@delightfulpastries) Photo 2: Hot crossed buns from Publican Quality Bread. (@publicanqualitybread) Photo 3: Easter at NoMI. (@nomichicago) ? Samantha Nelson / for the Chicago Tribune ? Delightful Pastries ? Kelly Sandos / One Off Hospitality ? Park Hyatt Chicago

Easter celebrates rebirth and the start of spring, and the full diversity of Chicago’s culinary scene is on display as restaurants and bakeries offer a wide variety of traditional foods for the holiday including hot cross buns, magiritsa, mazurek and colomba. There are decadent buffets with carved ham, seafood and tables piled with treats, plus plenty of spots offering family fun with visits from the Easter Bunny or egg hunts. Tap on our bio link for our list of 67 spots to celebrate Easter. —— Photo 1: Easter specials from Delightful Pastries. (@delightfulpastries) Photo 2: Hot crossed buns from Publican Quality Bread. (@publicanqualitybread) Photo 3: Easter at NoMI. (@nomichicago) ? Samantha Nelson / for the Chicago Tribune ? Delightful Pastries ? Kelly Sandos / One Off Hospitality ? Park Hyatt Chicago

@chitribfood Mar 26

We think some businesses will last forever. We assume a place that’s been around for 80 years will stick around for 80 more. But what happens when you learn that they’re about to disappear? Maybe you regret you didn’t go there more often, or you ask, “Why can’t they simply get someone to buy the business?” You go through the stages of grief. Or you take action in the only way you know how. Tap on our bio link for a re-created recipe from one of Chicago’s most missed bakeries. — Photo 1: Martin Sorge (@martinsorge) spreads the filling, which he has been working on to re-create the dough for the famous coffeecake from the now-closed Swedish Bakery on Jan. 22, 2024. Photo 2: Martin Sorge gets ready to put the dough for his version of Andersonville Coffeecake into the oven at his home on Jan. 22, 2024. Photo 3: Martin Sorge’s version of the Andersonville Coffeecake from the now-closed Swedish Bakery at his home on Jan. 22, 2024. ? Martin Sorge / for the Chicago Tribune ? Terrence Antonio James / Chicago Tribune

We think some businesses will last forever. We assume a place that’s been around for 80 years will stick around for 80 more. But what happens when you learn that they’re about to disappear? Maybe you regret you didn’t go there more often, or you ask, “Why can’t they simply get someone to buy the business?” You go through the stages of grief. Or you take action in the only way you know how. Tap on our bio link for a re-created recipe from one of Chicago’s most missed bakeries. — Photo 1: Martin Sorge (@martinsorge) spreads the filling, which he has been working on to re-create the dough for the famous coffeecake from the now-closed Swedish Bakery on Jan. 22, 2024. Photo 2: Martin Sorge gets ready to put the dough for his version of Andersonville Coffeecake into the oven at his home on Jan. 22, 2024. Photo 3: Martin Sorge’s version of the Andersonville Coffeecake from the now-closed Swedish Bakery at his home on Jan. 22, 2024. ? Martin Sorge / for the Chicago Tribune ? Terrence Antonio James / Chicago Tribune

@chitribfood Mar 8

After the decadent last hurrah of Fat Tuesday, many Christians observe 40 days of abstinence from Ash Wednesday to Good Friday. The most common Lenten sacrifice is giving up meat on Fridays. That means the Midwestern tradition of Friday fish fries and the Chicago-specific pepper and egg sandwich are especially popular during Lent, which runs through March 28. Some restaurants are going further afield for their meat substitutes, serving lobster rolls or fish tacos, while others are harking back to older practices by pouring Lenten beer. Tap on our bio link for 26 spots to satisfy you until Easter. — Photo 1: The Michigan sandwich at All Too Well (@alltoowellchicago). Photo 2: Fried fish is among the Lent options at Shaw’s Crab House (@shawsschaumburg) in Chicago. Photo 3: Dover sole Lent special at Pomeroy (@pomeroywinnetka). Photo 4: Old Pueblo Cantina’s mariscos platter (@oldpueblochicago). ? Samantha Nelson / Chicago Tribune ? Lucy Hewitt, Chrissy Slaton and Ballyhoo Hospitality

After the decadent last hurrah of Fat Tuesday, many Christians observe 40 days of abstinence from Ash Wednesday to Good Friday. The most common Lenten sacrifice is giving up meat on Fridays. That means the Midwestern tradition of Friday fish fries and the Chicago-specific pepper and egg sandwich are especially popular during Lent, which runs through March 28. Some restaurants are going further afield for their meat substitutes, serving lobster rolls or fish tacos, while others are harking back to older practices by pouring Lenten beer. Tap on our bio link for 26 spots to satisfy you until Easter. — Photo 1: The Michigan sandwich at All Too Well (@alltoowellchicago). Photo 2: Fried fish is among the Lent options at Shaw’s Crab House (@shawsschaumburg) in Chicago. Photo 3: Dover sole Lent special at Pomeroy (@pomeroywinnetka). Photo 4: Old Pueblo Cantina’s mariscos platter (@oldpueblochicago). ? Samantha Nelson / Chicago Tribune ? Lucy Hewitt, Chrissy Slaton and Ballyhoo Hospitality

@chitribfood Feb 16

Whether called Fat Tuesday, Mardi Gras or Shrove Tuesday, the day before Ash Wednesday is celebrated around the world as a last chance to enjoy decadent food and party before the Lenten fast begins. Chicago doesn’t go all out for the occasion like New Orleans or Rio de Janeiro, but you can get a taste of those traditions at area bars and restaurants offering entertainment from samba dancing to burlesque shows along with special menus featuring gumbo, king cake, daiquiris and hurricanes. Tap on our bio link for 35 Fat Tuesday and Mardi Gras specials at Chicago restaurants and bars. — Photo 1: Shrimp po’ boy at Mac’s Wood Grilled. (@macswoodgrilled) Photo 2: Fat Tuesday at Ina Mae Tavern. (@inamaetavern) Photo 3: Fat Tuesday at Ina Mae Tavern. Photo 4: Abita beer is discounted for Mardi Gras at aliveOne. (@aliveonechicago) ? Samantha Nelson / Chicago Tribune ? Terri Mooney ? Ina Mae Tavern ? aliveOne

Whether called Fat Tuesday, Mardi Gras or Shrove Tuesday, the day before Ash Wednesday is celebrated around the world as a last chance to enjoy decadent food and party before the Lenten fast begins. Chicago doesn’t go all out for the occasion like New Orleans or Rio de Janeiro, but you can get a taste of those traditions at area bars and restaurants offering entertainment from samba dancing to burlesque shows along with special menus featuring gumbo, king cake, daiquiris and hurricanes. Tap on our bio link for 35 Fat Tuesday and Mardi Gras specials at Chicago restaurants and bars. — Photo 1: Shrimp po’ boy at Mac’s Wood Grilled. (@macswoodgrilled) Photo 2: Fat Tuesday at Ina Mae Tavern. (@inamaetavern) Photo 3: Fat Tuesday at Ina Mae Tavern. Photo 4: Abita beer is discounted for Mardi Gras at aliveOne. (@aliveonechicago) ? Samantha Nelson / Chicago Tribune ? Terri Mooney ? Ina Mae Tavern ? aliveOne

@chitribfood Feb 9

Carnitas Uruapan (@carnitas_uruapanchi,) The Coach House by Wazwan (@coachhousechi) and The Duck Inn (@duckinnchicago) are among the 17 Chicago restaurants and chefs that are semifinalists for this year’s James Beard Foundation Restaurant and Chef Awards, organizers announced Wednesday. The award ceremony highlighting restaurants and chefs nationwide returns to Chicago on June 10 at the Lyric Opera. What some consider the “Oscars of the restaurant world” brings power players from across the industry to the city each year. With a representation of locales ranging from Shawnee, Kansas, and Alna, Maine, to New York City and Los Angeles, Chicago seems spread pretty evenly between categories once again this year. Neighborhood mainstays like Lula Cafe (@lulacafe) and Le Bouchon (@bouchonchicago) mesh with new media darlings like Atelier (@atelier.chicago,) which is a semifinalist for Best New Restaurant. Tap on our bio link to read more. —-— Photo: Marcos Carbajal, co-owner of Carnitas Uruapan in the Pilsen neighborhood of Chicago, Oct. 15, 2020. ? Lauryn Azu / Chicago Tribune ? Zbigniew Bzdak / Chicago Tribune

Carnitas Uruapan (@carnitas_uruapanchi,) The Coach House by Wazwan (@coachhousechi) and The Duck Inn (@duckinnchicago) are among the 17 Chicago restaurants and chefs that are semifinalists for this year’s James Beard Foundation Restaurant and Chef Awards, organizers announced Wednesday. The award ceremony highlighting restaurants and chefs nationwide returns to Chicago on June 10 at the Lyric Opera. What some consider the “Oscars of the restaurant world” brings power players from across the industry to the city each year. With a representation of locales ranging from Shawnee, Kansas, and Alna, Maine, to New York City and Los Angeles, Chicago seems spread pretty evenly between categories once again this year. Neighborhood mainstays like Lula Cafe (@lulacafe) and Le Bouchon (@bouchonchicago) mesh with new media darlings like Atelier (@atelier.chicago,) which is a semifinalist for Best New Restaurant. Tap on our bio link to read more. —-— Photo: Marcos Carbajal, co-owner of Carnitas Uruapan in the Pilsen neighborhood of Chicago, Oct. 15, 2020. ? Lauryn Azu / Chicago Tribune ? Zbigniew Bzdak / Chicago Tribune

@chitribfood Jan 26

Every great city deserves an easily identifiable sandwich of its own. Whether it’s the Philadelphia cheesesteak or the New Orleans po’boy, a gut-busting sandwich is a matter of civic pride. When most people think of Chicago’s sandwich of choice, the first answer is usually the Italian beef sandwich. (Unless you are one of those people who thinks a hot dog is a sandwich.) After all, you can find one in most neighborhoods, and locals love to argue relentlessly about where to find the best. The popularity of the sandwich has only grown recently thanks to “The Bear,” an FX show that follows a fine dining chef who has to return to his family’s Italian beef stand. But looking through the Tribune’s archives, it’s a bit shocking to find that the Italian beef hasn’t been the obvious sandwich choice for that long. Unlike barbecue, which shows up in the archives all the way back in the 1850s, the Italian beef doesn’t even make an appearance until the 1950s. Tap on our bio link to read more. ----- Photo 1: A worker makes an Italian beef sandwich at Portillo’s in Chicago in 2014. Photo 2: The Original Mr. Beef, where exteriors for the show “The Bear” were filmed, is seen on North Orleans Street in River North on Dec. 19, 2022. Photo 3: John P. Harding’s famous corned beef sandwiches are sold at a booth at the Food Show, circa 1925. ? Nick Kindelsperger / Chicago Tribune ? E. Jason Wambsgans and Brian Cassella / Chicago Tribune / @ejwamb and @briancassella ? Chicago Herald and Examiner

Every great city deserves an easily identifiable sandwich of its own. Whether it’s the Philadelphia cheesesteak or the New Orleans po’boy, a gut-busting sandwich is a matter of civic pride. When most people think of Chicago’s sandwich of choice, the first answer is usually the Italian beef sandwich. (Unless you are one of those people who thinks a hot dog is a sandwich.) After all, you can find one in most neighborhoods, and locals love to argue relentlessly about where to find the best. The popularity of the sandwich has only grown recently thanks to “The Bear,” an FX show that follows a fine dining chef who has to return to his family’s Italian beef stand. But looking through the Tribune’s archives, it’s a bit shocking to find that the Italian beef hasn’t been the obvious sandwich choice for that long. Unlike barbecue, which shows up in the archives all the way back in the 1850s, the Italian beef doesn’t even make an appearance until the 1950s. Tap on our bio link to read more. ----- Photo 1: A worker makes an Italian beef sandwich at Portillo’s in Chicago in 2014. Photo 2: The Original Mr. Beef, where exteriors for the show “The Bear” were filmed, is seen on North Orleans Street in River North on Dec. 19, 2022. Photo 3: John P. Harding’s famous corned beef sandwiches are sold at a booth at the Food Show, circa 1925. ? Nick Kindelsperger / Chicago Tribune ? E. Jason Wambsgans and Brian Cassella / Chicago Tribune / @ejwamb and @briancassella ? Chicago Herald and Examiner

@chitribfood Jan 16

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