@chitribfood
Explore variety of Indian vegetarian recipes from authentic South Indian recipes to North Indian dishes, global cuisine and eggless baking. Enjoy healthy, restaurant style recipes with easy step-by-step pictures, videos to make cooking fun and effortless.
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Chef José Sosa grew up in Michoacán, Mexico, and got his start in restaurants at 16 years old as a dishwasher in Chicago. But Italy is where he really fell in love with food. “In Italy, it’s all about the flavors directly in front of you, those which are cultivated in your backyard,” Sosa said. His passion for the minimalist approach to Italian pasta, seafood and steak is now on display at Ummo, which opened in River North earlier this month, in the former Rockit Bar & Grill space. Pictured above is Sosa plating the carpaccio di polpo and the burrata e avocado. Tap on our bio link to read more. ? Shanzeh Ahmad and Louisa Chu / Chicago Tribune / @louisachu1 ?️ John J. Kim / Chicago Tribune / @johnkimpictures
Margaret Pak and Vinod Kalathil have opened their new home for Thattu, a refuge for fellow nomadic souls, on a leafy corner near the North Branch of the Chicago River, in a stretch of low brick buildings with a former factory life. The Avondale neighborhood restaurant shares their interpretation of Kerala, the state on the southwestern-most coast of India. Louisa Chu says Thattu has a “thoughtfully concise menu.” Pictured above is the Kerala fried chicken sandwich with ChaaterTots, the chorum kariyum vegetarian meal combo and kadala curry with appam. Tap on our bio link to read more. ? Louisa Chu / Chicago Tribune / @louisachu1 ? E. Jason Wambsgans / Chicago Tribune / @ejwamb
Why on earth is everyone eating chicken Caesar wraps? Wraps probably haven’t been trendy since the “Macarena” dance craze swept the country. But while a year or two ago, our food critic Nick Kindelsperger’s social media apps were saturated with gratuitous cheese pulls from red-stained quesabirria tacos, this year is all about the chicken Caesar wrap. Pictured above are wraps from Moonwalker Cafe and Village Tap. Tap on our bio link for 5 of our favorites. ?Nick Kindelsperger / Chicago Tribune / @nkindelsperger ? Eileen T. Meslar and Nick Kindelsperger / Chicago Tribune
Much has been made about the view at Miru. Perched on the 11th floor of the St. Regis hotel, a pair of expansive terraces overlook the confluence of the river below and the lake beyond. By day, the Tokyo breakfast will further center your focus. It’s simply stunning, and possibly Tribune critic @louisachu1’s favorite plate of the year so far. It’s more of a platter, really, with a collection of small vessels, holding a perfectly charred piece of king salmon here, an onsen egg with salmon roe there, and a bowl of deeply infused ginger rice I coveted above all. The king crab crispy rice at Miru is a trio of chunky bites featuring the sweet crustacean, gochujang aioli and wasabi tobiko. And the black sesame mochi dessert features dramatic yet delicate black sesame praline and charcoal vanilla ice cream. Tap on our bio link to read the full review. ? Louisa Chu / Chicago Tribune / @louisachu1 ? E. Jason Wambsgans / Chicago Tribune / @ejwamb
From Little Village to Little India on Devon, Chicago is steeped in rich dining tradition. In a community brimming with dining options, it can be hard to grab a taste of all the city has to offer. As Chicagoans attempt to enjoy the summer sunshine while indulging in the city’s celebrated cuisine, in come a barrage of food festivals, each claiming to offer the best on-the-go dining experience the region has to offer. If you feel overwhelmed by the options at your disposal, look no further — we’ve compiled a list of Chicago’s most worth-your-time summer food festivals, so all you have to worry about is how to pack it all in. Tap the link in our bio for the list of festivals. Note, the list was originally published on June 1, 2023. —-------- A vendor prepares a plate of lamb chops on pita at the African/Caribbean International Festival of Life in 2022. ? Jenna Smith / Chicago Tribune ? John J. Kim / Chicago Tribune / @johnkimpictures
“The best pastrami in Chicago isn’t always where you’d think it would be,” writes Tribune food critic Nick Kindelsperger (@nkindelsperger). “Sure, the brined, spice-rubbed and smoked beef is still a mainstay at plenty of Jewish delis, and a few of those versions are genuinely worth your time. “But stunning pastrami is now popping up somewhere unexpected ― barbecue joints. “After feasting on pastrami for the past month, I’ve come to some conclusions on what makes the best stand out. Most importantly, pastrami loves fat. Disappointing versions looked stiff on the plate because they were lean and dry. When done well, pastrami is good enough to eat by itself, though a swipe of mustard is never a bad idea.” Tap the link in our bio to find Kindelsperger’s favorite pastrami in Chicago, divided into three categories: barbecue, deli and restaurant pastrami. Because each offers a different experience. --------- Executive chef Tim Cottini holds a pastrami sandwich at Bub City (@bubcity) in Chicago on May 4, 2023. ? Nick Kindelsperger / Chicago Tribune ? Antonio Perez / Chicago Tribune / @apereztribune
Seventy-five years ago, Flaurie and Maurie Berman decided to open a food stand that would fast become an historic destination hot dog stand with full carhop service in the Norwood Park neighborhood of Chicago, better known as the Superdawg Drive-In (@superdawgdrivein). It was only supposed to last one summer, said their daughter Lisa Drucker. She now owns the business with husband Don Drucker and her oldest brother Scott Berman. “A lot of the GIs at the time were coming back and opening hot dog carts or little stands,” said their son-in-law. “Maurie said, ‘What can we do for the summer while I study for the CPA exam, and Flo was a schoolteacher?’” Before there was Superdawg, it was just the story of one young couple. “They were high school sweethearts,” said their daughter. “North Siders who went to Von Steuben.” Tap the link in our bio for the story of Flaurie and Maurie Berman and how Superdawg became a beloved Chicago institution. ? Louisa Chu / Chicago Tribune / @louisachu1 ? John J. Kim / Chicago Tribune / @johnkimpictures
“We never know what to expect when it comes to our Readers’ Choice Food Awards these days — and we love it,” writes Tribune Food and Travel editor Ariel Cheung (@arielfab). “Nominations this year were so geographically and categorically diverse – spanning from best new restaurants to late-night haunts to plant-based cuisine — it was clear that our small team of writers and editors could never cover the same territory as our readers. “This year, nearly 600 of you submitted nominations over a weeklong period in March. From there, we selected finalists in each category, and nearly 9,000 votes poured in during the final half of the month. “Readers showed their support from Chicago neighborhoods such as Washington Heights and Logan Square, to suburban Evanston and St. Charles and beyond.” Tap the link in our bio for the Readers’ Choice Food Award-winning restaurants, bars, diners, virtual kitchens and pop-ups. ? Brian Cassella, John J. Kim, Shanna Madison, Eileen T. Meslar, E. Jason Wambsgans and Stacey Wescott / Chicago Tribune ? Community Tavern
If you're hankering for a perfect pour of Guinness lingers long after St. Patrick’s Day, you’re in luck: Guinness expects to open its Chicago brewery this summer in the West Loop neighborhood. Open Gate Brewery will be the second of its kind in the United States, and will share similarities with its sibling Guinness brewery outside of Baltimore. In addition to a taproom and working brewery, Open Gate will boast a full-service restaurant, a bakery with coffee from Intelligentsia and spaces for retail and private events, the company said. The brewery will operate within the former Pennsylvania Railroad Depot at 901 W. Kinzie St. near the Fulton Market district. Guinness has “long been fascinated with the idea of taking what is old and making it new again,” making the long-empty depot an ideal location, said Rodney Williams, president of the brand’s parent company, Diageo Beer. Tap the link in our bio for more, including how Chicago’s Open Gate Brewery will make beers tailored to Chicago palates. ? Richard Requena / Chicago Tribune ? Chris Sweda / Chicago Tribune
Chicago has long been a carnivorous restaurant city, from our historic hot dog stands to barbecue rib tip joints to steakhouses old and new. But Bloom Plant Based Kitchen (@bloompbk) in Wicker Park has firmly taken root despite that, fighting for our future by showing us how we won’t miss the meat when the food proves stunning. Chef and owner Rodolfo Cuadros opened the restaurant in 2021. Michelin has since awarded Bloom a Bib Gourmand, while the James Beard Foundation named Cuadros a best chef semifinalist in the Great Lakes region in 2022. The accolades are well-deserved for dishes so striking that on one recent night, someone shouted, “Look at this — it’s art!” I don’t know what our excitable fellow diner had, but he was undoubtedly right. Each dish is a marvel and far from simple. Yucca gnocchi hints at the restaurant’s origin story. Plump dumplings are toasted crisp on the outside, served on a silky bed of celery root purée, laced with aromatic mushroom sofrito and garnished with shaved cashew pecorino. “It’s actually based off of the first dish I ever made for my wife’s vegan family,” Cuadros said. The couple met in Miami, where the chef worked at a hotel restaurant in the early 2000s. That’s when he started working on plant-based dishes with his own culinary traditions. Tap the link in our bio to read the full review by the Tribune’s Louisa Chu @louisachu1. ? E. Jason Wambsgans / Chicago Tribune / @ejwamb
Say pierogi and most people need no explanation: fried or boiled, these filled dumplings are nearly as integral to Chicago’s local cuisine as deep-dish pizza and giardiniera. Maybe you’ve also tried other Polish classics such as gołabki (stuffed cabbage) or makowiec cake (poppy seed roll). Every cuisine is a reflection of geopolitical history, and in Poland’s case, quite a bit of culinary inspiration can be traced to Turkey and Central Asia. Polish cooking certainly has a strong personality of its own, centered around local meats, root vegetables, fermented or pickled vegetables, mushrooms and grains. But the use of dried fruits, nuts and aromatic spices really illustrates Poland’s past exchanges with Ottoman culture: roasted duck or bacon with plums, hot soups with fresh strawberries or dried prunes with cloves and cinnamon, and baked treats like the poppy seed roll or keks cake with dried fruits and walnuts are just a few examples. Tap the link in our bio for five Polish restaurants and a bakery, including @highlanderhouse shown here, where you can explore these sweet and savory flavor combinations. ? Nikki O'Neill / for the Chicago Tribune ? Highlander House
In a strip mall in Bridgeview, the suburb southwest of Chicago known as Little Palestine, a fried chicken and pizza place opened up about two years ago. Holy Buckets Halal Chicken & Pizza stands out as an unlikely Arab American cultural ambassador by serving up knowledge with disarming humor, as often as it does the fried chicken tenders they call Gaza Strips, boxed up with the logo of a chicken wearing a kaffiyeh, the black-and-white scarf that symbolizes Palestinian solidarity. Yet despite the puns and the whimsical tagline — “chicken and pizza you’ve been praying for” — Holy Buckets takes Islamic dietary laws seriously. “We are focused on what we call, in the Islamic world, zabiha halal fast food,” said Luaey Issa. He’s the co-owner and co-founder of @holybucketschicken with professional partner Taleb Awad. The staff had so many skeptics coming in to ask if they’re actually certified zabiha halal that they posted about it on Instagram and TikTok, with what has become their signature sense of humor. Want to know more about Holy Buckets and their zabiha halal fast food? Click the link in our bio. ? Louisa Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune
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