@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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At the recent soft launch opening of Shibam Coffee in suburban Glendale Heights, customers swarmed in, lined the red-roped entrance area and stared in wonder at the lavishly decorated interior, with marble floors and Arabic calligraphy on the walls. A few patrons started snapping photos even before getting to the main door. A teenager asked an employee setting up chairs if the Yemeni coffee shop was hiring. What used to be a Chase Bank next to a Taco Bell in a busy plaza on North Avenue was now an immaculately designed cafe serving cardamom coffee and pistachio lattes to customers eager to become regulars. “People kept asking (on social media) when we were opening and it took a long time — but we wanted it to be perfect,” said Moiz Baig, co-owner of the newly opened Shibam Coffee, the Dearborn, Michigan-based Yemeni coffee chain’s first-ever Illinois location. “The (Yemeni) coffee business is booming right now — no matter how many there are, people are still excited.” The recent boom in Yemeni coffee shops in the Chicago area, specifically in Lombard and other suburbs with a growing population of modern Muslim communities, underscores the rising demand for a place to socialize that isn’t tied to alcohol, but with a buzzy nightlife ambience. Tap on our bio link to read more. ----- Photo 1: Asher Asif, center, gathers with friends over tea at Matari Coffee on April 18, 2025, in Lombard. Photo 2: An employee pours the Adeni chai on July 7, 2025, at Shibam Coffee in Glendale Heights. Photo 3: Manager Naveed Mirza, bottom left, greets a customer at Qahwah House on April 18, 2025, in Lombard. Photo 4: People hang out among friends and family in the early morning hours at Cafe Bethak in Lombard on March 16, 2025. Photo 5: Groups of families and friends gather for desserts at Cocomelt on April 18, 2025, in Lombard. ? Zareen Syed / Chicago Tribune ?️ John J. Kim and Brian Cassella / Chicago Tribune / @johnkimpictures and @briancassella
“I think it was important for us to be Black,” said Jamhal Johnson, co-founder of Chicago’s local Moor’s Brewing Co. “We put a Black man on the beer can.” For Johnson and longtime friends Damon Patton and Anthony Bell, that’s been one part of a well-considered growth and branding strategy for Moor’s Brewery Co., the Chicago Black-owned brewery the trio co-founded in 2021. Last month, they won the Samuel Adams 2025 Brewing the American Dream competition and will receive a year of financial assistance and mentorship from the brand, a key player in the craft brewing space. They plan to use it to aid in their mission of popularizing and mainstreaming Black-owned craft beer. Tap on our bio link to read more. ----- Photo 1: Jamhal Johnson, left, and Anthony Sherod Bell, two of the founders of Moor's Brewing Co. (@moorsbeer), at Diversey House on July 2, 2025. Photo 2: Beer taps at Diversey House, Moor's Brewing Co.'s taproom. Photo 3: The Kölsch-style beer. ? Ahmed Ali Akbar / Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
While the Italian American restaurant Void does whimsy well, most evident with its Spaghetti Uh-O’s and No-Lört, it’s become one of the best restaurants in Chicago right now. It’s the first business by a trio of industry veterans who’ve seen their acclaimed workplaces rise and fall: chef and owner Tyler A. Hudec; co-chef and co-owner Dani Kaplan; and general manager, managing partner and owner Pat Ray. When you go to Void — across the street from Loaf Lounge, just up from the curious free bookstore on the corner — you’ll find a storefront transformed from a nondescript neighborhood bar to a creative refuge for the weird and wonderful. Spaghetti Uh-O’s emerged early as the signature dish since opening in Avondale last August. Tap on our bio link to read more. ----- Photo 1: The shrimp scampi toast with head-on prawns, white bread, garlic, lemon and parsley at Void (@void_chicago) in Avondale. Photo 2: The Spaghetti Uh-O’s with anelli siciliani, meatballs and vodka sauce is served from a can. Photo 3: The Chaotic Good nonalcoholic drink with No-Lort, cold brew espresso, grapefruit and Demerara. Photo 4: The eggplant parm with mozzarella and red sauce . Photo 5: The cannoli cake. ? Louisa Kung Liu Chu / Chicago Tribune ?️ Brian Cassella / Chicago Tribune / @briancassella
Alison Eichhorn was raised in a Dairy Queen. Her parents owned a location in Lansing, where she started working when she was 14. At 19, however, Eichhorn gave up her favorite treat — a chocolate peanut butter cup Blizzard — to become vegan. Eichhorn spent the next several years wondering why she couldn’t find a vegan replica of a Blizzard. Eventually, she took matters into her own hands. In May 2024, she opened Runaway Cow in Bridgeport with her partner, Aaron Gutierrez. The ice cream shop offers oat milk soft serve in chocolate, vanilla, swirl or the featured flavor, with a myriad of add-in options for a Snowstorm. Just like a Dairy Queen Blizzard. Runaway Cow was one of several vegan spots named by PETA in early June when the animal rights organization recognized Chicago as the top vegan-friendly city in the country. “People may be surprised that the city that was once named ‘The Hog Butcher of the World’ is now a vegan paradise,” said PETA representative Amanda Brody. Tap on our bio link to read more. ----- Photo 1: Alison Eichhorn holds a peanut butter Snowstorm at her vegan ice cream store Runaway Cow on June 18, 2025. Photo 2: The exterior of Runaway Cow seen on June 18, 2025. ? Sophie Levenson / Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
With so much attention paid to Chicago’s vibrant wine scene, suburban Evanston may not come to mind as a destination for wine lovers. After all, this lakeside community — home to Northwestern University — was the epicenter of the American temperance movement. Rooted firmly in its Methodist origins, Evanston remained a dry community from the 1850s until 1972, four decades past the repeal of Prohibition. Today, Evanston is a notably progressive city that’s “a lot more cosmopolitan and diverse than its size would suggest,” says Ellen King, a longtime local and co-owner of Hewn bakery. The wine scene in Evanston is neither obvious nor trendy. Despite its proximity to both Chicago and the greater North Shore, many of its best destinations remain under the radar, suggests Philippe André, an Evanston native who is the U.S. ambassador for Charles Heidsieck Champagne and director of business development for Folio Fine Wine Partners, the importer. Tap on our bio link to read more. ----- Photo 1: The Central Coast blend 40 Days from Union Sacré Wines is poured at Union Pizzeria (@unionpizza) in Evanston, June 19, 2025. Photo 2: People dine on the patio at Union Pizzeria. Photo 3: The Central Coast blend 40 Days from Union Sacré Wines is poured. ? Anna Lee Iijima / for the Chicago Tribune ?️ Chris Sweda / Chicago Tribune
Great Lake, the legendary pizza joint that fixated (and sometimes frustrated) Andersonville for five years, has returned, a dozen years later. Last week, in true Great Lake fashion, it opened very quietly on Berwyn Avenue, two blocks from its original home on Balmoral Avenue. That’s a big difference from those days of long queues down Balmoral, the national spotlight (GQ, Food & Wine, New York Times, etc.) that said Great Lake made the best pizza in America, the block-long lines during a one-day pop-up at Cellar Door Provisions in 2019, that crush of fans suggesting Great Lake had not faded from memories. Tap on our bio link to read more. ----- Photo 1: Two whole pizzas on a shelf at Great Lake on June 24, 2025. Photo 2: Owner Nick Lessins takes a pizza out of the oven. Photo 3: Owner Lydia Esparza prepares ingredients to make a pizza. ? Christopher Borrelli / Chicago Tribune ?️ Antonio Perez / Chicago Tribune / @apereztribune
George Karzas kept his cards close to his chest. At Weston’s Coffee, where he often orders a blueberry muffin and drip coffee with room for cream, the baristas had no idea the longtime restaurant owner planned to close Gale Street Inn. Nor did his many customers in and around Jefferson Park. “It’s too soon to talk,” Karzas said Friday from the bright red doorway of his restaurant at 4914 N. Milwaukee Ave. He has kept the door locked since Wednesday night. Karzas announced on Instagram Thursday that Gale Street Inn, a neighborhood staple in operation since 1963, was permanently closed, a troubling trend among local restaurants, industry professionals say. He cited staffing shortages as the primary reason for the abrupt closure. “Hiring and retaining quality staff has proven too tough for too long,” he wrote. “We are tired of sucking, we have standards you know. But overworking our existing crew is not the answer. There are simply too many of you and not enough of us.” He went on to say in the post that he’s loved operating in Chicago, “the greatest food town on the planet,” and that there is “no gracious way to close a retail business.” The restaurant is widely known for its signature baby back ribs. Tap on our bio link to read more. ----- Photo: Eileen Cazares walks past the Gale Street Inn on June 20, 2025, in Chicago. ? Rebecca Johnson and Sophie Levenson / Chicago Tribune ?️ Stacey Wescott / Chicago Tribune
Ahmed Ali Akbar believes that hot sauces ought not to be measured in mere Scoville units, but in how they pair with food and company. After chasing heartburn through my 20s, he tries to keep the heat reasonable, unlike enthusiasts with fridges overflowing with tongue-in-cheek names designed to scare, Radioactive Emission or Beelzebub’s Stomach Evacuator or Da Bomb Beyond Insanity (only that last one is real). He keeps his rotation slim, local and versatile, maxing out at around habanero and Scotch bonnet spice levels with an occasional foray into ghost peppers. In Chicago, small-batch makers are producing some of his favorite sauces right now — he brings them out when he hosts and frequently ends up sending guests home with a spare bottle and the sauce’s story. Tap on our bio link to read more. ----- Photo 1: Kitchen manager Lena Cunningham pasteurizes a pot of Chi-Racha hot sauce from Co-op Sauce (@coophotsauce) before bottling on May 14, 2025, in Chicago. Photo 2: Chi-Racha hot sauce from Co-op Sauce is available for sale at Sauce and Bread Kitchen at 6338 N. Clark St. in Chicago. Photo 3: Mike Bancroft, of Co-op Sauce, measures Korean red pepper flakes called gochugaru to make Korean-flavor kraut at Sauce and Bread Kitchen. Photo 4: A variety of sauces from Co-op Sauce are for sale at the Sauce and Bread Kitchen. ? Ahmed Ali Akbar / Chicago Tribune ?️ John J. Kim / Chicago Tribune / @johnkimpictures
Wolf & Company — from the owners of Little Bad Wolf, Gretel and The Good Wolf — will open a 10,000-square-foot, two-story space with the first and only patio directly accessible to The 606 elevated trail in Chicago. “It’s our biggest project to date,” said Gus Lappas, co-owner with Sol Ashbach and Ankur Joshi. The project — with a full-service restaurant, grab-and-go deli, two bars, a coffee shop, market and butcher — will celebrate its grand opening in Bucktown on June 23. “We’ll be offering the burgers that we’re known for too,” Lappas said. But they’ll also be offering something different this time around, Joshi said, including pizza and sandwiches to cater to the lunch crowd on the trail. And they’ll have an in-house butcher for steaks and chops, he added, plus craft cocktails, wine and barrel pick whiskies. Tap on our bio link to read more. ----- Photo 1: A bicyclist rides past the upper-level patio of Wolf & Company (@wolfandcompanychicago) at 1752 N. Western Ave. in Chicago on June 12, 2025. The restaurant has access to The 606 trail. Photo 2: The main bar at Wolf & Company. Photo 3: The double cheeseburger. Photo 4: The Full Moon pizza. Photo 5: The Silhouette cocktail. ? Louisa Kung Liu Chu / Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
Kumiko and Noah Sandoval of Oriole were announced as 2025 James Beard Restaurant and Chef Awards winners at the Lyric Opera House in Chicago Monday evening, where the uncertainties of the country’s shifting immigration landscape hung heavy over the ceremonies. Julia Momosé, who accepted the Outstanding Bar award for Kumiko, spoke of her Japanese heritage, while a representative for Sandoval, who was unable to attend, read his pre-prepared comments, which ended with “(expletive) ICE.” Tap on our bio link to read more. ----- Photo 1: Julia Momosé, creative director and mixologist at Kumiko in the West Loop, after winning outstanding bar at the 2025 James Beard Awards at the Lyric Opera House, June 16, 2025, in Chicago. Photo 2: Carmen Lemons, left, and Lynn Walker, of Lem’s Bar-B-Q, after winning the America’s Classics Award. Photo 3: Laura Gardner, of Local Style Chips. Photo 4: Rick and Deann Bayless. Photo 5: Mayor Brandon Johnson and his wife, Stacie Johnson. Photo 6: Thai Dang, left, and his wife Danielle Dang, of HaiSous Vietnamese Kitchen. Photo 7: Stephanie Izard, chef and owner of Girl & The Goat restaurant in the West Loop. ? Kayla Samoy, Ahmed Ali Akbar and Zareen Syed / Chicago Tribune ?️ Armando L. Sanchez / Chicago Tribune / @mandophotos
Last winter, at Chicago’s Greek Islands (200 S. Halsted St.), our Greektown dinner started with a bang — more accurately, a whoosh. A server carried a small black pan of blazing cheese to the table as startled diners burst into applause for what is the Windy City’s notoriously combustible appetizer: flaming saganaki. In Chicago, the dish is a ritual. It’s dramatic, it’s delicious, and — let’s be honest — it’s also a little absurd in the best possible way. The word saganaki comes from sagani, a small, two-handled Greek pan. In Greece, the dish is straightforward: firm, dry cheeses such as kasseri, feta or halloumi are pan-fried until golden. No fire. No flair. Just cheese doing what cheese does best, served with crusty bread. In Chicago, we lightly coat the square or triangular cut of cheese in flour and fry it in a little olive oil until crisp and golden. Then we flip it once, warm it through, splash it with brandy (usually ouzo or Metaxa), light it up, and before setting it on the table, flamboyantly extinguish the flames with a lemon squeeze and a hearty shout of “Opa!” That word — part cheer, part celebration, part call to “let’s dance!” — adds the perfect exclamation point. So, where did this fiery tradition begin? Depends on whom you ask. Tap on our bio link to read more. ----- Photo 1: Salvador Martínez shows off the flaming cheese saganaki dish at the Parthenon restaurant in Greektown on Feb. 11, 2014. Photo 2: Eleftheria Sioulas, senior sous chef at Avli on The Park, demonstrates how the restaurant uses fresh lemon juice on flambéed saganaki on June 6, 2025. ? David Hammond / for the Chicago Tribune ?️ Alex Garcia and Terrence Antonio James / Chicago Tribune
Nafsi brings a chef’s heart and soul food to the historic South Shore Cultural Center in Chicago, but the earnest service needs to rise to the occasion. The dining room staff is unquestionably sincere in the celebratory space. You may see servers not just singing “Happy Birthday” at a table of elders, but moved with emotion. If you’re lucky, you’ll join them in applauding graduates, still wearing caps and sashlike academic stoles. But it’s executive chef Dondee Robinson, last at Bronzeville Winery, who sets the standard of excellence from the kitchen. Tap on our bio link to read more. ----- Photo 1: Executive chef Dondee Robinson at his restaurant, Nafsi (@nafsisouthshore), inside Chicago’s South Shore Cultural Center. Photo 2: The lavender poppy seed waffle with fried deboned chicken leg quarter and hot honey thyme gastrique. Photo 3: The mac and cheese with crawfish. Photo 4: The enclosed patio at Nafsi. Photo 5: The Southern butter cake with butter pecan ice cream. ? Louisa Kung Liu Chu / Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
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