@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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Chicago Black Restaurant Week, which runs Feb. 9 to 23, brings attention to Black-owned restaurants in the city. Founded by Lauran Smith in 2015, CBRW is celebrating its 10th season and comes shortly after the more well-known Chicago Restaurant Week. For diners, CBRW offers more flexibility and various price points; for restaurateurs, it’s another opportunity to tell their story, to refine their customer bases and menus and to connect with other Black-owned businesses. The event is invigorating for newer restaurants such as D’s Roti & Trini Cuisine in Avalon Park. Owner-operators Dawn and Marvin Lewis are participating for the first time since they opened in 2023. “Black mom-and-pop shops in Chicago definitely need the mainstream exposure,” said Dawn Lewis. She compared being included in CBRW to being featured on Black TikTok, which has its own subculture where Black creators can gain exposure. “You have different subgroups. This allows us to use this subgroup to be showcased even more. Tap on our bio link to read more. —— Photo 1: Marvin and Dawn Lewis, shown Feb. 13, 2025, own D’s Roti & Trini Cuisine on East 79th Street in Chicago. The couple opened the restaurant in 2023. Photo 2: D’s Roti & Trini Cuisine serves the iconic Trinidadian street food of fried bread and curried fillings, called doubles. Photo 3: Chicago Black Restaurant Week founder Lauran Smith attends a Black Restaurant Week event on Feb. 9, 2024. ? Ahmed Ali Akbar / Chicago Tribune ? Terrence Antonio James / Chicago Tribune
This time of year, romance and all its seasonal trappings are everywhere — heart-shaped candy boxes and cuddly teddy bears, anyone? But while Valentine’s Day comes only once a year, true love isn’t limited to one day. The same limitless scope can be said of restaurant wedding proposals. From a casual pizza joint along the Chicago River and a two-Michelin-starred fine-dining spot to everything in between, saying “I do” is as popular as ever at Chicago restaurants. So popular, in fact, that one restaurant has created its own proposal package. Tap on our bio link to read more. —— Photo 1: The tented patio at Mart Anthony’s (@@eatmartanthonys) is a cozy heated permanent structure. “It’s really romantic so I guess it’s influencing people to propose,” said part owner Michael Campo. Photo 2: The terrace at Miru (@mirurestaurant), a Japanese restaurant at the St. Regis Hotel, overlooks the Chicago River. Photo 3: Jacob Courtney proposes to Mia Goshroy at Miru. ? Lisa Shames / for the Chicago Tribune ? Terrence Antonio James and E. Jason Wambsgans / Chicago Tribune / @ejwamb :camera: Miru
The brewery company Pilot Project is opening its second Chicago location this spring in Wrigleyville, slated to fit a tap room, restaurant, rooftop and a basement cocktail lounge. The expansion comes after a big year for Pilot Project, which employs 130 employees and has produced an estimated $12 million in revenue since 2019, while several other breweries in Chicago pulled the plug. Tap on our bio link to read more. —— Photo 1: Patrons drink flights of Luna Bay Booch Co. hard kombucha during the brand’s launch party at Pilot Project Brewing on North Milwaukee Avenue in Chicago, Sept. 27, 2019. Photo 2: A person walks past the Milwaukee Avenue location for Pilot Project Brewing on Sept. 11, 2019. ? Zareen Syed / Chicago Tribune ? John J. Kim and Terrence Antonio James / Chicago Tribune / @johnkimpictures
Mariscos San Pedro, the Mexican seafood restaurant at the historic Thalia Hall in the Pilsen neighborhood, defies expectations with seriously whimsical techniques from a trio of acclaimed chefs. Their stunning shrimp gobernador, has become one of their signature dishes with good reason. But Louisa Kung Liu Chu is declaring it Chicago-style, with a defining crispy cheese wrap, around velvety crustaceans. It looks nothing like the legendary governor’s taco. The original, essentially a shrimp quesadilla, has a story that’s often mistold. It was created for a campaigning Mexican governor in 1987 at Los Arcos restaurant in Mazatlán, where it’s trademarked. The lore behind the Chicago-style shrimp gobernador began in just the last few years, and may be a case of multiple discovery or simultaneous invention. But it’s far from the only creative dish from the deep sea of culinary talent at Mariscos San Pedro, owned by chefs Marcos Ascencio and Oliver Poilevey with pastry chef Antonio Incandela. Tap on our bio link to read more. —— Photo 1: The octopus Sonoran dog at Mariscos San Pedro. (@mariscossanpedro) Photo 2: The brandade dorados taco. Photo 3: Chef/partner Oliver Poilevey, from left, chef/partner Marcos Ascensio, and pastry chef/partner Antonio Incandela Antonio Incandela in their restaurant. Photo 4: The breakfast tacos with salsas on the side. Photo 5: People walk past the building housing the restaurant Mariscos San Pedro on Jan. 30, 2025. ? Louisa Kung Liu Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune
The nearly two-century wait is finally over. Yuengling beer, the pride of Pottsville, Pennsylvania, and the oldest brewery in America, is now on tap in Chicago. About 2,000 bars and restaurants across the state can now pour the regional favorite, which for the first 195 years of its history was unavailable in Illinois — except for some grassroots interstate bootlegging. Now the biggest challenge may be trudging out in the cold, finding Yuengling at your local watering hole, and, for newbies, pronouncing the name. It’s “Ying-Ling.” Tap on our bio link to read more. —— Photo 1: In March, Yuengling will launch package sales at Illinois retailers with its full portfolio in cans and bottles, including Light Lager, Black & Tan and Golden Pilsner. Photo 2: The Yuengling Traditional Lager from Pennsylvania-based Yuengling Brewery will be available in Chicago starting Jan. 27, 2025. Photo 3: Debbie Yuengling, a sixth-generation family owner at the brewery, poses with the Yuengling Traditional Lager and Yuengling Flight at Chicago Beverage Systems on Jan. 23, 2025. ? Robert Channick / Chicago Tribune ? John J. Kim / Chicago Tribune / @johnkimpictures
Minyoli was imagined as a traditional Taiwanese noodle shop in Chicago, but has become a creative cultural exploration, where popcorn fried chicken meets street food waffles. Chef and owner Rich Wang opened his debut restaurant in Andersonville last May. Born in Taipei and raised in a juancun, or military dependents’ village, Wang immigrated to Chicago at age 16 with his family in 2000. He became an attorney, but resigned at age 29 to change his life’s work. Wang attended culinary school at Kendall College, and trained in Lanzhou, the city in China famous for its hand-pulled noodle schools. He worked at Boka and Fat Rice in Chicago, and spent three years in Macao at the Michelin two-starred Wing Lei Palace under chef Tam Kwok Fung. It’s no wonder that Minyoli is more than a noodle shop, with Wang more than a first-time chef. Tap on our bio link to read more. —— Photo 1: The Taiwanese fried chicken bowl is on the lunch and dinner menu at Minyoli (@minyoli.chicago). Photo 2: The Niuroumian beef noodle soup with half beef and half tendon is on the lunch and dinner men. Photo 3: General manger X Wang, left, and chef/owner Rich Wang, who are cousins, stand at the entrance to Minyoli. Photo 4: The ShaoBing sandwich with youtiao, a fried dough stick, center, with savory soy milk, left, and chili oil. Photo 5: Pineapple tart á la mode with black sesame ice cream is on the dessert menu. ? Louisa Kung Liu Chu / Chicago Tribune ? John J. Kim / Chicago Tribune / @johnkimpictures
The Jean Banchet Awards for Culinary Excellence were announced Sunday, crowning Chicago’s top restaurants and chefs in coveted categories and bringing over 400 industry insiders together at Venue SIX10. The award categories have evolved over the years into something that represents the city’s diverse and vibrant culinary scene, Banchet host Michael Muser said, and this year’s Best New Restaurant, Cariño, showcases all that and more. In just 12 months, the modernist Latin-inspired tasting menu and taco omakase restaurant in Uptown has snagged a Michelin star, a James Beard semifinalist nomination and a Jean Banchet award for Best New Restaurant. Norman Fenton, chef and co-owner of Cariño, said it’s all a bit surreal: “I could never have imagined this.” The winners are chosen by an anonymous panel of over 10 people who are food journalists, professionals in the food and beverage space, and “hardcore local foodies.” Tap on our bio link to see the full list. —— Photo 1: Chef of the Year winner Otto Phan of @kyotenchicago seen on Aug. 24, 2023. (E. Jason Wambsgans / Chicago Tribune) Photo 2: @maxwellstrading executive chef Chris Jung seen on Sep. 11, 2024. (E. Jason Wambsgans / Chicago Tribune) Photo 3: Chef/owner Norman Fenton talks to diners at the chef’s counter at @carino_chicago, on Aug. 29, 2024. (Terrence Antonio James / Chicago Tribune) Photo 4: French bistro @bouchonchicago. (Chris Sweda / Chicago Tribune) Photo 5: @dearmargaretchi Executive Chef Ryan Brosseau runs an order out to customers at the Lakeview neighborhood restaurant in Chicago on Jan. 16, 2025. (Chris Sweda / Chicago Tribune) Photo 6: The bar at @treditarestaurant on East Wacker Drive in Chicago, on March 18, 2024. (Terrence Antonio James / Chicago Tribune) Photo 7: Falafel on a ka’ak sesame loaf at the falafel and burger spot @ragadanrestaurant on Oct. 25, 2022, in Uptown. (Erin Hooley / Chicago Tribune) ? Zareen Syed / Chicago Tribune
The James Beard Foundation on Wednesday announced the semifinalists for its 2025 Restaurant and Chef Awards, and Chicago saw 22 restaurants, chefs and bars make the cut. The awards, which are among the most prestigious in the U.S. culinary industry, are marking their 35th anniversary this year. “As we mark this milestone, we are committed to our vision of a vibrant independent restaurant industry that stands as a cornerstone of American culture, community and economy; and drives towards a better food system,” said Clare Reichenbach, CEO of the James Beard Foundation. This year, there are three new categories with a focus on beverages, and Chicago has semifinalists in each: Bisous and Truce for Best New Bar, Thomas Kakalios of Asador Bastian for Outstanding Professional in Beverage Service and Christopher Marty of Best Intentions for Outstanding Professional in Cocktail Service. Chicago continues to see strong representation in the Best Chef: Great Lakes regional category, which highlights chefs from Illinois, Indiana, Michigan and Ohio. The Chicago semifinalists were Marcos Ascencio of Mariscos San Pedro; Thai Dang of HaiSous; Diana Dávila of Mi Tocaya Antojería; Bo Fowler of BiXi Beer; Joe Frillman of Daisies; Chris Jung and Erling Wu-Bower of Maxwells Trading; Lamar Moore of ETC.; Noah Sandoval of Oriole; Sujan Sarkar of Indienne; and Zeeshan Shah and Yoshi Yamada of Superkhana International. Other notable Chicago semifinalists include mainstays such as Daisies and Boka as well as newer spots such as Feld and Cariño. Tap on our bio link to read more.
The Hard Rock Cafe will close its River North location March 29 after nearly four decades in business, the company confirmed. “Hard Rock has enjoyed serving the Windy City community for nearly 40 years and playing a role in the city’s celebrated dining culture,” the cafe’s parent company, Hard Rock International, said in a statement. “We are so grateful to our incredible team members, community partners and fans for their support and memories all this time.” The restaurant, at 63 W. Ontario St., opened in 1986 and is marked by a giant neon guitar sign and features rock memorabilia on its walls. In a review at the time, a Tribune writer described the cafe as “a family restaurant” serving up “good, honest, filling American fair,” including burgers and barbecued ribs. Tap on our bio link to read more. —— Photo: A cyclist on Clark Street rides past the Hard Rock Cafe on Jan. 22, 2025. The restaurant in River North is set to close March 29. ? Talia Soglin / Chicago Tribune ?️ Eileen T. Meslar / Chicago Tribune
Awards season is here for much of the entertainment industry, and the Tribune food team is getting in on the fun: Nominations are now open for the 2024 Readers’ Choice Food Awards, where we give you the opportunity to weigh in on the best food from last year. We have 10 categories highlighting your favorites from 2024, from pop-ups to neighborhood bars to new restaurants. Submit your nominations at our bio link or at chicagotribune.com/FoodAwards2024. After the nomination period ends Jan. 22, we’ll select five finalists in each category who will move forward to the final round, where readers can vote for their favorites. The voting period will run from Jan. 24 to Feb. 7, and we’ll announce the winners March 5.
In Black communities around America, the bean pie is a symbol of the varied Muslim communities that emerged from the Nation of Islam’s nearly 100-year history in the United States. For many, the dessert stands for Black pride and healthy eating. Much of its fame comes from charismatic street vendors such as 40X, who spread the teachings of the late Minister Elijah Muhammad on city corners and at markets and fairs; those teachings include that the navy bean is a kind of superfood. In conversations with Black elders, community historians, restaurateurs, religious leaders, academics and one bean pie man in a suit and bow tie, Ahmed Ali Akbar has learned a small part of how the South Side of Chicago holds the keys to the complex, core histories encoded within the bean pie. Despite unusually good access to the Nation of Islam and local community historians, much of the history was still difficult to verify. But it’s clear Chicago has some of the best claims to being the historic capital of the bean pie in the United States. Tap on our bio link to read more. —— Photo 1: James 40X moves bean pies from a box to a bag for a delivery in the 5100 block of South Western Avenue on Nov. 23, 2024, in Chicago. Photo 2: A bean pie sold by Imani Muhammad at the Go Green Community Fresh Market (@ggcfreshmarket) on West 63rd Street in Chicago. Photo 3: Shawn Michelle’s Homemade Ice Cream parlor in Chicago (@shawnmichelleschicago) offers two different Bean Pie ice cream flavors, Taste of Heaven, at left, and Sajah. Photo 4: Imani Muhammad sells bean pies at the Go Green Community Fresh Market on West 63rd Street in Chicago. ? Ahmed Ali Akbar / Chicago Tribune ? John J. Kim and Terrence Antonio James / Chicago Tribune / @johnkimpictures
As sales of alcoholic beverages have slowed in recent years, nonalcoholic beer, wine and spirits have emerged as one of the fastest-growing sectors in the drinks industry. No longer a niche category for the sober or pregnant, NA drinks are attracting a wide audience of health-conscious, sober-curious or just occasionally alcohol-free consumers too. For wine lovers, NA options have historically lagged behind beer, the overwhelming market leader. “Wine is still an emerging category in the nonalcoholic space,” says Hector Diaz, who founded In Good Spirits, the West Town nonalcoholic bottle shop and bar, with his partner, Adriana Gaspar. “But it’s gained momentum fast,” he adds, with a big influx of vibrant, creative products reshaping the market. Tap on our bio link to read more. —— Photo: The nonalcoholic beverage store called In Good Spirits, in Chicago, displays Proxies Bubbly Red wine and Oddbird Blanc de Blancs and Rosé wines on Dec. 31, 2024. ? Anna Lee Iijima / for the Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
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