chitribfood

@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.

197 Posts
Feld isn’t quite a local farm-to-table restaurant in Chicago, but instead chef and owner Jake Potashnick describes it earnestly as relationship-to-table. After a special cheese dinner plus a 27-course tasting menu, it has surprisingly become one of Louisa Kung Liu Chu’s favorite dining experiences. Those courses could be tiny, from a teeny teacup of hot chicken broth infused with the aged Alpine echo of Pleasant Ridge Reserve cheese, to a Midwestern fairground in miniature, with a squiggly sweet funnel cake dusted with aromatic spicebush berry sugar. They were in large part decidedly delicious and utterly fun, with minimalism masking the technical precision of not just Potashnick, but his team of accomplished cooks at Feld, open since June in the Ukrainian Village neighborhood. “Feld is a relationship-to-table fine-dining restaurant driven by the produce coming from the farmers and fishermen and ranchers that we work directly with, hand in hand, creating a menu based around their product, and trying to highlight it with as little manipulation as possible,” the chef said. Tap on our bio link to read more. —— Photo 1: Scallops at Feld restaurant (@feld_restaurant) on Chicago Avenue. Photo 2: The spicebush funnel cake, a plate of Grandma’s shortbread, pecan potato pie and maple candy, iced Oriana’s pear and a guest book. Photo 3: Owner and chef Jake Potashnick. Photo 4: The dry aged Moulard duck dish. Photo 5: Rush Creek Reserve cheese over ice cream. ? Louisa Kung Liu Chu / Chicago Tribune ? Tess Crowley / Chicago Tribune

Feld isn’t quite a local farm-to-table restaurant in Chicago, but instead chef and owner Jake Potashnick describes it earnestly as relationship-to-table. After a special cheese dinner plus a 27-course tasting menu, it has surprisingly become one of Louisa Kung Liu Chu’s favorite dining experiences. Those courses could be tiny, from a teeny teacup of hot chicken broth infused with the aged Alpine echo of Pleasant Ridge Reserve cheese, to a Midwestern fairground in miniature, with a squiggly sweet funnel cake dusted with aromatic spicebush berry sugar. They were in large part decidedly delicious and utterly fun, with minimalism masking the technical precision of not just Potashnick, but his team of accomplished cooks at Feld, open since June in the Ukrainian Village neighborhood. “Feld is a relationship-to-table fine-dining restaurant driven by the produce coming from the farmers and fishermen and ranchers that we work directly with, hand in hand, creating a menu based around their product, and trying to highlight it with as little manipulation as possible,” the chef said. Tap on our bio link to read more. —— Photo 1: Scallops at Feld restaurant (@feld_restaurant) on Chicago Avenue. Photo 2: The spicebush funnel cake, a plate of Grandma’s shortbread, pecan potato pie and maple candy, iced Oriana’s pear and a guest book. Photo 3: Owner and chef Jake Potashnick. Photo 4: The dry aged Moulard duck dish. Photo 5: Rush Creek Reserve cheese over ice cream. ? Louisa Kung Liu Chu / Chicago Tribune ? Tess Crowley / Chicago Tribune

Feld isn’t quite a local farm-to-table restaurant in Chicago, but instead chef and owner Jake Potashnick describes it earnestly as relationship-to-table. After a special cheese dinner plus a 27-course tasting menu, it has surprisingly become one of Louisa Kung Liu Chu’s favorite dining experiences. Those courses could be tiny, from a teeny teacup of hot chicken broth infused with the aged Alpine echo of Pleasant Ridge Reserve cheese, to a Midwestern fairground in miniature, with a squiggly sweet funnel cake dusted with aromatic spicebush berry sugar. They were in large part decidedly delicious and utterly fun, with minimalism masking the technical precision of not just Potashnick, but his team of accomplished cooks at Feld, open since June in the Ukrainian Village neighborhood. “Feld is a relationship-to-table fine-dining restaurant driven by the produce coming from the farmers and fishermen and ranchers that we work directly with, hand in hand, creating a menu based around their product, and trying to highlight it with as little manipulation as possible,” the chef said. Tap on our bio link to read more. —— Photo 1: Scallops at Feld restaurant (@feld_restaurant) on Chicago Avenue. Photo 2: The spicebush funnel cake, a plate of Grandma’s shortbread, pecan potato pie and maple candy, iced Oriana’s pear and a guest book. Photo 3: Owner and chef Jake Potashnick. Photo 4: The dry aged Moulard duck dish. Photo 5: Rush Creek Reserve cheese over ice cream. ? Louisa Kung Liu Chu / Chicago Tribune ? Tess Crowley / Chicago Tribune

A judge dismissed all but one allegation filed against Hubbard Inn by a woman who posted a video alleging restaurant staff injured her in March.⁠ ⁠ In the now-deleted TikTok, Julie Reel alleged that a bouncer at the River North restaurant pushed her down the stairs between the evening of March 9 and the morning of March 10. The video was viewed hundreds of thousands of times across social media.⁠ ⁠ Tap on our bio link to read more.⁠ ⁠ ——⁠ ⁠ Photo: Hubbard Inn in 2013. ? Ahmed Ali Akbar / Chicago Tribune ? Phil Velasquez / Chicago Tribune

A judge dismissed all but one allegation filed against Hubbard Inn by a woman who posted a video alleging restaurant staff injured her in March.⁠ ⁠ In the now-deleted TikTok, Julie Reel alleged that a bouncer at the River North restaurant pushed her down the stairs between the evening of March 9 and the morning of March 10. The video was viewed hundreds of thousands of times across social media.⁠ ⁠ Tap on our bio link to read more.⁠ ⁠ ——⁠ ⁠ Photo: Hubbard Inn in 2013. ? Ahmed Ali Akbar / Chicago Tribune ? Phil Velasquez / Chicago Tribune

A judge dismissed all but one allegation filed against Hubbard Inn by a woman who posted a video alleging restaurant staff injured her in March.⁠ ⁠ In the now-deleted TikTok, Julie Reel alleged that a bouncer at the River North restaurant pushed her down the stairs between the evening of March 9 and the morning of March 10. The video was viewed hundreds of thousands of times across social media.⁠ ⁠ Tap on our bio link to read more.⁠ ⁠ ——⁠ ⁠ Photo: Hubbard Inn in 2013. ? Ahmed Ali Akbar / Chicago Tribune ? Phil Velasquez / Chicago Tribune

Martin Sorge rang his own bell when he roasted chestnuts for the first time last year and couldn’t stop eating them as he pried their shells off. Fresh out of the oven, they’re sweet and creamy, more starchy than fatty, and have a flavor reminiscent of sweet potato and sweet corn, with notes of nutmeg and the texture of a chickpea. Their subtly sweet yet complex flavor stands on its own, and chestnuts fit snugly into sweet and savory dishes. Today, Martin Sorge (@martinsorge) has three recipes that build on one another. First, he slow-roasts chestnuts. Second, he transforms roasted chestnuts into a sweetened chestnut cream that can be spread on toast or spooned right into your maw. Finally, he uses that chestnut cream to make a festive chestnut Bundt cake drizzled with chocolate glaze — a perfect conversation-starter dessert for a holiday gathering. Tap on our bio link to read more. —— Photo 1: Roasted Michigan chestnuts on Dec. 10, 2024, in Chicago. Photo 2: Martin Sorge’s chestnut cream which includes pureed Michigan chestnuts, sugar, vanilla and armagnac. Photo 3: Martin Sorge’s chestnut and brown butter pound cake adorned with chocolate glaze and chopped chestnuts. ? Martin Sorge / for the Chicago Tribune ? Stacey Wescott / Chicago Tribune / @staceywescott27

Martin Sorge rang his own bell when he roasted chestnuts for the first time last year and couldn’t stop eating them as he pried their shells off. Fresh out of the oven, they’re sweet and creamy, more starchy than fatty, and have a flavor reminiscent of sweet potato and sweet corn, with notes of nutmeg and the texture of a chickpea. Their subtly sweet yet complex flavor stands on its own, and chestnuts fit snugly into sweet and savory dishes. Today, Martin Sorge (@martinsorge) has three recipes that build on one another. First, he slow-roasts chestnuts. Second, he transforms roasted chestnuts into a sweetened chestnut cream that can be spread on toast or spooned right into your maw. Finally, he uses that chestnut cream to make a festive chestnut Bundt cake drizzled with chocolate glaze — a perfect conversation-starter dessert for a holiday gathering. Tap on our bio link to read more. —— Photo 1: Roasted Michigan chestnuts on Dec. 10, 2024, in Chicago. Photo 2: Martin Sorge’s chestnut cream which includes pureed Michigan chestnuts, sugar, vanilla and armagnac. Photo 3: Martin Sorge’s chestnut and brown butter pound cake adorned with chocolate glaze and chopped chestnuts. ? Martin Sorge / for the Chicago Tribune ? Stacey Wescott / Chicago Tribune / @staceywescott27

Martin Sorge rang his own bell when he roasted chestnuts for the first time last year and couldn’t stop eating them as he pried their shells off. Fresh out of the oven, they’re sweet and creamy, more starchy than fatty, and have a flavor reminiscent of sweet potato and sweet corn, with notes of nutmeg and the texture of a chickpea. Their subtly sweet yet complex flavor stands on its own, and chestnuts fit snugly into sweet and savory dishes. Today, Martin Sorge (@martinsorge) has three recipes that build on one another. First, he slow-roasts chestnuts. Second, he transforms roasted chestnuts into a sweetened chestnut cream that can be spread on toast or spooned right into your maw. Finally, he uses that chestnut cream to make a festive chestnut Bundt cake drizzled with chocolate glaze — a perfect conversation-starter dessert for a holiday gathering. Tap on our bio link to read more. —— Photo 1: Roasted Michigan chestnuts on Dec. 10, 2024, in Chicago. Photo 2: Martin Sorge’s chestnut cream which includes pureed Michigan chestnuts, sugar, vanilla and armagnac. Photo 3: Martin Sorge’s chestnut and brown butter pound cake adorned with chocolate glaze and chopped chestnuts. ? Martin Sorge / for the Chicago Tribune ? Stacey Wescott / Chicago Tribune / @staceywescott27

Diners at Sweetgreen in Willis Tower, get ready to meet the chef of the future: a robot that makes your salad to order. The California-based chain is launching its automated Infinite Kitchen system this week at the busy Loop restaurant, putting an assembly line of robotic chefs to work preparing bowls of everything from Kale Caesar to Hummus Crunch. Tap on our bio link to read more. —— Photo 1: Salads come off the new Infinite Kitchen robotic system at Sweetgreen during a test run on Dec. 15, 2024, at Willis Tower. Photo 2: Final ingredients are added to salads after they come off the new Infinite Kitchen robotic system line. ? Robert Channick / Chicago Tribune ? Brian Cassella / Chicago Tribune / @briancassella

Diners at Sweetgreen in Willis Tower, get ready to meet the chef of the future: a robot that makes your salad to order. The California-based chain is launching its automated Infinite Kitchen system this week at the busy Loop restaurant, putting an assembly line of robotic chefs to work preparing bowls of everything from Kale Caesar to Hummus Crunch. Tap on our bio link to read more. —— Photo 1: Salads come off the new Infinite Kitchen robotic system at Sweetgreen during a test run on Dec. 15, 2024, at Willis Tower. Photo 2: Final ingredients are added to salads after they come off the new Infinite Kitchen robotic system line. ? Robert Channick / Chicago Tribune ? Brian Cassella / Chicago Tribune / @briancassella

Diners at Sweetgreen in Willis Tower, get ready to meet the chef of the future: a robot that makes your salad to order. The California-based chain is launching its automated Infinite Kitchen system this week at the busy Loop restaurant, putting an assembly line of robotic chefs to work preparing bowls of everything from Kale Caesar to Hummus Crunch. Tap on our bio link to read more. —— Photo 1: Salads come off the new Infinite Kitchen robotic system at Sweetgreen during a test run on Dec. 15, 2024, at Willis Tower. Photo 2: Final ingredients are added to salads after they come off the new Infinite Kitchen robotic system line. ? Robert Channick / Chicago Tribune ? Brian Cassella / Chicago Tribune / @briancassella

The Michelin Guide ceremony in New York City on Monday saw Chicago add one Michelin-starred restaurant to its repertoire. Uptown’s Cariño earned a single star within a year of opening. Stars are given out by anonymous inspectors to restaurants and are a coveted symbol of success for chefs, though the award is given to the full team. The guide characterizes Cariño as a Mexican and contemporary restaurant, where Chef Norman Fenton’s team offers a tasting menu of tacos with a modernist approach. Tap on our bio link to read more. —— Photo 1: The first course on the tasting menu at Cariño in Chicago (@carino_chicago) reimagines chips and salsa with a spoon holding a tortilla crumble, a salsa verde jelly and more, pictured on Aug. 29, 2024. Photo 2: Chef/owner Norman Fenton talks to diners at the chef’s counter at. Photo 3: The aguachile is Fenton’s most dramatic dish. Photo 4: Fenton makes a tostada on April 9, 2024. Photo 5: The only classic taco found on the creative late-night omakase menu is suadero taco. ? Ahmed Ali Akbar / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

The Michelin Guide ceremony in New York City on Monday saw Chicago add one Michelin-starred restaurant to its repertoire. Uptown’s Cariño earned a single star within a year of opening. Stars are given out by anonymous inspectors to restaurants and are a coveted symbol of success for chefs, though the award is given to the full team. The guide characterizes Cariño as a Mexican and contemporary restaurant, where Chef Norman Fenton’s team offers a tasting menu of tacos with a modernist approach. Tap on our bio link to read more. —— Photo 1: The first course on the tasting menu at Cariño in Chicago (@carino_chicago) reimagines chips and salsa with a spoon holding a tortilla crumble, a salsa verde jelly and more, pictured on Aug. 29, 2024. Photo 2: Chef/owner Norman Fenton talks to diners at the chef’s counter at. Photo 3: The aguachile is Fenton’s most dramatic dish. Photo 4: Fenton makes a tostada on April 9, 2024. Photo 5: The only classic taco found on the creative late-night omakase menu is suadero taco. ? Ahmed Ali Akbar / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

The Michelin Guide ceremony in New York City on Monday saw Chicago add one Michelin-starred restaurant to its repertoire. Uptown’s Cariño earned a single star within a year of opening. Stars are given out by anonymous inspectors to restaurants and are a coveted symbol of success for chefs, though the award is given to the full team. The guide characterizes Cariño as a Mexican and contemporary restaurant, where Chef Norman Fenton’s team offers a tasting menu of tacos with a modernist approach. Tap on our bio link to read more. —— Photo 1: The first course on the tasting menu at Cariño in Chicago (@carino_chicago) reimagines chips and salsa with a spoon holding a tortilla crumble, a salsa verde jelly and more, pictured on Aug. 29, 2024. Photo 2: Chef/owner Norman Fenton talks to diners at the chef’s counter at. Photo 3: The aguachile is Fenton’s most dramatic dish. Photo 4: Fenton makes a tostada on April 9, 2024. Photo 5: The only classic taco found on the creative late-night omakase menu is suadero taco. ? Ahmed Ali Akbar / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

The three winning cookie recipes for the 38th annual Tribune Holiday Cookie Contest offer their takes on classic cookies: oatmeal chocolate chip, thumbprint and snickerdoodle. Click the link in our bio for the recipes for Oh Gee! Cookies, the first place recipe by Jeanne White; Erin’s Thumbprints, the second place recipe by Erin Claussen; and Bear Claw Snickerdoodles, the third place recipe by Jesse Kimball. Happy baking!

The three winning cookie recipes for the 38th annual Tribune Holiday Cookie Contest offer their takes on classic cookies: oatmeal chocolate chip, thumbprint and snickerdoodle. Click the link in our bio for the recipes for Oh Gee! Cookies, the first place recipe by Jeanne White; Erin’s Thumbprints, the second place recipe by Erin Claussen; and Bear Claw Snickerdoodles, the third place recipe by Jesse Kimball. Happy baking!

The three winning cookie recipes for the 38th annual Tribune Holiday Cookie Contest offer their takes on classic cookies: oatmeal chocolate chip, thumbprint and snickerdoodle. Click the link in our bio for the recipes for Oh Gee! Cookies, the first place recipe by Jeanne White; Erin’s Thumbprints, the second place recipe by Erin Claussen; and Bear Claw Snickerdoodles, the third place recipe by Jesse Kimball. Happy baking!

For many of the readers who entered this year’s Tribune Holiday Cookie Contest, baking isn’t just a means of creating a sweet indulgent treat. It’s also a way to uphold family traditions, remember fond childhood memories and honor loved ones who have passed. This year marks the 38th annual Holiday Cookie Contest, a tradition that has seen hundreds of recipes submitted over the years and a variety of judges to help sample them all, including the great Julia Child. Quinton McNair of StruggleBeardBakery (@strugglebeardbakery,) Dina Cimarusti of Sugar Moon (@sugarmoonchi) and Emily Nejad of Bon Vivant (@bonvivantcakes) joined the ranks of cookie contest judges this year. They brought a critical eye to each cookie, sampling them carefully to evaluate their originality, flavor, appearance and texture, even pulling them apart to get a closer look at the ingredients mixed in. @thechristkindlmarket’s namesake, the Christkind, was this year’s honorary guest judge. From kolaches to macarons to biscotti, 35 recipes competed for the first-place prize. Over 2,700 votes were cast to determine our finalists. To all the readers who entered and voted, we thank you for keeping this festive holiday tradition alive. We hope these recipes bring you joy this holiday season, and we can’t wait to see what delicious treats you dream up next year. Tap on our bio link to read more about this year’s winning recipes. ——⁠ ? Kayla Samoy, Louisa Kung Liu Chu, Ahmed Ali Akbar and Zareen Syed / Chicago Tribune ? Brian Cassella, Peter Tsai and Chris Sweda / Chicago Tribune

For many of the readers who entered this year’s Tribune Holiday Cookie Contest, baking isn’t just a means of creating a sweet indulgent treat. It’s also a way to uphold family traditions, remember fond childhood memories and honor loved ones who have passed. This year marks the 38th annual Holiday Cookie Contest, a tradition that has seen hundreds of recipes submitted over the years and a variety of judges to help sample them all, including the great Julia Child. Quinton McNair of StruggleBeardBakery (@strugglebeardbakery,) Dina Cimarusti of Sugar Moon (@sugarmoonchi) and Emily Nejad of Bon Vivant (@bonvivantcakes) joined the ranks of cookie contest judges this year. They brought a critical eye to each cookie, sampling them carefully to evaluate their originality, flavor, appearance and texture, even pulling them apart to get a closer look at the ingredients mixed in. @thechristkindlmarket’s namesake, the Christkind, was this year’s honorary guest judge. From kolaches to macarons to biscotti, 35 recipes competed for the first-place prize. Over 2,700 votes were cast to determine our finalists. To all the readers who entered and voted, we thank you for keeping this festive holiday tradition alive. We hope these recipes bring you joy this holiday season, and we can’t wait to see what delicious treats you dream up next year. Tap on our bio link to read more about this year’s winning recipes. ——⁠ ? Kayla Samoy, Louisa Kung Liu Chu, Ahmed Ali Akbar and Zareen Syed / Chicago Tribune ? Brian Cassella, Peter Tsai and Chris Sweda / Chicago Tribune

For many of the readers who entered this year’s Tribune Holiday Cookie Contest, baking isn’t just a means of creating a sweet indulgent treat. It’s also a way to uphold family traditions, remember fond childhood memories and honor loved ones who have passed. This year marks the 38th annual Holiday Cookie Contest, a tradition that has seen hundreds of recipes submitted over the years and a variety of judges to help sample them all, including the great Julia Child. Quinton McNair of StruggleBeardBakery (@strugglebeardbakery,) Dina Cimarusti of Sugar Moon (@sugarmoonchi) and Emily Nejad of Bon Vivant (@bonvivantcakes) joined the ranks of cookie contest judges this year. They brought a critical eye to each cookie, sampling them carefully to evaluate their originality, flavor, appearance and texture, even pulling them apart to get a closer look at the ingredients mixed in. @thechristkindlmarket’s namesake, the Christkind, was this year’s honorary guest judge. From kolaches to macarons to biscotti, 35 recipes competed for the first-place prize. Over 2,700 votes were cast to determine our finalists. To all the readers who entered and voted, we thank you for keeping this festive holiday tradition alive. We hope these recipes bring you joy this holiday season, and we can’t wait to see what delicious treats you dream up next year. Tap on our bio link to read more about this year’s winning recipes. ——⁠ ? Kayla Samoy, Louisa Kung Liu Chu, Ahmed Ali Akbar and Zareen Syed / Chicago Tribune ? Brian Cassella, Peter Tsai and Chris Sweda / Chicago Tribune

Just about anyone can follow a recipe, especially with extraordinary new cookbooks like “Crumbs: Cookies and Sweets from Around the World” by Ben Mims. In Louisa Kung Liu Chu’s cookbook guide this year, she is focusing on cookies by bakers across the country who share more than recipes, so you might find inspiration to hold on to. Tap on our bio link to read more. —— Photo: Cookbooks for 2024, clockwise from top left: “ZoĂ« Bakes Cookies” by ZoĂ« François, “Bake Club” by Christina Tosi and Shannon Salzano, “Holiday Cookies” by Chicago Tribune, “Breaking Bao” by Clarice Lam, “The Cookie That Changed My Life” by Nancy Silverton and Carolynn Carreño and “Bodega Bakes” by Paola VĂ©lez. ? Louisa Kung Liu Chu / Chicago Tribune ? Penguin Random House / Chicago Tribune / Union Square & Co. / Chronicle Books

Just about anyone can follow a recipe, especially with extraordinary new cookbooks like “Crumbs: Cookies and Sweets from Around the World” by Ben Mims. In Louisa Kung Liu Chu’s cookbook guide this year, she is focusing on cookies by bakers across the country who share more than recipes, so you might find inspiration to hold on to. Tap on our bio link to read more. —— Photo: Cookbooks for 2024, clockwise from top left: “ZoĂ« Bakes Cookies” by ZoĂ« François, “Bake Club” by Christina Tosi and Shannon Salzano, “Holiday Cookies” by Chicago Tribune, “Breaking Bao” by Clarice Lam, “The Cookie That Changed My Life” by Nancy Silverton and Carolynn Carreño and “Bodega Bakes” by Paola VĂ©lez. ? Louisa Kung Liu Chu / Chicago Tribune ? Penguin Random House / Chicago Tribune / Union Square & Co. / Chronicle Books

Just about anyone can follow a recipe, especially with extraordinary new cookbooks like “Crumbs: Cookies and Sweets from Around the World” by Ben Mims. In Louisa Kung Liu Chu’s cookbook guide this year, she is focusing on cookies by bakers across the country who share more than recipes, so you might find inspiration to hold on to. Tap on our bio link to read more. —— Photo: Cookbooks for 2024, clockwise from top left: “ZoĂ« Bakes Cookies” by ZoĂ« François, “Bake Club” by Christina Tosi and Shannon Salzano, “Holiday Cookies” by Chicago Tribune, “Breaking Bao” by Clarice Lam, “The Cookie That Changed My Life” by Nancy Silverton and Carolynn Carreño and “Bodega Bakes” by Paola VĂ©lez. ? Louisa Kung Liu Chu / Chicago Tribune ? Penguin Random House / Chicago Tribune / Union Square & Co. / Chronicle Books

Sanders BBQ Supply Co. in the Beverly neighborhood of Chicago specializes in Texas-inspired new-school barbecue with stunning smoked meat that’s personal and precise, but the restaurant could use a few lessons in old-school service. Owner James Sanders opened his namesake restaurant in June with a team led by head pitmaster Nick Kleutsch and head chef Bill Jones. It’s considered one of the first craft barbecue places on the South Side, Sanders said. Tap on our bio link to read more. —— Photo 1: Mustard sauce is dribbled onto the beef rib at Sanders BBQ Supply Co. (@sandersbbqsupplyco) on West 99th Street in Chicago on Nov. 21, 2024. Photo 2: Nestor Aguayo slices brisket. Photo 3: A smoked cheeseburger with fries is served. Photo 4: The oxtails on bread. ? Louisa Kung Liu Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

Sanders BBQ Supply Co. in the Beverly neighborhood of Chicago specializes in Texas-inspired new-school barbecue with stunning smoked meat that’s personal and precise, but the restaurant could use a few lessons in old-school service. Owner James Sanders opened his namesake restaurant in June with a team led by head pitmaster Nick Kleutsch and head chef Bill Jones. It’s considered one of the first craft barbecue places on the South Side, Sanders said. Tap on our bio link to read more. —— Photo 1: Mustard sauce is dribbled onto the beef rib at Sanders BBQ Supply Co. (@sandersbbqsupplyco) on West 99th Street in Chicago on Nov. 21, 2024. Photo 2: Nestor Aguayo slices brisket. Photo 3: A smoked cheeseburger with fries is served. Photo 4: The oxtails on bread. ? Louisa Kung Liu Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

Sanders BBQ Supply Co. in the Beverly neighborhood of Chicago specializes in Texas-inspired new-school barbecue with stunning smoked meat that’s personal and precise, but the restaurant could use a few lessons in old-school service. Owner James Sanders opened his namesake restaurant in June with a team led by head pitmaster Nick Kleutsch and head chef Bill Jones. It’s considered one of the first craft barbecue places on the South Side, Sanders said. Tap on our bio link to read more. —— Photo 1: Mustard sauce is dribbled onto the beef rib at Sanders BBQ Supply Co. (@sandersbbqsupplyco) on West 99th Street in Chicago on Nov. 21, 2024. Photo 2: Nestor Aguayo slices brisket. Photo 3: A smoked cheeseburger with fries is served. Photo 4: The oxtails on bread. ? Louisa Kung Liu Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

“Are you guys chefs or something?” It’s a question Oliver Poilevey, Marcos Ascencio and Alex Martinez get asked a lot when they tailgate at Bears home games. They hear it while setting up their butane burners and putting the blue-and-white tablecloths on their folding tables. They hear it when doing prep work. And they definitely hear it once the various dishes — seafood paella, truffle-topped soft scrambled eggs and brioche French toast with foie gras, for example — are ready and shared with those fortunate to be nearby. No surprise then that the answer is a resounding yes. Poilevey is chef/partner at Le Bouchon, Obelix, Mariscos San Pedro and Taqueria Chingon; Ascencio is chef/partner at Mariscos and Chingon; and Martinez is chef/partner at Mariscos. Season ticket holders for the last three years, the trio regularly bring their A-game to their tailgating at the 31st Street parking lot near Soldier Field — even if the Bears don’t bring theirs. Tap on our bio link to read more. — — — Photo 1: Chefs Marcos Asencio, Oliver Poilevey and Alex Martinez pose while tailgating before a Bears game on Nov. 10, 2024. Photo 2: Asencio checks on his squid, shrimp, and chorizo paella while tailgating. Photo 3: Sauces are added to the Torres de Mariscos. Photo 4: Poilevey places caviar on the wrist of Jose Garcia-Chow while tailgating. Photo 5: A group raises pastries up in the air in a toast as the three chefs. Photo 6: Martinez finishes the squid, shrimp, and chorizo paella off with a squeeze of fresh charred lemon for a friend. Photo 7: Truffle is grated onto a French scramble eggs dish. Photo 8: Poilevey works a Japanese grill while tailgating with his fellow chefs and friends. Photo 9: People watch as Martinez works the octopus on a Japanese grill. Photo 10: A collection of food items sit on a table. ? Lisa Thames / Chicago Tribune ? Chris Sweda / Chicago Tribune

“Are you guys chefs or something?” It’s a question Oliver Poilevey, Marcos Ascencio and Alex Martinez get asked a lot when they tailgate at Bears home games. They hear it while setting up their butane burners and putting the blue-and-white tablecloths on their folding tables. They hear it when doing prep work. And they definitely hear it once the various dishes — seafood paella, truffle-topped soft scrambled eggs and brioche French toast with foie gras, for example — are ready and shared with those fortunate to be nearby. No surprise then that the answer is a resounding yes. Poilevey is chef/partner at Le Bouchon, Obelix, Mariscos San Pedro and Taqueria Chingon; Ascencio is chef/partner at Mariscos and Chingon; and Martinez is chef/partner at Mariscos. Season ticket holders for the last three years, the trio regularly bring their A-game to their tailgating at the 31st Street parking lot near Soldier Field — even if the Bears don’t bring theirs. Tap on our bio link to read more. — — — Photo 1: Chefs Marcos Asencio, Oliver Poilevey and Alex Martinez pose while tailgating before a Bears game on Nov. 10, 2024. Photo 2: Asencio checks on his squid, shrimp, and chorizo paella while tailgating. Photo 3: Sauces are added to the Torres de Mariscos. Photo 4: Poilevey places caviar on the wrist of Jose Garcia-Chow while tailgating. Photo 5: A group raises pastries up in the air in a toast as the three chefs. Photo 6: Martinez finishes the squid, shrimp, and chorizo paella off with a squeeze of fresh charred lemon for a friend. Photo 7: Truffle is grated onto a French scramble eggs dish. Photo 8: Poilevey works a Japanese grill while tailgating with his fellow chefs and friends. Photo 9: People watch as Martinez works the octopus on a Japanese grill. Photo 10: A collection of food items sit on a table. ? Lisa Thames / Chicago Tribune ? Chris Sweda / Chicago Tribune

“Are you guys chefs or something?” It’s a question Oliver Poilevey, Marcos Ascencio and Alex Martinez get asked a lot when they tailgate at Bears home games. They hear it while setting up their butane burners and putting the blue-and-white tablecloths on their folding tables. They hear it when doing prep work. And they definitely hear it once the various dishes — seafood paella, truffle-topped soft scrambled eggs and brioche French toast with foie gras, for example — are ready and shared with those fortunate to be nearby. No surprise then that the answer is a resounding yes. Poilevey is chef/partner at Le Bouchon, Obelix, Mariscos San Pedro and Taqueria Chingon; Ascencio is chef/partner at Mariscos and Chingon; and Martinez is chef/partner at Mariscos. Season ticket holders for the last three years, the trio regularly bring their A-game to their tailgating at the 31st Street parking lot near Soldier Field — even if the Bears don’t bring theirs. Tap on our bio link to read more. — — — Photo 1: Chefs Marcos Asencio, Oliver Poilevey and Alex Martinez pose while tailgating before a Bears game on Nov. 10, 2024. Photo 2: Asencio checks on his squid, shrimp, and chorizo paella while tailgating. Photo 3: Sauces are added to the Torres de Mariscos. Photo 4: Poilevey places caviar on the wrist of Jose Garcia-Chow while tailgating. Photo 5: A group raises pastries up in the air in a toast as the three chefs. Photo 6: Martinez finishes the squid, shrimp, and chorizo paella off with a squeeze of fresh charred lemon for a friend. Photo 7: Truffle is grated onto a French scramble eggs dish. Photo 8: Poilevey works a Japanese grill while tailgating with his fellow chefs and friends. Photo 9: People watch as Martinez works the octopus on a Japanese grill. Photo 10: A collection of food items sit on a table. ? Lisa Thames / Chicago Tribune ? Chris Sweda / Chicago Tribune

Monday Coffee, an experiential coffee company, just opened its first cafe in the North Lawndale neighborhood on the West Side of Chicago on Nov. 9. Co-founders Amanda Christine Harth, who is the company’s CEO, and Felton Kizer, who is the head roaster, specialize in cold brew. They previously completed residencies at the Garfield Park Conservatory, SoHo House and Retreat at Currency Exchange CafĂ© by artist Theaster Gates. Their debut cafe is located in a new building called Starling, designed as a “space for liberation,” according to its developers. Tap on our bio link to read more. —— Photo 1: Monday Coffee (@drinkmondaycoffee) inside the new Starling by Duo building on 16th St. in Chicago’s North Lawndale neighborhood, Nov. 13, 2024. Photo 2: People relax at Monday Coffee. Photo 3: Good Day from Monday Coffee. Photo 4: Monday Coffee co-founders and owners Amanda Christine Harth and Felton Kizer. ? Louisa Kung Liu Chu / Chicago Tribune ? Chris Sweda / Chicago Tribune

Monday Coffee, an experiential coffee company, just opened its first cafe in the North Lawndale neighborhood on the West Side of Chicago on Nov. 9. Co-founders Amanda Christine Harth, who is the company’s CEO, and Felton Kizer, who is the head roaster, specialize in cold brew. They previously completed residencies at the Garfield Park Conservatory, SoHo House and Retreat at Currency Exchange CafĂ© by artist Theaster Gates. Their debut cafe is located in a new building called Starling, designed as a “space for liberation,” according to its developers. Tap on our bio link to read more. —— Photo 1: Monday Coffee (@drinkmondaycoffee) inside the new Starling by Duo building on 16th St. in Chicago’s North Lawndale neighborhood, Nov. 13, 2024. Photo 2: People relax at Monday Coffee. Photo 3: Good Day from Monday Coffee. Photo 4: Monday Coffee co-founders and owners Amanda Christine Harth and Felton Kizer. ? Louisa Kung Liu Chu / Chicago Tribune ? Chris Sweda / Chicago Tribune

Monday Coffee, an experiential coffee company, just opened its first cafe in the North Lawndale neighborhood on the West Side of Chicago on Nov. 9. Co-founders Amanda Christine Harth, who is the company’s CEO, and Felton Kizer, who is the head roaster, specialize in cold brew. They previously completed residencies at the Garfield Park Conservatory, SoHo House and Retreat at Currency Exchange CafĂ© by artist Theaster Gates. Their debut cafe is located in a new building called Starling, designed as a “space for liberation,” according to its developers. Tap on our bio link to read more. —— Photo 1: Monday Coffee (@drinkmondaycoffee) inside the new Starling by Duo building on 16th St. in Chicago’s North Lawndale neighborhood, Nov. 13, 2024. Photo 2: People relax at Monday Coffee. Photo 3: Good Day from Monday Coffee. Photo 4: Monday Coffee co-founders and owners Amanda Christine Harth and Felton Kizer. ? Louisa Kung Liu Chu / Chicago Tribune ? Chris Sweda / Chicago Tribune

Maurie and Flaurie are back. The iconic 12-foot-tall couple was taken down from the rooftop of the historic Superdawg Drive-In on the Northwest Side of Chicago for refurbishment just after Labor Day. They returned to their perch on Wednesday morning, “all refurbished and rested,” said Don Drucker. He co-owns the business with his wife, Lisa Drucker, and her brother, Scott Berman. The siblings are the children of late co-founders and figure namesakes, Maurie Berman and Florence Berman. The same Superdawg figures went up on the roof on April 28, 1948, 10 days before the original opening. They’ve come down every 25 years or so for refurbishment. The first time was in the mid-‘70s and the second time in the late ‘90s. Tap on our bio link to read more. —— Photo 1: The newly refurbished Maurie and Flaurie characters are seen atop Superdawg (@superdawgdrivein) on North Milwaukee Avenue in Chicago on Nov. 13, 2024. Photo 2: Maurie and Flaurie are seen atop Superdawg. Photo 3: Workers guide a crane hoisting Superdawg Drive-In mascot Maurie up to Superdawg’s roof, Photo 4: Maurie is hoisted onto the roof. Photo 5: Maurie and Flaurie are unwrapped and prepared to be hoisted to the rooftop. ? Louisa Kung Liu Chu / Chicago Tribune ? Stacey Wescott / Chicago Tribune / @staceywescott27

Maurie and Flaurie are back. The iconic 12-foot-tall couple was taken down from the rooftop of the historic Superdawg Drive-In on the Northwest Side of Chicago for refurbishment just after Labor Day. They returned to their perch on Wednesday morning, “all refurbished and rested,” said Don Drucker. He co-owns the business with his wife, Lisa Drucker, and her brother, Scott Berman. The siblings are the children of late co-founders and figure namesakes, Maurie Berman and Florence Berman. The same Superdawg figures went up on the roof on April 28, 1948, 10 days before the original opening. They’ve come down every 25 years or so for refurbishment. The first time was in the mid-‘70s and the second time in the late ‘90s. Tap on our bio link to read more. —— Photo 1: The newly refurbished Maurie and Flaurie characters are seen atop Superdawg (@superdawgdrivein) on North Milwaukee Avenue in Chicago on Nov. 13, 2024. Photo 2: Maurie and Flaurie are seen atop Superdawg. Photo 3: Workers guide a crane hoisting Superdawg Drive-In mascot Maurie up to Superdawg’s roof, Photo 4: Maurie is hoisted onto the roof. Photo 5: Maurie and Flaurie are unwrapped and prepared to be hoisted to the rooftop. ? Louisa Kung Liu Chu / Chicago Tribune ? Stacey Wescott / Chicago Tribune / @staceywescott27

Maurie and Flaurie are back. The iconic 12-foot-tall couple was taken down from the rooftop of the historic Superdawg Drive-In on the Northwest Side of Chicago for refurbishment just after Labor Day. They returned to their perch on Wednesday morning, “all refurbished and rested,” said Don Drucker. He co-owns the business with his wife, Lisa Drucker, and her brother, Scott Berman. The siblings are the children of late co-founders and figure namesakes, Maurie Berman and Florence Berman. The same Superdawg figures went up on the roof on April 28, 1948, 10 days before the original opening. They’ve come down every 25 years or so for refurbishment. The first time was in the mid-‘70s and the second time in the late ‘90s. Tap on our bio link to read more. —— Photo 1: The newly refurbished Maurie and Flaurie characters are seen atop Superdawg (@superdawgdrivein) on North Milwaukee Avenue in Chicago on Nov. 13, 2024. Photo 2: Maurie and Flaurie are seen atop Superdawg. Photo 3: Workers guide a crane hoisting Superdawg Drive-In mascot Maurie up to Superdawg’s roof, Photo 4: Maurie is hoisted onto the roof. Photo 5: Maurie and Flaurie are unwrapped and prepared to be hoisted to the rooftop. ? Louisa Kung Liu Chu / Chicago Tribune ? Stacey Wescott / Chicago Tribune / @staceywescott27

Discover More Creators

getahugco

@getahugco

Welcome to our whimsical world of joy and imagination, where...

 raisingprimalbabiesandbeasts

@raisingprimalbabiesandbeasts

Hi, I’m Bianca, the voice behind Raising Primal Babies and...

 brownsvillecic

@brownsvillecic

The Brownsville Community Improvement Corporation (BCIC) is ...

 hyundaicard_dive

@hyundaicard_dive

á„’á…§á†«á„ƒá…ąá„á…Ąá„ƒá…ł DIVE

 edgemedianetwork

@edgemedianetwork

EDGE is the largest network of local Lesbian, Gay Bisexual a...