Restaurant and bar news and reviews, recipes and more, delivered every week.
 Friday, Apr 6 April 9 marks The Cubs' opening day, but a new batch of restaurant openings in and around Wrigley Field are worth celebrating, too. Phil Vettel looks at the new dining faces serving up craft cocktails, crave-worthy tacos and deeply flavored smoked meats, drawing in foodies and baseball fans alike. |
| Our reporters loved tasting and chatting with star chef Stephanie Izard, who visited the Tribune Test Kitchen to cook up a batch of her shrimp toast, a crowd favorite at her "inauthentic Chinese restaurant," Duck Duck Goat. Learn how to make this simple recipe for your next dinner party. |
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| Food & Dining is seeking out Chicago's best lunches, in the Loop, around town and in the suburbs, as our monthly "Craving" series explores all things lunch. Whether you're craving an expertly crafted Cubano, a surprising omelet combination or a slice of savory pie, we've got you covered. |
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| The lines at this Belmont Cragin find would make Au Cheval blush. Check out the quesadillas, where each cook makes them from scratch, using fresh masa instead of pre-made tortillas. The filling is a reasonable dose of gooey, melty cheese and a vibrant stew of zucchini blossoms, sandwiched between a blue corn tortilla. Sidle up at the counter and dig right in. You can thank us later. |
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| At Vol. 39, a stylish little cocktail bar tucked away in the Kimpton Gray Hotel, classic cocktails are the name of the game. The martini flight ($30) features a 1-ounce pour of each of six options, each with an entirely different personality. Be sure to share! |
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| Save the date for one of the hottest food events of the summer: Chicago Gourmet. It often sells out, and this year promises to be one of the biggest yet. |
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| Two local favorites, together at last. Parson's Chicken & Fish, the Logan Square hot spot, is teaming up with the folks at Revolution Brewing for a specially branded beer. Learn all about it here. |
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| After a difficult 2017, Goose Island looks to rebound under new leadership and innovation. What does this year look like for the brewery giant? |
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