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Andersonville's Hopleaf has more than doubled its food options since completing a renovation.
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A local company's frozen kefir is gaining tasty ground at Starfruit Cafes around the city.
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Chef Bill Kim draws on his heritage to make homemade kimchi at bellyQ in Chicago's West Loop.
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The chef at Aguamiel cooks regional cuisine from his homeland- including moles.
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A new restaurant in southwest suburban Palos Heights is attempting to lure diners with the promise of farm-to-table cuisine.
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Chicago's reputation as a deep dish hub may be in jeopardy, thanks to a bumper crop of Neapolitan-style pizza joints taking over.
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Guacamole, tacos and enchiladas may be the most popular items on Mexican menus, but any fan of the cuisine will tell you it's mole that truly sets kitchens apart.
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As thin as a Swedish pancake but as crisp as a saltine cracker, for many Indians the dosa is a delicious snack, but can also become a full meal.
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Ramen has moved way beyond the cheap, college dorm room staple.
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Ramen has moved way beyond the cheap, college dorm room staple. From Tokyo to Chicago, the bowl of noodles in broth is treated with great respect.
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There isn't a lot of unique dining in Glencoe, but a hot new restaurant is drawing in diners from all over the North Shore.
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Pizza joints are everywhere in Chicago, but very few use coal, and even fewer use the high-quality salamis and sausages from a certain butcher shop in the West Loop.
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Pizza joints are everywhere in Chicago, but very few use coal, and even fewer use the high-quality salamis and sausages from a certain butcher shop in the West Loop.
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The open-faced sandwiches at Duran European Sandwiches in River West are exact Austrian replicas.
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Stephanie Izard wins best chef, Great Lakes region, while Paul Kahan ties for the night's top honors with Best Chef award.
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On Thursday, May 9, 2013, Special Olympics Chicago is hosting a delicious fundraiser. "Sip and Savor" features top Chicago chefs.
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A local non-profit along with the Chicago Department of Public Health and Blue Cross Blue Shield of Illinois are partnering to help create spaces where children can let loose and be safe.
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Chicago has several Russian, Chinese and Turkish restaurants, but only one that specializes in the food of Kyrgyzstan and due to its proximity to all of those other countries, its cuisine borrows the best from all of them.
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Chicago has several Russian, Chinese and Turkish restaurants, but only one that specializes in the food of Kyrgyzstan and due to its proximity to all of those other countries, its cuisine borrows the best from all of them.
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Cooking corn on the cob, husk on, is a great way to improve the flavor, and eating it Mexican-style is even better.
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One of Chicago's best lemon-sour cream poundcakes comes courtesy of an 86-year-old bakery on the Far West Side.
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One restaurant in Oak Park will celebrate Cinco de Mayo with quite a few varieties of ceviche.
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Tofu is getting a facelift. Long-ridiculed in the past, this healthy protein - derived from soy beans - is as popular as ever, especially in Asian cuisine.
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The final week of April typically signals the end of winter's root vegetables, and a time for locally-grown produce that's actually green.
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Mom always said to eat your peas, but these days, it's the chefs clamoring for more and the tiny, green spheres taste so much better now than the overcooked nightmares from school lunches past.
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Spring is here, in the kitchen, and that means things like local asparagus, peas and morel mushrooms are in season.
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Ramps, morels, asparagus. . . Just a few of the culinary signposts, signaling to chefs and diners that the green season is finally here.
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One of Chicago's finest restaurants has a secret, and it's in the bar and it's not a drink, per se, it's an entirely different, and much more affordable menu. They also have one of the best burgers in town.
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A chef who grew up on the Southwest Side is plating an upscale version of Nicky's Big Baby burger at a Gold Coast restaurant.
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Chicago's brewing scene is taking off, with more than a half-dozen craft brewer now producing unique lagers, pilsners and ales and 5 Rabbits in Bedford Park is focusing on Latin ingredients in their Belgian-style ales.
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Meatballs, paper-thin pancakes and lingonberries are the usual signs of Swedish food in America, but so is a unique shrimp salad and there is a worthy version in Albany Park.
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Meatballs, paper-thin pancakes and lingonberries are the usual signs of Swedish food in America, but so is a unique shrimp salad and there is a worthy version in Albany Park.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons. The Aviary uses the local spirits in some of the country's most creative cocktails.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons. The Aviary uses the local spirits in some of the country's most creative cocktails.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons. The Aviary uses the local spirits in some of the country's most creative cocktails.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons. The Aviary uses the local spirits in some of the country's most creative cocktails.
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Edgewater is known for ethnic foods and neighborhood bars. Sauce and Bread Kitchen adds a Midwestern cafe into the mix.
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Easter may be over, but that doesn't mean the taste for lamb has subsided, and at Bread and Wine in Irving Park the chef uses lamb in many forms.
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Turkish food is barely understood in Chicago, but Pide ve Lachmacun is hoping to introduce two popular street snacks as common in Istanbul as a hot dog or pizza.
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The Hungry Hound checks out Interurban bakery, a hidden gem where the sweet and savory baked goods are fresh and homemade.
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Hundreds, if not thousands, of sandwich combinations can be found in Chicago. ABC7's Hungry Hound discovers one worth ordering again.
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The Chicago French Market in the West Loop recently celebrated its three-year anniversary, mainly by adding a trio of new kiosks.
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The school closings controversy has stirred a lot of conversation in Chicago, but one voice that was not heard in the last two days is that of Mayor Rahm Emanuel, who late Friday afternoon returned home with his family from a spring break vacation.
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Macau is a tiny island near Hong Kong, formerly controlled by the Portuguese, and Macanese cuisine is now alive and well in Logan Square.
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Red Square, one of Chicago's oldest Turkish steam baths, is being re-born with a strong Russian accent.
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Chicago has dozens of Mexican, Chinese and Polish options-- but only two Indonesian restaurants in the area. The most recent, Rickshaw Republic, opened on DePaul's Lincoln Park campus.
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Pl-zen, the first true gastropub in Pilsen, focuses on neighborhood's European roots.
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Pl-zen, the first true gastropub in Pilsen, focuses on neighborhood's European roots.
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It seems there's a new barbecue joint opening in Chicago almost every other week, but at T-K's Smoke Pit, they've added a few twists and new additions to their menu.
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