Food and Restaurants
Chicago boasts a vibrant and internationally-renowned restaurant scene. Read the latest news and updates from the dining world.
A stretch of Clark Street between Grand Avenue and Kinzie Street has been a hotbed for Chicago’s outdoor dining program, but its future remains uncertain.
Offering “high-fidelity sound [and] creative Korean American cuisine,” the casual bar and restaurant will be retrofitted into what previously was their Parachute restaurant on Elston Avenue.
The company wants to support what it calls the silent majority of ketchup lovers by placing small ketchup-dispensing billboards outside restaurants that don’t serve the brand.
With Easter around the corner, chocolate makers and food businesses are feeling the impact of soaring global cocoa prices, which is also hitting consumers.
Unite Here Local 1, representing the workers at the Signature Room and its lounge, said in a lawsuit in October the employer failed to give 60 days notice of a closing or mass layoff, violating state law.
The market is holding a “dry run” on Sunday, April 7, at its temporary location on Kedzie Avenue, between the monument and Fullerton Avenue, before the market opens on May 12.
McDonald’s plans to make original glazed, chocolate iced with sprinkles and filled chocolate iced doughnuts available daily in a rollout that the company says will run through 2026 at its 13,500 U.S. locations.
Soloway Coffee opened its first U.S. location in Chicago.
The local cheese maker was recognized for its “nodini” fresh mozzarella at a global competition recently held in Wisconsin.
A Chick-Fil-A spokesperson added that the move reflects company concerns about its ability to acquire sufficient supplies of antibiotic-free chicken.
The dessert was popular in the 1950s and 1960s and supposedly a favorite of Mayor Richard J. Daley. Today, though, only a few Chicago bakeries sell it.
Blommer will move its headquarters and a research and development center to the Merchandise Mart, and plans to invest $100 million in its chocolate production facilities elsewhere.
Any Girl Scout could do the same, 12-year-old Bristol Sjostrom says. All it takes is hard work. She often works 12 to 14 hours a day going door-to-door or selling from tables.
The iconic Chicago steakhouse had a devoted clientele that included celebrities and politicians.
Throw an unforgettable March Madness party this year by serving up an array of delicious, low-carb snacks that are sure to be a hit with all your guests.
Himalayan Sherpa Kitchen in Lincoln Square proudly serves lesser known dishes from Tibet and Nepal, including the popular (and spicy) C Momo: fried dumplings slathered in a savory sauce packed with chiles.
In a lawsuit filed Monday in Cook County, Hubbard Inn alleges she defamed the business in her video last week and triggered an onslaught of negative reviews, threats and cancellations at the restaurant.
Bajo la dirección del chef Roberto Pérez, becarios pagados de entre 16 y 24 años pueden aprender a hacer, vender y distribuir comidas.
Under the guidance of chef Roberto Pérez, paid interns 16 to 24 years old can try making, selling and distributing meals.
Downdetector, an outage tracker, also reported a spike in problems with the McDonald’s app in the last few hours.
Peke’s Pozole in Archer Heights began as a home business launched by Petra Guerrero, a Mexican immigrant.
La cocina mejor conocida como fusión latina o “Latin fusion” está de moda, ya que los sabores latinos se mezclan bien con otras gastronomías.
Fusion is in the spotlight as Latin flavors are melded with other cuisines.
Carmen Ollarves y su marido Tomás Alvarado llegaron a Chicago desde Venezuela hace casi dos años. Para recordar su país, suelen preparar un platillo de pasta inspirado en las comunidades italianas de Venezuela.
Zoe Schor and Whitney LaMora reached their Kickstarter goal last month, and plan to use the funds to open their newest concept — Villanelle.
Mark Kotlick was praying for reconstruction to finish by the end of Lent on March 31, the take-out spot’s busiest season. But he needs a few more weeks to order custom-made refrigerators and deli counters.
For a limited time, the iconic hotel is offering a luxuriously upgraded version of the signature Bookbinder’s soup, preparing it with one of the world’s most prestigious spirits, Louis XIII cognac, as well as other lavish flourishes.
Ravi Nagubadi pays homage to traditional flavors of India while introducing new diners to his take on an Indian delicacy.
