Stories by Daniel Hautzinger

Mediterranean food on the river, Basque cuisine meets Chicago, ramen with African flavors, a dessert tasting menu, Korean from the suburbs, and follow-ups from several acclaimed chefs are all on the horizon. 

“To see Lao cuisine in the main grocery aisle,” says a co-founder of Laos to Your House, is “the execution of our mission beyond what we could think.” 

“They know that food is meant to be shared,” Sarai Blankenbaker says of her students at Roosevelt High School, who prepare meals for other students every week in a community fridge. 

As the craft beer scene continues to shrink, Half Acre Beer Co. and Maplewood Brewery & Distillery, two of Chicago’s biggest and most popular breweries, have announced that they are merging.

Every bagpiper in the city must be employed over the weekend leading up to St. Patrick's Day, as the green beer flows and live music and dance enliven restaurants and bars across Chicago. 

It's often said that cooking is an art and baking is a science, so enjoying a baked good on a mathematical "holiday" like Pi Day is apt. We've gathered some Chicago places that can help you indulge.

As the Blackhawks and the Bulls embark on a large-scale development project to transform the area around United Center, a first step has enlisted One Off Hospitality to provide food at some ice rinks used by the team and open to the public.

Filming has begun on the seventh season of the Victorian detective series Miss Scarlet, which Masterpiece has announced will be its last. 

“I use a lot of modern techniques without making it too intimidating," says Bar Bambi's Katie Renshaw, who has worked at many of Chicago's top bars.

Daniel Parker and Liz Bendure met at the beloved Lula Cafe and have been hosting supper clubs and events as Txa Txa Club the past few years. Now they have a singular brick-and-mortar space.

Cooking with Legends brings together the longtime PBS hosts and chefs Bayless and Tsai in Bayless' Chicago home. We spoke to Bayless about his early days in TV, his background in barbecue, and more.

In the new PBS special Cooking with Legends: Ming Tsai & Rick Bayless, Bayless shares a recipe for simple steak tacos similar to some he has been serving at Frontera Grill since it opened in 1987. 

Siegfried is once again called to treat Miss Stokes' goat Hilda as Christmas approaches, bringing a surprise guest. 

“I don’t think America is really up to speed on that yet,” says Mychael Bonner of Caribbean and African food, which he prepares with his decades of restaurant experience at his new Spice by CMB.

Agnes Moody escaped slavery to Canada via the Underground Railroad before finding fame as a caterer in Chicago and representing the U.S. at a World's Fair in Paris.