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News Wed Oct 22 2008

Mmm, Midweek Links

Shochu in Wrigleyville is now Deleece Grill Pub. Too bad, we liked Shochu.

• Chef Mindy Segal has put her chef de cuisine, Mark Steur, in charge at HotChocolate. Interesting.

Some reports on the Reader's mulefoot dinner at Blackbird.

• The Stew's Chris Borelli checks out newly opened Province.

ChuckEats visits L2O and finds it uneven.

The Tribune and New York Times both report on how restaurants here and in other cities are hurting in the economic downturn.

• Busy food week at Chicagoist. Foodporn at MK, the aforementioned mulefoot dinner, Epic Burger, a look at Beer of the Week bottlecaps, the Bucktown Apple Pie Contest, Province opens, and demystifying Bouillabaisse and consomme.

• Busy week at Hungry Mag, too: a report on "Detroit-style" Steve's Deli and memories of a New York Deli, a review of an indie rock cookbook, a recipe for French-baked Vidalia onions, and Nagrant finds ways to cut down his food costs.

• Nagrant also likes the mole at Real Tenochtitlan so much he'll eat it with a bare bone. That's making the most of a meal.

Did you know Vie serves a "secret hamburger" on Friday nights? More importantly, did you know you could get a $5 dry-aged burger at David Burke's Primehouse until Friday?

Chicago Gluttons hit Publican.

24/7 Chicago visits Naha.

• MenuPages Blog shares advice on how to land a reservation at a tough-to-get-into restaurant.

• Plenty to agree or disagree with on the Chicago Traveler's top 10 Chicago pizzas list.

Zagat Buzz's best coffeeshops list might be slightly less controversial.

Chicago Bites does Hot Doug's.

• Chicago magazine grills Jimmy Sneed on the Front Burner.


Michael Gebert / October 24, 2008 3:57 PM

Thanks for the double link, Andrew!

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A Garden Party at Rick Bayless' House

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I was using Rick Bayless' restroom, I mused, staring up at the ceiling window that was projecting a heavenly beacon of light upon my less-than-angelic duties. I could barely distinguish Rick's faint murmurs through the orange walls, something about how...
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