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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Saturday, March 2

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Openings Tue Jul 14 2015

Be Leaf, new salad concept, opens in the Loop

Hospitality runs in the family, especially for Becky Marks. Owner of Be Leaf, a new salad concept in the Loop, Marks joins brothers Danny and Doug (owners of Emporium Arcade Bar) in the restaurant industry. Similar to other health-conscious restaurants (Freshii, LYFE, Just Salad and Farmer's Fridge), Be Leaf focuses on sustainable, local produce and nutrient-dense ingredients. Environmental sustainability also plays a major role in the restaurant's philosophy, including a composting program and eco-friendly dishware.

Be Leaf salads and grain bowls are creatively named and crafted, including "All Hail Caesar" (kale & romaine, chicken, parmesan crisps), "Nom Nomaste" (chicken, soba noodles, edamame, shiitake mushrooms, roasted shishito peppers, grapefruit, broccoli, yuzu-miso dressing), and "Bravocado" (quinoa, avocado, queso fresco, kale chips). Diners can also customize their salads or grain bowls, selecting ingredients as they move down the assembly line. The salads and bowls are very small for the price point ($10+ for a salad bowl), so customization might be the best option for those who want a more substantial meal. Or, stick with your salad and impress all your colleagues with your portion control.

Be Leaf
29 N. Upper Wacker Dr.
Chicago, IL 60606
(312) 877-5399

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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