-
November 17, 2009
("10 great places to toast Bloody Mary's 75th", USA Today, November 17, 2009)
Nacional 27
Adam Seger, an “off-the-wall bartender,” mixes up creative cocktails including the Cazuela, an “adult Gatorade” made with citrus, sugar-cane rum and Fresca, and the Orient Express, made with Domaine de Canton, yuzu and a house-grown Kaffir lime. As with most of Seger’s cocktails, the Bloody Mary is made with herbs he grows at the bar and heirloom tomatoes. “Forget tomato juice, he mashes a yellow and red tomato together as his base,” DeGroff says. “It’s what he calls his ‘drink you like to eat’ philosophy.”
» Read more
-
October 17, 2009
("Eight Great Dumplings in Chicago", Gourmet Magazine 2009, May 12, 2009)
Wow BaoLike the good restaurateur he is, Rich Melman saw gold in these soft, spicy buns. Now he has multiple locations around the city hawking them, and he can hardly keep up with the demand. These buns are quickly prepared and portable—fast food without that after-meal remorse. (wowbao.com)
» Read more
-
June 17, 2009
This appeared in the Chicago Reader on October 13, 2006.
Alpana's Revenge
By Nicholas Day
» Read more
-
June 17, 2009
For some reason, the weather in Chicago is refusing to let go of winter
this year. I have lived in this city for almost 10 years and I don't
remember it ever taking so long for the temperature to warm up. By now,
I should be complaining how hot it is and my hair should immediately
frizz up from the humidity when I walk outside. Instead, I'm still
wearing a sweater and my winter coat. Ugh!
» Read more