Fresh for the Fearless: Live Poultry in Chicago
This particular bird was not injured in the writing of this story.
By Gulnaz Saiyed
Hapless Intern
Pick up a chicken labeled “fresh” at the supermarket. According to the United States Department of Agriculture, it has never been kept at temperatures below 26 degrees Fahrenheit. Touch it through its cool, vacuum-packed plastic. The product won’t feel ice-cold and rock-hard, but will feel supple under your fingers.
Touch fresh chicken at the poultry shop on 2731 W. Lawrence Ave., however, and it will likely squawk. Read More
Top 5 Places For Delivery in Chicago
Hungry for a little corned beef? 11 City Diner delivers (photo: Joseph Storch)
I was in L.A. yesterday, where it was a balmy 77 degrees and people didn’t think twice about going outside. But in Chicago, most of my friends treat the prospect of heading outside on a bitterly cold day with the same enthusiasm usually reserved for paying their taxes. I realize you can order online from services like grubHub and seamless, but do you really want to wait for Sarpino’s Pizza or Oggi Trattoria? Also, going through these middlemen usually entails a bit longer for a wait (up to 75 min. on the seamless site) plus minimum orders and delivery fees. Not worth it in my mind. But there are some restaurants where they take their delivery seriously, and they’ll get you your food before you get ready for bed. Read More
Beer of the Week: Trappistes Rochefort
This week, Michael Roper goes to Belgium, where world-class beers are as prevalent as corrupt governors in Illinois. Of course, Roper should know; his Hopleaf has Chicago’s best list of Belgians, offering more than 100 by the glass. Today, he’s honoring trappist monks, who produce one of the country’s best-loved beers that just happen to go really well with the kind of food we’re eating in Chicago this time of year.
Cha Siu Bao & Calamari Sticks from Shui Wah
In honor of the Chinese New Year (Year of the Dragon, in case you were wondering), we’re celebrating with TWO Something(s) You Should Eat this week, from one of my favorite little dim sum houses in Chinatown. At Shui Wah, there are no carts rumbling through the compact dining room, there simply isn’t room for them. Instead, you are presented with a small menu card, divided into “steamed,” “fried” and “baked” items. Two of my favorites include the classic steamed snack of cha siu bao (pork buns) and crispy, fried calamari strips dusted in chili salt. All dim sum houses offer the former, but only Shui wah – as far as I know – makes the latter. Gong Hay Fat Choy!
How To Make A Brown & Stirred Cocktail
In the short time Longman & Eagle has been open in Logan Square, its already nabbed a Michelin star, had several appearances on national TV programs like “Unique Eats,” and has become one of the city’s preeminent sources for brown liquors. Bartender Derek Alexander is particularly fond of Rittenhouse rye, and has come up with a drink that seems to suit all of my needs when it comes to sublime sipping. He calls is “Right Up My Alley,” and I couldn’t agree more.
“Right Up My Alley”
by Derek Alexander, Longman & Eagle
2 oz. Rittenhouse Rye
½ oz Carpano Antica Sweet Vermouth
½ oz Cynar
½ oz Bonal Gentiane-quina
2-3 dashes Peychaud’s bitters
Combine all ingredients in tall glass, add ice. Stir with bar spoon for at least a minute, checking dilution to your liking. Strain into a rocks glass.
Former Goose Island Brewmaster Now Talking Cider
Greg Hall is sporting his usual (ahem, casual) look: untucked shirt, full beard, slightly disheveled hair, but make no mistake, he’s 100% focused on his next project. The former Brewmaster of Goose Island – the company his father, John started – left the company after it was sold last year to Anheuser-Busch, and started Virtue Brands. His new passion: cider. The fermented beverage has been popular for decades in Europe (some of the best comes from Normandy), and Hall is hoping he can convince Chicagoans that his Redstreak English style draft cider is the next big thing. Read More
