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The Top Juice Bars in Chicago
Raise your hand if you sat at your desk the whole week after Halloween eating Reese's peanut butter cups (the pumpkin shaped ones)! Ok, maybe that's just us but dang, we are in need of a fall detox. Chicago is a town of Italian sausages, deep dish pizza and...well lots of chunky monkey foods but as we are a town of contradiction, we got juice bars popping up left and right.
The Five Best Pizza Places in Chicago
If you love pizza as much as we do, there is really only one destination to consider. The place that made deep dish pizza world famous, spawned plenty of wannabe emulators in other cities, and daily makes pizza lovers out of the many tourists who visit. The Windy City of Chicago. With literally hundreds of pizza places to choose from in this pizza mecca, how in the world do you know where to start? Begin with the aforementioned deep dish pizza, then proceed to sample as many varieties as you can manage and you are on the way to becoming a true Chicago pizza expert.
Top 8 Places for Great Mole in Chicago
Mole is a sauce often served at Mexican restaurants all over the world.  Most believe that mole sauces must contain chocolate, however they do not.  Checkout these eight spots across Chicago and the Suburbs showcasing housemade mole of all types.
Tasting Menu: Michael Ciapciak of Bang Bang Pie Shop
For Michael Ciapciak, it’s all about Logan Square.
Bar Scene: Chicago Coffee Picks from Mikky Wright of Ugly Mug Cafe
When Mikky Wright moved from java-drenched Seattle to Chicago in the late 1990s, he felt a bit like he’d slipped into coffee purgatory.
Tasting Menu: Cleetus Friedman of Fountainhead
Cleetus Friedman, executive chef of Chicago restaurant Fountainhead (1970 W. Montrose Ave.), knows it is not easy feeding kids. This is especially true since one of his kids will eat whatever and the other won’t eat anything but grilled cheese.
Six Summertime Desserts from Around the World
From left to right: a Korean red-bean ice bar, Korean Samanco, and Japanese mochi ice cream
Tasting Menu: Chicago Restaurant Picks from Jeni Britton Bauer of Jeni’s Splendid Ice Creams
Jeni’s Splendid Ice Creams founder Jeni Britton Bauer runs her thriving ice-cream business from Columbus, Ohio. But she’s an Illinois native (originally from Peoria), and Chicago holds a soft spot in her heart. Her grandfather grew up in the same neighborhood as Jeni’s Lakeview scoop shop.
Turkey Poo Doesn’t Belong on Pizza, and Other Thoughts on Toppings
For four days in July, the Groupon Guide got taken over. Not by the tiny, glowing aliens that live inside our showerheads, but by summer campers from nonprofit writing and tutoring center 826CHI. Partnered with Groupon employees, the 22 budding scribes became Groupon Guide reporters for the day, scribbling down their thoughts on everything from the song of the summer to Lady Gaga’s out-there outfits.
Ginger Beer Isn’t Actually Beer
I might never be able to walk into a bar and order another dark and stormy. It just won’t be the same.
Flavorful Heirloom-Tomato Dishes Found at Four Chicago Restaurants
At Dusek's: heirloom tomato and stone-fruit salad with montenebro, crisp watermelon, baby arugula, and a brown butter-pine nut vinaigrette
Tasting Menu: Chicago Restaurant Picks from Taxim Chef David Schneider
“Sometimes the ingredient of love is missing when I eat out at restaurants,” said David Schneider, owner and chef of Chicago restaurant Taxim (1558 N. Milwaukee Ave.) in Wicker Park. People may not notice the absence of love in their dish, but Schneider does. It’s a longing that dates back to his childhood, when he spent three months each year in Greece with family who made their own dinner by catching fish and foraging for herbs and other ingredients.
A Tamale That Shucks the Cornhusk
To most people, a tamale is one thing: a steamy bundle of corn masa wrapped in a cornhusk. But Jorge Miranda, chef at the Chicago Mexican restaurant Chilapan, knows better. “You can make a tamale out of almost anything,” he said.
Okra Is In Season at These Five Chicago Restaurants
Okra may be in season right now, but it doesn’t mean everyone wants to eat it. The veggie often gets a bad rap for its slimy coating, which emerges when it’s cooked. But according to Chef David of Taxim restaurant in Chicago's Wicker Park, the veggie is actually quite versatile—and nearly slime-less—when cooked properly. He himself cooks with it every day.
Bar Scene: Chicago Bar Picks from Letherbee Founder and Distiller Brenton Engel
The guy behind Chicago’s Letherbee Distillers spends a lot of his time tinkering with spirits, which he makes with the help of an extra-small team in a tiny space in Ravenswood. When he’s not tinkering, you can often find him drink-ering at one of these five spots around the city.
Tasting Menu: Chicago Restaurant Picks from Chez Moi Chef Dominique Tougne
Stepping aboard airplanes that soar between Chicago and France is a regular custom for Dominique Tougne, the Alsace-born chef behind Chicago French restaurant Chez Moi (2100 N. Halsted St.). If the chef had his way, he’d probably pack suitcases of French cheese and wine before each return flight, the better to stock his bistro with. Customs laws prevent him from doing so; however, no law can stop him from bringing a bit of the French dining scene back to Chicago inside his brain.
Bar Scene: Chicago Bar Picks from Goose Island Brewmaster Nick Barron
Nick Barron, Goose Island’s most recently crowned brewmaster, is something of a revolutionary in the beer world. He won’t hesitate to buck tradition by adding mint and sweet basil to a wheat hopfenweizen, for instance, or by infusing an english bitter with 30 pounds of mushrooms to produce a subtle umami mouthfeel.
Bar Scene: Chicago Bar Picks from GT Fish & Oyster Bartender Danielle Lewis
When she’s not shaking vinegar-spiked whiskey cocktails at GT Fish & Oyster (531 N. Wells St.), bartender Danielle Lewis often heads to one of these three spots for a tipple. One is a classic Bridgeport staple, one is inside a re-established Chicago landmark, and one is a super-chic hotel bar. We think Lewis has good taste. Check out her picks below.
Tasting Menu: Chef Carol Wallack of Sola Restaurant
Though she makes her home in Chicago far from the big blue, Chef Carol Wallack can’t escape the pull of the Pacific Ocean. She keeps a second home in Maui so she can scratch her surfing itch, and even the menu at her Chicago restaurant Sola (3868 N. Lincoln Ave.) is truly an expression of her love of the islands and its cuisine.
Tasting Menu: Chicago Restaurant Picks from Chef Brian Greene of Bow & Stern
Oysters have taken over Brian Greene’s life.
Chicago’s Nine Autentico-est Mexican Restaurants, Ranked by Autentico-ness
Autentico-ness: does a metric to measure such an ephemeral quality exist? As we considered the Mexican restaurants of Chicago, we asked ourselves some questions. Do they make their own tortillas? Has it been run by the same family for years? Besides pollo and carne, can you also get lengua or birria? Do they refuse to put tomatoes on their tacos? When you walk in, do you feel like you’ve found a wormhole that leads directly to the Zócalo in Mexico City during a free Carlos Santana concert?
Nine Things You Never Knew About Terry Hope Romero
This June, vegan chef Terry Hope Romero releases her seventh cookbook, Salad Samurai. It is a compilation of 100 whole-meal salads for every season that are hearty enough to sate even the barbecue-loving crowd. I recently spoke with Romero about her ideal salad recipe to serve dads on Father’s Day. Below, Romero shares some little-known salad-based facts about herself, including her favorite breakfast salad, and what she feeds people who hate salad (hint: it’s salad).
Edible Seaweed Would Prefer to be Called Sea Vegetables
From fictional pirate stories to real-life sunken ships, it’s common knowledge that there’s hidden treasure in the ocean. But what if, instead of silver or gold, the treasure was a brownish, mottled green?
Five Questions with an Edible-Seaweed Harvester
Not all seaweed salad has to come from Japan. Mendocino, California–based Rising Tide Sea Vegetables is one of a growing number of companies that harvest edible seaweed in US waters, making it possible to buy kombu and sea lettuce that’s as local as a farmer’s market’s kale.
Tasting Menu: Chicago Restaurant Picks from Epic Chef Matthew Pollock
Matthew Pollock, the chef behind Esquire-rated restaurant Epic (112 W. Hubbard St.), has deep ties to Chicago—he’s a South Sider by birth, and he actually enjoys the taste of Malört.
Chef Matthew Pollock of Epic on Pizza, Elk, and Malort
Matthew Pollock, the chef behind Esquire-rated restaurant Epic (112 W. Hubbard St.),  has deep ties to Chicago—he’s a South Sider by birth, and he actually enjoys the taste of Malört.
A Map of the Smells of Chicago
Have you always wanted to navigate Chicago by smell alone but didn’t have the appropriate map? This guide will help you find your way between Garrett Popcorn Shops and Indiana.
Chicago’s 10 Old-School-iest Italian Restaurants, Ranked by Old-School-iness
In Chicago, Italian restaurants abound, but how many of them are truly old school? How many of them have generations of the same family making the same dishes culled from their great-grandmothers? Are the portions large enough to be used as a blanket? Is the atmosphere just as welcoming to guests in black tie and guests in blue jeans? Is the decor itself a throwback—dark wood paneling; paintings of the homeland; a multitude of photos of nieces and nephews, grandparents and great-uncles, all posing with Dennis Farina?
A Chicago Craft Beer Week Itinerary for Each of the Five Types of Human
Chicago Craft Beer Week can be confusing. For starters, it’s not even a week. And with countless events between May 15 and May 25, it’s tough to choose which to attend. Whether you’re in the city or the suburbs, whether you live off food or knowledge, one of these itineraries will ensure you get the most fun out of this 10-day week. image04
Chicago Restaurant Picks from Spiaggia's Chef Tony Mantuano
There's a good chance you can run into Chef Tony Mantuano outside of the kitchens at Michelin-starred Spiaggia (980 N. Michigan Ave.). When we interviewed the chef, he shared some of his favorite Chicago restaurants outside of his own:
Chicago Restaurant Picks from Food Network's Amy Thielen
When we talked to Chef Amy Thielen, host of Food Network's Heartland Table, she shared with us some of her favorite Chicago restaurants.
Polish Food Wants to Get a Few Things Clear
For years, Chicago boasted having the world’s second largest Polish population, behind the Polish capital of Warsaw. And while Chicago may no longer bear that statistical title, its cultural effects can still be seen, particularly on plates and grills across the city.
Food Cravings, Diagnosed
Food cravings are one of the stomach’s biggest mysteries. Just what is it that triggers fantasies of chocolate cake or makes your mouth water at the mere thought of a pickle? We asked three nutrition experts to weigh in on the psychological and biological causes behind common food cravings.
Last-Minute Lifehack: DIY Slotted Spoon
Easter-egg dyeing only happens once a year—so it’s no surprise if you find yourself short a few necessary tools. Here’s how we improvised an impromptu slotted spoon to dip eggs in spring colors without leaving a mark. (That’s what happens to us whenever we use tongs alone.)
Eat the Easter Bunny
Rabbits are having a moment. Last year, Modern Farmer praised them as a low-impact, sustainable source of protein, able to reproduce quickly and survive on low-energy alfalfa. (The article was titled “Are Rabbits the New Super Meat?”, which raises the question: what was the last super meat?) In 2014, restaurants across the US have been hopping on the bunny bandwagon.
How to Chiffonade Basil: A Video Guide
Slice basil for bruschetta fast with this timesaving knife technique.
Recipe Roundup: Rhubarb
It’s not quite rhubarb season yet here in the Midwest, but there’s no reason not to plan ahead. These recipes take the stalk beyond conventional strawberry combinations to explore possibilities that range from sweet to savory to lip-smackingly tart.
Alice Waters on the Art of Simple Food—and Even Simpler Persuasion
It’s the 1970s. Chef Alice Waters boards a small plane in Santa Fe carrying sackfuls of fresh strawberries for her Berkeley restaurant, Chez Panisse. These are no ordinary fruits. Grown at Rancho Santa Fe’s famous Chino Farms, they exude the complex and enticing scents of locally grown organic produce—scents that have been missing from Americans’ kitchens for years. One by one, the other passengers’ heads turn. Their noses sniff. Then, one by one, they ask Waters if they can have a taste.
Half Acre Expands from a Microbrewery to a Big Microbrewery
They grow up so fast. From Orange County to Baltimore, craft breweries are outgrowing their spaces. Some of them had more orders for beer than they could handle. Others wanted to move out of garages, acquire space for barrel-aging beers, or put in taprooms.
Recipes for All Seasons
Spring
Recipe Roundup: Asparagus
There are many ways to celebrate the beginning of asparagus season. Here in the Midwest, we crown an asparagus queen. In Schrobenhausen, Germany, you can visit an Asparagus Museum. But here at the Groupon Guide, we believe that the best way to honor any vegetable is to eat it.
How Chicago Are You?
How Chicago are you? Find out below and share the results with friends.
Breaking Down Boulevard's Best-Selling Beer
There are almost 3,000 craft breweries in the United States. In this edition of Beer Stalker, we investigate Missouri-grown wheat, goofy comedies, and why Boulevard Brewing Co.s Unfiltered Wheat Beer remains the brewery’s most popular beer.
Follow This Mantra to Make a Bold, Boozy Punch
Strong, weak, bitter, sour, sweet.
Three Salads That Look Good In Jars
I love packing my lunch in mason jars. Sure, they clank around and feel heavy in my bag on my way to the train. But later in the day, they turn a rushed, fluorescent-lit office lunch into a pleasant aesthetic experience. That’s especially important when expensive paninis and gooey slices of pizza are tempting me from across the Groupon cafeteria. The three salads below, I’ve found, look sweet enough in jars to keep my hungry eyes from wandering every time.
Four Ways to Make Olive-Oil Cake That Is Moist, Dense, and Delicious
About 75% olive-oil cake. That’s a guess for my score on a body-composition test right now. Last week, I made my first olive-oil cake, and I have been devouring it in big chunks every day since.
A DIY Guide to Bitters
Even the simplest of cocktails require a shake of bitters.
How to Confuse a Belgian Monk
There are almost 3,000 craft breweries in the United States. In this edition of Beer Stalker, we investigate Brewery Vivant’s Triomphe, a beer that blends a Belgian-style yeast strain with a “smackdown” of American-grown hops in a unique transcontinental brew.
How a Chef Cooks for His Kids, 8-Year-Old Twins with Very Different Tastes
Chef Cleetus Friedman of Fountainhead on how he prepares balanced meals for his daughter (who must have GMO-free popcorn) and his son (who loves boxed mac ‘n’ cheese).
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