How do you find Chicago's most Chicago restaurant? You begin by taking the world's best decision-making device: the bracket. Then you combine it with Chicago's best device to represent its messy, opinionated landscape: the ward map. Some have called this pursuit "patently absurd." We humbly disagree. By taking our logic above (bracket + ward map) and extrapolating it into a larger, totally airtight algorithm, our computers have found a winner for the title of Chicago's most Chicago restaurant. See the finalists and read more about the search here. Below is one of the finalists.
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.
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).