As a restaurant critic and freelance journalist based in Chicago, I cover both the local and national dining and drinking scene. Read my recent work below. (Photo credits in article text.)

Time Out Chicago Restaurant Review, July 2019:  Jeong

Time Out Chicago Restaurant Review, July 2019: Jeong

Plate magazine, July 2019:  Chef Iliana Regan’s new memoir takes us inside a fantastical chef’s mind.

Plate magazine, July 2019: Chef Iliana Regan’s new memoir takes us inside a fantastical chef’s mind.

Rum Reader, June 2019:  Shannon Mustipher seeks tropical flavors and an equitable bar industry.

Rum Reader, June 2019: Shannon Mustipher seeks tropical flavors and an equitable bar industry.

The Takeout, May 2019:  You never forget your first meatball salad.

The Takeout, May 2019: You never forget your first meatball salad.

Bake from Scratch magazine, May 2019:  How The Bakery at Fat Rice became a Chicago icon.

Bake from Scratch magazine, May 2019: How The Bakery at Fat Rice became a Chicago icon.

Time Out Chicago Bar Review, March 2019:  Young American

Time Out Chicago Bar Review, March 2019: Young American

Radio Cherry Bombe podcast, February 2019:  What’s the future of food journalism?

Radio Cherry Bombe podcast, February 2019: What’s the future of food journalism?

Chicago magazine, January 2019:  What’s up with Midwestern wine?

Chicago magazine, January 2019: What’s up with Midwestern wine?

Time Out Chicago Bar Review, January 2019:  Bar Ramone

Time Out Chicago Bar Review, January 2019: Bar Ramone

The Rum Reader, December 2018:  Protean rum breathes life into classic cocktails.

The Rum Reader, December 2018: Protean rum breathes life into classic cocktails.

Time Out Chicago Restaurant Review, December 2018:  Le Sud

Time Out Chicago Restaurant Review, December 2018: Le Sud

Time Out Chicago, December 2018:  A pint-size beer exhibit at the Field Museum explores Chicago’s thirsty origins.

Time Out Chicago, December 2018: A pint-size beer exhibit at the Field Museum explores Chicago’s thirsty origins.

October magazine, November 2018:  How to put down the Chardonnay and cook with beer.

October magazine, November 2018: How to put down the Chardonnay and cook with beer.

Time Out Chicago Bar Review, October 2018:  Good Measure

Time Out Chicago Bar Review, October 2018: Good Measure

Time Out Chicago Restaurant Review, October 2018:  Pretty Cool Ice Cream

Time Out Chicago Restaurant Review, October 2018: Pretty Cool Ice Cream

The Rum Reader, September 2018:  Rare rum sleuths mend broken links to our drinking history.

The Rum Reader, September 2018: Rare rum sleuths mend broken links to our drinking history.

Time Out Chicago Restaurant Review, September 2018:  Etta

Time Out Chicago Restaurant Review, September 2018: Etta

FSR magazine, September 2018:  How should restaurants handle automation?

FSR magazine, September 2018: How should restaurants handle automation?

National Culinary Review, September 2018:  Let’s talk about veal.

National Culinary Review, September 2018: Let’s talk about veal.

Chicago magazine, September 2018:  The rookie’s guide to natural wine.

Chicago magazine, September 2018: The rookie’s guide to natural wine.

Time Out Chicago, September 2018:  A Chicago nonprofit pairs local chefs and special-needs individuals to create inspired bites.

Time Out Chicago, September 2018: A Chicago nonprofit pairs local chefs and special-needs individuals to create inspired bites.

October, August 2018:  How beer is finding a place in America's food halls.

October, August 2018: How beer is finding a place in America's food halls.

Chicago magazine, July 2018:  How to make Quiote's strawberry-hibiscus paletas.

Chicago magazine, July 2018: How to make Quiote's strawberry-hibiscus paletas.

Time Out Chicago Restaurant Review, July 2018:  Pacific Standard Time

Time Out Chicago Restaurant Review, July 2018: Pacific Standard Time

National Culinary Review, July/August 2018:  New Orleans sends a love letter to the iconic beignet.

National Culinary Review, July/August 2018: New Orleans sends a love letter to the iconic beignet.

October, June 2018:  Is hopped wine more than a marketing ploy?

October, June 2018: Is hopped wine more than a marketing ploy?

Chicago magazine, June 2018:  A sommelier helps us buy wine at Target.

Chicago magazine, June 2018: A sommelier helps us buy wine at Target.

Conde Nast Traveler:  10 reasons to visit Chicago this year.

Conde Nast Traveler: 10 reasons to visit Chicago this year.

Taste, May 2018:  Vanilla is massively underrated as a savory flavor enhancer.

Taste, May 2018: Vanilla is massively underrated as a savory flavor enhancer.

October, April 2018:  Restaurants are tapping into custom beers.

October, April 2018: Restaurants are tapping into custom beers.

Sizzle, Spring 2018:  Cultured: A guide to fermentation

Sizzle, Spring 2018: Cultured: A guide to fermentation

National Culinary Review, April 2018:  Food tourism is gaining fans.

National Culinary Review, April 2018: Food tourism is gaining fans.

Time Out Chicago Restaurant Review, March 2018:  The Warbler

Time Out Chicago Restaurant Review, March 2018: The Warbler

Chicago magazine, March 2018:  Andrew Zimmerman's broiled oysters

Chicago magazine, March 2018: Andrew Zimmerman's broiled oysters

FSR magazine, February 2018:  Should you open a fast casual restaurant?

FSR magazine, February 2018: Should you open a fast casual restaurant?

Time Out Chicago Restaurant Review, February 2018:  Gideon Sweet

Time Out Chicago Restaurant Review, February 2018: Gideon Sweet

Time Out Chicago Restaurant Review, January 2018:  A Place by Damao

Time Out Chicago Restaurant Review, January 2018: A Place by Damao

FSR magazine, January 2018:  How to court customers with out-of-the-box interior designs

FSR magazine, January 2018: How to court customers with out-of-the-box interior designs

The Journalist, December 2017: Chicago's unsung culinary heroes: Greektown

The Journalist, December 2017: Chicago's unsung culinary heroes: Greektown

Time Out Chicago Restaurant Review, November 2017: Marisol

Time Out Chicago Restaurant Review, November 2017: Marisol

National Culinary Review, November 2017: The next "it" cuisine doesn't need or want trend status.

National Culinary Review, November 2017: The next "it" cuisine doesn't need or want trend status.

Time Out Chicago Bar Review, October 2017: Orbit Room

Time Out Chicago Bar Review, October 2017: Orbit Room

The Journalist, October 2017: Five brewpubs to visit in Chicago.

The Journalist, October 2017: Five brewpubs to visit in Chicago.

Time Out Chicago Restaurant Review, October 2017: Bonci Pizzeria

Time Out Chicago Restaurant Review, October 2017: Bonci Pizzeria

InsideHook, October 2017: We spent the morning at Cellar Door Provisions to see how Chicago's best breakfast is made.

InsideHook, October 2017: We spent the morning at Cellar Door Provisions to see how Chicago's best breakfast is made.

Chicago magazine, September 2017: Monk's Pub ain't going anywhere.

Chicago magazine, September 2017: Monk's Pub ain't going anywhere.

Time Out Chicago Restaurant Review, September 2017: Margeaux Brasserie

Time Out Chicago Restaurant Review, September 2017: Margeaux Brasserie

Men's Book, Fall 2017: You won't miss the meat at these five plant-forward spots.

Men's Book, Fall 2017: You won't miss the meat at these five plant-forward spots.

Sizzle, Summer 2017: Popsicles grow up.

Sizzle, Summer 2017: Popsicles grow up.

InsideHook, June 2017: Know Your Corner Bar, Vol. 2: Nisei Lounge, Wrigleyville's last great dive.

InsideHook, June 2017: Know Your Corner Bar, Vol. 2: Nisei Lounge, Wrigleyville's last great dive.

Chicago magazine, June 2017: Radish & burrata salad is the perfect early-summer starter.

Chicago magazine, June 2017: Radish & burrata salad is the perfect early-summer starter.

Teller, May 2017: Iconic Chicago speakeasy The Violet Hour turns 10.

Teller, May 2017: Iconic Chicago speakeasy The Violet Hour turns 10.

Restaurant Business, March 2017: How to drive bar business in the morning.

Restaurant Business, March 2017: How to drive bar business in the morning.

QSR magazine, March 2017: The future of foodservice is here. And it's plant-based.

QSR magazine, March 2017: The future of foodservice is here. And it's plant-based.

InsideHook, March 2017: A compendium of Chicago's nine best dine-in breweries.

InsideHook, March 2017: A compendium of Chicago's nine best dine-in breweries.

Paste magazine, February 2017: This Chicago microbar pours some of the world's rarest booze.

Paste magazine, February 2017: This Chicago microbar pours some of the world's rarest booze.

Chicago magazine, March 2017: Animale's executive chef shares his version of cacio e pepe.

Chicago magazine, March 2017: Animale's executive chef shares his version of cacio e pepe.

Restaurant Business, December 2016: Three ways restaurants are bringing back animal fat.

Restaurant Business, December 2016: Three ways restaurants are bringing back animal fat.

QSR magazine, December 2016: Can lab-grown meat feed the world?

QSR magazine, December 2016: Can lab-grown meat feed the world?

Chicago magazine, October 2016: Moody Tongue's search for the perfect cake to go with beer.

Chicago magazine, October 2016: Moody Tongue's search for the perfect cake to go with beer.

Restaurant Business, August 2016: What's driving nitro coffee?

Restaurant Business, August 2016: What's driving nitro coffee?

Chicago magazine, August, 2016: Andorka's serves up small-town charm and tasty sandwiches in the heart of Pilsen.

Chicago magazine, August, 2016: Andorka's serves up small-town charm and tasty sandwiches in the heart of Pilsen.

Thrillist Chicago, July 2016: Chicago's fine dining scene has gone casual. How'd we get here?

Thrillist Chicago, July 2016: Chicago's fine dining scene has gone casual. How'd we get here?

National Culinary Review, May 2016: Not your grandma's drink anymore, sherry is having a moment.

National Culinary Review, May 2016: Not your grandma's drink anymore, sherry is having a moment.

OpenTable, April 2016: LA Times' food critic Jonathan Gold shares how to get to know a city through its food.

OpenTable, April 2016: LA Times' food critic Jonathan Gold shares how to get to know a city through its food.

Chicago magazine, April 2016: Bang Chop wants to rewrite the gospel of fast-casual Thai, one dish at a time.

Chicago magazine, April 2016: Bang Chop wants to rewrite the gospel of fast-casual Thai, one dish at a time.

Thrillist Chicago, March 2016: Get to know the izakaya: Japan's answer to the Irish pub.

Thrillist Chicago, March 2016: Get to know the izakaya: Japan's answer to the Irish pub.

OpenTable, February 2016: Tracing Detroit's changing food scene with one of its brightest young chefs.

OpenTable, February 2016: Tracing Detroit's changing food scene with one of its brightest young chefs.

Zagat Chicago, February 2016: Stuffed food is like a present for your mouth. Here are 11 to love.

Zagat Chicago, February 2016: Stuffed food is like a present for your mouth. Here are 11 to love.

QSR magazine, January 2016: "Healthy" doesn't mean what it used to. How are restaurants responding?

QSR magazine, January 2016: "Healthy" doesn't mean what it used to. How are restaurants responding?

Chicago magazine, January 2016: The Jibarito Stop goes from food truck to counter service.

Chicago magazine, January 2016: The Jibarito Stop goes from food truck to counter service.

National Culinary Review, January 2016: Bitter: Taming that oft-misunderstood, distinctly adult flavor.

National Culinary Review, January 2016: Bitter: Taming that oft-misunderstood, distinctly adult flavor.

QSR magazine, October 2015: Pizza concepts are upping the ante to keep up with the competition.

QSR magazine, October 2015: Pizza concepts are upping the ante to keep up with the competition.

QSR magazine, August 2015: Hiring immigrants in restaurants is as important as it is inevitable. Here's how to do it right.

QSR magazine, August 2015: Hiring immigrants in restaurants is as important as it is inevitable. Here's how to do it right.

Chicago magazine, August 2015: At budget-friendly Same Day Cafe in Logan Square, the details make all the difference.

Chicago magazine, August 2015: At budget-friendly Same Day Cafe in Logan Square, the details make all the difference.

National Culinary Review, July 2015: Ever-resourceful chefs are embracing the whole vegetable.

National Culinary Review, July 2015: Ever-resourceful chefs are embracing the whole vegetable.

QSR magazine, June 2015: Quickserve restaurants large and small are embracing more naturally raised meat, but not without challenges.

QSR magazine, June 2015: Quickserve restaurants large and small are embracing more naturally raised meat, but not without challenges.

Crain's Chicago, January 2015: Restaurants like to boast that they use locally sourced food. But how's that done during Chicago's long, harsh winters?

Crain's Chicago, January 2015: Restaurants like to boast that they use locally sourced food. But how's that done during Chicago's long, harsh winters?

TimeOut Chicago, May 2015: Six luscious beef tartares that all carnivorous Chicagoans should try.

TimeOut Chicago, May 2015: Six luscious beef tartares that all carnivorous Chicagoans should try.

Time Out Chicago, July 2015: The 6 best micheladas in Chicago.

Time Out Chicago, July 2015: The 6 best micheladas in Chicago.

DiningOut Chicago, June 2015: tesori trattoria & bar—a treasure all its own.

DiningOut Chicago, June 2015: tesori trattoria & bar—a treasure all its own.

Chicago magazine, December 2015: The Midwestern omakase at newcomer Arbor is wonderfully one of a kind.

Chicago magazine, December 2015: The Midwestern omakase at newcomer Arbor is wonderfully one of a kind.

Wine Enthusiast, July 2019:  Michigan has bountiful winemaking potential.

Wine Enthusiast, July 2019: Michigan has bountiful winemaking potential.

Plate magazine, July 2019:  Mezze brings people together at the Levantine table.

Plate magazine, July 2019: Mezze brings people together at the Levantine table.

Chicago magazine, July 2019:  Do female winemakers need a soapbox?

Chicago magazine, July 2019: Do female winemakers need a soapbox?

Overserved, weekly podcast (launched July 2019)

Overserved, weekly podcast (launched July 2019)

Time Out Chicago Restaurant Review, June 2019:  Vajra

Time Out Chicago Restaurant Review, June 2019: Vajra

Chicago magazine, May 2019:  The secret to sampling wines? Pair them — with one another.

Chicago magazine, May 2019: The secret to sampling wines? Pair them — with one another.

Time Out Restaurant Review, May 2019:  Cebu

Time Out Restaurant Review, May 2019: Cebu

Plate magazine, April 2019:  How Beverly Kim and Johnny Clark balance expanding their restaurant business and family.

Plate magazine, April 2019: How Beverly Kim and Johnny Clark balance expanding their restaurant business and family.

Restaurant Business, April 2019:  Changing dynamics of craft beer

Restaurant Business, April 2019: Changing dynamics of craft beer

Chicago magazine, April, 2019:  Make chef Thai Dang’s Vietnamese whole-roasted fish.

Chicago magazine, April, 2019: Make chef Thai Dang’s Vietnamese whole-roasted fish.

Time Out Chicago Bar Review, March 2019:  Kumiko

Time Out Chicago Bar Review, March 2019: Kumiko

October magazine, March 2019:  Chicago’s Middle Brow Beer is building a home for social justice.

October magazine, March 2019: Chicago’s Middle Brow Beer is building a home for social justice.

Time Out Chicago Restaurant Review, February 2019:  Virtue

Time Out Chicago Restaurant Review, February 2019: Virtue

The Rum Reader, January 2019:  Long pigeonholed as casual seaside fare, Caribbean cuisine is claiming its fine-dining voice.

The Rum Reader, January 2019: Long pigeonholed as casual seaside fare, Caribbean cuisine is claiming its fine-dining voice.

Chicago magazine, January 2019:  What to cook in the Instant Pot you got for Christmas.

Chicago magazine, January 2019: What to cook in the Instant Pot you got for Christmas.

QSR magazine, January 2019:  Fast-casual kids menus are going premium as younger palates prove to be more adventurous than generations past.

QSR magazine, January 2019: Fast-casual kids menus are going premium as younger palates prove to be more adventurous than generations past.

FSR magazine, December 2018:  Fancy Radish’s veg veneration

FSR magazine, December 2018: Fancy Radish’s veg veneration

Time Out Chicago, November 2018:  Our 50 favorite bites and sips of 2018

Time Out Chicago, November 2018: Our 50 favorite bites and sips of 2018

Time Out Chicago Restaurant Review, November 2018:  Ina Mae Tavern & Packaged Goods

Time Out Chicago Restaurant Review, November 2018: Ina Mae Tavern & Packaged Goods

Chicago magazine, October 2018:  These sweet potatoes deserve a place on your Thanksgiving table.

Chicago magazine, October 2018: These sweet potatoes deserve a place on your Thanksgiving table.

Chicago magazine, October 2018:  What wine goes with hot dogs?

Chicago magazine, October 2018: What wine goes with hot dogs?

QSR magazine, October 2018:  Restaurants rally to ban plastic straws.

QSR magazine, October 2018: Restaurants rally to ban plastic straws.

October, September 2018:  East Asian brewpub BiXi Beer isn’t quite like anything else in Chicago.

October, September 2018: East Asian brewpub BiXi Beer isn’t quite like anything else in Chicago.

Time Out Chicago Restaurant Review, September 2018:  Monnie Burke’s

Time Out Chicago Restaurant Review, September 2018: Monnie Burke’s

Stay Cool, Mom, August 2018:  Lunch for one: an essay on maintaining sanity.

Stay Cool, Mom, August 2018: Lunch for one: an essay on maintaining sanity.

FSR magazine, August 2018:  It's time to jump on the big-data bandwagon.

FSR magazine, August 2018: It's time to jump on the big-data bandwagon.

InsideHook, August 2018:  Twain is a restaurant inspired by your Midwestern grandma's cookbook.

InsideHook, August 2018: Twain is a restaurant inspired by your Midwestern grandma's cookbook.

Time Out Chicago Restaurant Review, August 2018:  Passerotto

Time Out Chicago Restaurant Review, August 2018: Passerotto

QSR magazine, August 2018:  The state of health in the quick-service restuarant industry.

QSR magazine, August 2018: The state of health in the quick-service restuarant industry.

Plate magazine, July 2018:  Rice pudding gets a fried twist.

Plate magazine, July 2018: Rice pudding gets a fried twist.

Taste magazine, June 2018:  After a luxurious 250 years, caviar returns to its humble roots.

Taste magazine, June 2018: After a luxurious 250 years, caviar returns to its humble roots.

Time Out Chicago Bar Review, May 2018:  Ludlow Liquors

Time Out Chicago Bar Review, May 2018: Ludlow Liquors

FSR magazine, May 2018:  Bootstrapping your first restaurant.

FSR magazine, May 2018: Bootstrapping your first restaurant.

Time Out Chicago Restaurant Review, April 2018: Bar Biscay

Time Out Chicago Restaurant Review, April 2018: Bar Biscay

Chicago magazine, May 2018:  Giuseppe Tentori shares his snapper ceviche recipe.

Chicago magazine, May 2018: Giuseppe Tentori shares his snapper ceviche recipe.

Time Out Chicago Bar Review, April 2018:  Golden Teardrops

Time Out Chicago Bar Review, April 2018: Golden Teardrops

QSR magazine, April 2018:  Virtual reality is on the upswing in restaurants.

QSR magazine, April 2018: Virtual reality is on the upswing in restaurants.

FSR magazine, April 2018:  Middle Eastern cuisine is ready for its moment.

FSR magazine, April 2018: Middle Eastern cuisine is ready for its moment.

Time Out Chicago Restaurant Review, March 2018: S.K.Y.

Time Out Chicago Restaurant Review, March 2018: S.K.Y.

QSR magazine, February 2018:  Inside Forum 55, a food hall for all

QSR magazine, February 2018: Inside Forum 55, a food hall for all

The Journalist, February 2018: Chicago's best theater district eats

The Journalist, February 2018: Chicago's best theater district eats

Cherry Bombe, January 2018: How I strangled my imposter syndrome and became a critic

Cherry Bombe, January 2018: How I strangled my imposter syndrome and became a critic

National Culinary Review, January 2018: Underutilized? Lesser known? Whatever you call it, find a place on the menu for trash fish

National Culinary Review, January 2018: Underutilized? Lesser known? Whatever you call it, find a place on the menu for trash fish

Time Out Chicago Restaurant Review, November 2017: Heritage Restaurant & Caviar Bar

Time Out Chicago Restaurant Review, November 2017: Heritage Restaurant & Caviar Bar

Chicago magazine, November 2017: Make this simple, hearty winter casserole.

Chicago magazine, November 2017: Make this simple, hearty winter casserole.

Time Out Chicago Restaurant Review, November 2017: Beatnik

Time Out Chicago Restaurant Review, November 2017: Beatnik

Chicago magazine, October 2017: Chicago's coziest bars

Chicago magazine, October 2017: Chicago's coziest bars

Sizzle, Fall 2017: Chefs restore honeybee colonies in the U.S.

Sizzle, Fall 2017: Chefs restore honeybee colonies in the U.S.

Chicago magazine, October 2017: We "ran the circuit" at Italian Village for its 90th anniversary.

Chicago magazine, October 2017: We "ran the circuit" at Italian Village for its 90th anniversary.

Eating Well, September/October 2017: Chefs across the country are turning to the richer flavor of older animals.

Eating Well, September/October 2017: Chefs across the country are turning to the richer flavor of older animals.

Time Out Chicago Restaurant Review, August 2017: Daisies

Time Out Chicago Restaurant Review, August 2017: Daisies

InsideHook, June 2017: Detroit-style square pizza has landed in Chicago.

InsideHook, June 2017: Detroit-style square pizza has landed in Chicago.

Men's Book, Summer 2017: The sky's the limit at these five new and revamped Chicago rooftops.

Men's Book, Summer 2017: The sky's the limit at these five new and revamped Chicago rooftops.

QSR magazine, May 2017: At McDonald's, are customers still lovin' it?

QSR magazine, May 2017: At McDonald's, are customers still lovin' it?

InsideHook, May 2017: Five dishes, five stories with Mi Tocaya Antojeria.

InsideHook, May 2017: Five dishes, five stories with Mi Tocaya Antojeria.

National Culinary Review, April 2017: Shared plates call for behind-the-scenes finesse.

National Culinary Review, April 2017: Shared plates call for behind-the-scenes finesse.

InsideHook, March 2017: Know Your Corner Bar, Vol. 1: Gallery Cabaret. Live music every night with no cover. Oh, and lasagna on Sundays.

InsideHook, March 2017: Know Your Corner Bar, Vol. 1: Gallery Cabaret. Live music every night with no cover. Oh, and lasagna on Sundays.

Chicago magazine, March 2017: Can't commit to a bottle of wine? Income Tax says "Drink Your Share" instead.

Chicago magazine, March 2017: Can't commit to a bottle of wine? Income Tax says "Drink Your Share" instead.

Crain's Chicago Business, February 2017: 'Nduja Artisans is opening a restaurant/deli in West Town.

Crain's Chicago Business, February 2017: 'Nduja Artisans is opening a restaurant/deli in West Town.

National Culinary Review, February 2017: There's a steakhouse shakeup happening in the Windy City.

National Culinary Review, February 2017: There's a steakhouse shakeup happening in the Windy City.

InsideHook, January 2017: 5 Restaurant Week myths, debunked

InsideHook, January 2017: 5 Restaurant Week myths, debunked

Chicago magazine, January 2017: Round biscuits? Horseshit.

Chicago magazine, January 2017: Round biscuits? Horseshit.

Fooditor, November 2016: Wixter Market wants to change how you think about fish.

Fooditor, November 2016: Wixter Market wants to change how you think about fish.

Fooditor, October 2016: Is Lakeview ready for an Entente with fine dining?

Fooditor, October 2016: Is Lakeview ready for an Entente with fine dining?

National Culinary Review, September 2016: Omakase-style menus are popping up everywhere.

National Culinary Review, September 2016: Omakase-style menus are popping up everywhere.

Chicago magazine, September 2016: A brief history of Lula Cafe's 2,080 farm dinner dishes.

Chicago magazine, September 2016: A brief history of Lula Cafe's 2,080 farm dinner dishes.

Thrillist Chicago, August 2016: Your next meal needs to be at Chicago's Revival Food Hall.

Thrillist Chicago, August 2016: Your next meal needs to be at Chicago's Revival Food Hall.

Chicago magazine, July 2016: Iconic pizzeria Burt's Place will reopen with new owners, who spent months learning the late owner's recipes.

Chicago magazine, July 2016: Iconic pizzeria Burt's Place will reopen with new owners, who spent months learning the late owner's recipes.

FSR magazine, June 2016: How American chefs interpret Italy's long-held whole-animal cooking and curing traditions.

FSR magazine, June 2016: How American chefs interpret Italy's long-held whole-animal cooking and curing traditions.

Chicago magazine, August 2016: Galata is the University Village newcomer with the look of a bar and culinary soul of Istanbul.

Chicago magazine, August 2016: Galata is the University Village newcomer with the look of a bar and culinary soul of Istanbul.

National Culinary Review, July 2016: New Orleans' food scene has exploded in the decade since Hurricane Katrina.

National Culinary Review, July 2016: New Orleans' food scene has exploded in the decade since Hurricane Katrina.

Inside Hook, June 2016: Nine under-the-radar lunch spots in Wicker Park.

Inside Hook, June 2016: Nine under-the-radar lunch spots in Wicker Park.

Chicago magazine, April 2016: James Beard finalist Jenner Tomaska is taking the reins at Grant Achatz's Next.

Chicago magazine, April 2016: James Beard finalist Jenner Tomaska is taking the reins at Grant Achatz's Next.

Thrillist Chicago, April 2016: The bizarre building histories of 10 Chicago bars and restaurants.

Thrillist Chicago, April 2016: The bizarre building histories of 10 Chicago bars and restaurants.

QSR magazine, April 2016: Veganism is taking over fast food.

QSR magazine, April 2016: Veganism is taking over fast food.

OpenTable, March 2016: Get to know Sarah Grueneberg, the "Monteverde" behind Chicago's hottest pasta spot.

OpenTable, March 2016: Get to know Sarah Grueneberg, the "Monteverde" behind Chicago's hottest pasta spot.

Crain's Chicago, December 2015: These chefs lowered the sodium in popular dishes, and diners didn't notice.

Crain's Chicago, December 2015: These chefs lowered the sodium in popular dishes, and diners didn't notice.

CSP magazine, December 2015: Trends and recipes to tweak and translate for convenience store foodservice.

CSP magazine, December 2015: Trends and recipes to tweak and translate for convenience store foodservice.

Chicago magazine, December 2015: Fill up on hearty Midwestern fare at Stock, but don't get attached to much on the fleeting menu.

Chicago magazine, December 2015: Fill up on hearty Midwestern fare at Stock, but don't get attached to much on the fleeting menu.

National Culinary Review, October 2015: Italian-inspired, regional Italian, new Italian--just don't call it "Italian American."

National Culinary Review, October 2015: Italian-inspired, regional Italian, new Italian--just don't call it "Italian American."

Crain's Chicago, July 2015: Are sommeliers becoming obsolete ... or evolving?

Crain's Chicago, July 2015: Are sommeliers becoming obsolete ... or evolving?

National Culinary Review, April 2015: Taste the world in Indianapolis' most extraordinary strip mall neighborhood.

National Culinary Review, April 2015: Taste the world in Indianapolis' most extraordinary strip mall neighborhood.