As a restaurant critic and full-time freelance writer based in Chicago, Maggie covers both the local and national dining and drinking scene. Read some of her recent work below. (Photo credits in article text.)

  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.

  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.

  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.

  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.