You don’t really know Nikola Tesla. If you think you do, then you probably think he invented the electronic car, or he’s the front man who sang “Love Song” (LOOOVE WILL FIND A WAAAY!) in Tesla, a band that toured with Poison on their 1989 Open Up and Say… Ahh! tour. If you’re the latter, you also probably told all your friends that Poison’s blonde-locked mascara-eyed shredding-guitarist, C.C. DeVille had studied at Julliard before joining the band. Because Al Gore hadn’t invented the internet (J.K.), Wikipedia didn’t exist, and because every rose has its thorn, your friends believed you. Now that you’re a journalist, you double checked that fact and found that DeVille actually studied music theory at NYU, which, while still impressive for a hair band rocker, is not as mythical.
In 2015, an American presidential candidate named Deez Nuts polled at 9% in North Carolina. Donald Trump rated 24% in this same poll. You know how that worked out. A nut was elected President. Though inconceivable then, I pine for the possibilities of a Deez Nuts administration now.
A vision of bro-bar bottle service is not the reverie chef Stephen Gillanders is trying to invoke with the name of his new Pilsen restaurant, S.K.Y.. Rather, the name is a sweet commemoration of his wife, Seon Kyung Yuk’s initials. But, it is hard for me not to hear S.K.Y. and think of the cerulean-colored Skyy vodka bottle, a 1990s-era talisman for things like blue-shirted consultants booty shaking to the former Fresh Prince of Bel Air’s #1 hit “Gettin’ Jiggy Wit It”.
I think that I shall never see a poem lovely as a dumpling. Apologies to Joyce Kilmer for bastardizing the opening lines to his famous poem “Trees,” but I do love stuffed comfort food. If I were one of the people they eventually chose to colonize Mars and had to choose one earthly delight to take with me, it would probably be a lifetime supply of dumplings.
Love has done a lot of things for the world, but it has not brought me great bulgogi. That is until now, for Sol’s on Sheridan, a new Korean restaurant in Uptown that serves great red chili-slathered beef, has landed in Chicago as a result of a great love affair.