Love and Bulgogi

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. Advertisements

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The Budlong

There aren’t too many iconic foods that have been invented as a form of revenge. But according to legend, that’s exactly how Nashville hot chicken came to be.

Mad Social

“Girls,” “Entourage,” “Sex and the City.” At their core, these shows promote the mythology that groups of very different friends—despite porn-star lovers, terrible jobs and psychiatric disorders—always stick together and make time for weekly cocktails and banter. As we watch, we too dream of meeting our friends at a bar or restaurant where everyone knows our names and we can sing karaoke versions of our favorite Kanye West songs and escape our day jobs over cosmopolitans (or perhaps shots of Malort are more appropriate)

Gus’s World Famous Fried Chicken

Some things don’t get better after the first time. Despite the pornification of food, eating isn’t always like having sex. The first sip of an ice-cold Miller High Life after a long workout or the burst of flavor in my mouth the first time I tried the Black Truffle Explosion at Alinea—those are some tasty first moments I will always relish. After all, the second beer is usually a chore, and while that Alinea dish is still tasty, the surprise and delight I experienced the first time can never be replicated

Fried Chicken at Mini Hut

I’ve eaten a lot of fried chicken in Chicago. I love Au Cheval‘s General Jane’s fried chicken, Crisp’s Seoul Sassy fried chicken and Honey Butter Fried Chicken’s offerings. Harold’s wings “fried hard” and doused in hot sauce have a special place in my lard-coated heart. Most recently, though, one stands above them all. That spot, Mini Hut in Garfield Ridge, serves my favorite fried chicken in Chicago.

Secret Chicken Sandwich

This being the year of the foodie ploy—cronuts, wonuts and so on—I grimaced when I heard about the secret spicy chicken sandwich served on a glazed doughnut at recently opened Do-Rite Donut & Chicken (233 E. Erie St. 312-344-1374) in Streeterville. Just a marketing gimmick, right?

Seoul Sassy

Food writers love to compare delicious food to crack cocaine–I’ve done it at least 50 times myself–but it turns out we had it all wrong. A recent study at Connecticut College demonstrated that lab rats preferred to spend as much time on the side of a maze that awarded them Oreo cookies as they did on the side that awarded them a shot of cocaine or morphine. Furthermore, when the rats ate the Oreos, the cookies activated more neurons in the pleasure center of the brain than the drugs did. Apparently, likening really addictive food to Oreos is the comparison I should have been using.

Chicken Delight

There’s a fried chicken shack in Memphis that I dream about, a place that serves a juicy-to-the-bone bird encased in a crust so crispy the skin flakes and cleaves like flecks of mica when you bite it. It doesn’t hurt that this same shack serves deep-fried pickles flecked with dill, dripping in ranch dressing. A religious experience, to say the least.

For the Birds

A chef makes a big name working at a prominent restaurant in a fancy Gold Coast hotel. She steps down, imperils all that she’s worked for to pursue her dream of opening a humble fried chicken shack influenced by her Filipino roots in a city that, while a great food town, is sorely lacking in great fried chicken. It’s the kind of gutsy move I love, the kind of thing I’d buy a box of popcorn for to munch while watching it all go down. What could go wrong? At, Pecking Order, a new Ravenswood gourmet chicken emporium from that very chef, Kristine Subido of W Hotel’s Wave restaurant, it turns out, a lot.

Sun Wah’s Secret Menu

Whatever your take on social networking, the Internet, and all manner of digital time-stealing inventions, one thing you can’t deny is the awesome power of these media to expose some serious eats.