Archive for February 2019

Eleven City Diner: A Jewish deli on steroids

Eleven City Diner: A Jewish deli on steroids
Times and tastes have changed—pickled herring, lox, white fish, matzo ball soup, borscht, dill pickles, potato pancakes, stuffed cabbage, chopped liver, corned beef and  hot pastrami, still yes But tongue—not so much And then there’s the new “Jewish deli” offerings like Mexican scramble I don’t know why it took me 13 years to get to... Read more »

Ramen: Dish "Yes," Noodle "No"

If you’re hooked on trends, ramen is the real deal. And if you’re hooked on accuracy, “ramen” is a category-like burgers or fruit pies-not a specific noodle. In short, when you’re talking “ramen,” you’re talking about bowls of broth, noodles and toppings. And if you’re intent on the country of origin, it’s Japan, albeit with... Read more »

Chicago's best hot chocolate and trendy hot cocktails

Chicago's best hot chocolate and trendy hot cocktails
Brrrrr! It’s cold out there. February has been especially brutal–the bitter winds, the icy streets, and the polar vortex. Of course that never stops a true Chicagoan. That’s why they call us Chicago tough. One of our favorite ways to kill the chill is hot chocolate. And more recently hot cocktails. Falling ice…and no where... Read more »

Like Home

Like Home Breakfast, according to nutritionists, is the most important meal of the day. When I was a kid, I thought it was also the worst. Cold cereals were soggy, hot cereals were lumpy, toast was made with limp white bread, juice was loaded with pulp, and Pop Tarts didn’t exist. I didn’t drink coffee until I started... Read more »
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    Carole is an arts, entertainment and food journalist. She writes "Show Me Chicago" and "Chicago Eats" for ChicagoNow and covers Chicago places and events for Choose Chicago (City of Chicago) as well as freelancing for a variety of publications.


    I started writing when I was in grade school. And when I wasn’t writing or thinking about writing, I was reading what someone else had written. So it wasn’t a stretch for me to think about writing as a career. Neither was it a stretch to think about writing about food, a subject I’d always found interesting, more in terms of history, cooking, restaurants and culture than eating and critiquing. Decades after selling my first story, my interest in writing about food continues, and “A Bite of Chicago” gives me another opportunity to pursue my passion with people who share it.

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