david tamarkin

chefs + restaurants

Restaurants Now: Terragusto on Armitage

(CHICAGO) - At this fiercely local, adamantly handmade pasta workshop, there’s only one way to order.
wine + spirits + beer

Real-Deal Mojitos

If you want to pass for a local in Puerto Rico, here’s a good rule of thumb: Don’t be caught with mint in your cocktail.
chefs + restaurants

Restaurants Now: The Bristol

(CHICAGO) - Although inconsistency was the main thing I took away from my first few meals at The Bristol, this joint is way too enjoyable to ignore, missteps be damned.
chefs + restaurants

First Taste: Tiny Lounge

(CHICAGO) - The newly reopened Tiny Lounge looks contemporary, not classic. But a bar can’t make drinks this good unless it’s got an old soul.
food + cooking

Giving up on Latkes

My relatives would probably be horrified at the idea of eating fried chicken at Hanukkah, but when you live in a wasteland of sorts, you make do.
chefs + restaurants

First Taste: The Publican

This restaurant is a place of worship for perfect mollusks, housemade sausages, and, of course, beer. Yet what tops them all is the crisp, juicy chicken.
chefs + restaurants

First Taste: More Cupcakes

I’m going to call a moratorium on writing about cupcakes. Right after I finish writing about a cupcake shop called More.

Organic . . . Or Else

That milk your kids are drinking came from a carton that says it’s organic. Mark Kastel wants to make sure that’s true.
October 2008
food politics

The Gourmet Q + A: Mark Kastel

The co-founder of The Cornucopia Institute talks about the spiritual side of organics, and why he can’t wait for a change in the Oval Office.
chefs + restaurants

First Taste: Urban Belly

White-tablecloth dining comes down to street-food form, and the stunning results speak for themselves.
Subscribe to Gourmet