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Anthony Todd

  • Name: Anthony Todd
  • Location: Chicago
  • Job: Food and Drink Editor
  • IM: historyspast7
On November 22, 2010 3:47 PM in Gather 'Round the Table - Your Thanksgiving Traditions, they said:

Do you enjoy the Turducken? I've heard mixed reports - how do you cook it?...

On November 16, 2010 11:38 AM in Buying Guide: Isaacson & Stein Fish Co., they said:

Ingrid - head to Calumet Fisheries!...

On November 16, 2010 10:31 AM in And The Winner Is....: Michelin Stars Released Early, they said:

I'm glad i'm not the only one who think NP got robbed. ...

On November 16, 2010 9:56 AM in And The Winner Is....: Michelin Stars Released Early, they said:

+1. I actually LOL'd at that....

On November 8, 2010 11:48 AM in Gather 'Round the Table - When Etiquette Meets Sustainability, they said:

I would STRONGLY recommend Animal, Vegetable, Miracle. She comes to the same conclusion, which is why she leaves the region. I went in the reverse order (recent first, then older) and had a similar ...

On November 8, 2010 10:48 AM in Gather 'Round the Table - When Etiquette Meets Sustainability, they said:

:-) Thanks for the niceness, Blue. Yeah, BK wrote that in the book she wrote about moving to Appalachia....

On November 4, 2010 10:42 AM in 10With Podcast: Anthony Todd & A Truce In the "War" on Foodies?, they said:

Blue - Then stop reading about it. F&D is popular, gets tons of hits, and clearly people want to read about it. There are TONS of blogs in this city devoted only to food news, every major newspaper an...

On November 4, 2010 9:09 AM in North Side Cheap Eats - Cornerstone Cafe, they said:

Zig, While I don't appreciate your hostility, I do appreciate the sentiment. It's not that we aren't critical, it's that we rarely print negative reviews of any restaurant that isn't new, since it d...

On November 1, 2010 2:23 PM in Gather 'Round the Table - The Remains of the Gourd, they said:

Ruth Reichl has an old-school recipe she invented in the 70s where you do something like that - filled with cheese and other tasty things. Someday I'll try it, but the idea of baking something liquid ...

On October 27, 2010 2:03 PM in The War Continues; We Arm Ourselves with Pies, they said:

It's important to note that I use "war" in quotes for a reason - it's from the original piece from Chow. I think the idea of this as a war is kind of silly. And once again, I don't suggest there is ...

On October 27, 2010 12:48 PM in The War Continues; We Arm Ourselves with Pies, they said:

I don't care a bit if someone wants to live off of lean cuisine - I hope they are happy and well fed. I care when newspapers and magazines make hay by attacking my primary interest. The article isn't...

On October 26, 2010 1:22 PM in A "War" On Foodies?, they said:

Which was exactly my point. "Foodie Folk" who go to Kumas go because they're looking for the best of SOMETHING, not because they're looking for snobbery and fish livers on a plate. They also tend to...

On October 26, 2010 1:08 PM in A "War" On Foodies?, they said:

This is a very common mistake. When was the last time you saw a HUGE hunk of either of those things on a menu? While many expensive restaurants have high-calorie ingredients, they are usually in ver...

On October 21, 2010 3:31 PM in Seek Out New Life Forms - What is a Persimmon?, they said:

Thanks for the info! This is one reason I'm printing this, because I have a feeling that many of you have tidbits of knowledge that I would like to have....

On October 21, 2010 2:59 PM in "Green" Southport Jewel Opens Today, they said:

Thanks - I appreciate it. I think I annoyed some of their PR people, but you're absolutely right. As consumers, we need to push....

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