For me, the benefit of Chicago Restaurant Week is the ability to try out new places without risking huge stacks of cash. As such, I tend not to visit the cheaper or simpler options participating - when the cost is fixed at $32, I’m saving more money on the deal when I visit the expensive option. more ›

Within the last year or so, Brussels sprouts seem to be popping up as a side dish on every restaurant menu we lay eyes on. As we happen to love this oft-reviled vegetable, we consider this true progress, but we know a lot of people are skeptical. If mistreated, the Brussels sprout is a uniquely disgusting vegetable, but in the right hands, it can be so scrumptious that you forget you’re eating something healthy. Below are a few good spots to order them, and a fool-proof recipe to convert even the staunchest hater. more ›