If you haven't tried Robata-style food yet, it's time. "Eating true robata is like having sex for the first time; you can't tell someone about it," explains Sushi Samba rio chef Dan Tucker. After watching him and tasting it for ourselves, we'll certainly try to tell, but the best option is for you to go yourself. Even better, there's a special lunch deal that lets you try this unique food at a notably low price. more ›

Summer in Chicago is a fickle mistress. It just so happens that it's hot this week, so let's hurry up and get some hot-weather food cooking. It'll probs start snowing next week anyway, so don't put your one-piece snowsuit, dibs chair, and crockpot too far back into the closet just yet. In the meantime, celebrate this heat, don your bikini, and try our spicy tequila shrimp for dinner. The cilantro-lime sauce we pair it with is a versatile option for just about any grilled meat or vegetable, and the citrusy kick is just what you need on a hot summer evening. Refrigerate the sauce in a tightly sealed container and it will keep for about a week. more ›

Despite the raging storms that are mercilessly pummeling Chicago, it's still officially summertime and that means you officially need to get in front of the grill. Summertime is a great time to try grilling things you might not think to grill; think avocados, watermelon, and peaches. This week, try grilling bananas - we'll show you how. This is an easy way to end a cookout, because the grill will already be hot. more ›

It's getting hot out there, and that means it's time to start cooking outside again. And no, we don't mean hotdogs over a garbage can fire, despite how fun that sounds. We mean grilling! You can do this on a George Foreman too, but wouldn't it be nicer to stand outside in the warm Chicago sunlight, beer in hand, filling your neighborhood with the smell of warm, soft bread and seared cow meat? Your neighbors will love you. more ›

Unlike last year, when a fast but furious downpour hit just as the gates opened, the weather cooperated at last night's Green City Market Chefs BBQ. With the talents of most of the city's best chefs and cocktail alchemists on display, some folks have called the annual event "the real Taste of Chicago." It's certainly a Bizzaro version of Taste. While there weren't any turkey legs bigger than a baby's arm or random acts of violence, there was beer can chicken (courtesy of the folks at NoMI) and an estimated 2,000 people paying $100 a ticket for the chance to get their grub on during a hot and muggy Chicago evening. more ›

Fourth of July came and went but we are still furiously working to perfect our grilling recipes. A few weekends ago, we brushed up on our “yet to be perfected and yet to be named” spicy barbecue sauce to top some baby back ribs. Check out our recipe below and let us know if you have a favorite barbecue sauce (store bought suggestions are always welcome). more ›

It's grilling season, which means that ribs are on the menu, whether you like them directly over an open flame or low and slow. A good rub can go a long way to giving your ribs a good foundation for added flavor. We grilled some for our father for Father's Day using a simple rub that is easy to mix and store, if you have any extra. more ›

Before firing up the grill, consider that what meats you choose to cook, and how you cook them, may significantly affect your health. We know that one crispy, blackened hot dog is not going to pose significant damage, but there are notable health risks associated with grilled meats. Evidence suggests that the combination of meat and intense, direct heat results in the formation of compounds known as heterocyclic amines (HCAs), that factor in to the development of cancer. HCAs are formed when amino acids (the building blocks of protein) and creatinine (a chemical found in muscle tissue, including that of red meat, poultry and fish) react at very high cooking temperatures. Researchers have identified 17 different HCAs that may increase our cancer risk by damaging the DNA of our genes. HCAs are most strongly linked to colon and stomach cancer. more ›

T-G-I-F! This weekend could not have come soon enough for us. We are putting work behind us and are ready for the multitude of Memorial day grilling events to take place. We even have a special one planned for our staff (don't you love drunk staff parties). more ›

"Summer, Summer, Summer-time...Summertime" in big Willie-style is time to start brushing off your grilling skills and impress your friends. No skills? Check out a line-up of May grilling cooking classes around town. more ›

For the last two weeks, we've been trying to get in as much grilling as possible before the weather turns into a frozen mess. Unfortunately, there's only so many hot dogs and steaks we can eat before we start longing for something more interesting. This recipe is a great use of the grill, and works as either an appetizer for 4 or a dinner for 2. If you want more, just increase the amount of steak - the amount of marinade/sauce can work for much more meat. more ›

The term "gaucho" for some brings to mind naive, romanticized notions of South American cowboys. For us it means sinking our teeth into a tender, juicy steak, sipping on some malbec and popping on some Steely Dan. Lush Wine & Spirits University Village location (1257 S. Halsted, 312-738-1900) won't have the Dan tomorrow, but they will have everything else as part of a humpday "gaucho party" they're throwing in their fenced-in garden seating. The steaks are going to be wood-grilled, loads of malbec will be available and, if we know the Lushies, they'll also have some tunage ready to drown out the annoying Rat Pack staples their neighbors at Franconello's will undoubtedly be spinning. more ›

After buying some beautiful Portobello mushrooms at Green City Market last weekend, we decided that this would be a great opportunity to start spring off right and break out the grill. Ok, the grill pan - sometimes, an urban cook has to improvise. But we could smell the charcoal of April in our minds. more ›

• Leading off today is this hiring video put together for Lettuce Entertain You property Hub 51 Restaurant and Lounge, an exaggerated parody of Tom Vu infomercials. (via)
• Fresh off his appearance on last night's episode of Top Chef Chicago, Rick Tramonto has a blog over at Restaurant & Institutions magazine website. There are only two posts right now, but Tramonto's an in-demand chef and businessman, so only expect him to update when he has the time and/or something to write about. (Again, via).
• The Tribune ran a wonderful piece yesterday on how some of Our Town's best chefs would reinvent that all-American staple, the hot dog. Check out Shawn McClain's tofu version with kimchi and sport peppers, Rick Bayless' Chi-Mex hot dog, or Charlie Trotter's Asian tuna dog.