Green City Market quietly opened this morning at 7 AM. The market wasn't crazy busy, and the offerings were a tiny bit slim, since most veggies haven't started to come up. But getting back into the market, seeing friends and farmers and coming home with a bag of food were wonderful reminders of why we love eating locally. The big stars of the market today were starter plants - herbs, flowers and vegetables. Most of the vendors who will be selling piles of heirloom tomatoes in about 3 months were pushing plants instead, and we got a few seedlings for the Chicagoist garden plot. more ›

It's the time of year when lamb fills the tables, and two Chicago restaurants are hosting lamb feasts worth noting. RIA is hosting a lamb pop-up dinner in their private dining space on April 21st, and Taxim is converting the entire menu to lamb on April 24th. Menus for both dinners are below - and you won't be disappointed. more ›

If you haven't already bought a copy of Blood, Bones and Butter: The Inadvertant Education of a Reluctant Chef, now is the time. The memoir, by Chef Gabrielle Hamilton, was called "the best chef memoir ever" by Anthony Bourdain, who knows a thing or two about writing memoirs. Plus, next weekend, you can buy the book, meet the author and eat some of the food, all at the same time. The Publican's Paul Kahan is recreating some of the dishes from the book in a 3-course meal on Sunday, March 27th, and Hamilton will be on hand to meet, greet and sign. Just the day before, The Publican is hosting a food drive. Want a heck of a weekend? Do both. more ›

Monday night I met up with Gapers Block Editor/Publisher Andrew Huff after he'd reported that Hop Haus was opening a new location in Rogers Park, in the old Amphora/Gateway space at 7545 N. Clark. We were literally the first two customers in the place. This gave us some time to be able to speak to some of the Leona's corporate folk about their plans for the space and expectations as residents become aware that they're open. more ›

Last week we had a hankering for some lamb. We get this craving with some frequency, most often while in nice restaurants. But we have a problem with cooking certain kinds of meat at home. When at a restaurant we don't hesitate in ordering something medium rare and - when the cut of meat warrants it - even straight up rare. However, we have a hard time recreating those meat conditions when in the comfort... more ›