Here are some of the best places to go out for Mother's Day. If you haven't made plans, hop to it - she's counting on you. more ›

If you want to sample some Irish classics, avoid the crazy drinking or just prime your stomach before the beer, here are some great options. more ›

If you aren't, here are some great places to start. And don't worry - it's not all quinoa, tofu and kale. more ›

This year, Chef Graham Elliot will be bringing even more great food to Lollapalooza, continuing last year's efforts to improve the offerings at the festival. Elliot's Lolla work was well-received last year and promises to get even better. Eater Chicago reports that new restaurant participants include Saigon Sisters, Sola, The Gage, Henri, Jam and Wao Bow. We're particularly excited about Henri, which will be serving up a "Henri banh mi" and pork rinds with vadouvan curry. more ›

When citrus, cucumber and mint get together in a cocktail, things are bound to turn out well. You have cucumber, doing its nonchalant, melony thing; citrus acting all tart and bright; and fresh, fragrant mint is there to play the middle. It's a party. With really good music. more ›

Bad news first: tickets to the Chicago edition of Malt Advocate magazine's annual WhiskyFest, which takes place tomorrow at the Hyatt Regency, are sold out. Now to the good news: whisk(e)y lovers of all stripes, including those who didn't get around to buying their WhiskyFest tickets, have numerous opportunities over the coming days to get in on the interesting tastings, pairing dinners, product launches and previews, and general brown-booze-colored revelry that make up the ancillary festivities known as WhiskyWeek. more ›

If you missed the debut screening of "Ingredients: The Local Food Movement Takes Root" last month, you've got another chance this Sunday, March 27. Actually, even if you saw the movie last month, see it again - this event is too good to miss. Chef Dirk Flanigan has created a four-course meal to accompany the movie, which will be screened in the private Theodore Ascher room at The Gage. The meal will feature local meat and produce from Cook's Bison Ranch, Nichols Farm, Swan Creek Heirloom Farm and Seedling Orchard. The cost is $75, and the menu is after the jump. But wait, it gets better. If you make reservations by 5 PM on Thursday, you will be entered into a drawing to win a special prize from the sponsor, Local Food Wisdom. more ›

Three Chicago beer cocktails made the cut for Serious Drinks' "Drinking Nationally" list (Disclosure: Anthony is the Chicago correspondent for Serious Drinks). more ›

If your liver could talk, what would it say? On the heels of recent, oh, let's call it cavalier disregard for the organ's well-being, more than a few of us would probably get a scolding. (Or would we not even be on speaking terms right now?) Whatever the state of the relationship, there's no doubt that a non-alcoholic cocktail on occasion can't hurt things. And as New Year's resolutions go, laying off the sauce is an easy one to uphold in Chicago thanks to the wealth of dining and drinking spots in the city that offer thoughtful, tasty n/a beverage options. Your social calendar will barely register the change. more ›

If there was one spot in Chicago where we would chose to pair food with our weekly dose of bourbon, it would be The Gage. They have put together an awesome menu focused on the classic American spirit, including new appetizers, entrees, bourbon flights and cocktails. The special Bourbon Week menu will be available from the 14th - 22nd of November. more ›

This is a twist on the classic mai tai, using grappa and homemade grenadine. more ›

Fans of craft beers know that Dogfish head's Sam Calagione is one of the more progressive brewers around. The man seems to live for coming up with a brew that's never been done. Calagione's research into the history of brewing nearly rivals that of the late Michael "the Beer Hunter" Jackson. Beginning with their "Midas Touch" ale in 1999, Dogfish Head has worked closely with Dr. Patrick McGovern of the University of Pennsylvania to recreate ancient ales using molecular evidence from archeological digs. Dogfish's "Ancient Ales" line has since grown to include Sah'tea (based on a 9th century Finnish recipe); Theobroma and Chateau Jihau, unearthed from a 9,000 year-old Chinese tomb. more ›

We were running around finishing Christmas shopping Sunday when we found ourselves near the Gage. Dirk Flanigan's Michigan Avenue tavern makes quite possibly the best poutine in the city, teeming with cheese curds and rich elk ragout. It's a hearty dish that requires a hearty beer to match. We weren't in the mood for an Imperial IPA, but our first two choices were 86'ed. By process of elimination, Harpoon Brewing was the recipient of our thirst and food pairing skills. more ›

We’ve written about our love of root beer many times, so when we last visited The Gage and saw this drink on their menu, we just had to order it. The Gage does lots of nice things with root beer (including a decadent dessert) but this is our favorite so far. Unfortunately, the drink was seasonal and is no longer on the menu - but they were nice enough to give us the recipe, so we can drink to our heart’s content. And we will. Oh yes. more ›

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 ›

Our annual Thanksgiving recipe posts are among our favorites to write. Judging from soem of the responses received in our inboxes, you like them, as well. This year, we wanted to add a new twist to the theme for the holidays. more ›

If you haven’t made it to The Gage yet, start walking right now. Open for about a year and half, this Michigan Avenue gastropub has garnered so many accolades for its food and atmosphere that it would be pointless to pile on one more. Suffice it to say, we like the place a lot. Today, we’re concerned specifically with the cocktail offerings at the Gage. Do they live up to the food and the hype? more ›

The cooking demonstrations at Chicago Gourmet were easily the more popular events, despite the fact that tasting the prepared food was a no-no. Since tasting food at the entire event was a seemingly rare experience, who cares? Viking set up two pretty sweet kitchen counters and induction stovetops side by side, so that two chefs could simultaneously prepare dishes, taking turns describing their process and dishes. The Pritzker stage was very effectively transformed into a cooking studio. The induction ranges meant that water boiled at lightning speed and sauces sometimes bubbled over the top of pots but that dishes were completed in the 30 minute allotted time slots. Large, tilted mirrors above the kitchens allowed guests to see the action as it took place. more ›

Foodandwine.com just announced their "Go To List 2008," where they list their top ten restaurant cities in the world, ten up and coming restaurant cities, and 300 dining destinations around the world. It should come as no surprise that our broad-shouldered city ranked #8. That's behind Tokyo, Paris and New York, but ahead of Stockholm and Vancouver. Credit where credit is due, Vancouver still has better skiing and gentlemens clubs. more ›

A good drink can improve the quality level of a meal. It can make a mediocre dinner tolerable, or raise the bar on a perfectly cooked entree. The best chefs, along with their sommeliers, wine stewards, and spirits experts, plan a meal and its pairings with meticulous detail. Although beer and food have complemented each other for centuries, restaurants in the States are placing an increased emphasis on offering beer pairings for those who don't... more ›

There are some things that we think are worth fighting over. White Sox versus Cubs. The TV remote. The last pancake on a Sunday morning. One thing that we don't necessarily think deserves a lot of time or thought is arguing over the distinction of being Chicago's first "gastropub," as the Sun-Times did this morning. To recap: Gastropub is "a term coined in England to describe a bar with really good, affordably priced food." The... more ›