Quick Bites

By Chuck Sudo in Food on Aug 5, 2010 3:20PM

• The next chef to take on Phillip Foss's "Foss Hog" at Franks 'N Dawgs is cibo matto's Todd Stein and his "Frank 'N Stein:" a foie gras and beef short rib sausage topped with caramelized onion, crispy shallot, and a mustard aioli. Vote with your mouth, Chicagoans. Early and often. [Grub Street Chicago]
• A short but detailed roundup of Assyrian-Iraqi restaurants in the Chicago area. [Reader]
• Mercadito's Daniel de Oliveira leaves the River North restaurant to, among other things, help open the upcoming Watershed, in the former basement lounge of Pops for Champagne. [312 Dining Diva]
• Gilt Bar's Brendan Sodikoff is opening a "French barbecue bar" on West Randolph, Maude's Liquor Bar, this fall. [Chicago Mag Dish]
• Ben Schulman of Gapers Block confirms what Benjy, Kevin, and the other White Sox fans on staff already knew: U.S. Cellular Field's Italian beef is Christ-on-a-stick awesome. [Drive-Thru]
• The number of farmers markets across the country has increased by 16 percent in the past year. [The Stew]
• Sun-Times food editor Janet Rausa Fuller finds a knife skills class can be beneficial. [Sun-Times]
• Finally, check out this new blog that helps you make informed decisions about their your through recipes, how-tos, advice and more. [YumUniverse]