The food at @oxbarchicago is forthright and easy to love, writes dining critic @jdkess — though he warns you’ll need to be patient with the service staff, who are still learning to coalesce.
In his latest review, John sings the praises of chef John Asbaty's skillful seasoning, excellent veg dishes, and truly sharable portions.
“Order one fewer entrée than the number of people at the table and overdo the vegetables. ... Those rainbow carrots, roasted in a mixture of coffee grounds and salt, meet up with pickled cherries and spicy harissa on the plate.”
Link in bio for the full review.
📸: @jeff_marini
#chicago #dining
Husband-and-wife owners Jenner Tomaska and Katrina Bravo, the team behind the Lincoln Park tasting menu restaurant Esmé, have thought through every detail at @petiteedith_chicago with extreme precision and intentionality.
“I mentally edit some dishes, revel in others, and can never wait to explore more.”
Read @jdkess 's full review at the link in bio.
📸: @jeff_marini
#chicago #dining
This past summer I got an amazing opportunity to join Big Green Egg’s president Dan Gertsacov on a research trip to Japan to put together the story of the kamado. This ceramic grill and smoker, which has a remarkable ability to hold specific temperatures, obsesses backyard cooks everywhere. It is manufactured by various companies the world over, but none has the loyalty and fan base of Atlanta’s BGE. The story of how a rice cooker (yes, you read that right) became an icon of Southern barbecue culture is so up my alley, and while pieces of it have been told, I believe we were the first to really put together the full narrative. I am so, so grateful to SFA and Gravy editor Sara Camp Milam for the opportunity, to Bita Honarvar, Noriko Hayashi and Ben Gray for telling the visual story with such verve, and to my brother from another mother Jon Waterhouse for crucial reporting help. It’s a very long story, and if you can’t make it through, I give you permission to pretend you did when we next meet. Link in bio. @biggreenegg@southfoodways@roadto50cuisines
I like to braise a pork shoulder with a can of Coke, soy sauce, onions and gobs of thinly sliced ginger and eat it with rice and way too much chili crisp. It makes me happy
