EatsLooking for Restaurant Exclusives? Get Your Cheeky Card!
Alinea. Grace. Moto. Next. When you hear the names of these restaurants, a few key words probably come to mind: Innovative. Gastronomy. Incredible. Expensive. The last key word is generally the key reason the aforementioned gems are so rarely visited by, well, me. (And most people I know.) Don’t get me wrong: dropping a couple hundred bucks on an unforgettable culinary experience is worth every penny, in my Cheeky opinion. But with all the shopping, dining, traveling …
Your Go-to Spots for SummerJune 17, 2013
I have a secret. I am having a summer love affair…and I thought you should know. Floriole brunch is my obsession. It is Paris in Chicago, and I simply cannot make it through a single day without popping in for an inspired and soulful breakfast bite. My crush first developed over the years at Green City Market, on Wednesdays and Sundays in Lincoln Park. We loved waking up, riding our bikes down Clark Street to the park, and enjoying a delicious, chewy croissant or pastry for breakfast. Sadly, the market packs up right after lunch…so our time together was numbered. But now – oh boy – now it is a full-on love fest – errrr – … Read more
More Than Just PizzaJune 16, 2013
Many Italian restaurants thrive on tradition. They offer the same classic dishes, so you always know what to expect. Pizza Rustica is not one of those restaurants. With a small, seasonally-changing menu nearly dwarfed by its list of daily specials, there’s always something new to try. The cozy space features exposed brick walls decorated with art for sale. Exposed bulbs hang along the border between the bar and dining area. Groups take advantage of the long communal table while couples and families occupy the smaller tables. The large window offers a view of Wrigleyville and the kitchen is open so you can watch the chef at work. As a really nice … Read more
Grills Gone WildJune 16, 2013
We have all over-cooked grilled vegetables (myself included). I want to share with you my cooking tips, useful grilling tools and (now) proven methods. Zucchini/Summer Squash: Slice lengthwise into 1/2-inch thick planks Cook 8 to 10 minutes, turning once Lakesha Rose tip: the thickness of the planks keeps them from falling through the grates Asparagus: Cut or snap off the tough ends. Cook 5 to 7 minutes Lakesha Rose tip: the best spears to cook with are approximately 1/2-inch thick Baby Bok Choy: Halve head through stem; rinse but don’t dry Cook 6 to 7 minutes, turning once Lakesha Rose tip: the water left on the leaves will create steam on the grill, it will help the bok choy cook evenly Tomatoes: Round and plum, halve … Read more