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In this week’s Key Ingredient chef’s challenge, Trotter’s vet John des Rosiers of the Lake Bluff restaurant Inovasi borrowed a geranium plant from a nearby dry cleaners and stripped it of its blossoms to make a geranium-flower pesto. Next up is Phillip Foss of Meatyballs Mobile, who’ll be using freeze-dried saffron.
Sula also reviews Saigon Sisters, the West Loop restaurant spun off from the banh mi stand of the same name at the Chicago French Market. There he finds that 26-year-old chef Matt Eversman—an extern at Trotter’s and line cook at the late May Street Market—is audaciously blending fine-dining techniques with the elemental pleasures of Vietnamese street food.
Our new news feature Morsels gives the dirt on the closing of Andersonville’s Pasticceria Natalina next year, plus the word on Acre's new dinner menu, which consolidates the original two menus reviewed just last week, and a Kickstarter campaign for local brewers Pipeworks, who’ll have a free tasting tonight at West Lakeview Liquors.