Reviews

Brunch restaurant Milktooth nears an opening date, and General American Donut Co. plans to serve lunch.

The North End offers game-day carryout and Sangiovese Ristorante reveals its new location.

Shapiro’s finds a new northside home and Libertine plans to relocate to Mass Ave.

The essential order is a heaping plate of fried chicken, piping hot and crunchy atop a mound of mashed potatoes doused in mushroom-studded gravy.

In a hotel with eye-popping art installations such as a flock of birds carved out of old LPs and a portrait of Madam Walker made from combs, the dishes at this restaurant are the real attraction.

You can set your Day-Timer by the weekly rotation of her menus—so even her most popular dishes have an ephemeral quality.

The finger-friendly snacks offered at industrial-chic conversation nooks and in the cozier, fire-lit basement deliver the Taste flair familiar at brunch and dinner.

Diners belly up to a gleaming custom-made community table crafted from bark-on slabs of poplar to devour 10-ounce Delmonicos and 14-ounce New York strips freshly cut at the nearby Cicero Market and Harbour Market.

The autumn tartare reminded me of why I love watching chefs like John and Abbi Adams evolve—they’ve created unique dishes that are completely their own.

Customized DIY creations can be adorned with a la carte options that include seven types of bacon, 10 cheeses, and other add-ons as random as apple chutney and chicken gravy.

Deep leather club chairs and tufted sofas? You won’t find any of those old cocktail-lounge frills here, Grampa. What surprises is how this snug, graffiti-chic space reimagines the concept of boozy swank.

Craig Mariutto knew his customers weren’t just going to expect a shoofly pie; they were going to expect a good shoofly pie.

The Nighthawk is a modified version of the nam sausages from Northern Thailand, where the links ferment as they hang.

Whether or not you buy into the marketing, Upland’s award-winning ales, lagers, and sour beers have been around since 1998—part of the original surge of high-quality Indiana craft brews to wash over the enlightened guzzling public.

Prior to ordering, guests are served an amuse bouche of warm, salty sancocho—a slow-cooked beef-and-chicken broth that servers describe as a welcoming stew. The soup is surprisingly addictive, with an intense flavor like that of the stock cooked off of ham-and-bean soup.