Danielle Prigge

RPM Steak

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RPM Steak is a traditional steakhouse with a modern twist. Not only do they serve prime cuts of meat, they also feature a raw-bar and a craft cocktail program.

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The World of Food: Belgium

By Julia Maish |

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Belgium tends to be overshadowed by its much flashier neighbors, which is too bad because the country has a lot to recommend it, especially from a culinary standpoint.

The World of Food: Gelatin

By Julia Maish |

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This refreshing and versatile “jiggly” food has long enjoyed its status as America’s most popular prepared dessert — a staple at neighborhood summer potlucks due to its bright colors and compatibility with fruits and whipped cream. Where did this cool non-fat treat come from?

The World of Food: Cereal

By Julia Maish |

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“The Breakfast of Champions.” “Snap, Crackle, Pop!” “I’m Cuckoo for Cocoa Puffs.” “Trix are for Kids!” “Magically Delicious!” “They’re GREAAAAT!”

The World of Food: Born in Chicago

By Julia Maish |

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                            A slice of deep dish pizza

Deep dish pizza

If you were throwing the party and wanted to serve only foods that came into being in Chicago, what might those be? As it turns out, not only would you eat very well (and heartily!), but some of your options might come as a bit of a surprise. Here’s the menu…

The World of Food: Cookies

By Julia Maish |

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It’s almost impossible to find a food about which everyone is in agreement. But there might be one: everyone loves cookies.

The World of Food: Valentine’s Day

By Julia Maish |

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Ahhh…St. Valentine’s Day. If you’re a Chicago history buff, the next word that comes to mind might easily be “…Massacre.” But of course, to most people, this red-and-pink hued holiday is an excuse to shower gifts on, and dine out with, the one you love.

The World of Food: Korea

By Julia Maish |

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Unless you’ve been living on Mars, you’re probably aware that the 2018 Winter Olympics are officially underway in Pyeongchang, South Korea. As we settle in to marvel at triple axels, giant slaloms, and curling competitions (or each country’s uniforms), let’s take a look at the area’s cuisine, which has taken hold in Chicago in a big way.

The World of Food: Soul Food

By Julia Maish |

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“The soul food version of the same dish has more flavor…it tastes better because of the ingredient called soul.”
— Restaurateur Edna Stewart, when asked the difference between Southern food and soul food

It’s February, and that means we are once again embarking on our annual observance of Black History Month — a time when we explore African American heritage, recall its most seminal figures, and celebrate the richness and diversity of its culture. This includes, of course, its flavorful cuisine, familiarly known as soul food.

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