Food + Beverage

From Stadium Lights to Taverna Nights

Lou Canellis builds Chicago legacies in sports and dining Article by Cat Rolfes | Photography by provided The man who introduced Chicago to Sunday afternoons with the Bears is now plotting how the city might dance on Saturday nights. Lou Canellis—Fox 32’s veteran sports anchor, lifelong Chicagoan, and self-professed “kid from the South Side who got lucky”—just returned from a culinary trip with his partners, Louie Alexakis and Ian Vlahakis, where they toured Greek restaurants with the...

Food + Beverage

Detox Chicken-Cabbage Soup

The immunity-boosting trio of pepper, turmeric and cabbage makes this soup perfect for fall’s start Article by Chef Mila Furman This is not just soup—it’s a reset button in a bowl for back to school season. Every spoonful feels like it’s doing something good for your body (and your mood). Use fresh, crisp cabbage for the best results and avoid red cabbage—it will change color and flavor in the soup. For a vegetarian version, swap the chicken for tofu added at the end, or add lentils with the...

Food + Beverage

Now Serving

A look at some newer restaurants on the North Shore Article by By Amelia Levin  From banh mi and Hawaiian plates to cozy coffee shops, tapas and tequila, the North Shore dining scene is buzzing with new arrivals. Here’s a look at some of the latest spots to check out.   Global Eats:  Corner Banh Mi 561 Lincoln Ave., Winnetka  This casual spot opened by Kevin Diep specializes in banh mi sandwiches on fresh-baked bread from Nhu Lan Bakery, plus Vietnamese coffee, pho and noodle dishes.  ...

Food + Beverage

Healing Through Food

Ajit and Sukhu Kalra of Indus infuse Highland Park with flavor and renewal after tragedy Article by By Amelia Levin When Ajit and Sukhu Kalra opened their first, full-service Indian restaurant in Highland Park in June 2024, they made history. The once-dry town had never seen a fine-dining concept rooted in Indian cuisine.  “Indian food is the fastest-growing cuisine in the U.S. right now,” Ajit says. “But we don’t see other Indian restaurants as competition—the more people get familiar with...