Every dish, and every restaurant, has a story behind it, and popular Chicago restaurants are emphasizing that, whether the inspiration is company bars, the Russian steppes or the Brazilian seashore.
Beef and grits instead of shrimp and grits at Bourbon on Division, loaded baked potato gnocchi at Split-Rail and mac ’n’ cheese with smoked bacon crust at Marshall’s Landing all speak to Chicagoans’ current craving for...
In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. For this installment, they discuss trends at the recent NRA Show.
