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Highlights

A collection of news and information related to Sweetbreads published by this site and its partners.

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    Oct 25, 2012 |Column| Chicago Tribune

  1. The offal truth about animal parts

    As Halloween approaches, we're reminded that while eye of newt and wing of bat may not have invaded the nation's restaurant menus, neck of lamb and ear of pig most certainly have.
    As Halloween approaches, we're reminded that while eye of newt and wing of bat may not have invaded the nation's restaurant menus, neck of lamb and ear of pig most certainly have. It's commonplace to find pig ears, head cheese and pig's feet on menus....

    Tags: Dining and Drinking, Lifestyle and Leisure, Foods and Beverages, Restaurants, Salads

    2. Mar 31, 2011 | Los Angeles Times

  2. Was the 'Top Chef' finale really that close? We taste-test the dishes and see.

    Show Tracker
    During the finale of "Top Chef" on Thursday, the judges insisted that the showdown between Michael Isabella and Richard Blais was nail-bitingly close. "As far as I'm concerned, it's a toss-up," said Tom Colicchio during the judge's table discussion....
    3. Jan 23, 2008 |Story| Chicago Tribune

  3. Phil Vettel's restaurant reviews

    Tribune staff reporter
    Aigre Doux 230 W. Kinzie St.; 312-329-9400. Reviewed on April 5 Though the name means "sweet and sour," there's scarcely a distasteful note to be found in this remarkable restaurant, run by husband-wife team Mohammad Islam (chef) and Malika Ameen...

    Tags: Hotel and Accommodation Industry, Soups, Dining and Drinking, Brunch, French Toast

    4. Jan 9, 2013 |Story| RedEye

  4. Review: The Glunz Tavern

    <strong>Review:</strong> <a href="http://chicago.metromix.com/venues/mmxchi-glunz-tavern-venue" target="_blank">The Glunz Tavern </a>
    RedEye
    Review: The Glunz Tavern 1202 N. Wells St. 312-642-3002 Rating: !! (out of four) Give it some time The Glunz Tavern has been gathering 90-plus years worth of dust—that's not quite as long as the Cubs' World Series drought, but it's still pretty...

    Tags: Hotel and Accommodation Industry, Dining and Drinking, Lifestyle and Leisure, Chicago Restaurants, Great Chicago Fire (1871)

    5. Jun 30, 2012 |Story| Los Angeles Times

  5. Review: True Italian finds a home at Gusto

    West Third Street used to have such a quirky charm for a neighborhood shopping district. For the past few years, though, glitzy boutiques and <em>boites</em> have displaced some of the old places as it gets a makeover as glamour puss. One welcome &mdash; and surprising &mdash; newcomer is Gusto, a terrific cozy Italian restaurant from a young chef with the unforgettable name of Victor Casanova.
    Los Angeles Times Restaurant Critic
    West Third Street used to have such a quirky charm for a neighborhood shopping district. For the past few years, though, glitzy boutiques and boites have displaced some of the old places as it gets a makeover as glamour puss. One welcome — and...

    Tags: Dining and Drinking, Lifestyle and Leisure, Larry Flynt, Breads, Restaurants

    6. May 12, 2011 |Story| Los Angeles Times

  6. The Review: London's St. John Hotel with chef Fergus Henderson and Dinner by Heston Blumenthal

    Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar &amp; Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose to Tail Eating." I didn't go there this time, but that was only because Henderson and business partner Trevor Gulliver had just opened St. John Hotel on Leicester Square in the West End and I wanted to eat there.
    Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar & Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose...

    Tags: Hotel and Accommodation Industry, Dining and Drinking, Lifestyle and Leisure, Steaks, Pork Chops

    7. Apr 26, 2012 |Story| Chicago Tribune

  7. Pink slime: the meat behind the moniker

    Pink slime needs to fire its agent and hire the guy who reps sweetbreads.
    Pink slime needs to fire its agent and hire the guy who reps sweetbreads. Pink slime is the unfortunately evocative name for ground-up beef scraps, fat and connective tissue that is heated and spritzed with ammonia before making its way to our plates....

    Tags: U.S. Department of Agriculture, Food Industry, Consumer Goods Industries, ABC (tv network), Social Media

    8. Sep 30, 2010 |Story| Los Angeles Times

  8. [Chef Change] The Review: Craft Los Angeles

    Before the Bravo network ever dreamed up "Top Chef," Tom Colicchio, the show's head judge, already had a remarkable career. He was chef and partner at New York's Gramercy Tavern in the mid-'90s, then in 2001 opened his own restaurant, Craft, a block away, holding down both kitchens for a while. Craft was followed by Craftsteak, Craftbar and the cleverly named sandwich spot 'Wichcraft. Soon he was opening versions in Atlanta, Dallas and Vegas and more.
    Before the Bravo network ever dreamed up "Top Chef," Tom Colicchio, the show's head judge, already had a remarkable career. He was chef and partner at New York's Gramercy Tavern in the mid-'90s, then in 2001 opened his own restaurant, Craft, a block away,...

    Tags: Dining and Drinking, Steaks, Television, Peanut Butter, Restaurant and Catering Industry

    9. Mar 11, 2010 |Story| Los Angeles Times

  9. The best tastes of CityCenter in Las Vegas

    How many high-end restaurants can Vegas support, particularly in this economy? Easily a dozen more just opened in the new $11-billion CityCenter complex on the Strip and a number of them definitely have enough wow factor to pull in the hungry tourists.
    How many high-end restaurants can Vegas support, particularly in this economy? Easily a dozen more just opened in the new $11-billion CityCenter complex on the Strip and a number of them definitely have enough wow factor to pull in the hungry tourists....

    Tags: Black Pepper, Dining and Drinking, Lifestyle and Leisure, Olives, Seafood

    10. Feb 11, 2009 |Story| Los Angeles Times

  10. Drago Centro in downtown L.A.

    Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that <a href="http://theguide.latimes.com/restaurants/drago-centro-venue">Drago Centro's</a> location -- downtown L.A. -- may be outside the comfort zone of his fan base shouldn't be a deterrent for more intrepid Italophiles.
    Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that Drago...

    Tags: Black Pepper, Dining and Drinking, Lifestyle and Leisure, Lentils, Belgian Endive

    11. Jul 25, 2007 |Story| Los Angeles Times

  11. With his B & B Ristorante, Mario Batali shows Las Vegas how it's done

    Los Angeles Times Staff Writer
    IT takes a blessedly brief two minutes to realize that the sommelier -- one of several -- at B&B Ristorante, Mario Batali's new restaurant in Las Vegas, knows his stuff. Our first order of business as we settle in at the restaurant in the Venetian...

    Tags: Dining and Drinking, Black Pepper, Lifestyle and Leisure, Eyewear, Foods and Beverages

    12. Dec 19, 2007 |Story| Los Angeles Times

  12. Count on Lucques to get it right

    AFTER the din of the restaurant last night, <a href="http://theguide.latimes.com/restaurants/lucques-venue">Lucques</a> is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry that the reservation desk has lost our reservation. I don't have to wonder whether the chef is in or not, because either way the food is consistently delightful and original.
    Los Angeles Times Staff Writer
    AFTER the din of the restaurant last night, Lucques is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry...

    Tags: Dining and Drinking, Lifestyle and Leisure, French Toast, Olives, Foods and Beverages

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