The Chicago restaurant features bold flavors inspired by Macau, and its chefs are coming to Seattle with their new cookbook.
Winter work in Joliet and DeKalb was fine by me, as it allowed me to fly in and out of O'Hare Airport and to get some quick bites in (and near) Chicago. Here's what I ate.
“How do you decide where to go eat?”
This is the most common question I get as someone who writes about restaurants. Notice I didn’t call myself a critic. A critic waits about a month to make a first visit to restaurant (though one can…