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Potato Talk + Our Tots Recipe
Happy New Year, everyone! We thought we’d kick off 2013 by talking about one of our favorite ingredients: the potato. And if you’ve ever joined us for our Sunday Brunch, chances are you’ve had our...
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Savory Tart Dough
If you joined us for brunch this past Sunday (1/6), maybe you were one of the lucky guests who ordered our savory tart. It was filled with a custard made from Clock Shadow Creamery quark, which was...
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Wintertime Cooking
I was hanging around the restaurant last week and decided to take a walk downstairs to peek inside the walk-in cooler. Unlike the spring and summer months — when every nook and cranny is packed full...
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The Secret Behind Our Burger
Not to toot our own horn or anything … but our burger is good. Like, really good. And even for someone who rarely eats red meat — it’s pretty darn scrumptious. Maybe it’s the high quality ground beef...
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Private Events at Nightwood
When the weather is this cold (and snowy) in Chicago, few things are more comforting than staying inside, and of course — eating. The good news is, you can partake in both of these activities at...
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