Table of Contents - Issue 105
WEB-EXCLUSIVE CONTENT
8 Chicago Taverns
Where to get an honest drink in the City of the Big Shoulders.
By Terry Sullivan
Setting It Wright
The kitchen of a Frank Lloyd Wright masterpiece gets a new lease on life.
By Georgia Freedman
Tacos, Shawarma-Style
The delicious tacos of Puebla, Mexico, have found a home in Chicago.
By Michael Nagrant
Home Brew
In the Windy City, local craft brewers are reviving venerable traditions from both the Old World and old Chicago.
By Nicholas Day
RECIPES
See all the recipes from Saveur No. 105
Here's what you'll find in the latest issue of SAVEUR, available on newsstands now.
FEATURES
Special Issue: Chicago, Our Kind of Town
Heartland of the World
When it comes to food, few cities have traveled farther and faster than Chicago.
By David McAninch
City of Pork
The Windy City's Polish-American butchers and home cooks are passionate about pig.
By Dana Bowen
At the Market
These images of how Chicagoans shop say volumes about the city's vast human tapestry.
A Chef's Journey
One of Chicago's most acclaimed chefs offers a revelatory truth: you can go home again.
By Bruce Sherman
South Side Soul
Chicago's soul food restaurants are champions of traditional Southern cooking.
By Tracy Poe
A Place at the Table
There were no outsiders at this Italian-American home in Chicago's northwestern suburbs.
By Raquel Pelzel
The Guide
The very best places to eat, drink, and be merry (and sleep, if you must) in the Windy City.
DEPARTMENTS
First
Covering a city as big and welcoming as Chicago required plenty of help—and really took us all over the map.
By James Oseland
Saveur Fare
Three signature Chicago foods; Check, Please!; a special Agenda; the dish on deep dish pizza; a mother-in-law mystery; and more.
Lives
Restaurateur Rich Melman changed forever the way Chicagoans do a night on the town.
By Jonathan Black
Ingredient
A new (and only slightly less controversial) installment of Prohibition follows a ban on foie gras.
By Peter Sagal
Essay
Do Chicago's most sophisticated and innovative chefs owe a debt to the city's food scientists?
By Peter Meehan
Source
An avowed Frango mint addict relates the history of this most delectable of Chicago sweets.
By Danny Miller
Classic
The Italian beef sandwich is a messy delight.
By Carol Mighton Haddix
In The Saveur Kitchen
In praise of spoons; Chicago's pork cuts; a saganaki story; talking to a soul food legend; and more.
The Pantry
How to find our favorite products and materials from this issue.
By Liz Pearson
Saveur Moment
Hunger sometimes triumphs over art.
Photograph by Larry Nighswander
Your Comment