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<channel>
	<title>Hungry Magazine</title>
	<link>http://www.hungrymag.com</link>
	<description>All Things Tasty</description>
	<pubDate>Thu, 15 May 2008 07:25:25 +0000</pubDate>
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	<language>en</language>
			<item>
		<title>First Sip: L20</title>
		<link>http://www.hungrymag.com/2008/05/15/first-sip-l20/</link>
		<comments>http://www.hungrymag.com/2008/05/15/first-sip-l20/#comments</comments>
		<pubDate>Thu, 15 May 2008 07:25:25 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/15/first-sip-l20/</guid>
		<description><![CDATA[


I always like when owners dine at their own restaurant.  It makes me feel like I&#8217;m not being poisoned.  And indeed, on opening night, of L20, the new Laurent Gras seafood super restaurant, Rich Melman, grandaddy of Lettuce Entertain You, and his son RJ (clad in suitcoat, jeans and canvas Vans style shoes) [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/15/first-sip-l20/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef: Cook for a Cop Edition</title>
		<link>http://www.hungrymag.com/2008/05/15/30-seconds-on-top-chef-cook-for-a-cop-edition/</link>
		<comments>http://www.hungrymag.com/2008/05/15/30-seconds-on-top-chef-cook-for-a-cop-edition/#comments</comments>
		<pubDate>Thu, 15 May 2008 07:23:37 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/15/30-seconds-on-top-chef-cook-for-a-cop-edition/</guid>
		<description><![CDATA[

Do you like burritos? 
1- Spike thinks Dale&#8217;s arrogance is going to haunt him?  Yeah, Hung Huynh really sucked it up last season.
2- Bringing salad sexy back&#8230;I smell a new Saturday Night Live short featuring Justin Timberlake and Andy Samberg.
3- How embarrassing, Spike wore that same hat last episode.
4- Yeah, Andrew, because Police cadets [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/15/30-seconds-on-top-chef-cook-for-a-cop-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Foie Gras is Dead.  Long Live Foie Gras!</title>
		<link>http://www.hungrymag.com/2008/05/14/foie-gras-is-dead-long-live-foie-gras/</link>
		<comments>http://www.hungrymag.com/2008/05/14/foie-gras-is-dead-long-live-foie-gras/#comments</comments>
		<pubDate>Wed, 14 May 2008 22:14:45 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/14/foie-gras-is-dead-long-live-foie-gras/</guid>
		<description><![CDATA[Foie Gras ban overturned.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/14/foie-gras-is-dead-long-live-foie-gras/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Partners In Crime</title>
		<link>http://www.hungrymag.com/2008/05/13/partners-in-crime/</link>
		<comments>http://www.hungrymag.com/2008/05/13/partners-in-crime/#comments</comments>
		<pubDate>Wed, 14 May 2008 05:26:19 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/13/partners-in-crime/</guid>
		<description><![CDATA[

A full photo slideshow of the Original Rainbow Cone
Most people are familiar with the Taylor Street Twosome, but how many know about the Beverly-Bi? The Taylor Street Twosome is the tradition of sucking down a nutmeg-spiced Italian beef, with your knuckles slathered in gravy and flecked with stray giardiniera, at the original Al’s, followed by [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/13/partners-in-crime/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef:Wedding Wars Edition</title>
		<link>http://www.hungrymag.com/2008/05/08/30-seconds-on-top-chefwedding-wars-edition/</link>
		<comments>http://www.hungrymag.com/2008/05/08/30-seconds-on-top-chefwedding-wars-edition/#comments</comments>
		<pubDate>Thu, 08 May 2008 15:18:50 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/08/30-seconds-on-top-chefwedding-wars-edition/</guid>
		<description><![CDATA[

Don&#8217;t mess with me or I&#8217;ll cut you.
1.	Spike is depressed that his kiwi brofriend Mark is gone.
2.	Can you image being the intern that needs to put all those fork and spoon decals on those knives?
3.	With all those hats, Spike must be dating a milliner
4.	Dale asks the question I’ve been wondering for weeks: Why is Nikki [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/08/30-seconds-on-top-chefwedding-wars-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Improbable Tomato</title>
		<link>http://www.hungrymag.com/2008/05/08/the-improbable-tomato/</link>
		<comments>http://www.hungrymag.com/2008/05/08/the-improbable-tomato/#comments</comments>
		<pubDate>Thu, 08 May 2008 13:59:14 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/08/the-improbable-tomato/</guid>
		<description><![CDATA[
I spent some time in Three Oaks, Michigan a few weeks ago checking out the hydroponic heirloom tomatoes of McWethy farm for the Sun Times.  Forget spring grocery store tomatoes.  Todd McWethy&#8217;s tomatoes are better than anything available at this time of year locally.  They&#8217;re even almost as good as late August [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/08/the-improbable-tomato/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tapped Out?</title>
		<link>http://www.hungrymag.com/2008/05/06/tapped-out/</link>
		<comments>http://www.hungrymag.com/2008/05/06/tapped-out/#comments</comments>
		<pubDate>Tue, 06 May 2008 06:10:07 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/06/tapped-out/</guid>
		<description><![CDATA[
Saying that the 77-year-old red-sauce joint Tufano’s Vernon Park Tap has seen a lot is like saying Magellan took a short boat trip. When the tap opened in 1931, Halsted was paved with brick and Taylor Street was the port of entry for Italian immigrants. Italian beef may have been drenched in gravy and sandwiched [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/06/tapped-out/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Achatz: A Man of Taste</title>
		<link>http://www.hungrymag.com/2008/05/05/achatz-a-man-of-taste/</link>
		<comments>http://www.hungrymag.com/2008/05/05/achatz-a-man-of-taste/#comments</comments>
		<pubDate>Mon, 05 May 2008 20:19:57 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/05/achatz-a-man-of-taste/</guid>
		<description><![CDATA[Grant Achatz of Alinea gets the New Yorker treatment. For me, the most interesting part of this piece has nothing to do with the culinary stories.  Rather, it&#8217;s the idea that in society we tend to treat authority figures, doctors in this case, with undue reverence and infallibility.  If Achatz had listened to [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/05/achatz-a-man-of-taste/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tipping and the Back of the House</title>
		<link>http://www.hungrymag.com/2008/05/04/tipping-and-the-back-of-the-house/</link>
		<comments>http://www.hungrymag.com/2008/05/04/tipping-and-the-back-of-the-house/#comments</comments>
		<pubDate>Mon, 05 May 2008 05:12:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/04/tipping-and-the-back-of-the-house/</guid>
		<description><![CDATA[
Chris Borrelli had a good article in the Chicago Tribune last week about tips and how they get disbursed.  I think the article made some great points, especially about what I consider an exploitative behavior of some restaurants which charge a percentage of the waiter’s tip to cover credit card processing fees, as if [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/04/tipping-and-the-back-of-the-house/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Eat This Art</title>
		<link>http://www.hungrymag.com/2008/05/01/eat-this-art/</link>
		<comments>http://www.hungrymag.com/2008/05/01/eat-this-art/#comments</comments>
		<pubDate>Fri, 02 May 2008 05:18:50 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/01/eat-this-art/</guid>
		<description><![CDATA[
I stopped in at Artropolis, Chicago&#8217;s mega modern art fair at the Merchandise Mart last weekend.  I documented as many food related pictures I could find.  Interestingly enough, even though food is rising in prominence on our country, it seems the current generation of artists hasn&#8217;t really escaped the Claes Oldenburg/Andy Warhol aesthetic [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/01/eat-this-art/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef: Uncle Ben&#8217;s Rice Edition</title>
		<link>http://www.hungrymag.com/2008/05/01/30-seconds-on-top-chef-uncle-bens-rice-edition/</link>
		<comments>http://www.hungrymag.com/2008/05/01/30-seconds-on-top-chef-uncle-bens-rice-edition/#comments</comments>
		<pubDate>Thu, 01 May 2008 15:23:55 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/05/01/30-seconds-on-top-chef-uncle-bens-rice-edition/</guid>
		<description><![CDATA[

This just in: I will no longer be terrorizing Chicago&#8217;s Whole Foods&#8217; Staff Any Longer
1 - Uncle Ben’s Rice quickfire challenge – Next week: Spam Throwdown
2 - I can’t figure out who’s bitchier in the quickfire judging, Art Smith or Padma 
3 - Spike’s Mark Twain meets Marc Jacobs porkpie is totally hobo couture
4 - [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/05/01/30-seconds-on-top-chef-uncle-bens-rice-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Zweiban of Nacional 27 Establishing His Own &#8220;Province&#8221;</title>
		<link>http://www.hungrymag.com/2008/04/30/zweiban-of-nacional-27-establishing-his-own-province/</link>
		<comments>http://www.hungrymag.com/2008/04/30/zweiban-of-nacional-27-establishing-his-own-province/#comments</comments>
		<pubDate>Wed, 30 Apr 2008 21:28:32 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/30/zweiban-of-nacional-27-establishing-his-own-province/</guid>
		<description><![CDATA[
Chef Randy Zweiban, the ceviche king of Nacional 27, is set to open &#8220;Province&#8221; in September at 161 N. Jefferson St.  The new concept is described as:

A new American restaurant influenced by the modern, evolving cuisines of South America and Spain. Housed in a certified green building, Province will incorporate green building materials, recycled [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/30/zweiban-of-nacional-27-establishing-his-own-province/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Okra</title>
		<link>http://www.hungrymag.com/2008/04/30/okra/</link>
		<comments>http://www.hungrymag.com/2008/04/30/okra/#comments</comments>
		<pubDate>Wed, 30 Apr 2008 15:07:11 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/30/okra/</guid>
		<description><![CDATA[
I find that most people are surprised to learn that there is a plant called the marshmallow. It grows in marshy areas and, like most mallows, has pretty flowers—though the flowers are not as showy or large as those of the related hibiscus and hollyhock. The marshmallow has a root that was at one time [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/30/okra/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Dancing With Tripe</title>
		<link>http://www.hungrymag.com/2008/04/28/dancing-with-tripe/</link>
		<comments>http://www.hungrymag.com/2008/04/28/dancing-with-tripe/#comments</comments>
		<pubDate>Tue, 29 Apr 2008 04:40:00 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/28/dancing-with-tripe/</guid>
		<description><![CDATA[
All I really know about Romania I learned from Nadia Comaneci, Dracula and those late-eighties/early-nineties commercials depicting squalid orphanages. And I might have kept on thinking that the country was populated exclusively by agile beauties, blood-sucking monsters and doleful children if my favorite burger spot, Kuma’s Corner, didn’t have a two-hour back-up last Friday.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/28/dancing-with-tripe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tentori, Poli Pour</title>
		<link>http://www.hungrymag.com/2008/04/28/tentori-poli-pour/</link>
		<comments>http://www.hungrymag.com/2008/04/28/tentori-poli-pour/#comments</comments>
		<pubDate>Mon, 28 Apr 2008 14:46:24 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/28/tentori-poli-pour/</guid>
		<description><![CDATA[
Giuseppe Tentori and Ryan Poli do the guest bartender thing tonight at the Libertine.  Bring your clogs and the bourbon&#8217;s cheap.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/28/tentori-poli-pour/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Top Chef: Second City Edition</title>
		<link>http://www.hungrymag.com/2008/04/23/top-chef-second-city-edition/</link>
		<comments>http://www.hungrymag.com/2008/04/23/top-chef-second-city-edition/#comments</comments>
		<pubDate>Thu, 24 Apr 2008 04:47:39 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/23/top-chef-second-city-edition/</guid>
		<description><![CDATA[

Yeah, I&#8217;m a pastry chef, but I&#8217;m totally aggro, check out my wallet chain.
1 - Top Chef pimps its own cookbook during the quickfire challenge.
2 - After three previous seasons of Top Chef dessert disaster, anyone who doesn’t have a dessert or two planned for this quickfire competition is an idiot and should go home.
3 [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/23/top-chef-second-city-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Making of a Neighborhood Restaurant</title>
		<link>http://www.hungrymag.com/2008/04/22/the-making-of-a-neighborhood-restaurant/</link>
		<comments>http://www.hungrymag.com/2008/04/22/the-making-of-a-neighborhood-restaurant/#comments</comments>
		<pubDate>Wed, 23 Apr 2008 05:00:34 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/22/the-making-of-a-neighborhood-restaurant/</guid>
		<description><![CDATA[

Chef Rob Levitt makes pasta at mado
We’re the green-market dorks,&#8221; says Allison Levitt, chef and co-owner with her husband Rob of the just-opened Bucktown restaurant, mado. Levitt’s referring to the band of chefs who get up at dawn most every Wednesday and Saturday to scour the Green City Market looking for the best responsibly grown [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/22/the-making-of-a-neighborhood-restaurant/feed/</wfw:commentRss>
		</item>
		<item>
		<title>30 Seconds on Top Chef: Tom Colicchio Beloved by the Bears Community</title>
		<link>http://www.hungrymag.com/2008/04/16/30-seconds-on-top-chef-tom-colicchio-beloved-by-the-bears-community/</link>
		<comments>http://www.hungrymag.com/2008/04/16/30-seconds-on-top-chef-tom-colicchio-beloved-by-the-bears-community/#comments</comments>
		<pubDate>Thu, 17 Apr 2008 03:40:26 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/16/30-seconds-on-top-chef-tom-colicchio-beloved-by-the-bears-community/</guid>
		<description><![CDATA[

Hey, you come here often?  Nice shoes&#8230;
According to some reports, Tom Colicchio is big in the bear community. This week he visits a different kinds of Bears community.  Apparently, according to the Top Chef cell phone poll,  50% of America wants to touch him in touch football too.
1 - Koren Grieveson is [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/16/30-seconds-on-top-chef-tom-colicchio-beloved-by-the-bears-community/feed/</wfw:commentRss>
		</item>
		<item>
		<title>mado Makes Debut</title>
		<link>http://www.hungrymag.com/2008/04/14/mado-makes-debut/</link>
		<comments>http://www.hungrymag.com/2008/04/14/mado-makes-debut/#comments</comments>
		<pubDate>Tue, 15 Apr 2008 03:11:57 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/14/mado-makes-debut/</guid>
		<description><![CDATA[
mado (1647 N. Milwaukee), Allison and Rob Levitt&#8217;s Bucktown restaurant makes it&#8217;s debut today.  The Levitt’s vision behind mado reflects the early 90’s DIY spirit of Wicker Park/Bucktown, rather than the hipster mag mile of boutiques hawking $200 shoes that it has become.  Their plans remind me of Avec crossed with Lula Café, [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/14/mado-makes-debut/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Cinful</title>
		<link>http://www.hungrymag.com/2008/04/14/cinful/</link>
		<comments>http://www.hungrymag.com/2008/04/14/cinful/#comments</comments>
		<pubDate>Tue, 15 Apr 2008 02:17:32 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/14/cinful/</guid>
		<description><![CDATA[
&#8220;You know Jerry Springer? I’ve inhaled with him more than a few times,&#8221; says Ed, a displaced Cincinnati architect nursing a glass of red wine at the end of the bar. On my left, a barrel-chested buzz-cut man, another former Queen City native, a national guardsman about to be deployed to Afghanistan, reminisces about lazy [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/14/cinful/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Bleeding Heart Cooks Up Top Chef Cupcakes</title>
		<link>http://www.hungrymag.com/2008/04/14/bleeding-heart-cooks-up-top-chef-cupcakes/</link>
		<comments>http://www.hungrymag.com/2008/04/14/bleeding-heart-cooks-up-top-chef-cupcakes/#comments</comments>
		<pubDate>Mon, 14 Apr 2008 21:09:32 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/14/bleeding-heart-cooks-up-top-chef-cupcakes/</guid>
		<description><![CDATA[
Each week, Bleeding Heart Bakery (1955 W. Belmont Ave.) plans to cook up cupcakes inspired by ingredients from the previous week&#8217;s episode challenges. Pictured above is fire, a spicy chocolate ganache cupcake with a &#8220;bacon&#8221; rose from the &#8220;earth, wine, and fire&#8221; episode.  
We&#8217;d like to see cupcakes representing each of the personalities and [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/14/bleeding-heart-cooks-up-top-chef-cupcakes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>First Bite: Big Jones</title>
		<link>http://www.hungrymag.com/2008/04/09/first-bite-big-jones/</link>
		<comments>http://www.hungrymag.com/2008/04/09/first-bite-big-jones/#comments</comments>
		<pubDate>Thu, 10 Apr 2008 04:52:02 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/09/first-bite-big-jones/</guid>
		<description><![CDATA[
Andersonville is hot.  The strip of Clark north of Lawrence and its surrounding blocks are home to Chicago’s best beer bar, Hopleaf, Chicago’s best pastry shop, Pasticceria Natalina, and of course its most beloved if not quite best cinnamon roll at Ann Sather.   In the last few months the strip has also [...]]]></description>
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		<title>30 Seconds on Top Chef: East Meets Midwest Edition</title>
		<link>http://www.hungrymag.com/2008/04/09/30-seconds-on-top-chef-east-meets-midwest-edition/</link>
		<comments>http://www.hungrymag.com/2008/04/09/30-seconds-on-top-chef-east-meets-midwest-edition/#comments</comments>
		<pubDate>Thu, 10 Apr 2008 04:08:34 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/09/30-seconds-on-top-chef-east-meets-midwest-edition/</guid>
		<description><![CDATA[1 - Ming Tsai might be the first guest judge who’s taller than Padma.
2 - Richard “I’m basically the executive chef” Blais and his faux-hawk is an affront to Dale Levitski.
3 - Lisa doesn’t like Dale and Stephanie’s seared beef and deviled egg dish.  She would rather pander by cooking Asian food for Ming [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/09/30-seconds-on-top-chef-east-meets-midwest-edition/feed/</wfw:commentRss>
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		<title>Hot Links</title>
		<link>http://www.hungrymag.com/2008/04/09/hot-links-2/</link>
		<comments>http://www.hungrymag.com/2008/04/09/hot-links-2/#comments</comments>
		<pubDate>Wed, 09 Apr 2008 16:41:14 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/09/hot-links-2/</guid>
		<description><![CDATA[When nutritionists eat at TRU. [SACfoodies]
Kleiner finally opens Park 52 in Hyde Park [Tribune Stew]

Big Jones opening in Andersonville [Drive Thru]
Get Yer Fruit Beers[Chicago Tribune]
Gaetano DiBenedetto, definitely one of Chicagoland&#8217;s underrated chefs, opens a new spot [Forest Park Review]
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/09/hot-links-2/feed/</wfw:commentRss>
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		<title>Trouble in the Henhouse</title>
		<link>http://www.hungrymag.com/2008/04/09/trouble-in-the-henhouse/</link>
		<comments>http://www.hungrymag.com/2008/04/09/trouble-in-the-henhouse/#comments</comments>
		<pubDate>Wed, 09 Apr 2008 15:46:03 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/09/trouble-in-the-henhouse/</guid>
		<description><![CDATA[As expected, Rosscoe&#8217;s chicken and waffles is getting legal heat from the original Roscoe&#8217;s in Los Angeles.   Kevin Pang over at the Chicago Tribune has the story.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/09/trouble-in-the-henhouse/feed/</wfw:commentRss>
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		<title>Eaters Up!</title>
		<link>http://www.hungrymag.com/2008/04/07/eaters-up/</link>
		<comments>http://www.hungrymag.com/2008/04/07/eaters-up/#comments</comments>
		<pubDate>Tue, 08 Apr 2008 05:11:21 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/07/eaters-up/</guid>
		<description><![CDATA[
Growing up a Detroiter, there was no mustard-only hotdog religion. The only encased-meat principle that was inviolable was that you got your chili-slathered Coneys at gritty Lafayette, and not the theme-park-like American when you were downtown. With no cultural taboo to hold me back, there were days I ate ketchup on my hotdogs.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/07/eaters-up/feed/</wfw:commentRss>
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		<title>Restaurant Graham Elliot Menu</title>
		<link>http://www.hungrymag.com/2008/04/07/restaurant-graham-elliot-menu/</link>
		<comments>http://www.hungrymag.com/2008/04/07/restaurant-graham-elliot-menu/#comments</comments>
		<pubDate>Mon, 07 Apr 2008 17:31:30 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/07/restaurant-graham-elliot-menu/</guid>
		<description><![CDATA[
Here&#8217;s a sneak peak at Chef Graham Elliot Bowles&#8217; working menu for his new restaurant.  As a working menu, it&#8217;s always subject to change, but it promises some serious whimsy, including brioche Twinkie croutons, Pabst glazed pearl onions, Budweiser froth, and peach schnapps foam.  Reading the menu reminds me of a undercover liquor [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/07/restaurant-graham-elliot-menu/feed/</wfw:commentRss>
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		<item>
		<title>First Bite: Cinners</title>
		<link>http://www.hungrymag.com/2008/04/07/first-bite-cinners/</link>
		<comments>http://www.hungrymag.com/2008/04/07/first-bite-cinners/#comments</comments>
		<pubDate>Mon, 07 Apr 2008 06:18:19 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/07/first-bite-cinners/</guid>
		<description><![CDATA[
Stopped in at Cinner&#8217;s (4757 N. Talman, 773-654-1624), the new Cinci style chili joint and lounge in Lincoln Square on Saturday.  It&#8217;s a swank affair populated with leather banquettes, brushed steel bar chairs, and a red and black lounge lizard lair color scheme.  Owner Tony Plum mans the bar and tells stories of [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/07/first-bite-cinners/feed/</wfw:commentRss>
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		<title>Do Your Taxes. Get Hammered</title>
		<link>http://www.hungrymag.com/2008/04/04/do-your-taxes-get-hammered/</link>
		<comments>http://www.hungrymag.com/2008/04/04/do-your-taxes-get-hammered/#comments</comments>
		<pubDate>Fri, 04 Apr 2008 19:25:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/04/do-your-taxes-get-hammered/</guid>
		<description><![CDATA[Va Pensiero (1566 Oak Ave., Evanston, IL) is offering 15 cent martinis on April 15.  Only caveat, &#8220;you have to eat dinner&#8221;.  At 15 cents, even if they&#8217;re pouring rubbing alcohol and vermouth, it&#8217;s a pretty good deal.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/04/do-your-taxes-get-hammered/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Food and Wine Magazine Names Best New Chefs: Tentori and Grieveson</title>
		<link>http://www.hungrymag.com/2008/04/03/food-and-wine-magazine-names-best-new-chefs-tentori-and-grieveson/</link>
		<comments>http://www.hungrymag.com/2008/04/03/food-and-wine-magazine-names-best-new-chefs-tentori-and-grieveson/#comments</comments>
		<pubDate>Thu, 03 Apr 2008 15:43:28 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/03/food-and-wine-magazine-names-best-new-chefs-tentori-and-grieveson/</guid>
		<description><![CDATA[Giuseppe Tentori of Boka and Koren Grieveson of Avec were named best chefs by Food and Wine magazine for 2008.  Interestingly, there&#8217;s only one NYC nod (Michael Psilakis of Anthos).
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/03/food-and-wine-magazine-names-best-new-chefs-tentori-and-grieveson/feed/</wfw:commentRss>
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		<item>
		<title>Barcello&#8217;s &#8220;Brick&#8221; Oven</title>
		<link>http://www.hungrymag.com/2008/04/03/barcellos-brick-oven/</link>
		<comments>http://www.hungrymag.com/2008/04/03/barcellos-brick-oven/#comments</comments>
		<pubDate>Thu, 03 Apr 2008 14:41:17 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/03/barcellos-brick-oven/</guid>
		<description><![CDATA[
Yesterday, Chicago magazine&#8217;s Dish reported on Mado restaurant, a new venture from Robert and Allison Levitt (del Toro, La Tache, 312 Chicago, North Pond vets) opening in the old Barcello&#8217;s space (1647 N. Milwaukee). Two days ago, I was in the space working on a story (stay tuned) about the new restaurant, I was fascinated [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/03/barcellos-brick-oven/feed/</wfw:commentRss>
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		<title>30 Seconds on Top Chef: Laxmi and Roeper At the Movies Edition</title>
		<link>http://www.hungrymag.com/2008/04/02/30-seconds-on-top-chef-laxmi-and-roeper-at-the-movies-edition/</link>
		<comments>http://www.hungrymag.com/2008/04/02/30-seconds-on-top-chef-laxmi-and-roeper-at-the-movies-edition/#comments</comments>
		<pubDate>Thu, 03 Apr 2008 04:09:04 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/02/30-seconds-on-top-chef-laxmi-and-roeper-at-the-movies-edition/</guid>
		<description><![CDATA[

Richard to Dale: &#8220;Hey bra, I&#8217;ll see you in the final.&#8221;

Andrew: &#8220;Guys, where&#8217;s that smoker?&#8221;
1 - Spike actually taught me something: how to make cool scallion curls.  And he seems like he’s gone straightedge this week.
2 - They clearly don’t run “A Christmas Story” twenty-four hours a day on TNT in New Zealand during [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/02/30-seconds-on-top-chef-laxmi-and-roeper-at-the-movies-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>My Favorite Things:The Remix</title>
		<link>http://www.hungrymag.com/2008/04/01/my-favorite-thingsthe-remix/</link>
		<comments>http://www.hungrymag.com/2008/04/01/my-favorite-thingsthe-remix/#comments</comments>
		<pubDate>Wed, 02 Apr 2008 03:58:08 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/01/my-favorite-thingsthe-remix/</guid>
		<description><![CDATA[
Oprah’s weak. She only shares her favorite things once a year. I, on the other hand, am back with another edition of my favorite, food, wine and restaurant dishes. These goodies were sampled in the last few months, but I haven’t written about them because they didn’t work in the context of a full-blown column. [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/01/my-favorite-thingsthe-remix/feed/</wfw:commentRss>
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		<item>
		<title>Poli to Perennial</title>
		<link>http://www.hungrymag.com/2008/04/01/poli-to-perennial/</link>
		<comments>http://www.hungrymag.com/2008/04/01/poli-to-perennial/#comments</comments>
		<pubDate>Wed, 02 Apr 2008 03:37:34 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/04/01/poli-to-perennial/</guid>
		<description><![CDATA[Ryan Poli&#8217;s Arizona restaurant is a no go.  He&#8217;s back in Chicago gearing up for a new project.  He said he couldn&#8217;t comment on the new project, but we investigated, and inside sources tell us he&#8217;s going to be fine tuning some things in the Boka kitchen with executive chef Giusseppe Tentori, before [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/04/01/poli-to-perennial/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Mulling Over Millet</title>
		<link>http://www.hungrymag.com/2008/03/31/mulling-over-millet/</link>
		<comments>http://www.hungrymag.com/2008/03/31/mulling-over-millet/#comments</comments>
		<pubDate>Tue, 01 Apr 2008 04:33:01 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/31/mulling-over-millet/</guid>
		<description><![CDATA[
Most Americans, if they know the name of millet at all, will tend to think of it as birdseed, or, if they’re farmers, as pasturage. That said, in recent years, millet has begun to pop up in the American diet, generally sprinkled in some multi-grain bread (it adds a nice crunch) or even occasionally cooked [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/31/mulling-over-millet/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Goods on Restaurant Graham Elliot and other Hot Links</title>
		<link>http://www.hungrymag.com/2008/03/31/the-goods-on-restaurant-graham-elliot-and-other-hot-links/</link>
		<comments>http://www.hungrymag.com/2008/03/31/the-goods-on-restaurant-graham-elliot-and-other-hot-links/#comments</comments>
		<pubDate>Tue, 01 Apr 2008 04:22:57 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/31/the-goods-on-restaurant-graham-elliot-and-other-hot-links/</guid>
		<description><![CDATA[Ulterior Epicure has a sneak preview of what to expect from Chef Graham Elliot Bowles and his new digs.
Gourmet has a good interview with Grant Achatz and Heston Blumenthal about their new cookbooks.  
Crain&#8217;s Shia Kapos has the work on the Boka partners&#8217; new venture, Perennial and their interesting approach to populating a wine [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/31/the-goods-on-restaurant-graham-elliot-and-other-hot-links/feed/</wfw:commentRss>
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		<item>
		<title>Walking Down the Avenues One Last Time</title>
		<link>http://www.hungrymag.com/2008/03/31/walking-down-the-avenues-one-last-time/</link>
		<comments>http://www.hungrymag.com/2008/03/31/walking-down-the-avenues-one-last-time/#comments</comments>
		<pubDate>Mon, 31 Mar 2008 19:32:16 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/31/walking-down-the-avenues-one-last-time/</guid>
		<description><![CDATA[
On the occasion of Chef Graham Elliot Bowles last night cooking at Avenues (before he leaves to open his own spot, Restaurant Graham Elliot), one of our readers, Jeannie Boutelle dropped in a sent us the following report:
I was fortunate enough to have dinner last night on Chef Bowles last night at Avenues. We sat [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/31/walking-down-the-avenues-one-last-time/feed/</wfw:commentRss>
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		<item>
		<title>David Chang, the Culinary Kurt Cobain?</title>
		<link>http://www.hungrymag.com/2008/03/29/david-chang-the-culinary-kurt-cobain/</link>
		<comments>http://www.hungrymag.com/2008/03/29/david-chang-the-culinary-kurt-cobain/#comments</comments>
		<pubDate>Sat, 29 Mar 2008 17:33:02 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/29/david-chang-the-culinary-kurt-cobain/</guid>
		<description><![CDATA[New Yorker has a good profile of the Momofuku empire&#8217;s sire, chef David Chang. Unfortunately, you&#8217;ll have to buy the magazine, as the article&#8217;s only abstracted on the website.   I&#8217;d been a bit skeptical about Chang&#8217;s rise as the press has been fanboy fawning all over him as much as anyone since Barack [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/29/david-chang-the-culinary-kurt-cobain/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Thomas Keller on Charlie Rose</title>
		<link>http://www.hungrymag.com/2008/03/29/thomas-keller-on-charlie-rose/</link>
		<comments>http://www.hungrymag.com/2008/03/29/thomas-keller-on-charlie-rose/#comments</comments>
		<pubDate>Sat, 29 Mar 2008 17:09:56 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/29/thomas-keller-on-charlie-rose/</guid>
		<description><![CDATA[An interview with the man, the myth, and the legend. He has some really nice stuff to say about Grant Achatz.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/29/thomas-keller-on-charlie-rose/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Achatz&#8217;s Next Apprentice and Other Hot Links</title>
		<link>http://www.hungrymag.com/2008/03/28/achatz-next-apprentice-and-other-hot-links/</link>
		<comments>http://www.hungrymag.com/2008/03/28/achatz-next-apprentice-and-other-hot-links/#comments</comments>
		<pubDate>Fri, 28 Mar 2008 14:57:21 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/28/achatz-next-apprentice-and-other-hot-links/</guid>
		<description><![CDATA[The newest of the Alinea brood, writes about his externship. [Common Chopsticks]
Brian Duncan of Bin 36 whips out the funky shirt to talk wine tasting. [Wine Taste TV]
Pat Bruno likes Sixteen. [Sun Times]
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/28/achatz-next-apprentice-and-other-hot-links/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Does Marijuana Taste Better in an 82 Petrus Bong?</title>
		<link>http://www.hungrymag.com/2008/03/28/does-marijuana-taste-better-in-an-82-petrus-bong/</link>
		<comments>http://www.hungrymag.com/2008/03/28/does-marijuana-taste-better-in-an-82-petrus-bong/#comments</comments>
		<pubDate>Fri, 28 Mar 2008 13:43:35 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/28/does-marijuana-taste-better-in-an-82-petrus-bong/</guid>
		<description><![CDATA[We don&#8217;t exactly know the answer to this question, but maybe Mike Sula, who has an incredible story in this week&#8217;s Reader about the most exclusive of restaurants, Crib, and its wine bong smoking chef.  Crib makes Schwa look like TGI Fridays, and its chef, Albert D&#8217;Angelo sounds like most utterly fascinating rich arrogant [...]]]></description>
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		</item>
		<item>
		<title>30 Seconds on Top Chef: Block Party Edition</title>
		<link>http://www.hungrymag.com/2008/03/26/30-seconds-on-top-chef-block-party-edition/</link>
		<comments>http://www.hungrymag.com/2008/03/26/30-seconds-on-top-chef-block-party-edition/#comments</comments>
		<pubDate>Thu, 27 Mar 2008 04:00:49 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/26/30-seconds-on-top-chef-block-party-edition/</guid>
		<description><![CDATA[1 - I think Rick Bayless robbed Don Johnson’s Miami Vice wardrobe closet to get his purple shirt for the episode.
2 - Who knew Erik’s deflated nachos soufflé would be more haute than his street taco&#8230;.plus he says, “I don’t think fine dining and Mexican go together, so he (Bayless) can go screw himself.”  [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/26/30-seconds-on-top-chef-block-party-edition/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Hot Links</title>
		<link>http://www.hungrymag.com/2008/03/26/hot-links/</link>
		<comments>http://www.hungrymag.com/2008/03/26/hot-links/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 15:00:54 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/26/hot-links/</guid>
		<description><![CDATA[Dave Hammond has a great radio piece on Easter cooking and the Locavore movement at Vie.  [WBEZ]
Kevin Nance searches for a True Taste of his old southern home [Sun Times]
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/26/hot-links/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Restaurant Guan is No Joke</title>
		<link>http://www.hungrymag.com/2008/03/26/restaurant-guan-is-no-joke/</link>
		<comments>http://www.hungrymag.com/2008/03/26/restaurant-guan-is-no-joke/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 14:28:48 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/26/restaurant-guan-is-no-joke/</guid>
		<description><![CDATA[

Guan&#8217;s Thai Basil Snapper
Time Out did publish real content this week too.  Check out my piece on Restaurant Guan.   Guan is one of those  spots where the personalities of the proprietors are just as important as the quality of the food (think Sushi Mike at Tanoshii, Susan and Drew Goss at [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/26/restaurant-guan-is-no-joke/feed/</wfw:commentRss>
		</item>
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		<title>Time Out&#8217;s Satire Still Better Than Most Local Food Writing</title>
		<link>http://www.hungrymag.com/2008/03/26/time-outs-satire-still-better-than-most-local-food-writing/</link>
		<comments>http://www.hungrymag.com/2008/03/26/time-outs-satire-still-better-than-most-local-food-writing/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 13:59:52 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/26/time-outs-satire-still-better-than-most-local-food-writing/</guid>
		<description><![CDATA[Time Out Chicago releases their April Fools edition, giving Sixteen restaurant a whopping 11 stars!  
The rest of the review is a thinly veiled critical satire about how a lot of local food publications/websites rely on press websites and materials to write their reviews or previews of new restaurants.  It would be funny, [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/26/time-outs-satire-still-better-than-most-local-food-writing/feed/</wfw:commentRss>
		</item>
		<item>
		<title>How I Became a Food Freak</title>
		<link>http://www.hungrymag.com/2008/03/25/how-i-became-a-food-freak/</link>
		<comments>http://www.hungrymag.com/2008/03/25/how-i-became-a-food-freak/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 05:16:53 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Food Memoir]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/25/how-i-became-a-food-freak/</guid>
		<description><![CDATA[ 
I was not a precocious genius, like, say, a 2-year-old Tiger Woods ripping a tee shot on &#8220;The Mike Douglas Show.&#8221; There was no crème brulee epiphany at the foot of my grandmother. It took me twenty-eight years of school and aimless work to discover food writing. 
Though my mother was a fine scratch [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/25/how-i-became-a-food-freak/feed/</wfw:commentRss>
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		<title>Onions</title>
		<link>http://www.hungrymag.com/2008/03/24/onions/</link>
		<comments>http://www.hungrymag.com/2008/03/24/onions/#comments</comments>
		<pubDate>Tue, 25 Mar 2008 03:35:04 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/24/onions/</guid>
		<description><![CDATA[ 
The allium genus includes some of my favorite purveyors of flavor, including garlic, shallots, leeks, scallions, and onions. It is hard to imagine cooking without these fragrant, vibrant plants. And in fact, no one has ever really had to, because wild members of the allium genus grow worldwide. That’s why, even though onions as [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/24/onions/feed/</wfw:commentRss>
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		<title>James Beard Award Nominees</title>
		<link>http://www.hungrymag.com/2008/03/24/james-beard-award-nominees/</link>
		<comments>http://www.hungrymag.com/2008/03/24/james-beard-award-nominees/#comments</comments>
		<pubDate>Mon, 24 Mar 2008 17:39:08 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/24/james-beard-award-nominees/</guid>
		<description><![CDATA[ 
James Beard award nominees were announced today at Mid-day.  As usual, Chicago has a host of representatives:
NEWSPAPER FEATURE WRITING WITHOUT RECIPES - Janet Rausa Fuller - Chicago Sun Times
TELEVISION FOOD SEGMENT, NATIONAL OR LOCAL - Vince Gerasole - CBS2 Chicago
TELEVISION FOOD SPECIAL - Geoffrey Baer and Dan Protess - WTTW
WEBCAST-Olivia Gerasole and Isabella [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/24/james-beard-award-nominees/feed/</wfw:commentRss>
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		<item>
		<title>No Booty, Just Good Bubbly</title>
		<link>http://www.hungrymag.com/2008/03/21/no-booty-just-good-bubbly/</link>
		<comments>http://www.hungrymag.com/2008/03/21/no-booty-just-good-bubbly/#comments</comments>
		<pubDate>Fri, 21 Mar 2008 15:05:41 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Grape Pun: All Things Wine]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/21/no-booty-just-good-bubbly/</guid>
		<description><![CDATA[ 
It’s hard to resist the allure of Champagne that’s been poured all over some hip hop groupie’s booty.  But, if you find yourself in a wine store contemplating a bottle of Cristal this weekend, I got a better bottle that’ll save you some Benjamins.
Launois “Cuvee Reserve” Brut Blanc de Blancs - found at [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/21/no-booty-just-good-bubbly/feed/</wfw:commentRss>
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		<item>
		<title>Gabbin&#8217; with Garces</title>
		<link>http://www.hungrymag.com/2008/03/19/gabbin-with-garces/</link>
		<comments>http://www.hungrymag.com/2008/03/19/gabbin-with-garces/#comments</comments>
		<pubDate>Thu, 20 Mar 2008 05:21:04 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Podcasts]]></category>

		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/19/gabbin-with-garces/</guid>
		<description><![CDATA[ 
Chef Jose Garces trained under Nuevo Latino master Douglas Rodriguez (chef/owner of DeLaCosta in Chicago) and Buddakan and Morimoto owner Stephen Starr forging an incredible knowledge of both the business and culinary sides of the restaurant industry.  Now he&#8217;s building a boutique empire of his own.  After a few restaurant openings in [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/19/gabbin-with-garces/feed/</wfw:commentRss>
<enclosure url="http://www.hungrymag.com/podcasts/JoseGarcesInterview.mp3" length="25139537" type="audio/mpeg" />
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		<title>30 Seconds on Top Chef: Rude Kiwi Edition</title>
		<link>http://www.hungrymag.com/2008/03/19/30-seconds-on-top-chef-rude-kiwi-edition/</link>
		<comments>http://www.hungrymag.com/2008/03/19/30-seconds-on-top-chef-rude-kiwi-edition/#comments</comments>
		<pubDate>Thu, 20 Mar 2008 05:19:51 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/19/30-seconds-on-top-chef-rude-kiwi-edition/</guid>
		<description><![CDATA[1 - Does Wylie Dufresne (last night’s guest judge) know he looks like the love child of Ben Franklin and Charlie Trotter?
2 - Andrew may be a stoner.
3 - Mark – apparently they don’t teach manners to Kiwis…unfortunately karma is not a bitch, as despite his abuse of our local farmers, he won the Quickfire [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/19/30-seconds-on-top-chef-rude-kiwi-edition/feed/</wfw:commentRss>
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		<item>
		<title>First Bite: Take Me Out</title>
		<link>http://www.hungrymag.com/2008/03/19/first-bitetake-me-out/</link>
		<comments>http://www.hungrymag.com/2008/03/19/first-bitetake-me-out/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 21:22:37 +0000</pubDate>
		<dc:creator>Aamir Burki</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/19/first-bitetake-me-out/</guid>
		<description><![CDATA[ 
Panda Express better watch its back, because Take Me Out is about to steel its hoard of bamboo.  While Take Me Out has a very limited menu built upon the famous chicken wings from Great Seas Chinese (3254 W. Lawrence), called &#8220;Little Hotties&#8221; here, everything they offer is spot on.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/19/first-bitetake-me-out/feed/</wfw:commentRss>
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		<title>Kentucky Fried Pizza?</title>
		<link>http://www.hungrymag.com/2008/03/19/kentucky-fried-pizza/</link>
		<comments>http://www.hungrymag.com/2008/03/19/kentucky-fried-pizza/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 20:42:15 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/19/kentucky-fried-pizza/</guid>
		<description><![CDATA[Joseph DeVito, owner of Moto and OTOM, and Homaro Cantu, chef scientist extraordinare, have formed The Moto Management Group.  According to a press release, &#8220;DeVito and Cantu are equal partners in both Moto and OTOM, the two restaurants currently under The Moto Management Group umbrella. DeVito will spearhead the management of all restaurants, Cantu [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/19/kentucky-fried-pizza/feed/</wfw:commentRss>
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		<title>Steve Plotnicki is a Shill</title>
		<link>http://www.hungrymag.com/2008/03/19/steve-plotnicki-is-a-shill/</link>
		<comments>http://www.hungrymag.com/2008/03/19/steve-plotnicki-is-a-shill/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 15:50:38 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/19/steve-plotnicki-is-a-shill/</guid>
		<description><![CDATA[Julia Thiel of the Reader has a nice piece on the new dining survey Opinionated About Dining and it&#8217;s founder Steve Plotnicki.  As she points out, according to a recent New York Sun  article, Plotnicki doesn&#8217;t dine anonymously&#8211;his goal, he says, is to &#8220;elicit the best possible meal that a restaurant has to [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/19/steve-plotnicki-is-a-shill/feed/</wfw:commentRss>
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		<title>Cucumbers</title>
		<link>http://www.hungrymag.com/2008/03/17/cucumbers/</link>
		<comments>http://www.hungrymag.com/2008/03/17/cucumbers/#comments</comments>
		<pubDate>Tue, 18 Mar 2008 04:25:01 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/17/cucumbers/</guid>
		<description><![CDATA[ 
In the United States, when one speaks of “gourds,” the thing that seems to come most readily to mind is something inedible that shows up in centerpieces around Thanksgiving time. But the gourd family is large and varied, and it includes a number of very edible members, including melons, squash, and cucumbers. 
Cucumbers are [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/17/cucumbers/feed/</wfw:commentRss>
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		<title>First Bite: Rosscoe&#8217;s House of Chicken and Waffles</title>
		<link>http://www.hungrymag.com/2008/03/15/first-bite-rosscoes-house-of-chicken-and-waffles/</link>
		<comments>http://www.hungrymag.com/2008/03/15/first-bite-rosscoes-house-of-chicken-and-waffles/#comments</comments>
		<pubDate>Sat, 15 Mar 2008 21:25:18 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/15/first-bite-rosscoes-house-of-chicken-and-waffles/</guid>
		<description><![CDATA[ 
It’s not often you wait two and a half hours to eat for ten minutes.  The persistent mass of humanity waiting patiently in the lobby on opening day at Rosscoe’s Chicken and Waffles made the weekend brunch crowds at Wishbone and Bongo Room look like fun.  Based on crazy demand (the line [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/15/first-bite-rosscoes-house-of-chicken-and-waffles/feed/</wfw:commentRss>
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		<title>First Bite: Rockstar Dogs</title>
		<link>http://www.hungrymag.com/2008/03/14/first-bite-rockstar-dogs/</link>
		<comments>http://www.hungrymag.com/2008/03/14/first-bite-rockstar-dogs/#comments</comments>
		<pubDate>Fri, 14 Mar 2008 23:29:53 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/14/first-bite-rockstar-dogs/</guid>
		<description><![CDATA[ 
Rockstar Dogs, which finally opened this afternoon after a license delay, is the culinary version of a vodka ad or maybe more appropriately the Hard Rock Cafe.  A lot of money got spent trying to inject personality in to what is otherwise a mediocre overpriced commodity.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/14/first-bite-rockstar-dogs/feed/</wfw:commentRss>
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		<title>Salmon</title>
		<link>http://www.hungrymag.com/2008/03/13/salmon/</link>
		<comments>http://www.hungrymag.com/2008/03/13/salmon/#comments</comments>
		<pubDate>Fri, 14 Mar 2008 03:48:08 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/13/salmon/</guid>
		<description><![CDATA[ 
At one time, lobster was considered a pest, caviar was given away free in American bars, and salmon was so cheap that Charles Dickens wrote that salmon and poverty went together.  In fact, only a few centuries ago, employee contracts contained clauses limiting the number of times workers could be fed salmon. Things [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/13/salmon/feed/</wfw:commentRss>
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		<title>Chicago Chef Loses Virginity to a Lionel Ritchie Song</title>
		<link>http://www.hungrymag.com/2008/03/13/chicago-chef-loses-virginity-to-a-lionel-ritchie-song/</link>
		<comments>http://www.hungrymag.com/2008/03/13/chicago-chef-loses-virginity-to-a-lionel-ritchie-song/#comments</comments>
		<pubDate>Fri, 14 Mar 2008 03:15:36 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/13/chicago-chef-loses-virginity-to-a-lionel-ritchie-song/</guid>
		<description><![CDATA[Which Chicago chef bid farewell to virginity to the sweet sounds of Lionel Ritchie, or was it Styx?   If you want to find out, check out Thrillist Chicago&#8217;s awesome chef trivia game built around chef&#8217;s porn star names, their guilty pleasures, what music they lost their virginity to and so much  more.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/13/chicago-chef-loses-virginity-to-a-lionel-ritchie-song/feed/</wfw:commentRss>
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		<item>
		<title>Lushes Start a Blog and Other Hot Links</title>
		<link>http://www.hungrymag.com/2008/03/13/lushes-start-a-blog-and-other-hot-links/</link>
		<comments>http://www.hungrymag.com/2008/03/13/lushes-start-a-blog-and-other-hot-links/#comments</comments>
		<pubDate>Thu, 13 Mar 2008 15:34:57 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/13/lushes-start-a-blog-and-other-hot-links/</guid>
		<description><![CDATA[The Lush Wine and Spirits team has launched a wine blog. Looks promising.
Chicago Gluttons might be one of the most original critical food voices in Chicago.  On the other hand that makes this site sometimes not safe for work or delicate folks.
Heather Shouse gets the goods from local musicians on what restaurants they hanker [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/13/lushes-start-a-blog-and-other-hot-links/feed/</wfw:commentRss>
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		<title>Trib Food Critic Upstaged by 10 Year Olds</title>
		<link>http://www.hungrymag.com/2008/03/13/trib-food-critic-upstaged-by-10-year-olds/</link>
		<comments>http://www.hungrymag.com/2008/03/13/trib-food-critic-upstaged-by-10-year-olds/#comments</comments>
		<pubDate>Thu, 13 Mar 2008 14:42:07 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/13/trib-food-critic-upstaged-by-10-year-olds/</guid>
		<description><![CDATA[There&#8217;s that old W.C. Fields adage that you should never work with animals and children.  Phil Vettel should have heeded it. This week the Trib runs dual reviews of Reel Club from the crochety godfather of culinary expense accounts alongside the wide eyed much less jaded commentary of two 10 year old kids, Louie [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/13/trib-food-critic-upstaged-by-10-year-olds/feed/</wfw:commentRss>
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		<title>Forked Over</title>
		<link>http://www.hungrymag.com/2008/03/12/forked-over/</link>
		<comments>http://www.hungrymag.com/2008/03/12/forked-over/#comments</comments>
		<pubDate>Thu, 13 Mar 2008 05:56:20 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/12/forked-over/</guid>
		<description><![CDATA[ 
I’m pretty sure Alan Richman, the GQ food writer, would piss on a homeless man begging him for change.  After all, in 2006, a year after Hurricane Katrina, he kicked a devastated New Orleans in its rocky mountain oysters and tore the city apart for its listless and uninspired cuisine. 
Prior to that [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/12/forked-over/feed/</wfw:commentRss>
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		<title>Compliments to the Waiter</title>
		<link>http://www.hungrymag.com/2008/03/11/compliments-to-the-waiter/</link>
		<comments>http://www.hungrymag.com/2008/03/11/compliments-to-the-waiter/#comments</comments>
		<pubDate>Wed, 12 Mar 2008 05:28:52 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/11/compliments-to-the-waiter/</guid>
		<description><![CDATA[Julia Moskin has an interesting piece in the NYT about how chefs are also doubling as servers. Michael Carlson of Schwa gets some ink.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/11/compliments-to-the-waiter/feed/</wfw:commentRss>
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		<title>30 Second Commentary on Top Chef Chicago</title>
		<link>http://www.hungrymag.com/2008/03/11/30-second-commentary-on-top-chef-chicago/</link>
		<comments>http://www.hungrymag.com/2008/03/11/30-second-commentary-on-top-chef-chicago/#comments</comments>
		<pubDate>Wed, 12 Mar 2008 05:06:33 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/11/30-second-commentary-on-top-chef-chicago/</guid>
		<description><![CDATA[The dreaded moment has come.  Top Chef Chicago airs tonight on Bravo.  Since everyone else is going write about the whole thing ad nauseum, this will most likely be my first and final word on the topic.  The show deserves some credit over other reality shows like say Hell’s Kitchen, because the [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/11/30-second-commentary-on-top-chef-chicago/feed/</wfw:commentRss>
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		<title>Chefs on Film (and the web)</title>
		<link>http://www.hungrymag.com/2008/03/11/chefs-on-film-and-the-web/</link>
		<comments>http://www.hungrymag.com/2008/03/11/chefs-on-film-and-the-web/#comments</comments>
		<pubDate>Wed, 12 Mar 2008 04:28:29 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/11/chefs-on-film-and-the-web/</guid>
		<description><![CDATA[Regina Schrambling has a nice comprehensive article on the emergence of chefs blogs for the Los Angeles Times.  Since blogging is kinda 2005, we&#8217;d like to point you to our favorite use of new media, Moto pastry chef, Ben Roche&#8217;s Alley Chef series.  Though he doesn&#8217;t say it, we view the video as [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/11/chefs-on-film-and-the-web/feed/</wfw:commentRss>
		</item>
		<item>
		<title>First Bite: Chato&#8217;s Chicken and Mashed</title>
		<link>http://www.hungrymag.com/2008/03/10/first-bite-chatos-chicken-and-mashed/</link>
		<comments>http://www.hungrymag.com/2008/03/10/first-bite-chatos-chicken-and-mashed/#comments</comments>
		<pubDate>Tue, 11 Mar 2008 05:42:42 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/10/first-bite-chatos-chicken-and-mashed/</guid>
		<description><![CDATA[ 
Due to a recent story I wrote for the Sun Times and my fat Elvis like inability to turn down anything that swims in hot oil, I&#8217;m in a perpetual state of deep fried hangover.  Today I decided to kick the habit with some healthier rotisserie style fare in Little Italy.
]]></description>
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		<item>
		<title>First Bite: Mercat a la Planxa</title>
		<link>http://www.hungrymag.com/2008/03/08/first-bite-mercat-a-la-planxa/</link>
		<comments>http://www.hungrymag.com/2008/03/08/first-bite-mercat-a-la-planxa/#comments</comments>
		<pubDate>Sat, 08 Mar 2008 09:13:55 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/08/first-bite-mercat-a-la-planxa/</guid>
		<description><![CDATA[ 
It’s a tough call on what was more surprising about my Saturday night…the fact that a 190 seat Michigan Avenue hotel restaurant run by a guy who spent the last few years building a culinary empire in Philly was mostly spot on in terms of service and food on a packed opening night, or [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/08/first-bite-mercat-a-la-planxa/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Not Smoking Kills</title>
		<link>http://www.hungrymag.com/2008/03/07/not-smoking-kills/</link>
		<comments>http://www.hungrymag.com/2008/03/07/not-smoking-kills/#comments</comments>
		<pubDate>Fri, 07 Mar 2008 18:30:58 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/07/not-smoking-kills/</guid>
		<description><![CDATA[ 
I&#8217;m a little behind on my Anthony Bourdain: No Reservations on the Travel channel, but last night I went for the TIVO double banger and checked out the London/Edinburgh and Greece episodes.  Fans, may know that Bourdain quit smoking last year around the time his daughter was born. Watching the new episodes and [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/07/not-smoking-kills/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tavern Spirit</title>
		<link>http://www.hungrymag.com/2008/03/07/tavern-spirit/</link>
		<comments>http://www.hungrymag.com/2008/03/07/tavern-spirit/#comments</comments>
		<pubDate>Fri, 07 Mar 2008 14:10:37 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/07/tavern-spirit/</guid>
		<description><![CDATA[Chicagoist loves West Town Tavern. So do we.  We can&#8217;t get enough of it&#8217;s accessible prices and come as you are welcoming spirit, and tasty reasonably priced food.  Add in fried chicken night on Mondays, some of the cities best duck confit, and, well, why aren&#8217;t you there already?  
Susan and Drew [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/07/tavern-spirit/feed/</wfw:commentRss>
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		<item>
		<title>Naan-Stop Fun at the Indian Buffet</title>
		<link>http://www.hungrymag.com/2008/03/06/naan-stop-fun-at-the-indian-buffet/</link>
		<comments>http://www.hungrymag.com/2008/03/06/naan-stop-fun-at-the-indian-buffet/#comments</comments>
		<pubDate>Thu, 06 Mar 2008 18:48:08 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/06/naan-stop-fun-at-the-indian-buffet/</guid>
		<description><![CDATA[Fauzia Arain has an informative piece in the Trib on how to navigate an Indian buffet.  She has some good recs on local buffets.  We&#8217;d add the great spread at Khyber Pass, 1031 W. Lake St., Oak Park.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/06/naan-stop-fun-at-the-indian-buffet/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Lovin&#8217; Lockwood</title>
		<link>http://www.hungrymag.com/2008/03/06/lovin-lockwood/</link>
		<comments>http://www.hungrymag.com/2008/03/06/lovin-lockwood/#comments</comments>
		<pubDate>Thu, 06 Mar 2008 14:41:14 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/06/lovin-lockwood/</guid>
		<description><![CDATA[ 
Phil Vettel hoists a pretty heavy three stars over to Lockwood restaurant , turning a tide of bad restaurant reviews for the Palmer House Hilton&#8217;s newest culinary addition.  Vettel&#8217;s review, which gives cultural context for luxury dining at the hotel is pretty entertaining and one of his best this year.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/06/lovin-lockwood/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tasty Political Ads</title>
		<link>http://www.hungrymag.com/2008/03/06/tasty-political-ads/</link>
		<comments>http://www.hungrymag.com/2008/03/06/tasty-political-ads/#comments</comments>
		<pubDate>Thu, 06 Mar 2008 14:28:08 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/06/tasty-political-ads/</guid>
		<description><![CDATA[Spotted on the back of a Pace Bus in Schaumburg
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/06/tasty-political-ads/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Two Dudes and a Big Wiener</title>
		<link>http://www.hungrymag.com/2008/03/05/two-dudes-and-a-big-wiener/</link>
		<comments>http://www.hungrymag.com/2008/03/05/two-dudes-and-a-big-wiener/#comments</comments>
		<pubDate>Thu, 06 Mar 2008 05:28:18 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/05/two-dudes-and-a-big-wiener/</guid>
		<description><![CDATA[Trib reported earlier this week regarding a huge wiener in front of the Hancock building being used to promote Johnsonville brats and Food Network&#8217;s Two Dudes Catering show.   If you can&#8217;t make it out for the shindig, you can see the set-up here.
While we&#8217;re on the subject of Two Dudes: If you haven&#8217;t [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/05/two-dudes-and-a-big-wiener/feed/</wfw:commentRss>
		</item>
		<item>
		<title>An Offal Lot of F-Bombs</title>
		<link>http://www.hungrymag.com/2008/03/05/an-offal-lot-of-f-bombs/</link>
		<comments>http://www.hungrymag.com/2008/03/05/an-offal-lot-of-f-bombs/#comments</comments>
		<pubDate>Wed, 05 Mar 2008 17:54:28 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/05/an-offal-lot-of-f-bombs/</guid>
		<description><![CDATA[

Photo:Michael Harlan Turkell 
Chris Cosentino, the king of offal, drops more f-bombs than George Carlin in a stand-up routine, but he should. He&#8217;s totally right about using the whole animal when we cook.  Enjoy.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/05/an-offal-lot-of-f-bombs/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Frank Bruni or at least his Pseudo-Doppelganger Can Take a Joke</title>
		<link>http://www.hungrymag.com/2008/03/05/frank-bruni-or-at-least-his-pseudo-doppelganger-can-take-a-joke/</link>
		<comments>http://www.hungrymag.com/2008/03/05/frank-bruni-or-at-least-his-pseudo-doppelganger-can-take-a-joke/#comments</comments>
		<pubDate>Wed, 05 Mar 2008 16:53:19 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/05/frank-bruni-or-at-least-his-pseudo-doppelganger-can-take-a-joke/</guid>
		<description><![CDATA[We don&#8217;t know if this is really New York Times Dining Columnist Frank Bruni, as Mo Rocca&#8217;s involved, but if it is, we give thumbs up to Bruni for allowing himself to be the object of satire.   Rocca has Bruni parse various versions of Mac and Cheese.  Thanks to reader Bill Lambert [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/05/frank-bruni-or-at-least-his-pseudo-doppelganger-can-take-a-joke/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chicken Salad&#8217;s Imperial Pedigree</title>
		<link>http://www.hungrymag.com/2008/03/05/chicken-salads-imperial-pedigree/</link>
		<comments>http://www.hungrymag.com/2008/03/05/chicken-salads-imperial-pedigree/#comments</comments>
		<pubDate>Wed, 05 Mar 2008 06:30:50 +0000</pubDate>
		<dc:creator>Cynthia Clampitt</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/05/chicken-salads-imperial-pedigree/</guid>
		<description><![CDATA[ 
Of course, before there was chicken salad, there had to be mayonnaise—today, perhaps the mostly widely used and least respected of France’s great sauces. There are a few stories about the creation of mayonnaise. The most common and widely accepted story is that it was invented in 1756 to honor the victory of French [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/05/chicken-salads-imperial-pedigree/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Are You Down with Dawali?</title>
		<link>http://www.hungrymag.com/2008/03/05/are-you-down-with-dawali/</link>
		<comments>http://www.hungrymag.com/2008/03/05/are-you-down-with-dawali/#comments</comments>
		<pubDate>Wed, 05 Mar 2008 06:23:40 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Window Shopping: New Restaurant Openings]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/05/are-you-down-with-dawali/</guid>
		<description><![CDATA[Chicago Reader&#8217;s Mike Sula says there&#8217;s a potential new restaurant, Dawali Mediterranean Kitchen, going up at 4911 N. Kedzie.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/05/are-you-down-with-dawali/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Nothings says &#8220;Top Chef&#8221; Like Michelob</title>
		<link>http://www.hungrymag.com/2008/03/04/nothings-says-top-chef-like-michelob/</link>
		<comments>http://www.hungrymag.com/2008/03/04/nothings-says-top-chef-like-michelob/#comments</comments>
		<pubDate>Tue, 04 Mar 2008 23:26:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/04/nothings-says-top-chef-like-michelob/</guid>
		<description><![CDATA[Top Chef has added a bunch of sponsors to their upcoming season, including Clorox, Toyota, Verizon Wireless and Michelob.  Sounds like a potential quickfire challenge: construct a dish of Clorox and Michelob while one of your team members drives you 100 mph down Lakeshore Dr. in a Toyota Prius.
]]></description>
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		</item>
		<item>
		<title>No Shamrock Shake on the Menu? Don&#8217;t Panic.</title>
		<link>http://www.hungrymag.com/2008/03/04/no-shamrock-shake-on-the-menu-dont-panic/</link>
		<comments>http://www.hungrymag.com/2008/03/04/no-shamrock-shake-on-the-menu-dont-panic/#comments</comments>
		<pubDate>Tue, 04 Mar 2008 20:14:26 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/04/no-shamrock-shake-on-the-menu-dont-panic/</guid>
		<description><![CDATA[According to the Sun Times, some local McDonald&#8217;s don&#8217;t have room for all their food items on the overhead display menus.   As a result they&#8217;re leaving stuff like milkshakes off the boards, even though you can still get them.  In a way, McDonald&#8217;s now has a secret menu&#8230;.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/04/no-shamrock-shake-on-the-menu-dont-panic/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Waiter, There&#8217;s Fruit in My Guacamole</title>
		<link>http://www.hungrymag.com/2008/03/04/waiter-theres-fruit-in-my-guacamole/</link>
		<comments>http://www.hungrymag.com/2008/03/04/waiter-theres-fruit-in-my-guacamole/#comments</comments>
		<pubDate>Tue, 04 Mar 2008 17:23:58 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/04/waiter-theres-fruit-in-my-guacamole/</guid>
		<description><![CDATA[ 
Drove out to Geneva last week to Bien Trucha (410 W. State St.) to check out the digs.  This is not your mama&#8217;s taqueria.  Sizewize, it makes the La Pasadita on the East side of Ashland as you drive Northbound seem like a palace.  There&#8217;s also no customary dinginess, rather the [...]]]></description>
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		</item>
		<item>
		<title>A Return to the Yucatan</title>
		<link>http://www.hungrymag.com/2008/03/04/a-return-to-the-yucatan/</link>
		<comments>http://www.hungrymag.com/2008/03/04/a-return-to-the-yucatan/#comments</comments>
		<pubDate>Tue, 04 Mar 2008 06:59:20 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Restaurant Reviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/04/a-return-to-the-yucatan/</guid>
		<description><![CDATA[ 
Last year, Xni-Pec restaurant might have been the best thing to happen to Cicero since Betty Loren Maltese got locked up. Putting a regional Yucatecan restaurant in the same category as the incarceration of a multi-million-dollar embezzler might seem like hyperbole. But for most, the Yucatan is Cancun, which means most people’s conception of [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/04/a-return-to-the-yucatan/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Abraham Lincoln&#8217;s Favorite Desserts and the Origin of French Silk</title>
		<link>http://www.hungrymag.com/2008/03/03/abraham-lincolns-favorite-desserts-and-the-origin-of-french-silk/</link>
		<comments>http://www.hungrymag.com/2008/03/03/abraham-lincolns-favorite-desserts-and-the-origin-of-french-silk/#comments</comments>
		<pubDate>Mon, 03 Mar 2008 21:43:50 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/03/abraham-lincolns-favorite-desserts-and-the-origin-of-french-silk/</guid>
		<description><![CDATA[Midwestern Food Alliance is holding its Spring Symposium, &#8220;Sweets: A Journey Through Midwestern Dessert Traditions,&#8221; a program about the history of sweets in the Midwest, including the important dessert traditions that started here and continue here in small towns and big cities alike.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/03/abraham-lincolns-favorite-desserts-and-the-origin-of-french-silk/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Twisted World of Farm Subsidies</title>
		<link>http://www.hungrymag.com/2008/03/03/the-twisted-world-of-farm-subsidies/</link>
		<comments>http://www.hungrymag.com/2008/03/03/the-twisted-world-of-farm-subsidies/#comments</comments>
		<pubDate>Mon, 03 Mar 2008 21:35:35 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/03/the-twisted-world-of-farm-subsidies/</guid>
		<description><![CDATA[Great editorial in the New York Times from a midwestern farmer who&#8217;s being penalized because he&#8217;s trying to expand his organic fruit and vegetable crop.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/03/the-twisted-world-of-farm-subsidies/feed/</wfw:commentRss>
		</item>
		<item>
		<title>At Least They Didn&#8217;t Call it Trump:The Restaurant</title>
		<link>http://www.hungrymag.com/2008/03/03/at-least-they-didnt-call-it-trumpthe-restaurant/</link>
		<comments>http://www.hungrymag.com/2008/03/03/at-least-they-didnt-call-it-trumpthe-restaurant/#comments</comments>
		<pubDate>Mon, 03 Mar 2008 07:00:16 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/03/at-least-they-didnt-call-it-trumpthe-restaurant/</guid>
		<description><![CDATA[Trib&#8217;s architecture critic Blair Kamin gives Sixteen restaurant a big dose of aesthetic scrutiny. He&#8217;s pretty lukewarm about the digs, but loves the view and is grateful the Donald didn&#8217;t name the restaurant after himself.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/03/at-least-they-didnt-call-it-trumpthe-restaurant/feed/</wfw:commentRss>
		</item>
		<item>
		<title>OMG: Sweet and Sour Chicken is Not Authentic Chinese Food</title>
		<link>http://www.hungrymag.com/2008/03/03/omg-sweet-and-sour-chicken-is-not-authentic-chinese/</link>
		<comments>http://www.hungrymag.com/2008/03/03/omg-sweet-and-sour-chicken-is-not-authentic-chinese/#comments</comments>
		<pubDate>Mon, 03 Mar 2008 06:49:51 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/03/omg-sweet-and-sour-chicken-is-not-authentic-chinese/</guid>
		<description><![CDATA[Turns out the fare served at your run of the mill Chinese spot is as American as Apple Pie.  Dude, I was so positive that Almond Boneless Chicken was passed down from dynasty to dynasty.  Bummer.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/03/omg-sweet-and-sour-chicken-is-not-authentic-chinese/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Crain&#8217;s Loves Shikago</title>
		<link>http://www.hungrymag.com/2008/03/03/crains-loves-shikago/</link>
		<comments>http://www.hungrymag.com/2008/03/03/crains-loves-shikago/#comments</comments>
		<pubDate>Mon, 03 Mar 2008 06:44:34 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/03/03/crains-loves-shikago/</guid>
		<description><![CDATA[Of Shikago, reviewer Laura Bianchi says, &#8220;Dining in Chicago&#8217;s top restaurants is always an adventure, but once in a while an experience really stands out.&#8221;  This piece is a technically fine review, but it&#8217;s so full of rote blow by blow course descriptions, and trite aphorisms like &#8220;service was smooth as silk&#8221; and &#8220;Dinner [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/03/03/crains-loves-shikago/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Metromix Gets Froggy with It</title>
		<link>http://www.hungrymag.com/2008/02/29/metromix-gets-froggy-with-it/</link>
		<comments>http://www.hungrymag.com/2008/02/29/metromix-gets-froggy-with-it/#comments</comments>
		<pubDate>Fri, 29 Feb 2008 16:04:05 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/29/metromix-gets-froggy-with-it/</guid>
		<description><![CDATA[Chris LaMorte gets him some frog at Lao Szechuan.  We like the tenor of the column, the personal anecdotes etc and the frog and champagne pairing. 
One thing though&#8230;LaMorte Writes:
&#8220;Thanks to Anthony “I ate the still-beating heart of a cobra” Bourdain, food writers are supposed to fearlessly chomp anything misfortunate enough to be lower [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/29/metromix-gets-froggy-with-it/feed/</wfw:commentRss>
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		<title>Hopped up on Half Acre</title>
		<link>http://www.hungrymag.com/2008/02/29/hopped-up-on-half-acre/</link>
		<comments>http://www.hungrymag.com/2008/02/29/hopped-up-on-half-acre/#comments</comments>
		<pubDate>Fri, 29 Feb 2008 15:49:33 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

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		<description><![CDATA[Andrew Huff and the Gaper&#8217;s crew have a good interview with Gabriel Magliaro of Half Acre Beer about price increases on Hops.
&#8216;
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/29/hopped-up-on-half-acre/feed/</wfw:commentRss>
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		<title>Bruno Calls Out Maggiano&#8217;s and a Reader</title>
		<link>http://www.hungrymag.com/2008/02/29/bruno-calls-out-maggianos-and-a-reader/</link>
		<comments>http://www.hungrymag.com/2008/02/29/bruno-calls-out-maggianos-and-a-reader/#comments</comments>
		<pubDate>Fri, 29 Feb 2008 15:39:31 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/29/bruno-calls-out-maggianos-and-a-reader/</guid>
		<description><![CDATA[Last week, we said we&#8217;d given up parsing Pat Bruno&#8217;s restaurant reviewing for lent, because it just wasn&#8217;t fun or even sporting anymore.  So this week, a little praise. St. Bruno breaks out the spine and tells a reader he needs to get out more and that Maggiano&#8217;s knows diddly about red sauce.  [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/29/bruno-calls-out-maggianos-and-a-reader/feed/</wfw:commentRss>
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		<title>Wall Street Journal Wine Writers Protest Too Much</title>
		<link>http://www.hungrymag.com/2008/02/29/wall-street-journal-wine-writers-protest-too-much/</link>
		<comments>http://www.hungrymag.com/2008/02/29/wall-street-journal-wine-writers-protest-too-much/#comments</comments>
		<pubDate>Fri, 29 Feb 2008 15:18:07 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Grape Pun: All Things Wine]]></category>

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		<description><![CDATA[The Wall Street Journal wine team of Dorothy Gaiter and John Brecher examine what happens in high end restaurants when you request by the glass wine pairings to accompany a tasting menu.
What could have been an interesting nuanced exploration turns into the typical crochety affair of a couple of journalists living high on the hog [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/29/wall-street-journal-wine-writers-protest-too-much/feed/</wfw:commentRss>
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		<title>In Search of Edward Hopper</title>
		<link>http://www.hungrymag.com/2008/02/28/in-search-of-edward-hopper/</link>
		<comments>http://www.hungrymag.com/2008/02/28/in-search-of-edward-hopper/#comments</comments>
		<pubDate>Thu, 28 Feb 2008 14:43:19 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/28/in-search-of-edward-hopper/</guid>
		<description><![CDATA[Chris Borrelli from the Trib goes in search of a real Chicago diner that represents Edward Hopper&#8217;s iconic Nighthawks.  Do watch the accompanying video, as Borrelli&#8217;s economic and vivid narration is even better than the written piece.   He doesn&#8217;t find exactly what he&#8217;s looking for, and frankly we&#8217;re not sure it exists [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/28/in-search-of-edward-hopper/feed/</wfw:commentRss>
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		<title>Polish Buffet Smackdown</title>
		<link>http://www.hungrymag.com/2008/02/28/polish-buffet-smackdown/</link>
		<comments>http://www.hungrymag.com/2008/02/28/polish-buffet-smackdown/#comments</comments>
		<pubDate>Thu, 28 Feb 2008 06:28:43 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/28/polish-buffet-smackdown/</guid>
		<description><![CDATA[Poles like them some garlic.  I should know.  I am one.  My mom was born in small town outside Krakow and I&#8217;ve been eating the national cuisine, which is loaded with more stinky cloves than a season of Emeril Live, my entire life.   Problem is I developed a mild garlic [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/28/polish-buffet-smackdown/feed/</wfw:commentRss>
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		<title>South Loop Tapas to Make Saturday Debut</title>
		<link>http://www.hungrymag.com/2008/02/27/south-loop-tapas-to-make-saturday-debut/</link>
		<comments>http://www.hungrymag.com/2008/02/27/south-loop-tapas-to-make-saturday-debut/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 23:33:07 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/27/south-loop-tapas-to-make-saturday-debut/</guid>
		<description><![CDATA[On Saturday, March 8 restaurateur Peter Karpinski, of the Denver-based Sage Restaurant Group and Chef Jose Garces are unveiling Mercat a la Planxa, a modern Catalan tapas restaurant and bar at the historic Blackstone Hotel, 638 South Michigan Avenue (at the corner of East Balbo Avenue). 
]]></description>
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		<title>Best Breakfasts in America (that you can write about while stranded in New York)</title>
		<link>http://www.hungrymag.com/2008/02/27/best-breakfasts-in-america-that-you-can-write-about-while-stranded-in-new-york/</link>
		<comments>http://www.hungrymag.com/2008/02/27/best-breakfasts-in-america-that-you-can-write-about-while-stranded-in-new-york/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 17:30:24 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/27/best-breakfasts-in-america-that-you-can-write-about-while-stranded-in-new-york/</guid>
		<description><![CDATA[Details magazine has a typical impossible “best of” list highlighting the nation’s best breakfast. What makes it interesting is that author JJ Goode is not one of those insipid writers who makes his living off of press releases, as a lot of “best of” writers do.  He wrote some great pieces in the recent [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/27/best-breakfasts-in-america-that-you-can-write-about-while-stranded-in-new-york/feed/</wfw:commentRss>
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		<title>20 Seconds on 10 Minute Meals and more from the Dining Pages</title>
		<link>http://www.hungrymag.com/2008/02/27/20-seconds-on-10-minute-meals-and-more-from-the-dining-pages/</link>
		<comments>http://www.hungrymag.com/2008/02/27/20-seconds-on-10-minute-meals-and-more-from-the-dining-pages/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 16:19:41 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/27/20-seconds-on-10-minute-meals-and-more-from-the-dining-pages/</guid>
		<description><![CDATA[Trib makes Rachael Ray&#8217;s 30 Minute Meals look as slow as a pre-Subway diet Jared in a footrace with Seabiscuit with their 10 minute meals
Local Boy takes Paris by storm [Trib]
Klas restaurant, old haunt for former mafia and presidents. [Trib]
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/27/20-seconds-on-10-minute-meals-and-more-from-the-dining-pages/feed/</wfw:commentRss>
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		<title>DIY Latte</title>
		<link>http://www.hungrymag.com/2008/02/27/diy-latte/</link>
		<comments>http://www.hungrymag.com/2008/02/27/diy-latte/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 16:02:19 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/27/diy-latte/</guid>
		<description><![CDATA[ 
Lisa Donovan of the Sun Times has a nice practical piece on the IKEA frother, aka the Produkt.  I love the article, because ironically, while feeling bad about myself last week, I went to IKEA to buy cheap stuff I didn&#8217;t need, but that seemed useful and would provide me a ten minute [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/27/diy-latte/feed/</wfw:commentRss>
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		<item>
		<title>Cakespy on Chicago</title>
		<link>http://www.hungrymag.com/2008/02/27/cakespy-on-chicago/</link>
		<comments>http://www.hungrymag.com/2008/02/27/cakespy-on-chicago/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 15:00:15 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/27/cakespy-on-chicago/</guid>
		<description><![CDATA[Cakespy has an interview with Claudia Saraniecki of Chicago&#8217;s Babushka Bakery  Saraniecki gives a run down of her favorite dessert places, even talking a little trash about Lakeview&#8217;s Bittersweet cafe.  Though we tend to agree with her, favoring Bombon, amongst others, ourselves.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/27/cakespy-on-chicago/feed/</wfw:commentRss>
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		<item>
		<title>From Microsoft to Meat Cookery</title>
		<link>http://www.hungrymag.com/2008/02/27/from-microsoft-to-meat-cookery/</link>
		<comments>http://www.hungrymag.com/2008/02/27/from-microsoft-to-meat-cookery/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 14:30:22 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/27/from-microsoft-to-meat-cookery/</guid>
		<description><![CDATA[Wired&#8217;s Mark McClusky has a nice piece on Nathan Myhrvold (former CTO of Microsoft) and his penchant for sous vide cookery.  There&#8217;s some really good tips here, most notably the fact that you don&#8217;t need a $700 immersion circulator to cook sous vide.
]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/27/from-microsoft-to-meat-cookery/feed/</wfw:commentRss>
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		<item>
		<title>Frank Bruni, New York Homer</title>
		<link>http://www.hungrymag.com/2008/02/27/frank-bruni-new-york-homer/</link>
		<comments>http://www.hungrymag.com/2008/02/27/frank-bruni-new-york-homer/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 07:09:13 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Bites: News and Miscellany]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/27/frank-bruni-new-york-homer/</guid>
		<description><![CDATA[Frank Bruni, the New York Times chief reviewer, ate from coast to coast, scouring America&#8217;s newest restaurants (i.e, those opened between Jan 1 and December 31, 2007)
Bruni says:
My trip didn’t shake my conviction that New York is the finest restaurant city in the nation, with an unrivaled range and depth of options. But it was [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/27/frank-bruni-new-york-homer/feed/</wfw:commentRss>
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		<item>
		<title>Tru: The Next Generation (written redux)</title>
		<link>http://www.hungrymag.com/2008/02/27/tru-the-next-generation-written-redux/</link>
		<comments>http://www.hungrymag.com/2008/02/27/tru-the-next-generation-written-redux/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 06:43:24 +0000</pubDate>
		<dc:creator>Michael Nagrant</dc:creator>
		
		<category><![CDATA[Profiles in Food: Interviews]]></category>

		<guid isPermaLink="false">http://www.hungrymag.com/2008/02/27/tru-the-next-generation-written-redux/</guid>
		<description><![CDATA[

TRU sommelier Chad Ellegood. Photo by Lara Kastner 
A biochemistry major and an actor walk into a restaurant… 
It may sound like a joke, but it actually describes the beginning of a beautiful friendship between Tim Graham, 31, chef de cuisine, and Chad Ellegood, wine director and sommelier, of TRU restaurant (676 North St. Clair). [...]]]></description>
		<wfw:commentRss>http://www.hungrymag.com/2008/02/27/tru-the-next-generation-written-redux/feed/</wfw:commentRss>
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