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    Chicago magazine3 min read
    Samantha Irby
    ■ My brain has been my ticket out — this ability to make jokes and tell stories. I am thankful to have this gigantic undercooked meatball inside my skull. I wish I could be like Krang in the Ninja Turtles, who’s just a brain in a big monster body. Th
    Chicago magazine2 min read
    IN THE KITCHEN Mash Note
    FOR MARINA’S BISTRO CHEF-OWNER Eric Roldan, mofongo — a rib-sticking mash of garlicky plantains—has an elemental quality. “It represents the definition of what Puerto Rican cuisine is,” says Roldan, who likes to pair it with bistec encebollado or ano
    Chicago magazine2 min read
    The Hot List
    1 SWADESI What Sujan Sarkar, the lauded chef of Indienne, is behind this new coffee shop with pastries and sandwiches in the West Loop. Why The dishes meld Indian flavors with creative international influences. Think butter chicken croissants, tandoo

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