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    Chicago magazine2 min read
    Heart And Science Of Pasta
    WHEN CHEF AND RESTAURATEUR EVAN FUNKE WENT TO ITALY IN 2007 TO STUDY pasta making, he was struck by the ubiquity of “pasta laboratories,” where patrons could observe chefs at work. “A connection is built when a diner watches the pasta being made, the
    Chicago magazine1 min read
    Hot Date
    1352 N. Milwaukee Ave., Wicker Park ■ Perfect order The midlevel Adventure Course ($33) and a 12-ounce Sapporo ($6) ■ All-you-can-eat conveyor belt Japanese hot pot may not sound like an ideal date night, but for me and my wife, it works. After her h
    Chicago magazine8 min read
    Looking for Al Capone
    KEEPING AN EYE OUT FOR APPROACHING TRAINS, I walked across the rails along Brainard Avenue at the state line, stepping onto a scrubby patch of land wedged between various sets of tracks. There wasn’t much to see — shrubs, discarded liquor bottles, pi