Sky Full of Bacon


Sky Full of Bacon Presents Eating Yertle

Not that all of these aren’t interesting to do, but I always especially enjoy when it gets me into the kitchen of a place I’ve liked but don’t know anybody at and wouldn’t normally get a chance to see. And that’s what this week’s Key Ingredient did, as we shot with Edward Kim of Ruxbin (which I reviewed here and here).

Meanwhile, look what’s in CS (Chicago Social) this month:

Yikes! There’s a first. I might have felt a little abashed about making such a claim (which, if I did exactly, is somewhere in this) before going to Next, but now that I’ve been, as admirable as it was as an experience, I’m sticking with Virant, who continues to be the guy who makes the food that hits me closest to dead center.

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