Sky Full of Bacon

Sky Full of Bacon: How To Open a Belgian Gastropub

In association with the Chicago Reader, I go behind the scenes of the opening of a new restaurant, Leopold. Read the print piece and watch the video.

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As noted earlier in the week, a weird convergence of events means that this week’s Reader has two articles and three video pieces by me. First up, of course, is this week’s Key Ingredient, in which Brian Enyart, chef de cuisine at Rick Bayless’ Topolobampo, wrestles with sticky, icky, very Japanese natto:

Next, a big feature piece on a new Belgian gastropub, Leopold, and since I video’d all my interviews along the way, there’s a 9-minute video attached as well:

Finally, short and sweet in more ways than one, a blurb on a bakery, Chimney Cake Island, offering a unique Romanian treat, and the totally cute couple who run it:

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