- March 30th, 2012
- lisa
- Comments Off on Heritage Bikes – Bridging a Gap
Just eleven blocks south on Southport (and a small turn down Lincoln Ave) a bike shop has sprung up – er… coffee shop. Well, both, really. In the long lines of...
- March 29th, 2012
- lisa
- Comments Off on Recipes from our Chalkboard – Sausages and Kraut
featuring our Kraut and Beer Shallot Mustard Serves 4-5 1 pint Southport Grocery kraut 2 tablespoons butter 4 slices bacon, chopped 1 yellow onion, peeled & sliced 2 sprigs fresh...
- March 21st, 2012
- lisa
- 2 Comments
A hip and refreshing ‘urban barbeque’ plopped itself down between Bucktown and Wicker Park by a man and his father bringing their restaurant and barbeque experience up from Florida. But Lillie’s Q...
- March 19th, 2012
- lisa
- 1 Comment
We love Askinosie, heck – their Sipping Chocolate has made other chocolate drinks seem… flat. Well, they went and got us all in a foodie frenzy – by partnering with...
- March 14th, 2012
- lisa
- 1 Comment
Buying a pack of gum or a stack of mints is one of those things you pick up on your way out. But we’ve put a conscience effort into the...
- March 8th, 2012
- lisa
- Comments Off on Our New Broccoli Salad – Lemon, Peanuts, and A Whole Host of Flavor
You may have already noticed, but we wanted to take a second to pull the spotlight on our new broccoli salad. Some would ask, what – exactly – is so special about...
- March 7th, 2012
- lisa
- Comments Off on From Our Kitchen – Beer Shallot Mustard & Jalapeno Mustard Kraut
Because what would the midwest, Chicago, and their accompanied tasty encased meats be without the great accoutrements? Our new Beer Shallot Mustard comes from our strong Wisconsin background and our...
- March 6th, 2012
- lisa
- Comments Off on Our New Stuffed French Toast – An Orange Dream
Our chef likes to describe it as tasting like a breakfast ‘Orange Dreamsicle,’ this breakfast love is made with LorAnn’s Orange Emlusion, and in-house made Seville marmalade. Our stuffed french toast is...
- March 5th, 2012
- lisa
- 2 Comments
Burred in Vermont’s midsection amid the rolling puffs of tree coated hills and slated farms nestled into the woods, is a patchwork of goats that help create the creamiest, richest, and most tasty caramel...
- March 1st, 2012
- lisa
- 2 Comments
Every once and a while there comes along that thing that makes you want to tell the whole world. Something that makes you proud to be apart of what they...