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Skokie Subway restaurant badly damaged following kitchen fire ...
food
A Subway restaurant in Skokie was badly damaged Tuesday but no injuries were reported after the kitchen caught on fire, officials said.
Skokie Fire Department officials said they were called around 10:48 a.m. to the restaurant in the 5000 block of Oakton Street.
Fire officials said that heavy smoke was coming from the front of the restaurant when they arrived, with flames spewing from the rear.
"Firefighters were able to extinguish the fire and hold it to the [restaurant]," said fire Chief Jason Brandt.
It is unclear how many workers and customers were in the restaurant when the fire broke out, but the chief confirmed that there were no injuries.
Dining review: At Timber Wood Fire Bistro, the oven is hot, even if ...
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The 900-degree wood-fired oven dominates both space — the fragrance surrounds diners — and menu, where most dishes are infused with its signature flavor.
I liked some of what I tried from that oven, and a few major issues with service and kitchen aside, I can see Timber, an upscale casual restaurant focused on modern comfort food, succeeding in Countryside Village.
Timber, open since January, is the second restaurant for owner and chef Jared Clarke; he also runs Railcar Modern American Kitchen in northwest Omaha.
Those had the slightly gamy flavor I like so much about lamb, and they were paired with crisp, bitter frisee greens, crunchy pistachios, a thin brown sauce and a shave of pecorino cheese.
Ika Ramen and Izakaya and Kaitei | 6109 Maple St. Ramen, shared appetizers, donburi bowls and a new basement bar.
There's Smoke But Little Fire at Ayesha Curry's New Restaurant
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Just not of her restaurant: International Smoke, the sprawling, globally inspired, don’t-call-it-barbecue spot she opened with Michael Mina (his 33rd restaurant), street level at the slowly sinking Millennium Tower, in November, to much hype and booked-solid reservations.
Scanning the menu was like taking a quick culinary trip around the world: from wagyu shaking beef to jerk-rubbed duck wings to Argentine rib eye in a chimichurri to a Punjabi-spiced fish fry to a carne asada-stuffed baked potato alongside togarashi-spiked sticky rice.
Although she intended Smoke to be a mash-up of true international flavors, it played more like a muted, Epcot imitation fit more for an Anywhere USA mall than a sophisticated food city.
The place certainly had its pros: the frothy, coconut-milky, crushed-ice Horquito rum cocktail and the crisp fennel-radish-carrot crudite; the buttery-sweet curried cornbread and the garlic-chile hominy that should be bagged and offered to road-trippers as a substitute for corn nuts.
And the smoked ribs, trimmed to an easy-to-eat St. Louis style, came coated in a too-mild Korean gochujang, spicy New Mexican adovada, or sweet, sticky American barbecue.
No197 Chiswick Fire Station
food
All our food is fresh, scratch-cooked, with a focus on well-sourced ingredients; from breakfast and brunch, to social snacks and Sunday roasts.
We think you’ll love our small and sharing dishes (imagine crispy peppered squid or smoked salmon, dill & lemon pate) that complement the well-chosen beer, wine and cocktail lists to enjoy from lunch into late evening.
Breakfast and brunch favourites include our breakfast sourdough bruschetta with roast tomatoes, spinach, avocado and crispy bacon, or ricotta pancakes with seasonal fruit; not forgetting Sundance juices, Caravan coffee from a local London Roastery and our mean Bloody Mary for those less virtuous days.
An Argentine Chef Brings His Fire-Obsessed Cuisine to Rural France
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If food lovers gleaned anything about Francis Mallmann from the 2015 “Chef’s Table” episode that chronicled his culinary journey, it’s that the peripatetic Argentine chef finds joy in open flames and remote locales.
In May, he took his brand of cooking — equal parts rustic and sophisticated — to Le Puy-Sainte-Réparade, a village in Provence, where he opened a 90-seat restaurant, his first in Europe, on the grounds of Château La Coste, an organic wine domaine and contemporary art park.
In fact, it is the sensory details other than taste that struck my husband and me most during our summer visit: the sharp aromas of burning oak and vegetables cooking beneath ash, the incongruous but pleasant chorus of cicadas and prewar jazz serenading us to our courtyard table, the warm (but not overly chipper) service from two different servers, and a clear view of the space’s statement piece: a hulking wire dome used for hanging carcasses and slow-cooking whole fish and meat.
Other decorative elements — checkerboard floors and thick exposed beams to the hand-carved wood tables topped with citrus fruit and ceramic pieces from the brand Astier de Villatte — commanded just as much attention from other diners until the amuse-bouche of puréed lentils topped with pickled onions and espelette pepper arrived and snapped the focus back to the abiding question: would the food match the aura around it?
The refreshing raw zucchini salad with chunky slivers of Parmesan, fresh mint and roasted almonds and the flavorful lemon-marinated sea bass were winners and paired beautifully with the fruity Château La Coste Première Cuvée white wine we were served.