N. A MORSEL; A MOUTHFUL; THE BEGINNING OF A HEAVENLY MEAL
They're the chefs, bakers, and culinary magicians who most teased your taste buds.
Mike Farah Berry Chill
You say you want a revolution. Well, Michael Farah started one. His genius yogurt concept, Berry Chill, has changed the way our city snacks, attracting a cult following almost immediately. Read more
Dr. Chill
Berry Chill Opens
Dear Dr. Chill,
For most people, eating frozen yogurt is a gas. But — how to put this — it gives me a different kind of gas. Can you help?
Bloaty and Grody, Chicago
Dear Bloaty,
Fear not, fart not! The answer is Berry Chill. Fat- and lactose-free and high in protein, BC is creamy, tart, and mm mm good. Flavors rotate monthly — chilled latte (caffeine!), chilled hot chocolate, strawberry-banana — and original’s always on tap.
Owner Michael Farah covered his bases: fresh fruit toppings (mango, Brazilian papaya), Milk & Honey granola, Sarah’s Candies, pie crust from Pie, cereals, and more. Plus plasma menu boards, biodegradable utensils, Smart Car delivery service, and kickass hours (open ’til 4 a.m. on Fridays and Saturdays). Swipe your Culture Club Card and donate 3 percent of every purchase to the charity of your choice.
And guess what? We buttered Farah up, and today from 8 a.m.-4 a.m., DailyCandy readers eat for free.*
Smell ya later,
Dr. Chill
*Bring a printed copy to receive a medium BC with three toppings.
Berry Chill, 635 North State Street, between Erie and Ontario Streets (312-266-2445 or berrychill.com).
Bill Kim Urbanbelly
After doing time at Charlie Trotters and Le Lan, chef Bill Kim opened his dream restaurant: Urbanbelly, a noodle and dumpling bar, that serves grub with a whole lotta Seoul. Read more
Belly Up
Urbanbelly Restaurant Opens
Recipe for a Happy Belly
Ingredients
Oodles of noodles
A good deal of dumplings
Some rice is nice
1. Mix dumplings, noodles, and rice.
2. Blend patrons at communal tables.
3. Whisk in hearty appetite. Enjoy.
Cook’s note: To enhance flavor, BYOB.
It took more than two decades for Le Lan chef Bill Kim to cook up his new restaurant. Two trips to Japan and thirteen ramen noodle taste tests later, Urbanbelly opened its doors in Avondale yesterday.
The menu puts a new spin on Asian staples — noodles, dumplings, and rice. Light, plump dumplings come with lamb and brandy, pork and cilantro, and more. Steamy noodle bowls can be ordered with seafood, pork, or veggies. Rice dishes include pea shoots with Thai basil and short ribs with scallions.
Doesn’t sound too dim to us.
Urbanbelly, 3053 North California Avenue, between Barry Avenue and Nelson Street (773-583-0500).
Marla Templer and Rachael Halstuk Marla's Mandel Bread
Together, this mother-daughter sweet team bakes mandel bread for the masses. Don't kvetch about the calories – a little junk in the tuchas never hurt anyone. Read more
Mandel, Schmandel
Marla’s Mandels
Oy gevalt. Yom Kippur is a week away, and your oven’s on the fritz.
Looks like you need a break fast backup.
Don’t shvitz, kvetch, or get all verklempt. A little yenta told us about Marla’s Mandels, a mother-daughter team with punims to die for and a whole lot of chutzpah.
Using a secret family recipe, Marla Templer and Rachael Halstuk whip up crunchy, light mandels in flavors that’ll make you kvell. Nosh on plain, cranberry-white chocolate, chocolate chip, apricot white chocolate, walnut raisin, and raisin almond.
Not a member of the tribe? Not to worry — these mandels are for everyone (except schmegeggies and schmendricks). Orders range from ten-piece boxes to hefty, customized platters.
Don’t eat too many — they go straight to your tuchas.
Now that’s puttin’ the sugah in meshugge.
Marla’s Mandels (312-618-3015 or marlasmandels.com). Order by 1 p.m. Wednesday for a Yom Kippur delivery.
