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Pages in category "Cuisine of Chicago" The following 31 pages are in this category, out of 31 total. This list may not reflect recent changes. ...
It features booths from dozens of Chicago-area restaurants, as well as live music. [75] Beginning in 2015, Chicago Black Restaurant Week is an annual celebration of various Black cuisines where more than 20 different restaurants come together in February during Black History Month to share their foods. [76]
A map of the 77 community areas, broken down by purported regions. While the areas have official use and definition, the color groupings are unofficial, and such "regions" may be defined differently, grouped differently, or not be used at all. The city of Chicago is divided into 77 community areas for statistical and planning purposes.
The Chicago metropolitan area represents about 3 percent of the entire US population. Chicagoland has one of the world's largest and most diversified economies. With more than six million full and part-time employees, the Chicago metropolitan area is a key factor of the Illinois economy, as the state has an annual GDP of over $1 trillion. [7]
Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord one to three stars to restaurants they perceive to be of high culinary merit.
Utica–Rome area, New York An Italian-American pasta dish of chicken, rigatoni, and hot or sweet peppers, in a spicy cream and tomato sauce. [103] Chicken Vesuvio: Midwest Chicago Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish. [104] Hawaiian haystack: West ...
Chicago is also divided into 77 community areas which were drawn by University of Chicago researchers in the late 1920s. [3] Chicago's community areas are well-defined, generally contain multiple neighborhoods, and depending on the neighborhood, less commonly used by residents. [2] [4]
Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943. [8] [9] [10] Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar. [11]