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It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. [5] Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach. [3] Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.
In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely crush the seeds in a mortar. In a small bowl, mix the crushed coriander ...
2. Pizza Hut: Chicago Tavern-Style Pizza. There's a new crust on the menu at Pizza Hut. The Chicago Tavern-Style pizza is modeled after the thin, cracker-like crust that's most popular in parts of ...
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The new Top Shell bar, which sits a few steps away from the beach on Singer Island, has been in soft-opening mode since Wednesday, March 20. ... The beachy menu items include blue crab fritters ...
For 12 years he worked in one of the then-two-dozen tanneries in Chicago. [2] [14] He founded I. Horween and Co. in 1905, and established it on Division Street in Chicago. [1] [14] [8] [15] At the time, Chicago was a major center of the meatpacking industry and a major rail hub. [14] [16] The tanneries were built close to the source of raw ...
[70] In the 2006/07 and 2008/09 editions, Zagats respondents ranked it among the best of Chicago in the "Outdoors" and "Views" categories and lauded its fireplace. [65] [66] Park Grill hamburgers achieved high citywide rankings in several publications, including best burgers in Time Out Chicago (2005), Chicago Magazine (2008) and Citysearch (2008).
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