Alex Ye

CONTRIBUTIONS

Cooking with Nous, 11/5: DIY Kale Kimchi and Hoisin-Glazed Crackling Pork Belly

"Nous" is the Greek word for mind, or intellect. It also puns nicely with the French for “us." As in, come eat with us—food cooked from the heart, with the spirit of rigorous inquiry.

FEATURE

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November 15, 2016

Chicago’s Chinatown: High on MSG, Low on Authenticity

Order plenty of rice to survive the inevitable hell.

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May 26, 2016

All Packed Up and Ready to Go

"Did the corn dog really need to be in dumpling form?"

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May 12, 2016

Alex's Food Journal: Pilsen—Tacos and Paletas and Jibaritos, Oh My!

With each visit, I consistently feel welcome, comfortably practicing my shaky, high school Spanish and hopping around from taquerias to vintage clothing shops to panaderias and more.

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May 10, 2016

Alex's Food Journal: Girl & the Goat, Shared Plates With Best Mates

"I made a reservation for Girl & the Goat the moment I set foot on campus this spring quarter."

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April 28, 2016

Alex's Food Journal: Dos Urban Cantina, Mexican Fusion Worth the Price

Headed by Frontera Grill alumni and couple Brian and Jennifer Enyart, Dos Urban Cantina takes the spotlight in an otherwise sparsely populated block on Armitage.

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April 18, 2016

Alex’s Food Journal: Salonica, Hospitality on a Rainy Day

"Feel free to show up in sneakers and sweatpants, tuck in to Greek comfort food, slap $20 on the check, and continue with your day."

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April 11, 2016

Alex's Food Journal: The Promontory, Hyde Park’s Only Serious Dining Experience

"The chef-owners, Bruce Finkelman and Jared Wentworth, aim to create an experience with creative, playful interpretations on classic dishes."

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February 18, 2016