Pickling is an excellent way to render edible a vegetable like okra that can be a little gummy on its own. In the Piquantly Pickled Okra, the mucilaginousness of the okra is balanced by the piquancy. I could easily see eating this as a side with cheese or hardboiled eggs…but that actually wasn’t my immediate dining plan for the jar of okra that I bought from Elegant Vegan at the Oak Park Farmers’ Market.
With good sight lines, better-than-average ballpark food, comfortable seats, and bathrooms just a few steps away, going to the game at Lakeview Baseball Club is a very enjoyable way to spend an afternoon or evening.
House Red, a wine store in Forest Park, has always impressed me with its tight, focused collection of wines, ranging in price but always thoughtfully selected. Recently, House Red added a wine bar and lounge to the retail store.
Two-time James Beard award-winner Sarah Stegner and her co-chef George Bumbaris have established one of Chicago’s best restaurants. It's just down the Green Line from Oak Park, practically in the neighborhood.
Operating from a commercial kitchen in Oak Park, Melissa Yen turns out high-end versions of snow cone syrup, a snack many of us know only from the extremely artificial-tasting varieties available at numerous concession stands every summer.
It’s worth a drive to Roots Handmade Pizza, if only to experience a version America’s favorite ethnic food that will likely strike Chicagoans as quite foreign and strange. I feel it’s important to accept and appreciate those regional variations on familiar foods, even if the ways of others may sometimes frighten and confuse us.