Ahmed Akbar
Food Reporter at Chicago Tribune
food reporter @chicagotribune 🥭 james beard award winning writer 🗣️hosted podcasts: generation m, radiolingo, @seesomething
Articles
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2 weeks ago |
chicagotribune.com | Ahmed Akbar
18th Street from Halsted to Ashland. Roughly a mile’s distance in walkable Pilsen. All styles of art line the buildings, doors and businesses here — cartoony murals, motifs of Indigenous art, portraits of community faces, stylized writing in English, Spanish and Arabic. There are taquerias, tattoo shops, kitschy vintage stores, nonprofit community services, James Beard-nominated restaurants and a library named for late activist Rudy Lozano. But a change has been happening over the past five years.
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1 month ago |
chicagotribune.com | Ahmed Akbar
This season at Wrigley Field, hospitality group Levy and the Chicago Cubs will debut a rotating menu that pays tribute to the city and some of their baseball rivals, with new signature items including a doughnut in the shape of a baseball. When the Cubs play their first home game of the season on April 4 against the San Diego Padres, one of the debut items will be a roast beef jibarito sandwich.
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1 month ago |
yahoo.com | Ahmed Akbar
This season at Wrigley Field, hospitality group Levy and the Chicago Cubs will debut a rotating menu that pays tribute to the city and some of their baseball rivals, with new signature items including a doughnut in the shape of a baseball. When the Cubs play their first home game of the season on April 4 against the San Diego Padres, one of the debut items will be a roast beef jibarito sandwich.
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1 month ago |
chicagotribune.com | Ahmed Akbar
What is sharpness really? What constitutes a cutting knife’s edge? Is there such a thing as the “best knife?” Questions of metallurgical metaphysics come up easily in conversation with the knife lovers at Northside Cutlery, a kitchen supply and sharpening shop in the North Center neighborhood founded by former chef Kevin Silverman.
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1 month ago |
chicagotribune.com | Ahmed Akbar |Zareen Syed
It’s been more than two years since we’ve held the Critic’s Choice Food Awards. A lot has changed since then. But not as much as five years ago when we wanted to recognize a different kind of winner with a new award — Person of the Year: The essential hospitality worker. That wish hasn’t waned. Recognition is meaningful, to you and our recipients. We saw its emotional impact with our recent Readers’ Choice Awards.
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