Maggie Hennessy

3 weeks ago | bonappetit.com | Maggie Hennessy

I’d barely squinted my way through reading the appetizers at a dimly lit Chicago bistro before we gave up and my friend grabbed the pretty brass table lamp to use as a light. When my friend asked a server to explain an unfamiliar dish, she too strained her eyes over the menu. No one—diner or staff—could see a thing.

3 weeks ago | yahoo.com | Maggie Hennessy

Illustration by Hazel ZavalaI’d barely squinted my way through reading the appetizers at a dimly lit Chicago bistro before we gave up and my friend grabbed the pretty brass table lamp to use as a light. When my friend asked a server to explain an unfamiliar dish, she too strained her eyes over the menu. No one—diner or staff—could see a thing.

1 month ago | chicagotribune.com | Ari Bendersky |Steve Dolinsky |Maggie Hennessy

My Pi, the pizzeria founded on deep dish in Chicago, which once had 17 restaurants across the country, will close its last shop after 54 years next month. “On June 29,” said Rich Aronson, owner of the last location in the Bucktown neighborhood, and son of 89-year-old founder Larry Aronson. They will return, however, for one more day at Pizza City Fest this summer. “We’re going to be there Sunday, Aug. 24,” added Rich Aronson.

1 month ago | nzherald.co.nz | Maggie Hennessy

“Why am I cutting lettuce like a steak?” one diner asked, but chefs say they have their reasons. The green salad at Meetinghouse, a modern pub in Philadelphia, is something of an architectural marvel. Layer upon interlocking layer of gem romaine leaves slicked with spiky Dijon vinaigrette form a cylindrical tower, crowned by a tuft of watercress and minced chives. During a recent dinner service, it averaged about 20cm in height, but this salad skyscraper has been known to reach up to a foot.

1 month ago | bonappetit.com | Maggie Hennessy

Can I send a dish back just because I didn't like it? How do we split the check without causing a fight in the group chat? In Code of Conduct, our restaurant etiquette column, we explore the dos, don’ts, and IDKs of being a good diner. I don’t ask servers to recommend their favorite dish very often. I’ve been burned too many times.