Negroni Slushies and Amish Chicken at Parson's Chicken and Fish (Chicago, IL)

I almost missed my flight out of Chicago. I almost missed it because I was busy eating fried chicken and drinking slushies at Parson's. Parson's Chicken and Fish was opened by the team at Longman and Eagle, which you may remember was one of my favorites from previous visits. I'd been hearing about their negroni slushies and decided to stop by on my way to the airport. The place is a fun, colorful, diner.

They actually had negroni and dark & stormy slushies, so we got both! They're not just frozen blended to order but actually comes from two slushie machines which you can see sitting on the bar. The two drinks cater to different palates, with the sweeter and zingy Dark and Stormy versus the slightly more bitter Campari taste from the Negroni. Since it's the Longman and Eagle team who opened this restaurant, Conbon asked for her favorite Old Fashioned from L&E and they were able to make it.

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Bostonia Public House (Boston, MA)

Bostonia Public House, located in the historic Board of Trade building, was named one of the best new restaurants in Boston last year.

The menu consists of mostly New England fare but you can start with some snacks like Tater tot poutine ($8)

These were fun, although I wish they'd put cheese curds like a real poutine!

Berbere spiced pork ribs, almond quinoa ($14)

Nicely spiced, fall-off-the-bone tender. Our favorite of the appetizers.

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Preview: Dine LA Menu at Loteria Grill

by: guest blogger @iam_robot

Ever since Jimmy Shaw opened the first Loteria Grill in 2002, it immediately became one of the most sought after fine Mexican eateries. Not only the food packs bold flavors and fresh ingredients, Shaw’s cooking technique makes you feel as if you were bequeathed with home-cooked feasts. Incorporating long-cooked stews with contrasting flavors of herb or chilies, Shaw is never afraid to offer specialties we rarely see. While the Lengua De Res En Salsa Verde – Braised Beef Tongue in Tomatillo Sauce – has a certain luscious beefiness, the Pollo En Pipian Rojo – Chicken Stewed in spicy pumpkin seed and Chile Guajillo Sauce – is a cohesive dish with interchanging flavors of savory and heat. Or if you’re a thrill seeker, try their Cochinita Pibil – citrus marinated pork slowly roasted in banana leaf- and wash it down with their vast display of Margarita selections.

Last Thursday I had the chance to taste of some of their current Dine LA offerings. Dinner starts out light with offerings such as Crema de Chicarron (Cream of Pork Rind Soup) or Ensalada de Flor de Jamaica (Spinach salad with Grapefruit and highly addictive Hibiscus Vinaigrettte).  But if you’re like me and have a bottomless hunger, you should start with a heady dish like Tostaditas de Atun 2 ways – 2 Mini Tostadas of Tuna Ceviche with Salsa Negra and Pepper Salsa.

Crema de Chicarron

Ensalada de Flor de Jamaica

Tostaditas de Atun 2 ways

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