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6 New Dishes to Try This Spring in Chicago
"At his farm-to-table-meets-nose-to-tail eatery in Logan Square, executive chef Maxwell Robbins is notorious for changing the menu frequently—sometimes daily. New on the dinner menu: white tuna crudo with lardo, fava and caper leaf; blue crab with egg yolk, peas, endive and crab roe vinaigrette; and pork blade steak with grilled spring onions and salsa verde. Also not to be missed is the goat cheese- and asparagus-stuffed French omelette, served with a choice of house potatoes or greens."
