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	<title>gas•tron•o•my &#187; Chicago</title>
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	<link>http://gastronomyblog.com</link>
	<description>My husband likes Astronomy. I prefer Gastronomy.</description>
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		<title>Tortas Frontera by Rick Bayless &#8211; Chicago O&#8217;Hare</title>
		<link>http://gastronomyblog.com/2012/04/19/tortas-frontera/</link>
		<comments>http://gastronomyblog.com/2012/04/19/tortas-frontera/#comments</comments>
		<pubDate>Thu, 19 Apr 2012 07:03:41 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chicago]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Restaurant Review]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/?p=23046</guid>
		<description><![CDATA[The Astronomer and I didn&#8217;t plan on checking out any of Chef Rick Bayless&#8216; restaurants while in Chicago because we have plenty of amazing regional Mexican food here in Los Angeles (despite what Señor Bayless believes). Alas, when hunger pangs hit an hour before take off, I was forced to find a bite to eat [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Girl &amp; the Goat &#8211; Chicago</title>
		<link>http://gastronomyblog.com/2012/04/17/girl-and-the-goat/</link>
		<comments>http://gastronomyblog.com/2012/04/17/girl-and-the-goat/#comments</comments>
		<pubDate>Tue, 17 Apr 2012 07:14:13 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chicago]]></category>
		<category><![CDATA[New American]]></category>
		<category><![CDATA[Restaurant Review]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/?p=22992</guid>
		<description><![CDATA[A meal at Chef Stephanie Izard&#8217;s Girl &#38; the Goat was an absolute must on my culinary tour of Chicago. I first tasted her cooking late last year at the Food &#38; Wine All-Star Weekend in Las Vegas. She prepared a hiramasa crudo with pork belly for an event called &#8220;A New American Lunch&#8221; and [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
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		<title>The Doughnut Vault &#8211; Chicago</title>
		<link>http://gastronomyblog.com/2012/04/13/doughnut-vault/</link>
		<comments>http://gastronomyblog.com/2012/04/13/doughnut-vault/#comments</comments>
		<pubDate>Fri, 13 Apr 2012 07:01:03 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Breakfast / Brunch]]></category>
		<category><![CDATA[Chicago]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Restaurant Review]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/?p=22853</guid>
		<description><![CDATA[The Doughnut Vault doesn&#8217;t make it easy for doughnut fiends to get their deep-fried high on. The shop is only open for a teeny tiny window starting at 8:30 AM Tuesdays through Fridays and at 9:30 AM on Saturdays. The blue doors slam shut just as soon as the last ring is sold, which is [...]]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Margie&#8217;s Candies &#8211; Chicago</title>
		<link>http://gastronomyblog.com/2012/04/11/margies-candies/</link>
		<comments>http://gastronomyblog.com/2012/04/11/margies-candies/#comments</comments>
		<pubDate>Wed, 11 Apr 2012 07:02:17 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chain / Multiple Locations]]></category>
		<category><![CDATA[Chicago]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Restaurant Review]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/?p=22810</guid>
		<description><![CDATA[I wish I could take all the credit for following up lunch at Hot Doug&#8217;s with dessert at Margie&#8217;s Candies. But alas, that brilliant idea was all Roy Choi&#8216;s. He&#8217;s a self-proclaimed hot fudge sundae fiend and sent me to Margie&#8217;s for a pitch perfect specimen. Hot dogs + Hot fudge sundaes = Hot damn. [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Hot Doug&#8217;s &#8211; Chicago</title>
		<link>http://gastronomyblog.com/2012/04/09/hot-dougs/</link>
		<comments>http://gastronomyblog.com/2012/04/09/hot-dougs/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 07:28:43 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chicago]]></category>
		<category><![CDATA[Hot Dogs]]></category>
		<category><![CDATA[Restaurant Review]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/?p=22755</guid>
		<description><![CDATA[One of the most highly anticipated meals on my recent jaunt to Chicago was at Hot Doug&#8217;s, a &#8220;Sausage Superstore and Encased Meat Emporium.&#8221; Here, Doug Sohn serves a bevy of traditional and exotic wieners topped every which way. The path to Doug&#8217;s is a well-beaten one due to loyal locals and tenacious tourists. The wait [...]]]></description>
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		<slash:comments>9</slash:comments>
		</item>
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		<title>Alinea &#8211; Chicago</title>
		<link>http://gastronomyblog.com/2012/04/05/alinea-2/</link>
		<comments>http://gastronomyblog.com/2012/04/05/alinea-2/#comments</comments>
		<pubDate>Fri, 06 Apr 2012 04:42:51 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chicago]]></category>
		<category><![CDATA[Fine Dining]]></category>
		<category><![CDATA[Molecular Gastronomy]]></category>
		<category><![CDATA[Restaurant Review]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/?p=22618</guid>
		<description><![CDATA[I must admit that a part of me was relieved when I failed to get a reservation at Alinea initially. Not only would my bank account be more robust for it, but the awesome memories that I had of the restaurant from my first meal there would remain intact. Less than 24 hours before boarding [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2012/04/05/alinea-2/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Hot Potato, Cold Potato</title>
		<link>http://gastronomyblog.com/2012/04/04/hot-potato-cold-potato/</link>
		<comments>http://gastronomyblog.com/2012/04/04/hot-potato-cold-potato/#comments</comments>
		<pubDate>Thu, 05 Apr 2012 05:54:31 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chicago]]></category>
		<category><![CDATA[Postcard]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/?p=22705</guid>
		<description><![CDATA[]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Gino&#8217;s East &#8211; Chicago</title>
		<link>http://gastronomyblog.com/2007/06/29/ginos-east/</link>
		<comments>http://gastronomyblog.com/2007/06/29/ginos-east/#comments</comments>
		<pubDate>Fri, 29 Jun 2007 02:18:24 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chicago]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Restaurant Review]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2007/06/29/ginos-east/</guid>
		<description><![CDATA[&#160; June 10, 2007 Cuisine: Pizza 633 N. Wells Street Chicago, IL 60610 Phone: 312-943-1124 Website: www.ginoseast.com &#8211; &#160; Small Cheese Deep Dish Pizza ($11.95) &#8211; A trip to Chicago just wouldn&#8217;t be complete without some deep dish pizza&#8212;Charlie Trotter’s will have to wait till next time! This was my first visit to the Windy [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2007/06/29/ginos-east/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Alinea &#8211; Chicago</title>
		<link>http://gastronomyblog.com/2007/06/23/alinea/</link>
		<comments>http://gastronomyblog.com/2007/06/23/alinea/#comments</comments>
		<pubDate>Fri, 22 Jun 2007 21:02:10 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chicago]]></category>
		<category><![CDATA[Fine Dining]]></category>
		<category><![CDATA[Molecular Gastronomy]]></category>
		<category><![CDATA[Restaurant Review]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2007/06/23/alinea/</guid>
		<description><![CDATA[Instead of talking about life and happenings like normal siblings do, my brother Victor and I only discuss food. It typically begins with him sending me an email during work about something awesome he recently ate&#8212;&#8221;I went to Otto and since it is ramp season, they had this awesome ramp pasta dish with chili and [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2007/06/23/alinea/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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