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Vert is one of the new breed of gourmet-sandwich operations, run by chefs with impressive pedigrees who have committed to running their deli operation along the lines of a proper French kitchen. Everything that can be is made from scratch, from ingredients that are local, seasonal or both. The result is a roster of thoughtful sandwiches made from the best stuff available -- even if the bread starts getting a little hard by the end of service.
When it comes to our daily bread -- and everything tucked inside -- Vert Kitchen, a diminutive sandwich shop in West Washington Park, is our culinary playground for sandwich supremacy. There are no crazy combinations here that require a Mensa IQ in order to figure out which sandwich or toppings you want. Instead, the tiny roster boasts just eight sandwiches that are sheer genius in their simplicity, with every ingredient, from the bacon to the Bibb lettuce, picked for its superb... More »
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magician... More »
When I make a sandwich, it is an admittedly pathetic (though oddly comforting) thing: two slices of white bread laid with two slices of individually wrapped American cheese, thrown in the nuker and microwaved for ten seconds. That's it. I call it... More »
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