Ashok Selvam is the regional editor for Eater Midwest and in charge of coverage in Chicago, Detroit, and the Twin Cities.

Fresh white cheddar curds from a local creamery are hand-battered in a New Glarus Spotted Cow beer batter that creates a light, crispy shell around the molten cheese center. The contrast between the ...

That’s the feeling you get at James E. McNellie’s Public House in Tulsa, where the shepherd’s pie isn’t just a menu item—it’s ...

The refurbishment of Everything POP at Disney’s Pop Century Resort is officially complete, and several new menu items are now ...

Julie Reiner helped build the cocktail culture we know and love today, and one drink exemplifies her approach.

With the clocks going forward and long hazy evenings just around the corner, is there a better time for a cocktail?

The experts have spoken, and a San Francisco establishment was recognized as one of the top bars in the U.S. Trick Dog in the ...

I n a city where you can walk into almost any establishment (a dive bar, Whole Foods), and ask for a Negroni, what sets the ...

Bars often ride off into the sunset without fanfare in Wrigleyville, but Stolen Saddle hopes to buck the trend. The bar is ...

Lure Fishbar veteran Preston Clark is making the revamped Bar Mercer his own, where he’s created a menu of tavern favorites ...

Spring is in the air and so are colorful cocktails at . Attendees will receive unlimited food tastings, a welcome drink and two complimentary cocktails. The space will be decorated with colorful ...

At Bar Kabawa, the daiquiri-flavored daiquiri is called the Kabawa daiquiri, and it is poured over shaved ice, making it a ...