The Food Guy: Netarre highlights Midwestern ingredients ...Middle East

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The Food Guy: Netarre highlights Midwestern ingredients
Opening a restaurant is hard enough. But opening one with a unique perspective can be even harder. A new neighborhood restaurant in West Town is taking that path, fearlessly cooking dishes that may not have mass appeal, but are certainly delicious. If you’re a new restaurant in Chicago, typically over the last year or so, you’re offering pasta or some version of Italian. Why? Because it’s a crowd pleaser and the margins are better. But there are exceptions. Warlord is probably the best example, and now, a two-month-old all day restaurant and market on Chicago Avenue, where Midwestern ingredients are given the star treatment. The homemade focaccia – chewy and dense – is one

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