Taste the tropics

plus a few bonuses today

Hi, everyone!

Just a heads up, Davida and I are headed out of town, so no newsletter next week. We’re going to see Mickey Mouse for the second time in under two years; the last time we went was with my family, and this time, we’re going with hers. I don’t think I could ever have foreseen multiple Mickey Mice on my bingo card, but here we are today. Don’t worry, I’m leaving you with a few gifts to keep you busy while we’re gone.

The first one is in audio format, because I’m the guest on local Chicago hospitality podcast Joiners this week! I’m particularly excited about this one because I’ve been asked by a few of you if I’d ever make an appearance. Apparently you’ve manifested this, because hosts Danny Shapiro (of Scofflaw Group) and Tim Tierney (of Stock Mfg. Co) recently reached out to me about it, and we recorded an episode.

This was a particularly fun guest spot for me because I got to chat about everything I do for a living, from my day job as a staff writer at The Takeout, to my gonzo food newsletter, Food is Stupid, and of course, this one, The Party Cut. The episode is out now, so be sure to find Joiners on Spotify or Apple Podcasts and listen to us shoot the shit.

Second of all, my pal Pete Gaines did something really remarkable: He created a Google map of every Party Cut location I’ve visited so far. I’m floored, because I just haven’t had the time to do it myself, and frankly, I’m in a little shock as to how much ground I’ve covered while working on this thing.

I do see that there’s a fairly wide gap in my coverage from Humboldt Park down south to Pilsen, so I’m committing myself to servicing that area this coming year. I’ve already received some solid recommendations for that bald patch, so feel free to toss yours my way too!

That being said, this newsletter only exists with your support. It’s been a much bigger undertaking than I realized, and Pete’s map just goes to show all the time I’ve dedicated to this thing. I know the whole thing reads as a casual blog — but there are no local traditional publications that would ever pay for regular coverage like this. Those days are gone, hence the quick speed of the newsletter.

Today’s piece is behind the paywall, and I’m particularly enthralled with this one, because this is the first Dominican restaurant we’ve been to for The Party Cut. It turns out that island food is perfect for winter.