5 Chicago questions about "The Bear" season 4
Who says J-O? Sure, we like to throw around the word jagoff, but I've never heard anyone refer to it as "J-O" the way Uncle Jimmy does when talking to his kid this season.
Which Trib reviewer? The Bear team obsesses over a tepid review by a Chicago Tribune dining critic who I assumed must be based on real critics Louisa Chu or Phil Vettel. That is until a character called the critic a "millennial jagoff."
Those two are neither.
Did cheesy beef start south? When Sydney's South Side hairdresser friend complains about North Side Italian beefs lacking cheese, it bolstered my hunch that cheesy beefs, like many great culinary inventions, started south.
Is Donnie on staff? I loved seeing TV star and restaurateur Alpana Singh dispensing wisdom this season just as One Off Hospitality partner Donnie Madia did in season two. But in one scene this season, it looks like Madia joined The Bear staff. When did this happen?
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Cosmopolitan
2 hours ago
- Cosmopolitan
22 baby names rising in popularity inspired by old Hollywood celebrities in 2025
When it comes to naming a baby, it's a pretty big deal – and not a decision to be taken lightly. Some parents seek out a popular name (so the child has no issue with people pronouncing or spelling it), while others may want a moniker that evokes images of nature, or that has a literary feel to it. Or perhaps you're in the market for a name that conjures up the vibe of the Golden Age of Hollywood, which spanned from the 1910s to the 1960s: one full of glamour, art and that has a classic air to it. It looks like that could well be the case for more and more families who are welcoming a bundle of joy, as the below names – all of which are associated with a famous face from days gone by – have been steadily creeping up (or in some cases, shooting to the top of!) the rankings in England and Wales, according to the latest baby names data from the Office of National Statistics. Others, we've added for fun as they're rare but remain every inch the Golden Era. Here's a round-up of some old school Hollywood baby names, that would look just perfect in lights daaaaahhling! 1) Ava: Coming in ninth on the list of most popular girl names in England and Wales in 2024, with an adorable 1,774 of them making their way into the world, Ava is also a nod to the American starlet, Ava Gardner. As well as her famed career on the big screen, Gardner was known for her love life: she married Frank Sinatra, composer Artie Shaw and fellow thespian Mickey Rooney. 2) Sophia: Number 13 on the list (behind Sofia at number 12!), this name could pay homage to the Italian firecracker, Sophia Loren, who at 90 is one of the final survivors of Hollywood's Golden Age. 3) Evelyn: Known for playing Suellen O'Hara in the 1939 film Gone with the Wind, actress Evelyn Keyes was a major Hollywood player – and a great source of baby name inspiration! The name 'Evelyn' was number 20 on the list in 2024. 4) Grace: Number 25 on the most popular names list, Grace has an elegant and regal feel – just like Grace Kelly, also known as the Princess of Monaco. 5) Elizabeth: Another regal name thanks to the late Queen Elizabeth II and an homage to Elizabeth Taylor, this moniker appears on the list at number 62. 6) Clara: Actress Clara Bow was one of the greats, and the name itself has plenty of fans too coming in at number 84 on the top 100. 7) Lillian: A great springboard name for nicknames like Lily or Lil, it also evokes Lillian Gish; one of the earliest silent movie stars, whose career stretched seven decades in total. Lillian was #309 last year and the chosen baby name for 140 little ones. 8) Audrey: At number 355 on the list and the chosen name for 124 babies, Audrey, meaning 'noble strength', is hanging in there (although it ranked higher in 2019 at number 294, after being used for 165 babies). 9) Mae: A popular choice for double-barrelled first names (e.g. Elsie-Mae and Ivy-Mae), Mae as a standalone is number 443 on the list. It reminds us of Mae West, so expect your little one to be handful! 10) Monroe: The surname of the world's most famous Marilyn, Monroe was chosen as a name for 72 baby girls last year. A unique and sparkly choice (expect this baby to have a penchant for diamonds!). 11) Rita: Although lower down the list at number 625, this name was given to 62 little girls last year. Rita Hayworth, who was actually born Margarita Carmen Cansino herself, would be proud. 12) Loren: Looking for a rare name with a Golden Age feel? Five families welcomed a baby Loren last year. 1) Freddie: A highly popular choice at number 13, Freddie can be shortened to Fred in honour of Fred Astaire, the all-singing, all-dancing, all-acting legend. As a standalone, the name 'Fred' placed #567 2) Henry: One of the biggest Golden Age stars was Henry Fonda – and his name lives on as the 14th most chosen on the list. Last year saw 2,360 Henrys welcomed in England and Wales. 3) Charlie: Like plenty of Charlie Chaplin's movies, this name is a big hit and the 17th most popular choice for baby boys today. 4) James: A good, classic all-rounder of a name (and one associated with many a big actor, such as James Cagney, James Stewart and, of course, James Dean). It's number 40 on the list today. 5) Frank: As in Sinatra, this name is number 194 and never really goes out of style in our humble opinion. 6) Spencer: A less popular choice but still a respectable number 210 on the list, Spencer Tracy (the first actor to win two consecutive Academy Awards for Best Actor) would be delighted, we're sure. 7) Orson: Orson Welles' Citizen Kane caused controversy when it was released in 1941 but went on to be thought of as a cinematic masterpiece. The name 'Orson' came in at 374 last year, and was chosen for 115 baby boys. 8) Gregory: Gregory Peck is synonymous with old Hollywood, and was the preferred name for 18 little ones last year. 9) Mickey: A unique choice, Mickey was number 1,595 on the list (with 16 babies receiving the name). Mickey Rooney, star of Babes in Arms (alongside Judy Garland) and Breakfast at Tiffany's (with Audrey Hepburn), could well have been the inspiration! 10) Brando: Chosen for just three baby boys last year, Brando (which is also the name of Barry Keoghan's son, in honour of his favourite actor Marlon Brando) is quintessential old Hollywood. 11) Burt: Chosen for just three baby boys last year, the name Burt was also the nickname of Burton 'Burt' Lancaster – famed for his star turns in From Here to Eternity, The Leopard and Sweet Smell of Success. Jennifer Savin is Cosmopolitan UK's multiple award-winning Features Editor, who was crowned Digital Journalist of the Year for her work tackling the issues most important to young women. She regularly covers breaking news, cultural trends, health, the royals and more, using her esteemed connections to access the best experts along the way. She's grilled everyone from high-profile politicians to A-list celebrities, and has sensitively interviewed hundreds of people about their real life stories. In addition to this, Jennifer is widely known for her own undercover investigations and campaign work, which includes successfully petitioning the government for change around topics like abortion rights and image-based sexual abuse. Jennifer is also a published author, documentary consultant (helping to create BBC's Deepfake Porn: Could You Be Next?) and a patron for Y.E.S. (a youth services charity). Alongside Cosmopolitan, Jennifer has written for The Times, Women's Health, ELLE and numerous other publications, appeared on podcasts, and spoken on (and hosted) panels for the Women of the World Festival, the University of Manchester and more. In her spare time, Jennifer is a big fan of lipstick, leopard print and over-ordering at dinner. Follow Jennifer on Instagram, X or LinkedIn.
Eater
3 hours ago
- Eater
Rice Cakes Can Do Anything
is a senior reporter at covering restaurant trends, home cooking advice, and all the food you can't escape on your TikTok FYP. Previously, she worked for Bon Appétit and VICE's Munchies. In 2023, the Los Angeles izakaya Budonoki, then just a few weeks old, decided to 'dress up' as a different kind of restaurant for Halloween. For one night, the Japanese restaurant transformed into an Italian trattoria with Negroni slushes, arancini, and checkered tablecloths. Someone on staff offered the pun 'Budo-gnocchi,' recalls co-owner Eric Bedroussian. 'We were like, wait, that's actually really good.' Nobody in the kitchen had expertise in making pasta and no one had much interest in making gnocchi from scratch, so the team reached for something more convenient: Korean rice cakes, also known as tteok. Like gnocchi, rice cakes offer a bouncy chew, especially the long cylindrical rice cakes that the restaurant uses. (Tteok can also be found in flatter rounds that are sliced on the diagonal.) The team steamed the rice cakes to soften them, then seared them to create a crisp outer layer. Sauteed mushrooms, a dashi-butter pan sauce, and Parmigiano-Reggiano rounded out the pasta-like vibe. The Budo-gnocchi was 'so incredibly well-received,' Bedroussian says, that it had to become a part of the permanent menu. It hit the notes the restaurant was going for with every other dish. 'It's comforting and it fills you up if you've been drinking a lot,' he says. Once a happy accident, Budo-gnocchi has since become a signature dish at the restaurant, which was named an Eater Best New Restaurant in 2024. The dish has since evolved into a loose template, changing with the whims of the kitchen. The restaurant might upgrade it by finishing with black truffle shavings, or bringing in corn and tomatoes in the summer. 'It can be whatever we want it to be,' Bedroussian says. As Korean cuisine gains popularity across the United States, rice cakes — a popular street food — have established themselves as a promising ingredient for chefs cooking both inside and outside Korean cuisine. While you'll find them cast as other types of noodles (Sunny Lee's baked ziti-like rice cakes at New York City's Sunn's, for example, or chef Beverly Kim's tteokbokki pad Thai at Chicago's Parachute HiFi), chefs especially like the way their playful, chewy texture makes them a natural substitute for gnocchi. This idea isn't entirely novel; in a 2006 New York Times review of New York's Momofuku Ssäm Bar, Pete Wells recommended the rice cakes topped with Sichuan pork ragu and whipped tofu as 'dead ringers for gnocchi.' Chefs in Korea have been working on a similar culinary track for a little while now too. Traditionally, restaurants and street stalls generally use tteok to make tteokbokki, in which the rice cakes are simmered in sauce that's slightly sweet, spicy, and fiery red from gochujang. In recent years, they've been riffing with rosé tteokbokki, which adds cream to the typical tteokbokki base, inspired by both the Italian rosé sauce and Korean-style carbonara. 'Italian food in general has become more popular in Korea,' says bar owner and forthcoming cookbook author Irene Yoo. Given that Korean-style carbonara is made with cream and served with ham or peas, breaking from Italian tradition, rosé tteokbokki is 'an interpretation of another interpretation,' she says. The rice cakes at Sunn's are topped with mozzarella cheese. Jutharat Pinyodoonyachet/Eater NY Across the U.S., rice cakes have recently transcended pasta dishes altogether. In New York City alone, there's the culinary boundary-blurring rice cake fundido at Haenyeo; the nacho-like chopped cheese rice cakes at Nowon; rice cakes bulking up galbi bourguignon alongside potatoes at Sinsa; and blanketed with mornay sauce until they resemble gratin at Gurume. At Yoo's Orion Bar in Brooklyn, rice cakes also turn sweet, morphing into churros: deep-fried until puffy and crispy on the outside, then tossed in cinnamon sugar and served with cream cheese-makgeolli dip. 'I grew up in LA, so I definitely had a lot of churros growing up,' Yoo says. While testing deep-fried rice cakes, 'I immediately thought of that as a taste memory.' For chef Nick Wong of Houston's new 'modern Asian American diner,' Agnes and Sherman, a dish of rice cakes with beef ragu filled the slot for a 'comforting, saucy starch' on the menu, since there's no pasta. It also represents a 'kind of 'if you know, you know' situation,' he says. Wong spent years cooking at Ssäm Bar, so the dish is in part a reference to the ragu rice cakes there, though with pork in place of beef because 'it's Texas,' Wong says, and to account for Houston's Muslim population. More specific to Houston, the dish has another reference: The Korean braised goat and dumplings, also made with rice cakes, was the signature dish at Chris Shepherd's now-closed Underbelly; the dish was beloved for the way it evoked the foods of many different cultures. With a sauce featuring Korean gochujang and doenjang, West African uda pepper, and Mexican chile de árbol, Wong's rendition is emblematic of Houston, where, he says, 'it's hard to tell where one thing ends and another thing begins.' When it comes to his rice cake dish, Houstonians 'just get it,' he says. With all its iterations, Budo-gnocchi is a 'chameleon' too, Bedroussian says. For a recent collab dinner with Indian sports bar Pijja Palace — an Eater Best New Restaurant that's known for its malai rigatoni (pasta with a creamy tomato masala) — the two restaurants served malai Budo-gnocchi. It's a little bit of everything: Italian, Indian, Korean, all through the lens of an LA riff on a Japanese izakaya. Between all those influences, rice cakes are in the middle, bridging the gap. Sign up for Eater's newsletter The freshest news from the food world every day Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Axios
5 hours ago
- Axios
San Antonio JINYA locations serving Italian ramen
San Antonio's two JINYA Ramen Bar locations are dishing up a new Italian-Japanese fusion creation from social media sensation Gianluca Conte — better known as QCP or the "Pasta King." The latest: The limited-time dish, called "Ciao Ramen," debuted Monday at JINYA locations nationwide. Dig in: The ramen has a tomato purée broth blended with garlic, olive oil and herbs, then folded into creamy chicken stock. It's topped with sous-vide chicken, spinach, cherry tomatoes, a drizzle of chili and basil oils, and a heap of fresh Parmesan.
