Nicole Schnitzler is a freelance writer who covers travel, food, drink, lifestyle and culture. Her work has been featured in Bon Apetit, Chicago Magazine, Huffington Post, among several other notable publications.
As a Chicago native, Nicole is tapped into the city’s trending cuisines, under- rated restaurants, and upcoming neighborhoods. We heard from her about the must-visit spots, her incredible fundraising project, and much more!
What’s one unexpected thing you’ve learned by writing about food?
I’ve learned that the world of food is expansive, and there are limitless ways by which to explore it—be it cooking, dining, writing, traveling, or beyond. It’s also exciting to me that the media industry is constantly presenting new ways by which to cover food, from service-oriented listicles and recipes to personal essays and deep dives into a hyper niche topic (e.g. David Foster Wallace and “Consider the Lobster”).
What made you want to be a food writer?
Food, for me, is about connection. Don’t get me wrong—my eyes still widen at the sight of rhubarb crisp in June or short rib ragu in January, and I will happily wait in a 25-minute queue for my favorite croissant—but, ultimately, I am always more taken with the people those behind the recipes, those serving them, and those beside me at the table. Food prompts us to engage with others and to ask questions—I wanted to be a part of that conversation, and help to spark that dialogue for others, as well.
Are there any upcoming Chicago food trends we should know about?
I recently wrote a piece for TimeOut Chicago about an uptick around town in omakase Japanese tasting menus. We’re also continuing to see more food halls with more dining choices than ever before—a timely solution for those craving more selection or for groups with a variety of dietary needs.
Is there a cuisine you enjoy writing about the most?
I’m a huge fan of sushi and Japanese cuisine, and I’m always trying to learn more about Japan’s culture and culinary philosophies. Katana, Arami, and Kumiko are some of my very favorite spots in the city now. I also love cocktail culture and appreciate the chance to embrace classics and riffs alike at venues like Billy Sunday, Sable, and The Matchbox.
What neighborhood in Chicago would you say has amazing but underrated restaurants?
I love dim sum, so when I’m craving an inspired meal, I head to Chinatown. Every time I go, I feel like I’ve stepped into a different world, and I’m always impressed by how many flavors I can discover in a one-hour sitting.
How has your writing changed the way you eat at restaurants?
Writing, in all respects, has encouraged me to be more observant of and curious about the world. This extends to my role as a lover of food, and presses me to examine every dining experience with a heightened awareness. Sure, that rabbit tortellini was good—but why was it good? How long did they cook it to perfect that toothsome first bite? What was the component in the sauce that majorly amplified the dish’s acidity, giving it balance? Why did it suddenly have me thinking of my Czechoslovakian grandmother’s long-lost Thanksgiving stuffing recipe? To ask one question unlocks the pathway to many more, and dining—which often can incorporate all five senses—is the perfect conduit for these kinds of practices.
Are there any quintessential Chicago restaurants you’d recommend to first time visitors?
Some of my all-time favorite spots remain unchanged: Lula Café, Boka, Fat Rice, Parachute, and, for an all-out splurge, Oriole.
What inspired you to start your fundraising project, Doors Open Dishes?
My older brother Daniel is autistic, and when the state budget crisis jeopardized funding for his group home and workshop programming, I was compelled to do something to help. A project incorporating food seemed only fit—Daniel adores eating, and I’ve been working in the food industry in some capacity for more than a decade. The specific plan dawned on me one day as I watched him create one of his favorite at-home snacks: a bowl of frozen mixed vegetables, topped with Kraft Parmesan Cheese. It’s always struck me as an odd combination, but that day, it was the makings of a mission: What if a chef took this dish and turned it into something delicious for diners? Our organization was born, and to date, we’ve had partnerships at restaurants like Cindy’s, Nico Osteria, and The Bristol.
What kind of impact do you hope this project will have on the Chicago restaurant scene?
We hope to continue to raise awareness of the needs of Daniel’s community, and that we can do so through ongoing partnerships with this city’s wealth of talented chefs. Thus far, it’s been an honor to witness the friendships that have formed between our chef partners and these individuals, and to watch as they discover their mutual love for food. In breaking bread we break barriers, and I hope that Doors Open Dishes can continue to foster this philosophy