Au Cheval’s food — unlike the bright ... Bologna sandwich: The key to a good fried bologna sandwich is imparting the mortadella with a mid-level char, causing the edges to curl up like ...

“Au Cheval burgers in Bucktown!” “The Au Cheval burger in Bucktown!!” The obvious differences: You can’t get a fried egg as a burger topper at Small Cheval, but you can add lettuce and ...

Luscious house-cured mortadella dotted with black pepper, sliced thin, and piled into layers on a spongy brioche bun should put you right back in the game. No thermos necessary.

House-cured mortadella is crisped on a griddle and piled high with melted American cheese on brioche buns to create an upgraded nostalgic throwback. Like most dishes at Au Cheval, it’s a gutbuster.

The No. 1 eatery on the list? Au Cheval, an upscale-looking burger joint he called "a must-go for dinner." His advice: "Just wait for a table, no matter how long." His sister told me she once ...

If Au Cheval weren’t such a bizarre and, frankly, difficult restaurant at which to eat, you’d find me there every Friday night for the matzo ball soup. Pre-Cheval, the most I ever wanted from ...

I made the mistake of inviting a dieter to Au Cheval. In this line of work that’s a bush league move under any circumstance, but at prolific chefpreneur Brendan Sodikoff’s ostensible diner ...

Rounds of sliced-thin, pink, white-speckled mortadella are popping up on sandwiches, on charcuterie plates and even in the occasional cocktail in Los Angeles, but it’s hard to view any food item ...