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In my journey to assemble a loose history of the musicians, engineers, and music-industry workers who ate at Jim’s Grill, I spoke with producer Brad Wood, who has a deep affection for a particular dish Jim’s Grill made called akutagawa. In fact, he loves akutagawa so much that he reverse-engineered a recipe for it after he moved away from Chicago.
I found Wood’s enthusiasm for akutagawa irresistible. So irresistible, in fact, that I asked if he’d share his recipe for the story. I’m thrilled he obliged. And while Jim’s Grill closed almost two decades ago, at least Wood’s recipe gives you the opportunity to get a better sense of some of the food the place served.
It’s a great recipe. How do I know? Music editor Philip Montoro made it this weekend. My only addition to the recipe is this: I’ve found it’s great to eat akutagawa with friends.
Sincerely,
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