Also, the Park District demands answers from security firm after stabbings at Northerly Island concert.
Mike Sula reviews Cold Storage, the Boka group’s new casual seafood spot.
The Boka Restaurant Group’s long-awaited steak house reimagines the format in a repurposed meat locker.
The Sofitel Hotel’s cheesemaking and charcuterie programs are humming along and almost ready for online shopping.
The folks behind Balena and the Bristol take a stab at Italian-American—with some weird twists.
Formento’s adjunct sandwich shop introduces the Florentine Italian beef.
Remember when the Sofitel Hotel started making its own cheese and charcuterie? Here’s what’s up with that six months on.
The Jean Banchet awards are announced, and show that our scene is still about where real people eat.
Getting a taste of what Formento’s, at 925 W. Randolph, will offer when it opens in December.
The restaurant designer explains her work at some of Chicago’s top restaurants.
Chicago’s hottest restaurant designer on how she plans your dining experience for you
How you run a seafood restaurant in the middle of the country.
Ferran Adrià at Balena and more events
There just aren’t enough ways to really blow money on fine dining, but here are two from Next and Balena.
Talking with food writer Michael Ruhlman about the life of writing about food