Will Tracy and Seth Reiss[‘s] time in Chicago helped inspire their view of fine dining, and several experiences they had in and around Chicago are actually reflected in The Menu.
Tag: El Ideas
Phillip Foss in El
The restless innovator and Michelin-starred chef bares his soul in a new graphic novel.
Schwa, now with fewer drugs and more adult responsibility
Once infamous for its excesses, the influential restaurant from mercurial chef Michael Carlson has transformed itself into a fertile proving ground for Chicago’s next generation of young culinary talent. Now that it’s all grown up, has Schwa lost its edge?
Smyth is right at home among Chicago’s temples to high gastronomy
The fine-dining sibling to the Loyalist is worth a splurge.
Ravenswood’s Band of Bohemia needs some practice
Mike Sula reviews Band of Bohemia, the “culinary brewhouse” in Andersonville.
Elizabeth gets companions, 5 Loaves gets a shock, and more food news
Elizabeth’s doughnut and pop-up space, help out a south-side gem, El Ideas smells like teen spirit, and Nico Osteria wishes it was in Tijuana eating barbecued iguana.
How a chef cures meats for Chicago’s first-ever Charcuterie Week
It’s Charc Week, and here’s how Scott Manley of Table, Donkey & Stick made his entries in the multi-restaurant celebration of cured meats.
Jean Banchet nominees show a scene that’s doing just fine, thank you
The Jean Banchet awards are announced, and show that our scene is still about where real people eat.
Phillip Foss’s Meatyballs rides again
The El Ideas chef takes his meatball sandwich truck on the road again after two and a half years of fine dining.
Meet the Chicago chefs who just got short-listed for the Beard Awards
This year’s James Beard Awards short list gets Chicago pretty well.
In the kitchen at El Ideas, the night before Michelin
Go inside the kitchen at newly Michelin-starred EL Ideas in our slide show.
Go choco-nutty and offal-licious, pork hock and vegan strippers in Portland, and more things coming up
El Ideas has a guest, 1,000 pounds of chocolate await you, Cleetus wants you to try his beer, and more.
This way for durian: Announcing the Key Ingredient Cook-Off
Coming May 3: Twenty-six Chicago chefs, five ingredients, primo booze, and bucks for the Healthy Schools Campaign
Andrew Brochu alights at the Monarch
The itinerant chef returns to high-caliber bar food.
Into the woods, darkly, at Elizabeth
Iliana Regan’s Elizabeth Restaurant is the setting for a delicious, sometimes eerie fairy tale