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?
Also, an alderman wants to spend $25 million on programs to prevent gang and gun violence over the summer.
The fine-dining sibling to the Loyalist is worth a splurge.
The ticketed eight-seat bar inside the Chicago Athletic Association Hotel offers a history lesson via vintage spirits.
Mike Sula reviews the Lakeview bakery by Chicago’s only magical-realist chef.
Elizabeth chef Iliana Regan’s new bakery and pop-up space are set to open later this spring.
Iliana Regan kicks herself upstairs and names a San Francisco-trained chef the chef de cuisine of Elizabeth.
Adam Seger teaches tiki drinks, Good Beer Hunting gets interviewed, a Moody Tongue beer dinner, secret weapons and more.
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.
Read about Café des Architectes chef Greg Biggers’s in-house charcuterie and cheese-making programs. Perennial Virant 1840 N. Lincoln perennialchicago.com Paul Virant popularized preservation among Chicago chefs (and wrote the cookbook on it, 2012’s Preservation Kitchen). The basement kitchen at his Lincoln Park restaurant is lined with shelves of jams and pickled vegetables. Big Jones 5347 […]
Also a cocktail class at CH Distillery, a home-brewer competition, and the history of French dining in Chicago.
So what did the Elizabeth chef do with the frogs she gigged?
Hunting for frogs on an Indiana golf course with the Michelin-starred chef of Elizabeth and friends.
How has ticketing worked for Next and Alinea—and who else will it work for?
This year’s James Beard Awards short list gets Chicago pretty well.