A new chef and a new outpost from low-key Logan Square restaurant group One of a Kind Hospitality make a case for themselves.
Former Blackbird chef Michael Sheerin is taking Venetian food somewhere new.
An assessment of the restaurants, bars, and food stalls in Eataly, the River North Italian mega-emporium
Azzura EnoTavola offers simple, soulful Italian food from the folks behind Anteprima and Bar Ombra.
The Chop Shop’s multidisciplinary butcher/bar/restaurant/performance space does a lot—and does a lot with a little.
Dusek’s borrows a few tricks from Longman & Eagle—but it’s its own thing, too.
This week’s Chicagoan: Laura Andreatta, Italian cooking instructor
Chef Giuseppe Tentori (Boka, GT Fish & Oyster) counters the “grassy” flavor of his bee pollen gnocchi with chocolate, pistachios, raspberries, and mint.
This week in Food & Drink: Achatz and Kokonas’s the Aviary, Key Ingredient pork cheeks, neighborhood food councils, more Fulton Market restaurants