Pronouncing on Michelin’s announcements, the Chicago Film Festival returns, and other events in the food world.
Tag: Grace
Posted inBlogs
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.
Posted inBlogs
Next’s Dave Beran wins Beard award as Next’s Chinese menu debuts
Two Chicago chefs nab honors in New York—and what that means for the latest Next menu.
Posted inBlogs
Restaurants in running for Beards, media not so much
The James Beard Foundation Awards announcements yesterday showed a scene that’s strong on one side, not very strong on the other.
Posted inBlogs
Get to know your Jean Banchet Award winners
How this year’s crop of top chefs have performed in Reader features.
Posted inBlogs
Next’s Achatz retrospective—and Curtis Duffy’s alternate history
Next announces its next season, Curtis Duffy continues his rise as our next great chef.
Posted inBlogs
Keeping an eye on Michelin Day so you don’t have to
Watching the latest Michelin ratings unfold throughout the day
Posted inFood & Drink
Bobby Schaffer of Grace brings out the best in a fruit that’s “not the nicest thing”
Pastry chef Bobby Schaffer of Grace makes a modernist semifreddo with the tropical fruit cupuacu.
Posted inFood & Drink
Key Ingredient: Patrick Fahy of Sixteen poaches one of the oldest fruits in recorded history
Challenged to make a dish with quince, Patrick Fahy of Sixteen crafts a simple panna cotta.
Posted inBlogs
Notes from a food revolution in progress
Chipotle wants to show you it’s serious about sustainability, but online TV series Food Revolution Chicago seems to have joined the mainstream.
Posted inBlogs
Ryan McCaskey isn’t just a Michelin-starred burger guy, damn it
How the Acadia chef-owner is aiming for acclaim with his high-end tasting menu.
Posted inBlogs
Under Lee Wolen, the Lobby is a jewel of a restaurant
With Lee Wolen at the helm of the Peninsula Hotel’s new restaurant, dinner is opulent—and wonderful.
Posted inBlogs
A bill to label genetically modified foods, and other food news bites
Weak bourbon, strong bacon, and more
Posted inFood & Drink
Waiting for culinary nirvana at Grace
Grace’s food weakens the knees, but Curtis Duffy’s long-awaited restaurant isn’t all the way there yet.