Pronouncing on Michelin’s announcements, the Chicago Film Festival returns, and other events in the food world.
The Jean Banchet awards are announced, and show that our scene is still about where real people eat.
Two Chicago chefs nab honors in New York—and what that means for the latest Next menu.
The James Beard Foundation Awards announcements yesterday showed a scene that’s strong on one side, not very strong on the other.
How this year’s crop of top chefs have performed in Reader features.
I ate it all.
Next announces its next season, Curtis Duffy continues his rise as our next great chef.
Watching the latest Michelin ratings unfold throughout the day
Pastry chef Bobby Schaffer of Grace makes a modernist semifreddo with the tropical fruit cupuacu.
Challenged to make a dish with quince, Patrick Fahy of Sixteen crafts a simple panna cotta.
Chipotle wants to show you it’s serious about sustainability, but online TV series Food Revolution Chicago seems to have joined the mainstream.
How the Acadia chef-owner is aiming for acclaim with his high-end tasting menu.
With Lee Wolen at the helm of the Peninsula Hotel’s new restaurant, dinner is opulent—and wonderful.
Weak bourbon, strong bacon, and more
Grace’s food weakens the knees, but Curtis Duffy’s long-awaited restaurant isn’t all the way there yet.