Introducing Key Ingredient: Pandemic Pantry
Psistaria Greek Taverna
A phone call to PolyScience in Niles resulted in the popularization of immersion circulators in restaurant kitchens.
A new reference guide is a fun (and mouth-watering) way to learn about the city.
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 analysis of how the “Laquan effect” has changed Chicago.
Grant Achatz’s flagship serves simple, well-executed food during staff meals.
Mike Sula raves about Roister, the latest from Grant Achatz, Nick Kokonas, and company.
James Beard Awards went to three Chicago chefs and restaurateurs during the 2016 ceremony at the Civic Opera House.
Mike Sula recommends Bar Marta in Humboldt Park.
The opening of Grant Achatz and Nick Kokonas’s fourth restaurant, Roister, a long-awaited first foray into something other than fine dining, has already been pushed back a few times. Now, because of construction delays, Achatz says the launch is scheduled for sometime around Thanksgiving. Plans for the space, the former Ing, at 951 W. Fulton […]
Two very different trailers just came out: one for fancy dinner, one for a maker of comfy breakfast.
Plus an introduction to Intro, Big Jones goes soul, and more food goings on
Two cheers for the newly announced 2015 menus at Next
Also a cocktail class at CH Distillery, a home-brewer competition, and the history of French dining in Chicago.