The Proxi executive pastry chef talks about the importance of finding “a safe place to learn and to grow.”
The Won Fun Chinese chef recalls how he learned to “not bullshit and actually do real cooking.”
New York City restaurateur Danny Meyer and the duo behind NYC cocktail joint Dead Rabbit make their booze-forward Chicago debut inside a Northwestern Medicine building.
The country’s fastest-growing ramen chain arrives in Lincoln Park.
A restaurant group known for mediocrity brings more of it to Michigan Avenue.
Where can you get a meal that explains that moment in dining when Chicago became important?
Challenged to create a dish with kudzu starch, Erick Williams of MK uses it five ways.
County Barbeque: an ersatz barbecue shack from the DMK group
Changing it up at the fine-dining flagship .
Our picks for the best places to be on the most romantic day of the year
A dessert and champagne dance party, a mystery dinner, and more.
Chicago has the best and most diverse Mexican food scene north of the border—in many ways even more so than Los Angeles. It’s impossible to overstate how much the fine-dining […]
In this week’s Food & Drink: the Sodfather, the Florentine, Paul Virant of Vie takes our Key Ingredient chef challenge of spirulina, and the latest openings and closings.
Chef Todd Stein (MK, Cibo Matto) takes his repertoire to the JW Marriott Chicago.
This weekend’s talks and tastings