The Proxi executive pastry chef talks about the importance of finding “a safe place to learn and to grow.”
Tag: mk
Posted inFood & Drink
Chef Ben Ruiz pays tribute to his culinary mentor, Erick Williams
The Won Fun Chinese chef recalls how he learned to “not bullshit and actually do real cooking.”
Posted inFood & Drink
The cocktails flow at GreenRiver
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.
Posted inBlogs
Do the Cha Cha Cha at Jinya Ramen Bar
The country’s fastest-growing ramen chain arrives in Lincoln Park.
Posted inFood & Drink
Remington’s will give you menu deja vu
A restaurant group known for mediocrity brings more of it to Michigan Avenue.
Posted inBest of Chicago
Best Place to Understand Charlie Trotter’s Legacy
Where can you get a meal that explains that moment in dining when Chicago became important?
Posted inFood & Drink
Key Ingredient: Erick Williams attempts to showcase a starch
Challenged to create a dish with kudzu starch, Erick Williams of MK uses it five ways.
Posted inFood & Drink
County Barbeque is smoking something
County Barbeque: an ersatz barbecue shack from the DMK group
Posted inArts & Culture
Valentine’s Day Guide 2013
Our picks for the best places to be on the most romantic day of the year
Posted inBlogs
Easter brunches, a mysterious banquet, and other food and drink events
A dessert and champagne dance party, a mystery dinner, and more.
Posted inFood & Drink
More is less at West Town’s Fogon
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 part of that can be credited to a certain non-Mexican who’s introduced more gringos to real Mexican food than anyone else. But it’s also interesting […]
Posted inBlogs
This Week in Food & Drink: A salami evangelist, the Florentine, Key Ingredient spirulina, and more
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.
Posted inFood & Drink
Pastas take the prize at the Florentine
Chef Todd Stein (MK, Cibo Matto) takes his repertoire to the JW Marriott Chicago.
