Former Formento’s chef Tony Quartaro’s fresh handmade and extruded shapes aren’t just for his neighbors anymore.
Tag: pasta
Posted inFood & Drink
River North barstaurant Good Measure marks the return of talented chef Matt Troost
But the short menu offers just a glimpse of the chef’s unique talents—for now.
Posted inFood & Drink
At Etta, chef Danny Grant plays with fire at a cooler price point
The talent behind Maple & Ash’s Gold Coast lands in Wicker Park.
Posted inBlogs
Eating elsewhere: of cow tongue Reubens and fresh pasta at Raduno, in Traverse City, MI
A ex-Chicago butcher makes a home in northern Michigan.
Posted inFood & Drink
Daisies pushes pasta in a midwestern direction
Chef Joe Frillman’s veg-heavy Logan Square pastatorium has range that extends far from Italy.
Posted inBlogs
TV’s ‘best new restaurant’ comes to Chicago
Unfortunately, it’s not even the best Italian restaurant in River North.
Posted inFood & Drink
Focus on the pasta at BarTucci
An opening in the real Little Italy is worth noting for one reason only.
Posted inFood & Drink
A hearty helping of irreverence—and pasta—at Charlatan
The folks behind Three Aces take over West Town Tavern.
Posted inBlogs
CH Distillery’s chef makes fresh pasta with a cephalopod’s predator deterrent
CH Distillery’s JP Doiron makes fresh pasta with a cephalopod’s predator deterrent—ink.
Posted inFood & Drink
Key Ingredient: Greg Bastien emulsifies pumpkin seed oil
Challenged to create a dish with pumpkin seed oil, Greg Bastien of the Winchester makes a mousseline sauce.
Posted inFood & Drink
Key Ingredient: Jimmy Bannos Jr. makes pasta with sea urchin gonads
Challenged to create a dish with uni, Purple Pig chef Jimmy Bannos Jr. makes pasta with the sea urchin gonads.
Posted inFood & Drink
MFK offers an underground refuge
The Spanish-focused seafood spot is a testament to virtuous simplicity.
Posted inFood & Drink
Joe Fish, Rosebud Restaurants’ new seafood house, is for ballers
Joe Fish, Rosebud Restaurants’ new seafood house, is for ballers.
Posted inFood & Drink
Key Ingredient: Zoe Schor faces “the strangest animal on the planet”
Challenged to make a dish with geoduck, Zoe Schor of Ada St. prepares the enormous clam two ways.
Posted inFood & Drink
Bottlefork: A fine chef meets the Dec
At Rockit Ranch’s Bottlefork, a fine chef meets the Dec