A restaurant group known for mediocrity brings more of it to Michigan Avenue.
I ate it all
This week in Food & Drink: Mike Sula reviews Ripasso, Key Ingredient gjetost, New Year’s Eve dining, and New Year’s Day brunches
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.