| Nov 26, 2013
| 8:26 AM
Admit it: Thanksgiving festivities aside, a gigantic bowl of tagliatelle with clams, a couple of meatballs, a side of polenta and a robust, earthy red to wash it all down, sounds much better right about now, doesn't it?
Mario Batali bet his Crocs on it....
| Nov 20, 2013
1462 E. 53rd St. 773-288-1010
Rating: 3 (out of 4) Off to a good start
I have never found a fly in my soup. But, I have had a glass of red wine spilled on a new white dress shirt, found hair in my food and had a plate of ravioli dumped in my...
| Nov 14, 2013
Update: Chef Rene De Leon recently left The Dawson. The restaurant released the following a statement on Nov. 19: “The Dawson announces the departure of chef Rene De Leon and the promotion of current sous chef Patrick Russ (most recently at Next...
| Nov 18, 2013
Next has announced its three new menus for 2014. In addition to a menu inspired by classic Chicago steakhouses, which chef/owner Grant Achatz hinted at on Twitter and was later announced by Food & Wine magazine, other themed menus will be "Chinese:...
| Nov 13, 2013
| 10:11 AM
Three-month-old Tanta, in River North, is easily Chicago's most accomplished Peruvian restaurant, elevating the cuisine — a melting pot that claims Chinese, Japanese, Spanish, African and ancient Incan influences — to the level of fine dining....
| Nov 12, 2013
| 10:09 AM
The Michelin Man was very good to Chicago on Tuesday, bestowing stars on 25 restaurants, the largest number in the four-year history of the Chicago Michelin guide.
“It was a great year in Chicago,” said Michael Ellis, Michelin’s...
| Nov 5, 2013
| 8:22 PM
Before there was “Top Chef,” “MasterChef” or “Iron Chef,” before chefs were multimedia celebrities who could monetize their volcanic personalities, before “farm-to-table” and “American cuisine”...
| Nov 5, 2013
| 8:04 PM
Renowned Chicago chef Charlie Trotter, an inspirational and notoriously mercurial figure whose eponymous restaurant became an international destination and who pioneered a bold, distinctly American form of haute cuisine, has died. He was 54.
| Nov 5, 2013
| 1:31 PM
I was 6 years old when Charlie Trotter opened his restaurant.
While I was chomping on PBJ school lunches in 1987, he was creating elaborate multi-course meals that would earn countless awards and put Chicago on the map as a fine-dining destination....
| Nov 3, 2013
"If each of all of the races which have subsisted in the vast Middle West could contribute one dish to one great Midwestern cauldron, it is certain that we'd have therein a most foreign and gigantic stew."
This piece first ran in...
| Oct 24, 2013
| 3:15 PM
"Spinning Plates" is a foodie phantasmagoria and something more. On one level a series of mini-docs on a trio of wildly different eating establishments, it becomes a group portrait of the restaurant business as well as an involving look at personal dramas...