| Aug 29, 2014
| 7:47 AM
Tipping seems like a simple transaction between two parties. You eat at a restaurant, you experience good service, and in a show of gratitude you voluntarily leave the server a bonus $5 gratuity, a monetary pat on the back for a job well done.
| Aug 27, 2014
The boss plopped "The Chef Says: Quotes, Quips and Words of Wisdom," on my desk and growled, "Gimme 300 words."
"Yes, Boss," I whimpered back.
Having consumed inordinate amounts of those cooking and restaurant-rehab shows larding TV and the Web,...
| Aug 20, 2014
| 5:05 AM
SAN FRANCISCO With restaurant patrons increasingly jumping on the Internet to make reservations, some high-end eateries here and across the country are adding a new tech wrinkle: having their clientele pay for their meal in advance using an online...
| Jul 22, 2014
| 7:51 AM
The Chicago Bears' preseason camp opens Friday in Bourbonnais (on the campus of Olivet Nazarene University) and continues, with one or two interruptions, through Aug. 12. Practice sessions are free and open to the public, and approximately 100,000 fans...
| Jul 30, 2014
| 1:29 PM
A screaming baby or a child running through a dining room is never a pleasant sound or sight for diners, but one Northern California restaurant has decided to do something about the behavior of its pint-sized diners.
Shake's Old Fisherman's Grotto on...
| Jun 27, 2014
| 12:49 PM
Through his restaurants — the French Laundry and Ad Hoc in Napa Valley, Per Se in New York and Bouchons in Beverly Hills, Las Vegas and Yountville, Calif. — Thomas Keller has given a start to some of today's brightest young chefs. Here are...
| Jun 29, 2014
| 10:00 PM
3259 E. 95th St. 773-933-9855
Looks like: A vintage Pizza Hut that's missing its other half, thanks to its tiny size and sloping red roof
Sounds like: The bubble and sizzle of hard-working deep fryers
Smells like: Fry oil, wood smoke...
| May 26, 2014
| 10:00 PM
Neophyte restaurateurs Beverly Kim and Johnny Clark ran through calculations on their Excel spreadsheet, something they've done plenty in the last year. They knew early on that the margin of error at their new Avondale restaurant, Parachute, was thin....
| Mar 26, 2014
| 8:27 AM
A miracle is a coincidence you know can't be a coincidence. How else could Carlos Gaytan explain what happened 17 months ago — with his West Town restaurant Mexique spiraling into debt, he and his wife, Iliamar, decided it could no longer go on....
| May 27, 2014
| 8:08 AM
Pastry chef Tommy Juliano has worked in some of the country's top kitchens: Eleven Madison Park and wd-50 in New York City, Alinea in Chicago and ON20 in Hartford. Each restaurant required chefs to be clean-shaven, dressed in pressed whites.
| Apr 28, 2014
| 2:29 PM
British-based Restaurant magazine announced its 2014 list of the World’s 50 Best Restaurants Monday, and Alinea was back in the top 10 this year.
Grant Achatz and Nick Kokonas’ Lincoln Park restaurant was ranked No. 9 in the world, up six...