| Aug 9, 2013
If you thought the West Loop restaurant scene had hit its height at the end of last year with the opening of Bill Kim's Korean barbecue restaurant Belly Q and Curtis Duffy's elegant fine-dining destination Grace, you'd be mistaken. This neighborhood...
| May 20, 2014
| 7:27 AM
The James Beard Foundation Awards, considered the Oscars of the American restaurant scene, is moving its 25th anniversary ceremony to Chicago in 2015. It will be held at the Civic Opera House May 4 and would be the first time the ceremony is hosted...
| May 7, 2014
| 12:47 PM
There's something about coming across a newly vacated restaurant that feels like a gut punch.
Businesses close all the time in sometimes startling, often melancholy-inducing ways. (Dominick's RIP.)
But you shop in stores. You live in restaurants....
| May 9, 2014
When you think of the pioneers of the organic, "simple food" movement, perhaps the first two names that come to mind are Alice Waters and Ruth Reichl. Waters is the co-founder of the legendary Chez Panisse, one of the earliest American fine-dining...
| 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 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
| 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”...
| 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...
| Sep 1, 2011
| 1:00 PM
Several months ago, Nick Kokonas hinted of a forthcoming digital cookbook from Next’s Paris 1906 menu, with a pay-what-you-want model. Now the finished product is a month from publication, and we know a few more details.
Next is partnering...
| May 15, 2012
| 12:57 PM
K, e, double-L, oh, double-Good Grief, what are you people thinking?
Today on Facebook, Alinea partner Nick Kokonas posted a link to snackpicks.com, a recipe website owned by Kellogg's, listing "Chef Grant Actatz' Sweet Potato Toppers."
| Jul 13, 2011
| 11:19 AM
“I want to have the best restaurant in the country. I want to obtain that third Michelin star.”
If it isn’t clear chef Curtis Duffy wants to be uttered in the same breath as Thomas Keller, Daniel Boulud, and his former boss Grant...