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Rick Bayless

A collection of news and information related to Rick Bayless published by this site and its partners.

Top Rick Bayless Articles

Displaying items 34-44
  • Chicago grabs James Beard 'food Oscars' ceremony from New York

    Chicago grabs James Beard 'food Oscars' ceremony from New York
    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...
  • James Beard restaurant awards will move to Chicago next year

    The James Beard Foundation has been intimately associated with New York City. After all, that was the city Beard himself called home, and in fact, it was the effort to save his old brownstone that led to the organization’s formation in 1986. But...
  • Topolobampo's '1491' menu posits a much different Mexico

    Topolobampo's '1491' menu posits a much different Mexico
    'There's a saying," says chef extraordinaire Rick Bayless, "that every Mexican recipe begins, 'First you brown the onions and garlic.'" Well, in the themed menu being featured (along with the regular menu) at Topolobampo, that isn't happening. The menu,...
  • New options on Topolobampo menu

    New options on Topolobampo menu
    If Topolobampo's "Mexico City 1491" menu intrigues you, but you're not ready to commit to a full evening of pre-Spanish Mexican dining, there's good news. Along with the themed menu, which runs through March 29, Topolobampo has unveiled a new regular...
  • What are some better quality tonic waters?

    What are some better quality tonic waters?
    Q: I buy expensive gin but cheap commercial tonic water. What are the other choices? I've seen some high-end bottled quinine waters but have not tried them. Are they any good? Can I make my own? —Curtis Tuckey, Chicago A: "Adding crummy tonic to...
  • Art, dining feel sting of winter in degrees

    Art, dining feel sting of winter in degrees
    Let's start with the obvious: This has been a harsh, crummy winter, and at times just about everyone has preferred to stay indoors rather than to deal with extreme cold, snow and dicey walking or driving conditions. So it stands to follow that Netflix,...
  • Archive: Hot Doug's, the quintessential Chicago restaurant

    Archive: Hot Doug's, the quintessential Chicago restaurant
    This article was originally published on May 26, 2011 Two months ago, I returned from unquestionably the greatest vacation of my life: 96 hours spent in New Orleans eating, drinking, dancing, stumbling merrily down Decatur Street, drooling Sazerac...
  • Moody Tongue beers to debut at beer-focused restaurants

    Moody Tongue beers to debut at beer-focused restaurants
    The city's first "culinary" brewery is set to debut, but don't expect its ingredient-heavy beers on liquor store shelves or at most bars. Moody Tongue beers, appropriately enough, will be on tap at the city's most adventurous restaurants. Brewery...
  • Four stars: Topolobampo is one of Chicago's finest restaurants

    Four stars: Topolobampo is one of Chicago's finest restaurants
    Topolobampo is approaching its 25th birthday (toward the end of the year) looking very much like a restaurant gearing up for 25 more. It's not just that the cooking is at the highest level that I've ever seen, although that's certainly the case. Chef de...
  • Jared Rouben gives Chicago a first taste of Moody Tongue brewery

    Jared Rouben gives Chicago a first taste of Moody Tongue brewery
    The first thing Jared Rouben does when we meet is suggest we talk over a lunch of charcoal-grilled chicken, refried beans and arroz amarillo. We're here to chat beer—specifically, his coming-soon Pilsen brewery, Moody Tongue—but food is...
  • Surgeon fixing dinner for chef Graham Elliot to celebrate weight loss

    Surgeon fixing dinner for chef Graham Elliot to celebrate weight loss
    Celebrity chef and Chicago restaurateur Graham Elliot is so grateful for the surgery that allowed him to drop 150 pounds in less than a year, he’s agreed to let his surgeon cook him dinner. “I think that’s awesome,” Elliot said...