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Phil Vettel: Four stars for Grace
Given chef Curtis Duffy's curriculum vitae — his work at Alinea, the two Michelin stars awarded to Avenues restaurant on Duffy's watch — there really wasn't any question whether Grace, Duffy's first solo effort, would be good. Just how good....
Tags: Popcorn, Chicago Restaurants, Chicago Tribune Columnists, Restaurants, Alinea
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From Paris to sizzling Bangkok
Next, the shape-shifting restaurant by Grant Achatz and Nick Kokonas (the principals at world-famous Alinea), dazzled diners with its inaugural "Paris 1906" menu. For an encore, the kitchen went about as far afield as possible. To Bangkok, in fact.
"We...Tags: International Travel, Next (restaurant), Arun's, Mangos, Restaurants
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Star potential shines at Aria
I've been meaning to review Beverly Kim's food ever since September's Chicago Gourmet. I was mightily impressed with her contribution to the food festival: a seafood panna cotta topped with mango gelee and a pair of chilled mussels.
Kim further boosted...Tags: Chicago Restaurants, Television Industry, Petroleum Industry, Restaurants, Mussels
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French, without the accent
It's impossible for me to view Paris Club, the hip French bistro that opened in River North five months ago, without feeling a sense of loss.
Paris Club, you see, replaced Brasserie Jo, and I've loved that restaurant ever since it opened in 1995...Tags: Lifestyle and Leisure, Tru, CLTV News, Tomatoes, Steaks
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Putting the accent on Italian
You could argue that Moderno, by dint of its farm-fresh ingredients and made-from-scratch ethic, is the most authentic Italian restaurant in Highland Park.
Or you could argue that Moderno, given the kitchen's use of such ingredients as Thai chilies and...Tags: Lifestyle and Leisure, Sardines, Chile, Strawberries, Pizzas
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Dale Levitski's Frog N Snail
Dale Levitski's career arc is like that of most top chefs. In reverse.
After running a couple of modest Chicago restaurants, Levitski found himself thrust into the spotlight as the surprise pick to succeed Grant Achatz at four-star Trio, and, just as...Tags: Next (restaurant), Dale Levitski, Chicago Restaurants, Chicago Tribune Columnists, Restaurants
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Double the fun
Smooth and crunchy, sweet and salty, rich and acidic. Great dishes are all about juxtaposing opposing elements and achieving balance, and Baume & Brix, which opened two months ago in River North, revels in this balancing act, extending to the restaurant...
Tags: Lifestyle and Leisure, Pork Chops, Salads, Foods and Beverages, Chicago Tribune Columnists
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Her own heat wave
The coconut lotion oozed slowly out of the bottle snaking its way from my shoulders toward the wrinkles on my arm, leaving the dimpled kneecap and heading for the space between my toes. I stretched out on the bed, not even noticing the greasy stain... -
Phil Vettel reviews the El Bulli menu at Next
Frozen spheres of cheese. Ham-wrapped baguettes containing exactly nothing. An air-filled foam of carrot that still manages to taste like the most intense carrot you've ever eaten.
Part museum exhibit, part history retrospective, Next's latest menu, El...Tags: Lifestyle and Leisure, Next (restaurant), Spain, CLTV News, Maytag Corp.
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Thanks to the firefighters
On behalf of the residents of Williamsport, let me offer thanks to all of the firefighters and emergency personnel who responded to the fire at Wolfe’s. The residents want the responders to know how much their courage and heroism meant to...Tags: Lifestyle and Leisure, Peanut Butter, Butter, Elections, Peanuts
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Worst-kept secret in town
Can a restaurant be a hidden gem if everybody knows about it? A road-less-traveled location and understated-to-a-fault exterior haven't prevented 6-week-old La Sirena Clandestina (which means "the hidden mermaid") from pulling in crowds to its Market...
Tags: Chicago Tribune Columnists, Marketing, Restaurants, Phil Vettel, Bars and Clubs
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Sepia's lunch menu too short, but satisfying
If I were to gripe about the Restaurant Week lunch menu at Sepia (123 N. Jefferson St., 312-441-1920), it would be a mild complaint that the $22 menu has only two choices in each of its three courses. It's not a problem when you're a table for two; it...Tags: Lifestyle and Leisure, Chicago Restaurants, Sepia, Veal, Salads
Feb 7, 2013
|Column| Chicago Tribune
Aug 25, 2011
|Column| Chicago Tribune
Apr 5, 2012
|Column| Chicago Tribune
Jul 14, 2011
|Column| Chicago Tribune
Jul 19, 2012
|Column| Chicago Tribune
Aug 16, 2012
|Column| Chicago Tribune
Dec 6, 2012
|Column| Chicago Tribune
Feb 23, 2013
|Column| Daily American
Feb 22, 2012
|Column| Chicago Tribune
Feb 13, 2013
|Column| Herald Mail
Nov 29, 2012
|Column| Chicago Tribune
Feb 6, 2013
|Column| Chicago Tribune
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