They make cow cheese and goat cheese and sheep's milk cheese. They make beer, and wine, and vodka. They make crackers and candies and pickles. Who are they? They're the more than 70 artisan producers of good foodstuffs and drink who will be at the Fren... »
A year ago Chris Nugent was hidden in plain sight as the chef of the acclaimed, but forbiddingly French restaurant Les Nomades, a legendary name more admired than actually visited by Chicago's fooderati. A couple of weeks ago, a steady drumbeat of posi... »
Future fish tank, just add glass and water. A ton of water. That's what the new fish tank at L2O will be, which by our calculation, is almost Bond-villain-sized. So why does L2O need a new fish tank? ("You ask vy, Mr. Krub Street?") It's not decor: The... »
Chef Michael Maddox. Last week we had news of the closing of late 90s French-influenced restaurant Crofton on Wells, and now Phil Vettel reports in the Tribune that a French restaurant which has been around for nearly 40 years, Le Titi de Paris, will c... »
Kendal Duque, who's devising the menu at City Tavern. Chicago magazine has an item about someone opening a charcuterie and cheese-focused wine bar opening in the 1400 block of south Michigan in May. And Chicago magazine has an item about a cured meats ... »
The Signature Room at the 95th, the restaurant at the top of the John Hancock Building, has named Brandon K. Wolff its new chef as Patrick Sheerin goes off to become one of the Trenchermen later this spring. Locally, he was at one point executive chef ... »
Next "playbill" from Paris 1906. A birthday went unnoticed until Grant Achatz tweeted it: Next celebrated one year of service on Friday. The most talked-about restaurant in Chicago, the world, the galaxy ever maybe, Next has been a source of endless fa... »
Traditional braided bread at Taxim. You may be like us and not have done anything about Easter (or Passover as the case may be) until now. But you're probably not like us, in that you presumably don't have an inbox full of press releases with answers f... »
Before the previous developer of the Hotel Lincoln found accommodations with the state, he used the rooftop with its spectacular view of Lincoln Park for his penthouse apartment in town. Now it's set to be opened to the public as a rooftop lounge, with... »
Chef Chris Curren. Poutine comes to River North, but Contemporary American Cuisine leaves it. Eater reports that Blue 13, a popular River North dining establishment which earned a recommendation in the latest Michelin Guide, plans to close March 31. Th... »
Kevin Hickey of Allium. We've been excited about the opening of Allium, chef Kevin Hickey's more casual spot in the Four Seasons Hotel, for some time. Now here's your chance to get excited too— a chance to win a pair of tickets to the invite-only grand... »
Dinner at Underground Goat. Seems like only yesterday that Stephanie Izard was seemingly making a career out of underground dinners to build interest for her upcoming restaurant. But now the term "Underground Goat" refers to the basement dining room in... »
Chris Curren of Blue13. LGN Group, who have developed a couple of nightspot concepts including Cedar Hotel near Rush Street, RiNo, and the now-closed Manor, are bringing in Blue13 chef Chris Curren to upgrade the caliber of their food side and bring th... »
Chrissy Camba of Vincent, one of the participating chefs. Little City Foundation was founded more than 50 years ago by parents of autistic children to create a therapeutic environment helping children and adults with autism and other intellectual disab... »
• Here's a fascinating article about what astronauts crave in space. They lose their sense of smell and get stuffy heads from fluid retention, so hot sauce is a big one. [NPR] • Ben & Jerry's has introduced a line of Greek frozen yogurt, and HuffPo has... »
